Educational Policy and Curriculum

Curriculum

Curriculum Policy

We have developed a comprehensive curriculum that not only focuses on expertise in the physical benefits and safety of food resources and health foods but also encompasses the manufacturing and processing aspects of foods. Our classes are divided into three main components: the Foundation Course, Specialized Course I, and Specialized Course II. The Foundation Course provides students with the academic fundamentals of food and health, as well as basic management skills. This course lays the groundwork for further studies. Specialized Course I is designed to enhance students' problem-solving abilities and cultivate a high-level specialist mindset through practical studies. The emphasis is on real-world application and hands-on experience. Specialized Course II aims to develop expertise specifically in the field of health and food resources. This course delves deeper into the subject matter, providing students with advanced knowledge and skills. To ensure a well-rounded education, we prioritize practical learning opportunities such as field activities and internships. These experiences enable students to develop practical skills and become proficient in bridging the gap between the global community and research and development (R&D). In line with our program's focus on practicality, students are required to produce a special subject research report instead of a traditional master's thesis. This report demonstrates their ability to appropriately investigate and analyze real food and health-related challenges, as well as propose practical and effective solutions. Furthermore, to fully leverage the benefits of our international joint degree program involving the three universities, students will 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 have the flexibility to choose one of the three universities based on the theme of their special subject research and their post-graduation aspirations. Through this comprehensive and internationally collaborative approach, our program aims to develop highly skilled professionals who possess expertise, practical skills, and the ability to contribute to the global community in the field of food and health.

Comprehensive Overview of Curriculum

1^st Semester
University of Tsukuba

2^nd Semester
National Taiwan
University

3^rd Semester
University of Bordeaux

4^th Semester
Student’s home university

	Proficiency in fundamental skills pertaining to health and food resources Expertise in assessing the physical advantages and safety of substances Entrepreneurial mindset and strong management abilities Advanced English language skills in a specialized context	Expertise related to health and food resources Ability to identify and resolve issues in social and natural environments in Asia R&D and management in Asian companies	Proficiency in understanding the connections between health and food resources, as well as in evaluating and developing food resources. Aptitude for identifying and resolving issues in Europe's social and natural environments. Familiarity with European corporate environments and career advancement opportunities.	Further deepening of expertise in the research theme Acquisition of practical skills aligned with career aspirations after graduation
	Foundation Subjects Introduction of Agro-Biomedical Science Agro-BiomedicalScience Group seminar Professional project building English in Medical Science and Technology Entrepreneurship Training I Entrepreneurship Training II Basic Molecular Nutrition Specialized Subjects I Basic Toxicology Agro-Biomedical Science Laboratory Seminar I Research and Development for Agro-Biomedical Science I (R&D) Specialized Subjects II Basic Toxicology Cancer Biology Human Pathology and Oncology Global Issue and Global Society: Environmental Pollution & Health Effects Health Care Policy and Management Advanced Course on Global Food Security Advanced Food System Metabolomics	Foundation Subjects Bio-Entrepreneurship Training Specialized Subjects I Agro-Biomedical Science Laboratory Seminar II Research and Development for Agro-Biomedical Science II Bio-entrepreneurship Training Fusion of Field and Laboratory Studies Internship in Taiwan I Specialized Subjects II Cellular Network of Biological Molecules Contemporary Issues in Global Health Agriculture in Taiwan Global Environmental Health Science Measuring Burden of Disease: Methods and Applications Food Safety and Health Applied Translational Microbiology Biotechnology in Milk Products DNA Processing in Drugs, Diseases and Health	Foundation Subjects Job or Internship Hunting Including Technological Watch Specialized Subjects I International Scientific Seminars Integrative Unit with Omic & Bioinformatic Tools Field to Laboratory Practices with Data Management & Data Mining Specialized Subjects II Water and Food-borne Microbiological Diseases and Dietary Habits in Human Population Nutrition, Physiological Regulation and Major Human Diseases Integrating & Advanced Plant Breeding Nutrition & Health Organization in Europe Nutrition, Microbiome and Immunity Impact of Environmental Stresses on Crops Production Green Biotechnology Quality of Animal-based Foodstuff	Specialized Subjects I Internship for UT Students Internship for NTU Students Internship for UB Students Specialized Subjects II Specialized subjects related to research theme (as necessary)
	【September】 General & first semester guidance Submission of research plan Selection of academic advisors (1 main, 2 deputies) Personal academic guidance and consultation 【September～January】 Taking courses (15 credits or more) Guidance for research 【January】 Submission of special subject research theme proposal	【February】 Second semester guidance 【February～June】 Taking courses 【15 credits or more】 Guidance for research 【June】 Submission of special subject research plan	【September】 Third semester guidance 【September～January】 Taking courses 【15 credits or more】 Guidance for research 【November】 Mid-term presentation of the special subject research	【February】 Fourth semester guidance 【February～June】 Internship Summary of the special subject research 【February～August】 Submission of a complete comprehensive research report Selection of examination system Presentation of the complete comprehensive research Examination of the complete comprehensive research report, final examination, graduation judgment
Achievement level evaluation

Learning Goals for Each Semester

To ensure the successful implementation of the program's human resource development goals, the three universities have collaboratively designed a sequential and systematic curriculum. The learning objectives for each semester are as follows:

First semester – University of Tsukuba

• Acquisition of specialized basic skills related to health and food resources
• Proficiency in evaluating the physical benefits and safety of substances
• Development of an entrepreneurial spirit and management skills
• Enhancement of specialized English language skills

Second semester – National Taiwan University

• Deepening expertise in the field of health and food resources
• Ability to identify and address issues prevalent in Asia's social and natural environments
• Fundamental knowledge of research and development (R&D) and project management in Asian companies

Third semester – University of Bordeaux

• Specialization in the interconnection between health and food resources
• Proficiency in evaluating and developing food resources
• Capability to identify and resolve issues prevalent in Europe's social and natural environments
• Understanding of European corporate circumstances and food safety policies
• Focus on career development and professional awareness

Fourth semester – At the student's home university

• Advanced expertise in the chosen research theme
• Career path enhancement through corporate internship opportunities
• Acquisition of practical skills tailored to the individual's chosen career path after graduation

By following this curriculum, students will be equipped with comprehensive knowledge and skills to excel in the field of health and food resources, as well as address the diverse challenges present in different social and natural environments.

Model Course Pathways

Course Outline / Syllabus

University of Tsukuba (UT)

National Taiwan University (NTU)

University of Bordeaux (UB)