Food Biochemistry
The biochemical aspects of the productions, functions, and physicochemical properties in food components will be studied and their biochemical changes and mutual reaction mechanism during processing or storage will be discussed diversely.
Nutrient Metabolism
The metabolism of nutrients will be lectured on in association with diverse nutritional conditions focusing on carbohydrates, lipids, proteins and enzymes.
Advanced Nutrition
The nutrients, their required amounts and the mechanisms in a body will be covered in this class. The principle of the required amounts of nutrients will be stated.
Advanced Food Chemistry
The chemical aspects of the productions, functions, and physicochemical properties in food components will be studied.
Survey and Assessment of Nutritional Status
The lecture will be on how to assess the nutritional status by clinical and biochemical experiments for judging nutritional conditions.
Advanced Nutrition Throughout the Life cycle
Food patterns, dietary intakes, nutritional requirements and the common nutritional problems of infants, children, adolescents and adults will be studied.
Phytochemicals and Nutraceuticals
Students will learn the characteristic of phytochemicals and nutraceuticals, the effects of health function and physiologic activity as will as take part in a discussion on the industrial status and its prospection.
Advanced Instrumental Analysis
Sufficient studies on the instruments required to explain the structure of natural or artificial organic compounds will be examined.
Vitamins and Minerals
This is a lecture about the general characteristics and physiological role of vitamins and minerals. A discussion about the recent studies on nutrition of vitamins and minerals will take place.
Advanced Biochemistry
This class was designed to understand the metabolism of nutrition in the body. It is a study on the structure, property and function of the cells and matter that build up the body.
Advanced Food Technology
Many types of toxic materials and toxicities will be stated and the methods of getting stability from outer/inner factors resulting in problems in the human body will be emphasized.
Advanced Food Microbiology
Microorganisms related to food processing and their spoilage during preservation will be stated and their morphology, metabolism, biochemical properties and utilization will be lectured in detail.
Seminar in Food Science
The current topics discussed in many scientific journals will be used for the discussion and presentation.
Advanced Food Hygiene
Hygiene problems in food production, processing, food additives, food bottles, instruments, and packaging related to human health will be studied. In addition, a fundamental study for maintaining the hygienic quality of foods will be discussed.
Advanced Food Preservation
The principle of food preservation and the particular preservation methods of recent times will be introduced and studied.
Advanced Food Science
This lecture and discussion will be about the physical and chemical properties of food and food components.
Nutrition and Immunity
This lecture is on the response of the immune system related to the decline in the infant mortality rate, extension of the average life span, and maintenance of physical health. There will be a study and discussion on immunopathology and the nutrients related to the immune system.
Advanced Human Physiology
The lectures will be about the basic functions of body tissues and organs, and research on the recent topics of the nutrient effect on human physiology.
Advanced Clinical Nutrition
This course focuses on the fundamentals and practical applications of clinical nutrition. A discussion on the functions and relationships of nutrients and diseases with clinical cases will also be studied.
Advanced Natural Product Chemistry
This course looks into the comprehension of the characteristics of various chemical compounds and the process of extraction, separation, purification and analysis of chemical structures from natural products.
Advanced Food Quality Management
The learning and application of food quality, quality management, quality design, quality control, quality improvement, quality assurance, quality policy and business strategy will be studied.
Advanced Topics in Food Enzymology
This is a lecture and discussion on enzymes involved in food processing, and the practical application of these enzymes in the food industry.
Research in Food Additives
This class looks at the basic principles of food additives, as well as the understanding of the types of natural and artificial food additives and their functions in foods.
Advanced Public Health Science
This course focuses on understanding public health nutrition in order to improve the nutritional status of whole populations by working at the community, state, and national level. It includes community assessment and organization, as well as quality assurance and program evaluation, as they are related to public health and nutritional policy.
Research in Sports Nutrition
This research looks into the knowledge of nutrition and the specific metabolic needs for the human body in training, which are strongly required. It is well-known that an optimal diet for individual athletes and how to use nutritional knowledge will improve peak performance and help avoid health hazards.
Food Sensory Evaluation
This study concerns the analytical method and basic principles for evaluating the quality of food and the acquisition of methods of examining results from the analysis.
Carbohydrate Chemistry
This class will focus on learning the sources, function, metabolism and nutrition of carbohydrates. Discussion will focus on the trends of recent studies and new theories.
