Division of Food and Nutrition

The Department of Food and Nutrition was established as one of the departments in 1979. Graduate level courses have been offered since 1982. Since March 2013, we reorganized from Department of food and Nutrition to Division of Food and Nutrition with two majors to accelerate the research and application of cutting-edge food biotechnology and Nutrition. The Division of Food and Nutrition consists of two majors: Food and Bioscience, and Nutrition and Life Science.
The objective of Food and Nutrition major is to provide basic knowledge and practice to enhance the quality of life though the improvement of human health and nutritional status. The objective of the Division is to raise the quality of life by improving the level of human health and nutrition though research and practical application: the curriculum is focused on cultivating the integrating competences involved in the Basic and Applied Sciences related to the fields of Food and Nutrition, such as Food Science, Nutrition and Food Service Management. The emphasis is on the cultivating professional leaders who are able to meet the demands of ever-diversifying society, by helping them understand the principles and technical skills. Possible career choices for Food and Nutrition graduates include a nutritionists (in hospitals, companies, schools, health centers, or food service firms), food company researchers (in fields of product development, product evaluation, or promotion and marketing), or foodservice administrator (fast-food franchises, hotels, promotion and publicity departments). To broaden one's career, there is also the choice of graduate studies either in domestic or in overseas. The ultimate goal is to educate students to become professional leaders who are able to contribute to the promotion of health and welfare of humans and to execute research in the field of food and nutrition. Let us introduce our Division and laboratories. We ask for your interest to Division of Food and Nutrition.  

Food and Bioscience Major

This major emphasizes a comprehensive understanding for food functions, including chemical, biological and physical properties. The aim of the major is to educate students as professionals in this field by providing a wide variety of lectures, experiments and practice courses covering cooking experiments, food processing, food preservation, food materials, foodservice management, and food hygiene. The major offers ready-to-work classes, including analysis of food components and human nutrition related to bioscience, flavors, pigment, and texture related to sensory science, fermented foods related to traditional food culture, and technologies necessary for products.

Nutrition and Life Science Major

This major focuses on the understanding of nutrient metabolism and the relationship between human nutrition and health. The major’s goal is to educate students as nutrition professionals who contribute to the prevention of nutrition- and aging-related diseases. To understand nutrition and life science, basic and advanced classes are provided. Also, the major offers ready-to-work classes (Practice in Personalized Nutrition Therapy, Nutrition Education and Counseling Practice, Diet Therapy Lab and Field Work for Dietitian) and specialized tracks for clinical nutritionist, public health professional, nutrition teacher in school, and development of nutraceuticals.

Curriculum

Requirements: Undergraduate Courses

Students are required to earn 130 credits with 48 credits from major courses. Students must pass a comprehensive exam for a bachelor’s degree and demonstrate proficiency in a foreign language. The Division of Food and Nutrition consists of two majors: Food and Bioscience, and Nutrition and Life Science.

Curriculum: Undergraduate Courses

Major Semester Grade Course

Food and Bioscience

1

 

2

  • Nutrition and Biochemistry
  • Food Chemistry*
  • Food Hygiene
  • Cooking Experiment & Practices
  • Nutrition in Life Cycle
  • Nutritional Assessment

3

  • Food Microbiology Lab*
  • Applied Food Science
  • Food Nutrient Analysis
  • Understanding of Regional Bio-Industry
  • Laboratory for Analysis of Food Nutrients
  • Practice in International Food Preparation
  • Food Pigment
  • Field Work for Dietitian

4

  • Science of Biofood Materials
  • Food Sensory Evaluation and Lab
  • HACCP, GMP and Lab
  • Food Rheology

1

 

2

  • Food Processing
  • Nutrition Education
  • Clinical Nutrition
  • Management of Food Service
  • Diet Therapy
  • Institutional Food Service Management

3

  • Practice in Quantity Production
  • Food Preservation
  • Food Marketing & Services
  • Functional Foods Lab
  • Instrumental Analysis and Lab*
  • Nutrition Chemistry
  • Food Chemistry Lab*
  • Science of Functional Food
  • Practice on Actual Spot of Art
  • Food Enzymology

4

 

Nutrition and Life Science

1

 

2

  • Nutrition and Biochemistry
  • Food Chemistry
  • Food Hygiene
  • Applied Food Science and Practice
  • Nutrition in Life Cycle*
  • Nutritional Assessment & Laboratory

3

  • Biochemistry
  • Biochemistry Lab
  • Public Health
  • Statistics for Natural Scientists
  • Diet Therapy*
  • Community Nutrition
  • Diet Therapy Lab
  • Field Work for Dietitian

4

  • Molecular Nutrition
  • Sports Nutrition
  • Planning and Evaluation of Nutrition Program
  • Pediatric Nutrition
  • Phytonutrient Metabolism

1

 

2

  • Advanced Nutrition*
  • Nutrition Lab
  • Foodservice Management and Marketing Strategy
  • Clinical Nutrition
  • Food Processing and Preservation
  • Institutional Food Service Management*
  • Pathophysiology

3

  • Human Resources Management
  • Nutrition during Pregnancy and Lactation
  • Practice in Personalized Nutrition Therapy
  • Nutritional Epidemiology
  • Nutrition and Cell Signaling
  • Nutrition Education and Counseling Practice
  • Nutritional Management in Institution
  • Practice on Actual Spot of Art

4

 

 * a required subject

Contact Information

Course list

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