◆ Mission and Goal

The Graduate Institute of Food Safety of National Chung Hsing University was founded in 2017. Our institute aims to cultivate professional talents with food safety who will possess practical abilities and multidisciplinary knowledge to control and deal with food safety, risk assessment and management, public health, and toxicology. The education scope is intended to elevate food industries and promote food safety education in related segments.

◆ Curriculum

The institute offers postgraduate courses and confers master’s degree in food safety. Our education scope includes four major disciplines: Applications of Mass Spectrometry in Food Safety, Advanced Practice of Food Analysis, Food Risk Assessment, Epidemiology in Food Safety, and Toxicology. A practical session to participate in cooperative institutions is included in our courses, providing an opportunity for students to experience general works in food safety authorities and industries. There is another highlight in our courses for introducing Laws and Regulations in Global Food Safety Management, as well as Accreditation and Certification, in which numerous professionals and experts in academic areas, industries, and authorities will be invited to provide their experiences and expertise. Through the comprehensive training of master course, we intend to help students to develop core competitive abilities including abilities to use and integrate knowledge in food safety control, risk assessment and management, toxicology, and epidemiology; abilities in both research and practical skills in food safety; the global visions in food safety; and developments of logic, independent thinking and problem-solving abilities.

◆ Core Research Topics

• Food safety control：encompassing food chemistry; food analysis; application of mass spectrometry; food lipid; microorganism and quality control; detection of microorganisms and food allergens; food authentication etc.
• Risk Assessment and Management: encompassing food safety risk assessment, global food safety law and regulation, monitoring and exposure assessment for contaminants in food, investigation and pre-warning for heavy metals and pesticides in agricultural products etc.
• Toxicology: encompassing research on the toxicity of foods, chemicals, and poisons to organisms, and use epigenetic regulations to predict the safety of foods to the human body etc.
• Epidemiology: encompassing biostatistics, quantitative method of risk assessment, health effect of environmental contaminants in food, epidemiology of foodborne disease, risk perception and KAP (knowledge, attitude, and practice) study of food safety etc.

◆ Achievements

The faculty in our institute performed excellently in education, research, and services. Teachers and students in our institute are active in competitions in food innovation, and have obtained several great successes in national competitions. To date, all students have obtained at least 42 accreditations or certifications in various domains in food quality and food safety management.