22 Life Sciences Degree Programs in Taiwan

The International Master Program in Integrative Health was established in the fall semester of 2024. The program boasts an international faculty with specialized knowledge in various health disciplines, providing students with a rich blend of knowledge and perspectives.

NCUK International Foundation Year will give you specialist English language, study, and cultural skills that are an essential part of your degree course. This unique combination will help you to get into the University of your choice and get on with your future career.

Taiwan is a place where Asian and Western, modern and traditional forms of life are intertwined in ways that are both unique and paradigmatic for the contemporary world. The International PhD Program in Taiwan and Transcultural Studies focuses on the study of culture – mundane and refined, “high” and “low,” from literature and film to tourist attractions and foodways – from a planetary perspective, placing local knowledge within the context of the large social and ecological forces that are shaping the future.

IMPA is a two-year master program that combines course and research together. The program is independent from all other departments and institutes within the College of Agriculture and Natural Resources (CANR). IMPA recruits local Taiwan students, overseas Chinese students, Chinese students from mainland China, and international students. We welcome both degree-seeking and exchange students. IMPA offers all-English curriculum. Students need not only to join weekly seminars in English but also to write their final thesis in English. For international students from non-Chinese speaking populations, the University also offers free Chinese language courses. However, Chinese language proficiency is not a pre-requisite condition for studying in IMPA program.

The Graduate program of the Food Science and Technology at the Central Taiwan University of Science and Technology offers the program of study leading to the Master’s Degree. We have a strong tradition in several research areas including food chemistry and analysis, food microbiology, food processing-bakery, dairy and fermented products, sensory evaluation, fermentation engineering, food biotechnology, and the research and development of functional foods and Chinese medicines. The Master’s program requires 30 semester hours of course work including a thesis based on research for MS students. Established in 2006, the graduate program of the Department of Food Science and Technology has a state-of-the-art facility with well-equipped research and teaching laboratories (Food Chemistry and Analysis, Food Microbiology, Sensory Evaluation, Spectrophotometer Room, Chromatography Room, and Cell Culture Room), pilot plants for bakery, Chinese cuisine and foodservice and faculty and staff offices. The program is designed to prepare individuals for technically based careers in the food industry. Specific job situations include basic research, product development, process engineering, technical sales, and quality assurance.

The graduate Institute established in 2016, offer a Master of Science program in Biotechnology and Biomedical Engineering. ; a unique master's program with an interdisciplinary approach to biotechnology, pharmaceutical science, and biomedical engineering. The institute provides objectives for cultivating expertise possessing senses of innovation and design, abilities of study and analysis in biotechnology and biomedical engineering sciences research. The graduates are able to take up occupations in hospitals or other research institutions or pursue further studies to get a Ph. D. in related areas.

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.

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.

International Bachelor Program of Agribusiness (IBPA) is a four-year undergraduate degree program which offers all-English curriculum and emphasizes inter-disciplinary approach of education. The IBPA program provides future agribusiness professionals with theoretical insights and practical training into agribusiness administration and management. It will prepare the students to understand and participate in today’s and future opportunities and development issues of worldwide agriculture. IBPA was established in 2011 and is currently the only one of such kind of all-English international degree programs for undergraduate students in Taiwan’s major, national universities.

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.

This course is devided into two parts for the undergraduate students to practice. In part one, four different fields are covered: 1. Microbiological analysis for Food quality control. Items such as microbiological examination of dairy products and frozen foods, proteolytic and lipolytic counts of meat products, and spore enumeration of low moisture foods are chosen for practices. 2. Microbiological analysis for food safety concern. Important foodborne bacterial pathogens, such as Salmonella spp, Staphylococcus aureus and Vibrio cholerae, are chosen for practices.

Department of Agronomy was one of the oldest departments in the College of Agriculture. This Department gradually expanded and M.S. programs were formally started in 2006. With an aim to promote basic and applied researches in crop science, the effort has been focused on recruiting faculty members with a strong background in modern agriculture and bioscience as well. Improving research facilities is also our major concern. In the aspects of teaching and research, the faculty always grasps the progress of high technology. In the applied field, they try hard to contact, guide, and solve the problems of nowadays agriculture.

Master's Program in Biodiversity (MPB) is Cross-disciplinary in Nature and Aims to Cultivate Talent with Both Theoretical Knowledge and Practical Skills in Biodiversity Conservation and Management as well as Awareness of International Biodiversity Governance.

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.