Department of Restaurant, Hotel and Institutional Management

Legislation guaranteeing a two-day weekend is having an impact on how people consume and spend their leisure time, while the hectic pace of modern life has changed the ways families eat. The Department of Restaurant, Hotel and Institutional Management was established to respond to the structural changes transforming the hospitality industry and to create talent to develop the industry in ways that are both more globalized and simultaneously localized.

The Department is committed to training the outstanding professionals needed in the hospitality industry. The Department offers BA programs through the Day Division and School of Continuing Education as well as programs at the master’s level for students and in-service students. The Department was the first offering master’s program in Taiwan. In 2016, a survey conducted by 1111 Job Bank showed that our graduates won the highest level of employer satisfaction within the industry. The Department boasts a strong line-up of faculty, a curriculum that strikes a healthy balance between theory and practice, and state-of-the-art learning facilities. The Department is working towards developing internationally, which is accomplished by setting up exchange programs with world-renowned universities, strengthening the foreign language skills of students, and providing students opportunities for cross-cultural learning experiences. The Department also actively collaborate with industry partners and international hotels located in Taiwan and abroad to offer students a vast array of internship opportunities. The Department also has a Job-Upon-Graduation Program, so graduates can transfer seamlessly from student life to career life.

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Department of Child and Family Studies

Utilizing a holistic perspective that encompasses human life span and the environment, the Department integrates the liberal arts, social sciences, natural science and technology together with theory, research and practice, in order to conduct academic research, train professionals and serve the community. . Our goal is to strengthen family cohesion, help children flourish, and boost the quality of family life, thereby realizing the University ideals of truth, kindness, beauty and sanctity. We are one of the only departments in Taiwan to have an affiliated kindergarten, which is a fertile location for both internships and research.

Students enjoy access to diverse forms of learning and opportunities for exchange overseas, including service-learning initiatives and other social activities. Through an exchange agreement, faculty and students have the chance to gain a more international perspective at the University of Oregon. In addition, our eclectic partnerships within academia and industry both in Taiwan and abroad ensures that students receive the right balance of academic theory and hands-on experience.

Graduates typically find employment in three general areas: early childhood education, educational counseling and consultation, and educational planning and promotion. The Department recommends specific course streams depending on which path students wish to pursue. There are also courses specifically designed to prepare students to become a certified preschool educators or family education professionals.

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Department of Nutritional Science

Food provides us with the nutrition we need, while the act of eating provides us with joy. Anyone wanting a successful career as a dietician or nutritionist in the 21st century must be equipped with professional skills and knowledge, inter-disciplinary skills, a background in the liberal arts, and a passion to serve. Our curriculum provides the cultural understanding, professional ethics, and global perspective students need to meet those demands.

There are 14 full-time professors, 250 undergraduates, and 40 graduate students at the Department. We provide a host of high-quality opportunities to volunteer, take internships, and train alongside certified dieticians and nutritionists, giving students a healthy mix of theory and practice, while helping them build a bridge to future careers. Upon completing the curriculum and serving out the required internship, students will be ready to take the National Dietician Examination. There are also lots of internship and exchange opportunities for students at both the graduate and undergraduate level overseas.

Our graduates enjoy careers as nutritionists and dieticians in many different settings, such as social organizations, medical institutions, and clinical agencies, as well as in associations which provide long-term care, promote health, prepare meals for large groups, and in non-profit organizations and all throughout food industries. Graduates also form the professional and research talent needed in biomedical and biotechnological industries.

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Department of Food Science

Our Department boasts large learning spaces, state-of-the-art equipment, and a robust team of full-time professors who all have their own offices and classrooms. Facilities include laboratories, food processing plants, stores and venues for students to perform internships, food tasting rooms, and work spaces outfitted with precision instruments for work and research. The core of the curriculum is based on chemistry and the life sciences, which is reinforced by courses that teach foreign languages and skills for managing and working on innovative R&D. Courses provide a wide breadth of knowledge which extends into fishing, farming, and husbandry. A heavy focus on food processing and R&D is supported by courses that teach about food quality and safety. Students’ creative energies will be honed through discussing cases studies, developing products, and practicing quality control. Students gain hands-on experience maintaining hygiene and food quality, which, when combined with academic theory, means that students will know how to apply what they have learned in the real world and in future careers. The Department hosts a range of extracurricular activities aimed at helping students develop themselves both physically and mentally, while the University provides many opportunities for students to broaden their perspectives through exchange opportunities overseas.

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Ph. D. Program in Nutrition and Food Science

The primary goal of the PhD Program is to train cross-disciplinary professionals capable of applying their knowledge of nutrition and health maintenance. Instructors come from different deparmtnets at the University, including the Department of Food Science and the Department of Nutritional Science in the Department of Restaurant, Hotel, and Institutional Management, and the Graduate Institute of Biomedical and Pharmaceutical Science in the College of Medicine. The combination of advanced courses and an environment conducive to cross-disciplinary research helps students develop important skills related to problem analysis, problem solving, teaching, and innovative research in the spheres of nutritional and food sciences and human ecology. The Program places great value upon critical thinking and innovative research as part of its commitment to train professionals in the realm of nutritional and food sciences and medical health. We aim to train three broad categories of professionals:

(1) Professors
(2) Researchers
(3) Industry leaders

Research in the program combines nutritional genomics, proteomics, molecular cell biology, microorganisms and immunology, and basic research in biomedicine in order to investigate important elements of nutrition and health products, such as microbial fermentation, bioavailability, and the use of nano technology. Understanding the underlying mechanisms behind chronic age-related diseases like cancer, neurodegenerative disease, diabetes, and kidney disease can lead to the development of superior products to maintain health. Collaborative partnerships within academia and industry help us translate basic scientific research into health products that are practical, effective, and available to the general populace. The Program is likewise committed to transforming basic research in food and nutrition into clinical applications which are founded upon scientific evidence. Such a foundation will help in developing diets that effectively protect health and which have real-world applications in looking after community health, while being beneficial to all levels of government when creating policies on a broad range of issues, such as farming and agriculture, safeguarding public health, and drawing up nutrition guidelines. By combining technologies and creating start-ups in the cultural creative and health management industries, we can achieve the goal of helping people enjoy health and a high quality of life.]

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