These complementary programme criteria apply to food science and engineering programmes established in accordance with the regulations of the Ministry of Education to award a bachelor's degree in engineering.

　　1. Curriculum

　　a) Upon graduation, students have the engineering fundamentals of engineering drawing, information, mechanical engineering, unit operation, etc.

　　b) The practical teaching system can combine the actual engineering problems in the food industry or industry, carry out engineering practice training, strengthen engineering awareness, and provide engineering practice experience.

　　2. Faculty

　　Faculty who teach professional courses have at least one stage of their learning experience in food science and engineering or related professional degrees and have more than 6 months of relevant engineering practice experience.