This course provides an overview of the field to explain the major food science concepts and focuses on issues such as food categories, nutrition, food chemistry, legal aspects, processing and preservation, engineering, and biotechnology.
This course provides a perceptive in food science including food sanitation and safety, food processing and preservation, food nutrition and food biotechnology.
- Teacher: 朱永麟 Chu Yung-Lin
- Teacher: 郭嘉信 Guo Jia-Hsin
- Teacher: 廖遠東 Liaw Ean-Tun
- Teacher: 余旭勝 Yu Hsu-Sheng