Curriculum
The length of study for this bachelor's degree is generally 4 years. To meet the graduation requirement, it requests students to take 128 credits in total which include:0 credit of Fitness (1st Fall semester)
0 credit of Physical education (3 separate semesters)
0 credit of Service course (2 separate semesters)
12 credits of general compulsory courses (Mandarin 6 credits; Foreign Language/English 6 credits; Advanced English I & II 0 credits)
15 credits of liberal education courses;
45 credits of general compulsory courses set by the program;
36 credits of specialized elective subjects (must choose from the program)
General Compulsory Courses (12 credits) and Liberal Education Courses (15 credits)
These courses will be implemented in accordance with school regulations.
Refer to the website for more information about [General Compulsory Courses] and [Liberal Education Courses]. http://coursemap.aca.ntu.edu.tw/course_map_all/english/ge.php.htm
General Compulsory Courses Set by the Program (45 credits)
Grade 1: General Chemistry (C) (3 credits); Chemistry Experiment (1 credit); General Biology (b)(1) (2 credits); Calculus 1 (2 credits); Calculus 2 (2 credits); Introduction to Nutrition and Food (2 credits); General Biology (b)(2) (2 credits); Organic Chemistry (3 credits); Organic Chemistry Lab. (1 credit); Microbiology (3 credits); Introduction of Biotechnology (2)
Grade 2: Statistics (1) (3 credits); Biochemistry (a)(1) (2 credits); Introduction to Food Processing (2 credits); Biochemistry (a)(2) (2 credits); Agriculture of Taiwan (2 credits); Genetics (3 credits);
Grade 3: Biotechnology Core Techniques (4 credits); Seminar (I) (1 credit); Special Research (I) (1 credit )
Grade 4: Seminar (II) (1 credit); Special Research (II) (1 credit )
Specialized Elective Courses set by the Program (36 credits) (BFN students MUST select these courses from the course groups below)
Plant and Microbial Technology: Crop Science; Plant Microbiotechnology Application; Environmental Microbial Biotechnology Application
Animal and Cell Technology: Introduction to Genomics; Animal Biotechnology and Application; Introduction to Applied Molecular Cell Biology; Immunological Techniques - Antibody Tools
Nutritional Science: Introduction to Nutrition and Food; Fundamentals of Food; Food Processing and Nutrition; Lifespan Nutrition; Food and Nutrition Dietary Therapy; Nutritional Biochemistry
Food Science: Introduction to Food Processing; Chemical Analysis of Food Laboratory; Food Chemistry; Food Microbiology; Food Products Manufacturing
Faculty members and their expertise
This website is still under construction. For details on professors of the Bachelor Program, please refer to the websites of
The Institute of Biotechnology (https://iob.ntu.edu.tw/en/faculty/full)
The Institute of Food Science and Technology (https://www.fst.ntu.edu.tw/zh_tw/Facultymembers/Full_time)