THE GRADUATE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY

FOR MORE INFORMATION

Tel : +886-2-23630231 ext. 2716
Fax : +886-2-23620849
Website : http://140.112.98.1/
E-mail : FSATN@ms.cc.ntu.edu.tw

FACULTY

Full-time: 13
Part-time: 5
Ph.D. Degree: 18
M.S. Degree: 0

Full-Time

Professors

Wu, James Swi-Bea: Doctor of Philosophy in Food Science, Purdue University (Director)
Lin, Chin-Wen: Doctor of Agriculture, University of Tokyo
Chou, Cheng-Chun:Doctor of Philosophy in Food Science, University of Wisconsin
Hwang, Lucy Sun: Doctor of Philosophy in Food Science, Rutgers University
Lii, Cheng-Yi: Doctor of Philosophy in Food Science, Cornell University
Chiang, Wenchang: Doctor of Agriculture, Universty of Tokyo
Chiang, Been-Huang: Doctor of Philosophy in Food Science, University of Illinois
Yeh, An-I: Doctor of Philosophy in Chemical Engineering, Montana State University
Chang, Hung-Min: Doctor of Food Science, Kyushu University
Hsu, Shun-Yao: Doctor of Philosophy in Agricultural Engineering, Purdue University
Yu, Roch-Chui: Doctor of Philosophy in Food Science, Cornell University

Associate Professors

Sheen, Lee-Yan: Doctor of Philosophy in Food Science, National Chung-Hsing University

Assistant Professors

Lu, Ting-jang: Doctor of Philosophy in Food Science and Human Nutrition, Iowa State University

Part-Time

Professor Emeritus

Chang, Wei-Hsien: Doctor of Philosopy in Biochemistry, Michigan State University Li, Chin-Fung: Doctor of Philosophy in Food Science, University of Wisconsin

Professors

Pan, Bonnie Sun: Doctor of Philosophy in Food Science, Rutgers University
Liu, Tin-Yin: Doctor of Philosophy in Biochemistry, University of California at Davis
Hau, Lung-Bin: Doctor of Philosophy in Food Science, University of Massachusetts

FACILITIES

The graduate institute owns a four-floor "Food Science and Technology Building" and a pilot plant of about 330 sq. meters.
Besides ordinary laboratory apparatus, the institute has many sophisticated instruments and equipments, including:

(1) Food Analysis Instruments :
High Performance Liquid Chro-matograph System; LC-MS; Gas Chro-matograph; Atomic Absorption Emission Spectrophotometer; UV-VIS Double-Beam Spectrophotometer; Farred Spectro-fluorometer; TLC; Superspeed Refrigerated Centrifuges; Dietary Fiber Apparatus; Nitrogen Determination Apparatus; Color Difference Meter; Rheometer; Fermenter; Environmental Chamber; Electrodialysis Unit; Vacuum Concentrator; Short Path Distillation Apparatus; Supercritical Fluid Extraction System; ICP Emission Spectrophotometer; Differential Scanning Calorimeter; Automated Capillary Rheometer; Capillary Electrophoresis; Controlled Stress Rheometer; Microwave Moisture & Solids Analyzer; Laser Particle Analyzer; Manometric Gas Permeability Tester.

(2) Food Processing Equipments :
Twin-Screw and Single-Screw Extruders; Centrifugal Separator; Spray Dryer; Freeze Dryer; Double Drum Dryer; Contact Freezer; Plate Heat Exchanger; Ice Water Maker; Solid-Liquid Extraction System; RO/UF Membrance Concentration Unit; Vacuum Concentrator; Filter Press; Autoclave; Automatic Can Seamer; Digital Thermometer Combined with Fo-Value Computer; Steam Kettle; Vacuum Package Sealer.

PROGRAMS OF STUDY

(1) The Master's Program

The M.S. degree students are required to complete a minimum of 24 credits of course work in addition to 6 credits of thesis. The courses offered are as follow:
(1) Required courses :
Courses Credits
Seminar (4)
Research Training (I) (II) (2)
Research Experimental Methods in Food Science & Technology (I) (II) (2)
(2) Selected courses :
(a) Food Science Courses (must take at least two courses)
Courses Credits
Food Carbohydrates (2)
Food Proteins (2)
Food Biochemistry (2)
Chemistry and Technology of Edible Fats and Oils (2)
Food Pigments and Flavor Chemistry (2)
Food Microbiology (3)
Food Fermentation (2)
Physical Properties of Foods (2)
(b) Food Technology Courses (must take at least two courses)
Courses Credits
Refrigeration and Freezing of Foods (2)
Thermal Processing of Foods (2)
Physical Properties of Foods (2)
Grain Processing (2)
Food Extrusion (2)
Separation Technology in Food Processing (2)
(c) Other Courses
Courses Credits
Instrumental Food Analysis (2)
Food Processing Machinery Operation (2)
Food Additives (2)
Japanese in Food Technology (2)
Application of Computer in Agriculture (2)
Practice of Computer Application in Agriculture (1)
Chemical Analysis of Food (including Lab.) (1)
Microbiological Analysis of Food (including Lab.) (1)
Food Sanitation and Safety (3)
Food Plant Management (2)
Food Physical Chemistry (2)
Food Biotechnology (2)
Special Topics on Food Polysaccharides (2)
Science of Food Preparation (2)
Food Sensory Evaluation (1)
Food Toxicology (1)
Food Nutrition (2)
Special Topics on Functional Food (2)
(d) Prerequisite Courses
(for students who fail the placement examination, 0 credits toward degree requirement)
Courses Credits
Introductory Food Microbiology (4)
Food Chemistry (3)
Food Processing (3)
Food Engineering (3)
Students who fulfill all the requirements for M.S. degree in 1 to 4 years will be granted a Master's degree. M.S. students with good performance in course work and rsearch will be able to apply for admission to the Ph.D. program directly without completing the M.S. degree.

(2) The Doctoral Program:

Ph.D. degree students, with a Master's degree, are required to complete a minimum of 20 credits of course work in addition to 12 credits of thesis. Students, without a Master's degree, must complete a minimum of 30 credits of course work in addition to 12 credits of thesis.
The courses offered are as follow:

(1) Required courses :
Courses Credits
Seminar (4)
Research Training (I) (II) (III) (IV) (4)

(2) Selected courses :
A minimum of 4 credits must be taken from the "M" level courses offered by this institute. Ph.D. degree students are also required to take at least 4 credits from a minor field.
A Ph.D. student must pass the qualifying examination in two years and the oral proposal examination one year before the Ph.D. dissertation defense. Students, who fulfill all the requirements for the Ph.D. degree in 2 to 7 years will be granted the degree of Doctor of Philosophy in Agriculture.

ACADEMIC ACTIVITIES

1. Academic activities such as lectures and symposia are held or given by domestic and foreign scholars or specialists on an irregular basis.
2. The graduate institute has a cooperative agreement with the Food Industry Research and Development Institute (located in Hsin-Chu City) to strengthen the mutual relationship in research collaboration and exchange of facilities.

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