The School of Nutrition and Health Sciences was founded in 1979 under the College of Nutrition. Within the School, the MS program, the Professional MS program, and the PhD program were established in 1995, 2000, and 2002, respectively. The School has educated many outstanding alumni and professionals in the field of nutrition. The school has the highest pass rate for the registered dietitian in the nation. With increasing emphasis on food safety and a shortage of food safety experts, we established the nation’s first MS program in food safety in 2016. We hope to foster more outstanding professionals in this field so that they can spread out the knowledge and professionals in food safety to the community and society. Additionally, we established the Research Center for Nutritional Medicine to combine clinical and basic research. In the coming academic year 2017, we are going to establish Bachelor’s Program in School of Food Safety and Master’s Program in Graduate Institute of Metabolism and Obesity Sciences to integrate undergraduate and post-graduate programs in both nutritional sciences and food safety.

The college integrates all professionals in nutrition and food, clinical nutrition, community nutrition, and food safety using the multi-resources from the affiliated hospitals and university, and expands the international experiences as well as learning and research resources throughdomestic and international internship,symposia, and workshops. 

Our mission is to train students to have knowledge and skills related to nutrition and food safety. After graduation, our alumni are going to devote themselves topromoting people’s health and achieving our overarching goal of health promotion.