Department of Food Science

Department of Food Science

The Department of Food Science at Fu Jen Catholic University is connected to the food science educations worldwide and is accredited by the Institute of Food Technologists

The Department of Food Science at Fu Jen Catholic University (hereinafter referred to as FJCUFS) has been reviewed by the Higher Education Review Board (HERB) of the Institute of Food Technologists (IFT) and successfully acquired the certification for undergraduate program with 5 years (2020-2025) validation. FJCUFS is the first food science department in Taiwan to obtain the international recognition of the IFT course and integrate with the food science educations worldwide.

The Institute of Food Technologists (IFT) was established in 1939 and is headquartered in Chicago, USA. It is recognized as the most authoritative and influential food science professional community in the international food science and technology community. IFT has established many food professional certifications and related personnel training standards for promoting the sustainable development of the food science professions and cultivating outstanding food specialists. So far, there are only 63 international universities have passed the IFT food professional certification. Schools such as Cornell University, Purdue University, University of Minnesota, and University of California Davis are the internationally renowned in food science in the United States. The FJCUFS works hard and is honored to be certified by the IFT as well.

The FJCUFS has a strong team of faculties and staffs. We have several spacious teaching facilities and complete research equipment including teaching class rooms and laboratories, food processing pilot plant and ice cream store, sensory evaluation room, valuable equipment rooms and professional research labs for all full-time faculties.

The curriculums focus on the basic knowledge of chemistry and life sciences, and the professional knowledge of agriculture, fishery, animal husbandry and food production. Moreover, foreign languages, management and innovation development are also taught in the curriculums.

Food processing technology and product development are the center on our curriculums and correlates to food safety and food quality courses. Through case studies, product development and quality monitoring, students’ ability to develop products is enhanced, and it also integrates hand on experience on food quality and sanitation. By combining the academic and practical experience, our curriculums promote education job match and students can apply it to future needs in workplaces.

In addition, the FJCUFS has established a Five-Year BA-MA Program, industry-university joint training, and direct doctoral programs to encourage students to pursue master and doctoral degrees in food science.

Dinning counts most for people, of which safety comes first. Under the trend of globalization, developments of food safety and food industry in Taiwan will be connected to the whole world. The goal of the FJCUFS is to keep training food science specialists, to develop a world-class profession in food science and to create healthier, more delicious and safer foods.