For the future and safty, the objectives of this course included procedure new product development and the approach to achieve the R&D. the use of food chemistry, microbiology, food processing techniques, gene of nutrition knowledge and precision instruments analysis were combined with the development of new products.
- Teacher: 陳與國 Chen Yu-Kuo
- Teacher: 黃卓治 Huang Tzou-Chi
- Teacher: 林貞信 Lin Jen-Shinn
- Teacher: 劉展冏 Liu Chan-Chiung
- Teacher: 温譽鈴 Wen yu ling
- Teacher: 林穎聖 Ying-Sheng Lin