Department of Food Science
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International Student
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Perspective
About Us
Faculty Members
‧Teachers
‧Robin Y.-Y. Chiou, Ph. D.
‧Dr. Weng, Yih-Ming
‧Shyi-Liang Shyu, Ph. D.
‧Wang, Be-Jen, Ph. D.
‧She-Ching Wu, Ph. D.
‧Dr. Huang, Jan-Jeng
‧Tim K. Tso, Ph.D.
‧Cheng-Kuang Hsu, Ph. D.
‧Chih-Yu Lo, Ph. D.
‧Shu-mei Lin, Associate professor
‧Hung-Ju Liao, Associate professor
‧Huai-wen Yang, Assistant Professor
‧Lu Ying Chen, Assistant Professor
‧Peng, Shu-Hui(sophia ferng ) master
‧Dr. Wen-Chang, Chang
‧Jyh-Cheng Chen Assistant Professor
Teachers
Robin Y.-Y. Chiou, Ph. D.
Dr. Weng, Yih-Ming
Shyi-Liang Shyu, Ph. D.
Wang, Be-Jen, Ph. D.
She-Ching Wu, Ph. D.
Dr. Huang, Jan-Jeng
Tim K. Tso, Ph.D.
Cheng-Kuang Hsu, Ph. D.
Chih-Yu Lo, Ph. D.
Shu-mei Lin, Associate professor
Hung-Ju Liao, Associate professor
Huai-wen Yang, Assistant Professor
Lu Ying Chen, Assistant Professor
Peng, Shu-Hui(sophia ferng ) master
Dr. Wen-Chang, Chang
Jyh-Cheng Chen Assistant Professor
Facilities
Courses
‧courses of Undergraduate
‧courses of Master
‧courses of PhD
courses of Undergraduate
courses of Master
courses of PhD
Mission
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last update time 2023/03/22
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Perspective
In future, the department will continue to educate graduates well qualified to meet the needs of the food science field. Faculty members are organized into high-level research teams according to their areas of specialization. The program also works with the food industry to commercially manufacture traditional Chinese foods, develop functional/therapeutic foods, and develop modern food processing techniques.
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