This course provides practical training on various kinds of knowledge and skills related to nutrition and food science under academic supervision. This course is exclusively offered in the summer semester, and no other simultaneous courses are allowed to be registered with this course. The training period is divided into two sessions: a nutrition training session in hospitals and a food science training session in food inspection institutions or food factories. Students are required to work in teams, prepare case studies, analyze food samples, write reports, and present them orally.