Current Topics in Nutrition Research
This lecture and research focuses on recent studies of health care and diseases related to nutritional problems.
Lipid Chemistry
This is a study on lipids: resource, function, processing, metabolism and nutrition of lipids. Discussion will be on the current topics of this field.
Advanced Flavor Chemistry
Students will learn the material, extraction and analysis method of natural flavor. They will study the synthesis method of flavor and the pharmacy of synthetic flavor.
Seminar in Nutrition
This seminar is on the recent subjects concerning nutrition. The focus is on the principle and application of writing and presenting knowledge on the current science of nutrition through literature review and experimental results.
Cancer and Nutrition
The lectures and discussion will be on the occurrence stages of cancer and the role of food and nutrients that induce or prevent/heal cancer, as well as the biochemical functions of the nutrients related to cancer.
Fermented Functional Foods
The manufacturing methods, nutrition and functional properties of traditionally fermented foods will be discussed. The physiology and biochemical functions of phytochemicals and other functional compounds in foods will also be introduced and discussed.
Nutrition Information and the Internet
Students will learn the methods and skills of web-based information for diet and nutrition on the Internet. Research on the information concerning nutrition that is provided by the world wide web and its application to dietary management will be conducted.
Advanced Nutrition Education and Counseling
On the basis of principles and techniques of education and counseling of nutrition, surveys and their application to patients and people under a designated age will be analyzed.
Nutrition and Aging
Students will study about the physiological changes and nutrition metabolism of the human body through the aging process. Lecture and discussion about functional food with biological activity that can prevent degenerative diseases and delay the aging process will be presented.
Medical Nutrition Therapy
This course will focus on a study of the dietary intake related to diseases and a discussion on the role of nutrition for the treatment of disease with clinical cases.
Research in Diet Management
Lectures will center on dietary and health problems caused by changes in dietary life and the dietary guidelines of patients with chronic diseases, as well as healthy people. This knowledge will be applied toward the planning of menu management and diet to prevent diseases.
Protein Metabolism
Lectures will be about the structure and characteristics of protein. Students will study the synthesis and role of body protein, enzymes, and hormones, etc.
The biochemical aspects of the productions, functions, and physicochemical properties in food components will be studied and their biochemical changes and mutual reaction mechanism during processing or storage will be discussed diversely.
Nutrient Metabolism
The metabolism of nutrients will be lectured on in association with diverse nutritional conditions focusing on carbohydrates, lipids, proteins and enzymes.
Advanced Nutrition
The nutrients, their required amounts and the mechanisms in a body will be covered in this class. The principle of the required amounts of nutrients will be stated.
Advanced Food Chemistry
The chemical aspects of the productions, functions, and physicochemical properties in food components will be studied.
Survey and Assessment of Nutritional Status
The lecture will be on how to assess the nutritional status by clinical and biochemical experiments for judging nutritional conditions.
Advanced Nutrition Throughout the Life cycle
Food patterns, dietary intakes, nutritional requirements and the common nutritional problems of infants, children, adolescents and adults will be studied.
Phytochemicals and Nutraceuticals
Students will learn the characteristic of phytochemicals and nutraceuticals, the effects of health function and physiologic activity as will as take part in a discussion on the industrial status and its prospection.
Advanced Instrumental Analysis
Sufficient studies on the instruments required to explain the structure of natural or artificial organic compounds will be examined.
Vitamins and Minerals
This is a lecture about the general characteristics and physiological role of vitamins and minerals. A discussion about the recent studies on nutrition of vitamins and minerals will take place.
Advanced Biochemistry
This class was designed to understand the metabolism of nutrition in the body. It is a study on the structure, property and function of the cells and matter that build up the body.
Advanced Food Technology
Many types of toxic materials and toxicities will be stated and the methods of getting stability from outer/inner factors resulting in problems in the human body will be emphasized.
Advanced Food Microbiology
Microorganisms related to food processing and their spoilage during preservation will be stated and their morphology, metabolism, biochemical properties and utilization will be lectured in detail.
Seminar in Food Science
The current topics discussed in many scientific journals will be used for the discussion and presentation.
Advanced Food Hygiene
Hygiene problems in food production, processing, food additives, food bottles, instruments, and packaging related to human health will be studied. In addition, a fundamental study for maintaining the hygienic quality of foods will be discussed.
