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.

Education Objectives: To cultivate professional talents in the fields of web design & development, system & network management, internet marketing, big data application, and application of the Internet of Things. Course modules include: web design, internet & system, and internet marketing.

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 course is designed to provide all the first-year students majored in Marine Food Science with a general understanding of the topics which are important in the field of Fishery Science, with an emphasis on Marine Food Science. The course is sponsored by all the faculty members of the Department. Beside general introductions, the recent research works of the lecturers are also included. It offers students an opportunity to understand the content of the field of Marine Food Science and to have a better knowledge in their studying program through multiple and mutual discussions with faculty members.

The two-semester course focuses on subjects so called "classical analysis" in order to avert overlap between it and the course of instrumental analysis. Theories and details of gravimetric, titrimetric, electroanalytical, and spearative methods are introduced through lectures and hand-on experiments. Students are also instructed in the techniques of evaluating analytical data as well as solving equilibrium and stoichiometry problems. The major goal of the course is to provide students with a sound background in various chemical analysis and the ability to use and evaluate the relative merits and limitations of analytical methods.

This course provides an introduction to microbiology for the students who will be major in food science and associated fields. It includes the topics of introduction of microorganisms, microbial growth and metabolism, control of microorganisms, viruses microbial genetics, diversity of the microbial world, nature of symbiotic association, fundamental of immunology, microorganisms and the environment, and food and industrial microbiology.

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.

Methodology and microbial growth are discussed in this course. The methods are discussed including design of media, culture and preservation of microorganisms, evaluation of growth, cell extract, reaction system, and analysis of products. In microbial growth, growth dynamics, growth and its regulation, biochemical energetics, carbohydrated metabolism, electron transport, and biosynthesis are illustrated in detail. The course is mainly design for graduate students to undertake researches in physiology of microorganisms.

This course is designed for the undergraduate students to understand the microorganism-related topics important in food industry. The topics list followings will be discussed: general aspects of food and microorganism, estimating the number of microorganisms, microorganisms associated with food, factors affecting microbial growth in food, sources of microorganisms, foodborne agents causing illness.

Teaching will be emphasized on modes of toxic action and environmental fates of these bioactive chemicals presently being used in this world. Problems of pollution and persistency, in the earth by chemical pesticides. How to carry out the study and interpret the results in relation to persistence, degradation mechanism and toxicological impact in environments. Take real examples of studies on the fates of xenobiotics in living and non-living systems.

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 course is designed to teach students with principles as well as practical techniques of analyzing food components. The course covers: Moisture, ash, crude protein, and crude lipid determinations of food; lipid extraction, peroxide value (POV) and thiobarbituric acid (TBA) value measurement; volatile basic nitrogen (VBN) and K value of fishery raw materials; chemical oxygen dissolubility (COD) of waste; pH water capacity of protein; electrophoresis of water and salt soluble protein; Calorimetry of food; chromatographic methods including high-pressure liquid of nucleotides, organic acids, and saccharides, gas chromatography of fatty acids, thin-layer chromatography of tetradotoxin and pesticide; and antibiotic detection.