食料生命科学科 Department of Food Science and Biotechnology

Food Chemistry and Biofunction

Course Introduction

The food industry fundamentally depends on biotechnology for elucidation of the biological functions and health benefits of food. With the aim of contributing to the improvement of the quality of life and the promotion of human health as well as assuring food safety, our research approaches are focused on discovery and elucidation of the novel health benefits of food compounds. The studies involve various techniques at the molecular, genetic, cellular, and animal levels to investigate the health and disease-preventing effects of bioactive compounds. The structures and functions of key food compounds, such as enzymes, polysaccharides, and phytochemicals from animals and plants as well as the origin of microorganisms are thoroughly studied to develop new bioactive materials and comprehend their health benefits.

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Laboratly

Educational Goals

With our dedication to the goal of ensuring safe and healthy food, the fundamental educational goals of our course are to educate future professionals. Graduates will therefore have knowledge and specialized techniques in the basic and applied science of the life phenomenon, functional foods and nutritional physiology, and they will be talented enough to advance and impact a new era of diverse biosciences.

Policies

Diploma Policies

    We are looking for students who:

  1. have adequate basic knowledge in agricultural science, the life phenomenon and biological components.
  2. are interested in nutrition, food intake, and the functions, utilization, and processing of food components for the development of new functional materials from agricultural resources.
  3. are well informed and skilled enough to pursue study of isolation, analysis and evaluation of biological food components.
  4. are committed to research in chemistry and bio-functions of foods, and have the ability to organize, discuss, and explain experimental
    results.

Curriculum Policies

  1. We provide basic subjects and experiments related to the agricultural sciences, chemistry, and biology in order to equip students with adequate knowledge of agriculture, food science and biotechnology.
  2. We provide specialized subjects and research approaches that students need to develop basic skills in the life phenomenon and biological materials.
  3. We constantly provide specialized subjects to equip students with necessary experience in nutrition, food intake, functionality, utilization, processing of food and its components.
  4. We provide practical training to equip students with skills for pursuing research in food chemistry and biological functions, and the problem-solving ability required to challenge the real world as well as to foster their international viewpoint.
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