Advanced Food Preservation
The principle of food preservation and the particular preservation methods of recent times will be introduced and studied.
Advanced Food Science
This lecture and discussion will be about the physical and chemical properties of food and food components.
Nutrition and Immunity
This lecture is on the response of the immune system related to the decline in the infant mortality rate, extension of the average life span, and maintenance of physical health. There will be a study and discussion on immunopathology and the nutrients related to the immune system.
Advanced Human Physiology
The lectures will be about the basic functions of body tissues and organs, and research on the recent topics of the nutrient effect on human physiology.
Advanced Clinical Nutrition
This course focuses on the fundamentals and practical applications of clinical nutrition. A discussion on the functions and relationships of nutrients and diseases with clinical cases will also be studied.
Advanced Natural Product Chemistry
This course looks into the comprehension of the characteristics of various chemical compounds and the process of extraction, separation, purification and analysis of chemical structures from natural products.
Advanced Food Quality Management
The learning and application of food quality, quality management, quality design, quality control, quality improvement, quality assurance, quality policy and business strategy will be studied.
Advanced Topics in Food Enzymology
This is a lecture and discussion on enzymes involved in food processing, and the practical application of these enzymes in the food industry.
Research in Food Additives
This class looks at the basic principles of food additives, as well as the understanding of the types of natural and artificial food additives and their functions in foods.
Advanced Public Health Science
This course focuses on understanding public health nutrition in order to improve the nutritional status of whole populations by working at the community, state, and national level. It includes community assessment and organization, as well as quality assurance and program evaluation, as they are related to public health and nutritional policy.
Research in Sports Nutrition
This research looks into the knowledge of nutrition and the specific metabolic needs for the human body in training, which are strongly required. It is well-known that an optimal diet for individual athletes and how to use nutritional knowledge will improve peak performance and help avoid health hazards.
Food Sensory Evaluation
This study concerns the analytical method and basic principles for evaluating the quality of food and the acquisition of methods of examining results from the analysis.
Carbohydrate Chemistry
This class will focus on learning the sources, function, metabolism and nutrition of carbohydrates. Discussion will focus on the trends of recent studies and new theories.
Current Topics in Nutrition Research
This lecture and research focuses on recent studies of health care and diseases related to nutritional problems.
Lipid Chemistry
This is a study on lipids: resource, function, processing, metabolism and nutrition of lipids. Discussion will be on the current topics of this field.
Advanced Flavor Chemistry
Students will learn the material, extraction and analysis method of natural flavor. They will study the synthesis method of flavor and the pharmacy of synthetic flavor.
Seminar in Nutrition
This seminar is on the recent subjects concerning nutrition. The focus is on the principle and application of writing and presenting knowledge on the current science of nutrition through literature review and experimental results.
Cancer and Nutrition
The lectures and discussion will be on the occurrence stages of cancer and the role of food and nutrients that induce or prevent/heal cancer, as well as the biochemical functions of the nutrients related to cancer.
Fermented Functional Foods
The manufacturing methods, nutrition and functional properties of traditionally fermented foods will be discussed. The physiology and biochemical functions of phytochemicals and other functional compounds in foods will also be introduced and discussed.
Nutrition Information and the Internet
Students will learn the methods and skills of web-based information for diet and nutrition on the Internet. Research on the information concerning nutrition that is provided by the world wide web and its application to dietary management will be conducted.
Advanced Nutrition Education and Counseling
On the basis of principles and techniques of education and counseling of nutrition, surveys and their application to patients and people under a designated age will be analyzed.
Nutrition and Aging
Students will study about the physiological changes and nutrition metabolism of the human body through the aging process. Lecture and discussion about functional food with biological activity that can prevent degenerative diseases and delay the aging process will be presented.
Medical Nutrition Therapy
This course will focus on a study of the dietary intake related to diseases and a discussion on the role of nutrition for the treatment of disease with clinical cases.
Research in Diet Management
Lectures will center on dietary and health problems caused by changes in dietary life and the dietary guidelines of patients with chronic diseases, as well as healthy people. This knowledge will be applied toward the planning of menu management and diet to prevent diseases.
Protein Metabolism
Lectures will be about the structure and characteristics of protein. Students will study the synthesis and role of body protein, enzymes, and hormones, etc.