The Taipei Economic and Cultural Representative Office, Washington, DC, signed an agreement involving National Taiwan University and Tunghai University, Taiwan, and UM. The 2009 agreement calls for 'co-taught' classes on Nutrigenomics and Environmental Science, which are through UM's College of Agriculture and Natural Resources. We anticipate expanding the program to other subject areas in Agriculture, and to other colleges at UM.
Read about the first 'co-taught' class between UM and National Taiwan University, offered Spring 2010. Click on photo above to go to article.
CHINA MEDICAL UNIVERSITY students will take a 4-week course in Food Biotechnology on the UM campus during Summer 2010. CMU students also enrolled in a similar course in Summer 2009.
Students from SHIH-CHIEN UNIVERSITY, Taipei, traveled to UM in March 2009, to take a short study course in food biotechnology and food safety.
Led by Professor Fannie Kuo, a group of Food Science and Nutrition undergraduate students from Shih-Chien University,visited the Department of Nutrition and Food Science in College of Agriculture and Natural Resources at the University of Maryland March 27 to April 3, 2009.
The students were highly interested in learning all about food science, especially food safety and policy, as well as experiencing American life and culture. Known to HCU via various international activities, Dr. Martin Lo at the Department of Nutrition and Food Science serves as the coordinating faculty for the group. The students participated in the lecture of NFSC412 Food Processing Technology alongside the students currently enrolled in the class. They also participated in the lab activities partnering with American students.
The entire group was trained in a day-long food safety Hazard Analysis Critical Control Points (HACCP) training program tailored for industrial professionals. Conducted by Dr. Lo, the Maryland HACCP Coordinator designated by USDA Food Safety Inspection Services (FSIS), the training program strengthened the students' understanding on how processes are assessed and analyzed by the US food industry to establish food safety programs.
The students enjoyed a tour of the USDA Beltsville Agriculture Research Center (BARC) and met with leading scientists at BARC on cutting-edge research related to humane nutrition and food safety. They also met with scientists at the FDA Center for Food Safety and Applied Nutrition (CFSAN) in College Park, MD., where they learned about FDA efforts to correct food safety problems.
For more information, contact Ann Leger, Coordinator; 301-405-8779
Last updated: 08/2/2010