4-year BS program
In modern society, with enhancements to quality of life, efforts involved in maintaining health and wellness, promoting a healthy lifestyle, and preventing illnesses have become crucial for medical science development.
In accordance with this trend, the Department of Nutrition and Health Sciences has made it its objective to prepare its students to become outstanding professionals who are knowledgeable in multiple facets of the health, nutrition, and food sciences fields, including the areas of meals for convalescence, nutrition education, development of health foods, and maintenance of a healthy diet.
Upon graduation, the students will become valuable professionals in the health-care field and work to promote healthy diet for all members of society. The Department began recruiting students for the four-year program in 2009. The students enrolled from high schools and vocational high schools majoring in restaurant-management or food science related areas. As sophomores, students choose their preferred focus of study, in the group of “nutritional science” or “food technology”, which will help them with employment once they graduate. A bachelor's degree is awarded upon completion of all the course requirements. During their four years' study, the students are encouraged to take a variety of proficiency tests related to the field. After the graduates pass the National Dietician Examination, they will become qualified professionals in the nutrition and health sciences field or take part in the national exam for food technologists that qualify them as food technologists so that they can become qualified professionals in the food and health and safety fields.
The Department will seek strategic cooperation with worldwide food and nutrition-oriented institutes to generate bountiful resources for teaching and learning. In order to advance the research quality in the staff, we encourage individual, adjunct, or industry cooperated research projects via all sorts of grants. Moreover, community service is encouraged and practiced through the guidance of the teachers; this also helps the students to apply nutritional and food science theories to the real world including homes, communities, institutes, hospitals, and food technology, etc. Furthermore, in the near future, we will hold overseas exchange projects for company education programs with even more sister institutes and achieve synergy both culturally and academically.
Telephone: +886-3-2118999 ext.5740; 5472
E-mail : firstname.lastname@example.org