School of Food Technology and Nutrition

School of Food Technology and Nutrition

Food technology and nutrition is composed of two fields of marine food science and technology and food science and nutrition.

The study fields of the major in marine food science and technology are marine food sources, food quality, processing and preservation of food materials, distribution, sanitation, food technology and evaluating methods of food safety, and processing technology of useful food. The department trains students as food biologists and engineers following trends related to human health and the food industry.

The major in the food science and nutrition promotes the integrated study of nutrition, food and health. Programs offered in food science and nutrition focus on the role of nutrition in health and disease prevention, the application of nutrition and the importance of nutrition and food policies for community health. Students studying in this program will train and research the application of basic science such as diet therapy, physiology, biochemistry, food service management, and maintaining human health by proper nutrient intake.

Education and research are the major academic missions of the school. The school teaches basic science and applied scientific issues related to food and nutrition. Its research covers the needs of food processing, technology and nutrition. Students have many opportunities to train in companies, conduct lab experiments, practice interviews, train overseas, and master scientific techniques. Many food processing companies are located around Yeosu. Teaching and training students with the most practical and efficient academic programs are one of important activities of the school. Students are encouraged to promote their professional qualifications by pursuing graduate studies as well.

Course list

• Biochemistry
• Basic Nutrition
• Food Chemistry
• Group Feeding
• Introduction of Life Sciences
• Organic Chemistry and Lab
• Food service Systems Management
• Principles of Food Preparation and Practice
• Physiology
• Food materials
• Food Science
• Food Microbiology
• Food Microbiology Lab
• Analytical Chemistry and Lab
• Food Processing
• Cookery Experimental & Practices
• Biochemistry Lab
• Nutrition and Biochemistry
• Advanced Nutrition
• Food Chemistry Lab
• Analytical Chemistry and Nab
• Instrumental Analysis
• Public Health
• Food Hygiene
• Nutrition in Life Cycle
• Food Preservation
• Fermentation Technology
• Food enzymology
• Nutrition Education
• Clinical Nutrition
• Field work for dietitian
• Food Quality Control
• Nutrionist and Food Service
• Food and Health
• Immunology
• Nutritional and healthcare
• Molecular Nutrition
• Industrial Microbiology
• Law in Food Hygiene
• Diet Therapy
• Community Nutrition
• Functional Food
• Natural Products Chemistry
• Nutrition Lab
• Biochemistry
• Organic Chemistry and Lab
• Food Microbiology Lab
• Food Processing
• Food Preservation
• Marine chemistry
• Food Engineering and Lab
• Examination of Food Functionality
• Science of Food Refrigeration
• Food Bioscience
• Nutrition Chemistry
• Canned Food and Lab
• Instrumental Analysis
• Science of Functional Food
• Marine Food Technology and Lab
• Food Safety
• Marine Food Sanitary Management
• Food Additives
• Chemistry of Oil and Fat
• Marine Bio Product
• Food Fermentation and Lab
• Food Analysis and Lab
• Marine Plants Utilize Chemistry
• Food Quality Control
• Food Toxicology & Mystery of Life
• Seafood Design Technology
• Marine Food Functional
• Food enzymology