The Department of Food Science and Nutrition, established in 1974, started as the Department of Home Economics in 1953. The objective of the programs in Food Science and Nutrition is to prepare individuals to become leaders in the field of sciences related to food, nutrition, and health. The students can become registered dieticians or serve in various community services related to food and nutrition.
The main objective of the department is to raise the quality of life by improving the level of human health and nutrition through research and practice. The curriculum is focused on the basic and applied sciences relating to food science, nutritional science, and food service management. The Department of Food Science and Nutrition provides academic training for students to develop careers as therapeutic dieticians, administrative dieticians, or nutrition specialists with strong professional backgrounds. A dietician's certificate issued by the Ministry of Health & Welfare is granted upon graduation when students pass the government-administrated examination. Possible career choices for graduates include becoming researchers (in academic institutes or research institutes), nutritionists (in hospitals, companies, schools, health centers, or food service firms), food company researchers (in fields of product development, product evaluation, or promotion and marketing), or food service administrators (fast-food franchises, hotels, and promotion and publicity departments). Students may also enter graduate school for further professional study after graduating from the undergraduate program.
The main objective of the department is to raise the quality of life by improving the level of human health and nutrition through research and practice. The curriculum is focused on the basic and applied sciences relating to food science, nutritional science, and food service management. The Department of Food Science and Nutrition provides academic training for students to develop careers as therapeutic dieticians, administrative dieticians, or nutrition specialists with strong professional backgrounds. A dietician's certificate issued by the Ministry of Health & Welfare is granted upon graduation when students pass the government-administrated examination. Possible career choices for graduates include becoming researchers (in academic institutes or research institutes), nutritionists (in hospitals, companies, schools, health centers, or food service firms), food company researchers (in fields of product development, product evaluation, or promotion and marketing), or food service administrators (fast-food franchises, hotels, and promotion and publicity departments). Students may also enter graduate school for further professional study after graduating from the undergraduate program.