The course planning of this department is based on the nutritionist examination subjects, combined with the integration of nutrition research and application, and health food marketing, and in response to the demand for talents in the nutrition industry market, module courses are set up for students to choose. The Department promotes and handles hospital nutritionist internships and industrial internships to improve students' practical ability. Cooperative units include health consulting institutions, health food biotechnology research and development units, drugstores, health food channels, and confinement centers. In addition to professional teachers, the department also employs industry lecturers with rich work experience and implements a dual lecturer system to enhance practical skills and strengthen employment functions.
The five-year consistent plan for the department and the master’s degree includes nutrition science: nutritional science methods, health food safety and functional evaluation, application of molecular biological probes in nutrition, nutrition and genes; public health nutrition: special discussion on nutrition education , Public health nutrition survey research methods, nutritional epidemiology; clinical nutrition: advanced nutrition, pathology, clinical nutrition, etc.
On the whole, according to the needs of nutrition majors, the department plans courses with nutritionists as the main axis, combining nutrition research and application, and the integration of health food marketing, and is moving towards the popularization of nutrition majors. In line with the characteristics of the department, courses related to nutrition education, obesity and weight control, nutrition assessment practice, health promotion activities, nutrition lectures, food safety control system, cloud nutrition consultation, introduction to health food, animal experiment technology and practice, etc. Strengthen students' knowledge and ability in the implementation, research and application of nutrition professional services. Through modular courses (employment studies) and the employment of industry lecturers, a dual-lecturer system is implemented, and industry lecturers with rich work experience are hired to teach practical skills. In addition, the department actively maintains good interactions with medical institutions, health consulting institutions, and health food biotechnology research and development units, seeking more students to practice in the industry, so as to assist students to implement the theories learned in the course into practical internship work experience. This will enhance the future employment opportunities of the students. The department has 80% of the total number of interns as nutritionists in hospitals; it also arranges students to participate in internships in drugstores, health food outlets, health consulting agencies, confinement centers, etc., and actively strives for employment in the Vocational Training Bureau of the Labor Council program to expand the number of students participating in the internship.