Purpose
“Biotechnology and Health Food” is one of the most rapidly developing and promising emerging fields in the global biotechnology industry. It is an interdisciplinary applied science that spans chemistry, biology, microbiology, biochemistry, nutrition, engineering, and business management.
The development of this field requires collaboration not only among biotechnology professionals but also with experts in engineering, information technology, and business management, making it a truly cross-disciplinary industry.
This program offers a series of interdepartmental courses aimed at cultivating talented students with diverse expertise. Through close collaboration with industry partners, it also provides valuable employment opportunities. Students enrolled in this program will acquire comprehensive professional knowledge in health food biotechnology, and outstanding students may receive priority hiring consideration from partner companies.
Curriculum Design Principles and Features
Within the biotechnology field, health food represents one of the most promising areas for future development. The program curriculum is structured around three main pillars — fundamental knowledge, professional expertise, and career competitiveness — progressing from foundational concepts to advanced applications.
Courses begin with the basic functions of food and extend to topics such as food safety, the theoretical foundation of health food development, an overview of Taiwan’s health food market, and the properties and health claims of popular health food ingredients. Intellectual property concepts are also incorporated to prepare students for the practical needs of the job market.
The required courses include Applied Microbiology, Food Chemistry, Introduction to Health Food, and Industry Internship, providing students with a comprehensive understanding of the health food industry.
The Applied Microbiology course is co-taught by senior industry experts Dr. Ching-Chu Chen, Vice President of Grape King Bio Ltd., and Dr. Sheng-Chieh Hsu, Deputy Director of the company’s Bioengineering Center. Both instructors specialize in fungal fermentation and bring extensive industry experience, offering students practical and applicable knowledge from a real-world perspective.
As safety is a fundamental requirement for any food or health food product, and because health claims are closely tied to human physiological responses, the elective courses include Introduction to Food Science, Traditional Chinese Medicine, Food Safety Assessment, Health Food Evaluation, Pharmacology, and Food Processing. These courses cover key topics such as the characteristics and active components of health food ingredients, food safety, and related physiological functions.
To further enhance students’ career readiness, the program collaborates with the Department of Business Administration to offer Introduction to Technology Management and Technology Law and Intellectual Property Rights, along with departmental courses such as Biotechnology Industry Practices, Introduction to Biotechnology, and Biomedical Management. Together, these courses strengthen students’ competitiveness and align their skills with the needs of the biotechnology and health food industries.
Attachment Download:
Employment-Oriented Program Proposal – Grape King Bio Course Program
