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1 About FCI

The Graduate Institute of Food Culture and Innovation (FCI) was established in 2008. It is the only graduate institute specializing in food culture and innovation in Taiwan.

Objective

 The main objective is to cultivate talents for the hospitality industry, equipping them with the abilities to conduct research on culinary culture and communication studies, as well as on creative food product development and academia-industry project management.

 

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Future Students

Not only students with backgrounds in hospitality management and/or culinary arts, but also those with multiple disciplines, such as design, humanities, arts, and social sciences, are encouraged to enroll in FCI to develop the best competencies to meet future hospitality industry’s needs in Taiwan and abroad

Admission

International students can apply for the Master’s program before the deadlines in January and March, respectively. Please apply online and mail your documents to us upon completion. Documents to be submitted include:
1. Application form
2. Educational qualifications
3. Financial statements and financial guarantee
4. Photocopies of passport, study plan, and proof of Chinese proficiency
5. Scholarship application form and others if requested

 

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Course Structure

FCI offers a 2-year program with thesis that is divided into two modules: Food Innovation, and Food Culture and            Communication, as follows:

Food Innovation:
Product development, bakery technology, sensory evaluation, culinary arts technology, market research, beverage 
technology, home delivery products, fresh food development, health food and beverage, brewing technology, green food and beverage, kitchen planning, and kitchenware development.

Food Culture and Communication:
Food aesthetics, world food cultures, cultural geography, brand design, entrepreneurship management, digital
 technology applications, hospitality marketing, food writing, and food tourism. Course List & Introduction

        Graduation Requirements

 To qualify for the final graduation oral exam, students are required to complete the following:
 1. Attendance to at least two research-related academic conferences
 2. Publishing a research-related journal or conference paper.
 3. Earn 37 credits (22 from required courses and 15 from elective courses)

 

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Future Careers

Due to FCI graduates’ competences in theoretical and industrial applications, their future careers are varied and promising, just to name a few, as follows:

chef, culinary arts teacher or demonstrator, R&D practitioner, food journalist and critic, self-owned food and restaurant businesses, food design practitioner, and other non-profit food specialist.

 

Learning environments and facilities

  • Study room with individual cube 
  • Seminar rooms
  • Quality testing lab     
  • Food product development lab
  • Food culture museum 
 Study room with individual cube   Quality testing lab   Food culture museum
 
 

                                                       Staff

Yu-hsiu Tseng

Professor and Dean

Janet Chang

Professor and Dean of International Affairs

Heng-an Su

Associate Professor and Director

Ming-kuei Shih

Associate Professor

Chien-wen Tsai

Associate Professor

Mei-yi Wu

Associate Professor

Bor-hon Lee

Associate Professor and 

Deputy Dean of Academic Affairs

Yi-mon Chao

Assistant Professor

Wen-tang Ye

Assistant Professor Rank Specialist

 

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 Cost: (each semester)

 Basic tuition and miscellaneous fees approx. NT$40,000  (US$1,300);
 each academic credit (hour) NT$1,400 (approx. US$ 48)

 Scholarship:

 Various scholarships are available for applying.
 Please refer to the admission websites listed below: