Food and Nutrition

Overview

The "Department of Food and Nutrition" was established in 1964 and is affiliated with the School of Science of Jingyi University. It provides a complete learning environment from undergraduate, master's and doctoral classes. Currently, it is divided into "Food and Biotechnology Group" and "Nutrition and Health Care Group" according to professional fields. 

Groups are not divided into departments, and courses are offered across groups, giving students in this department more opportunities for cross-field development. The educational purpose of this department is "to have both moral character and academics, and to pay equal attention to theory and practice." 

Key Features of the Food and Nutrition PhD from Providence University 

• The educational purpose of this department is to have both moral character and academics, and to pay equal attention to theory and practice. The educational goal is to strengthen basic and applied courses and connect theoretical and practical training to cultivate talents with both food and nutrition majors.
• The core competencies that doctoral students should possess include: application and research and development capabilities, the ability to develop analysis and expression, the expansion of academic communication skills, and the cultivation of teamwork and professional ethics.
• The department has an excellent learning environment and focuses on cultivating students' active learning spirit; fully integrates research resources, strengthens R&D energy, and develops distinctive research axes; strengthens academic exchanges and cooperation at home and abroad, strengthens industry-university cooperation, and implements the needs of enterprises for cultivating high-level talents. . Doctoral students are encouraged to take cross-department or cross-school courses to meet the needs of developing different expertise.
• The teaching team implements the Ministry of Economic Affairs' academic subject program, supports local industry upgrading, and cooperates with the business community to develop healthy foods, all of which have patented output. The International Aging Industry Research Center was established to emphasize the field of anti-aging research.