Dean

Professor Rong-Hong Hsieh

With the aim of realizing “Precision Nutrition, Sustainable Food Safety, and Innovation Practice,” the College endeavors to cultivate talents in health & nutrition, food safety, and metabolism & obesity sciences for carrying out concepts of preventive medicine from food sources to help improve people’s health. The development and education focus of the College/Department/Institute in the future still rests in the cultivation of more professionals engaged in the research of nutrition, food safety, and metabolic obesity, as well as the enhancement of professional research capabilities for future applications. Moreover, in response to social change and the public’s longing for precision nutrition and sustainable food safety, the College will strive to achieve its goals based on the following concepts and development plans:

1. Precision learning: Continue biomedical education based on nutrition, food safety, and metabolic and obesity science

Cultivate professionals with correct and diversified knowledge about nutrition, food safety, and metabolic and obesity science, and promote the application of precision and professionalism in tasks geared towards disease prevention and health maintenance. With a solid biomedical education developed towards the direction of precision application, the College’s faculty and students will be equipped with core competencies in “nutrition, food safety, and metabolic and obesity science,” and can give full play to their own strengths in various fields.

2. Innovative applications: Reinforce solid and practical teaching and learning approaches, and extend the outcome to innovative applications

By standing on the foundations of solid professionalism in nutrition, food safety, and metabolic and obesity research, practice-oriented teaching and learning approaches can be strengthened, and through them, students can acquire a real sense for their profession and experiences through hands-on operations, practical feedback, and field applications that can be further developed. Students will be guided based on forward-looking perspectives to learn for the future, and thus will possess capacities for innovation and application.

3. Sustainable development: Aim at sustainable development issues to design and figure out strategies for sustainability achievements

Incorporate multi-dimensional thinking such as “social responsibility and value” and “protection of natural environment” into the basis of food safety maintenance and nutrition for faculty and students to acquire capacities for sustainable development.

4. Build a comprehensive and macro view

Provide students with more diversified learning opportunities for cross-domain, interdisciplinary, and multi-faceted applications. Through approaches of industry-academia collaboration, experience-sharing and piloting by industry’s elites, as well as the provision of internship opportunities, the College’s faculty and students can broaden their views and foresee the direction of future development; moreover, their core competencies can be fostered for diversified development.

Through the realization of the above-mentioned concepts and plans for the College’s management, it’s hoped that faculty and students of the College/Department/Institute can jointly make efforts to achieve the goals of “Precision Nutrition, Sustainable Food Safety, and Innovation Practice,” and re-initiate the innovation and sustainability of the College of Nutrition at Taipei Medical University.