Curriculim

Curriculum policy

We organize and implement a curriculum that not only develops expertise in the physical benefits and safety of food resources and health foods but also considers the manufacture and processing of foods. Classes are divided into a Foundation Course which teaches the academic basics of food and health and the basics of management etc., a Specialized Course I which cultivates the ability to identify and solve problems and the disposition of a high-level specialist through practical study, and a Specialized Course II which develops expertise in health and food resources. We also place importance on practical learning such as field activities and internships with the aim of developing high-level international professionals who have the expertise and practical skills to be able to bridge the gap between the global community and R&D. Because the program also places importance on fostering the ability to appropriately investigate and analyze real food and health related challenges and to make proposals with practical and proven effectiveness, students must produce a special subject research report, rather than a master’s thesis, showing the outcomes of their research on a particular food and health issue. Furthermore, to fully capitalize on the merits of the international joint degree program run by our three universities, all students study at the University of Tsukuba in the first semester, National Taiwan University in the second semester, and the University of Bordeaux in the third semester. In the fourth semester, students study at any one of the three universities depending on the theme of their special subject research and their post-graduation aspirations.

Overall picture of curriculum

Learning goals for each semester

For the three universities to jointly organize and implement a sequential and systematic curriculum in accordance with the program’s human resource development goals, the abilities taught each semester are as follows.

First semester – University of Tsukuba

 Specialized basic skills related to health and food resources, expertise in evaluating the physical benefits and safety of substances, entrepreneurial spirit, management skills, specialized English skills

Second semester – National Taiwan University

 Expertise related to health and food resources, ability to identify and resolve issues in Asia’s social and natural environments, fundamentals of R&D and project management in Asian companies

Third semester – University of Bordeaux

 Expertise related to links between health and food resources and to evaluation and development of food resources, ability to identify and resolve issues in Europe’s social and natural environments, European corporate circumstances and food safety policies, career development and professional awareness

Fourth semester – Any one of the three universities

 Further expertise on research theme, career path enhancement through corporate internship, practical skills depending on career after graduation

Model Course Pathways

Course Outline / Syllabus

University of Tsukuba (UT)

National Taiwan University (NTU)

University of Bordeaux (UB)