30 Course Programs in Taiwan

The Executive Yuan has planned that the emerging industries that Taiwan should actively promote in the future are: tourism, biotechnology, green energy, medical care, fine agriculture, and cultural creativity; six emerging industries; and selected digital life as one of Taiwan’s future emerging industries. It is expected to drive emerging technologies such as online multimedia and digital content.

Founded in 1964 as a privately-funded college in central Taiwan, Overseas Chinese University (OCU) is dedicated to excellence in teaching, research, and community services. OCU has a proud tradition of providing educational opportunities for intellectual and emotional growth in a broad range of disciplines and professional fields. Through integrating the latest technology, the university strives to create a stimulating environment in which students, faculty, and staff can develop their interests, skills, and talents to the fullest extent.

Founded in 1964 as a privately-funded college in central Taiwan, Overseas Chinese University (OCU) is dedicated to excellence in teaching, research, and community services. OCU has a proud tradition of providing educational opportunities for intellectual and emotional growth in a broad range of disciplines and professional fields. Through integrating the latest technology, the university strives to create a stimulating environment in which students, faculty, and staff can develop their interests, skills, and talents to the fullest extent.

This concentration emphasizes on “International Marketing,” “International Business” and “International Financial Management” three spindles (elective courses) to train students that are equipped with management knowledge of international companies both in breadth and specialized, meanwhile it focuses on training of foreign language to foster talents of international perspective and innovation ability to become objects of high-pay-lure competed by companies.

The goal of the course is to provide students with basic understanding of spectroscopic, chromatographic, electrometric, and thermal methods of analysis. Besides the lectures and experiments which cover the principles, instrumentations, and the strengths and limitations of these methods, the students are encouraged to explore the latest developments in instrumental analysis by giving presentations at the end of each semester. Also, the ingenious ideas which resulted in inventions and improvements of various instruments are emphasized in lectures to allow the students to appreciate the beauty of the course.

This introductory course discusses the fundamental philosophies and strategies of managing six W's (who, where, how, when, what and why) to equip the students with the basic knowledge and methodologies of to be a manager in the modern industry. Topics include: Industry Organization, Project Management, Personnel Management, Resources Management, Implementing Strategy, Performance Analysis, and Case Study.

This concentration focuses on the innovation of industry and the production management, which has the objective to cultivate student basic knowledge and skills of production and performance management and technological innovation. The curriculum covers the development of technology industry, the innovation of knowledge management and R & D management, quality management, enterprise resource planning, supply chain management, operations research entrepreneurship, and venture investment.

The principle and application of major traditional and modern processing methods are the main theme of the course. The principle and newly development in traditional process (canning, drying, concentration, freeze and refrigeration) are the subject covered in first semester. The principle, latest development and application of modern methods (extrusion, membrane separation, aseptic process, microencapsulation, radiation preservation, particles technology, high pressure process, and supercritical extraction) in seafood process are the subject covered in second semester.

Two times (3 hours) a week, this experimental course is given two semesters in each year. The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels, and the basic techniques of microbiological tests. In first semester, students will practice to cultivate, observe, and carry out some biochemical tests. In second semester, they will examine bacteria associated with food sanitation, and microorganisms in seawater.

Introducing the utilization of the biological process, be it microbial, plant, or animal cells or their constituents, to provide goods and service in food systems. The content of this course could include five sections. Part One deals with the relationship between biotechnology, food production, food processing, and the nutritional quality of foods. Part Two consists of reviews on current methods and processes in biotechnology, including analytical methods, fermentation processes and process control, cell culture processes, and immobilization methods. Part Three presents bioprocesses for the modification and conversion of raw material. Part Four contains chapters on the production of food ingredients and processing aids, such as sweeteners, lipid, enzymes, and starter cultures, via biotechnology. Part Five is devoted to local and international regulatory and social aspects of biotechnology.

The objects of this course are to present the processing and development properties of various types of fermented foods. The contents of lectures are: strain selection, improvement, and pure culture storage; Bread-marking, Wine fermentation, Beer fermentation, Distilled beverage alcohol, milk fermentation: yogurt, Fermented fish and fish products, soy sauce fermentation.

The proposes of this course were to introduce the structure, nomenclature, classification, biochemical properties and enzyme activity assay, the purification technique and methods, and the application. Therefore, this course included classification and nomenclature, binding energy and catalysis, biological electron transfer, steady state kinetics, enzyme metabolism, metal ions in enzymes, use of protein engineering to study enzyme mechanism, methods and technique of enzyme purification, heat stable enzymes, hydrolytic enzymes in animals, Immobilization of enzymes, and enzymes in food processing.

Graduates can take recommendation examinations and/or joint enrolled distributions of nursing category by means of “The United Entrance Exams for Two-year Divisions of Senior College”, or they can continue to study into two-year divisions of senior college, university, or research institutes of medical nursing and related departments of organism either in or out of the country.

The ACCA Qualification is designed to provide the accounting knowledge, skills and professional values which will deliver finance professionals who are capable of building successful careers across

The content of the course is divided into three parts. Part One (Materials and Machinery) provides an introduction to the general philosophy of food packaging, and contain sufficient information for the student to acquire a general understanding of the various packaging materials and processes. Part Two (Packaging Needs of Foods) examines the packaging requirements of specific types of food. Part Three (Development, Evaluation and control) given a discussion of the procedures for developing, evaluating and controlling the quality of packages for foods.