Curriculum : UnderGraduate Courses

subject courses
Explorer Food Nutrition for Physical Fitness
Elective Nutrition Science Biochemistry, Nutrient Metabolism, Human Nutrition, Medical Nutrition Therapy, Clinical Nutrition, Nutrition Education and Counseling, Advanced Nutrition, Community Nutrition
Food Science Food Microbiology, Food Chemistry, Meal Management, Food Sanitation and Safety, Cultural Aspect of Food
Foodservice Management Foodservice Management, Quantity Food Production and Service Management

Food and Nutrition for Physical Fitness 3credits
Nutrition as a science: Introduction to six major nutrients (water, protein, fat, carbohydrate, vitamins and minerals); concepts of energy balance, obesity, metabolic syndrome: diet therapy for weight control and physical fitness: eating disorder.
Foodservice Management 3credits
Foodservice systems management in terms of personnel, quality foodservice, organization and administration, and physical facilities.
Biochemistry 3credits
Understanding structures and properties of carbohydrates, lipids, proteins and nucleic acids in eukaryotic systems. Basic knowledge in molecular cloning and gene expression is covered. Characteristics and functions of enzyme reaction and its regulation in vivo are discussed.
Food Microbiology 3credits
Microbiology of food in terms of types of microorganisms, food spoilage, useful microorganisms and systems of regulation and standards, Laboratory analyses in basic food microbiology.
Food Chemistry 3credits
Fundamentals of the Physical, chemical, and functional properties of food components and their application to food systems.
Nutrient Metabolism and Experiment 3credits
Metabolic pathways and interactions of major nutrients. Laboratory analyses of Major nutrients and metabolites in tissues, blood and urine.
Human Nutrition 3credits
Identification, function and food sources of nutrients required by man. Metabolism as affected by deficiency or excess of specific nutrients: current national and international concerns.
Cooking Science and Art
Students will learn the food materials characteristics in the same time learning physical and chemical alteration on cooking with theory and practice. Simultaneously, students will study prepared foods factors which influence its quality, and also study quality evaluation.
Nutrition and Environment 3credits
Emphasis on issues that have been approached from an ecological perspective: that is, with a focus on the interaction between socio-cultural and biological systems in a given environment.
Experimental Nutrition
Emphasis on laboratory experiences and experimental designs in nutritional studies, especially in animal experiments.
Sensory Evaluation of Food 3credits
Lecture on basic principles and methodologies related to the human perception of taste, smell and flavor of food. Discuss limits of these procedures and develop models that explain where, when and why these procedures are appropriate, as well as when they are not. This training will help those interested in assessing products or in developing new methodologies.
Food Analysis Practice 3credits
Application and evaluation of analytical methods to foods and food materials.
Functional Foods 3credits
Principles of functional food concepts, health claims, regulations, consumer trends and functional properties of food for preventing chronic diseases.
Quantity Food Production and Service Management 3credits
Management of foodservice system resources for production and service of high quality food at controlled cost. Laboratory experience in quantity food production and service.
Nutrition and Human Growth
Understanding physiological changes and nutritional needs of each stage of life cycle from pregnancy to elderly. Current issues related to nutrition & health, and problem solving strategies are discussed for each stage of life.
Medical Nutrition Therapy 3credits
Application of nutrition knowledge in diet therapy in various physical and pathological states. Emphasis on principles of nutrition care to meet therapeutic needs and impatient care.
Meal Management 3credits
Principles of food and nutrition applied to meal planning, preparation, and service: economic aesthetic, nutritional and managerial aspects. Prerequisite IB106.
Food Sanitation and Safety 3credits
Understanding of the principles of food sanitation in food production, processing of service, with a review of current food laws.
Clinical Nutrition 3credits
Acquisition of basic skills of nutritional care in various physiological and pathological states. Practice and reviews through the case studies.
Marketing Strategy in Foodservice
Understanding the role of marketing an diets core concepts: Analyzing how marketing managers go about developing profitable customer relationships in hospitality and travel industry.
Food Processing and Storage
Engineering concepts related to modern food processing methods and effects of processing on the quality of foods. Principles of various food preservation methods. Physiochemical and nutritional changes related to each preservation methods. Prerequisites FNS2103(Food Microbiology), FNS2104(Food Chemistry).
Food Purchasing 3credits
Principles and standards for selection of food, equipment, and furnishings an institutional food service.
Nutritional Aspects of Health Functional Food 3credits
Comparison of the regulations for functional foods and/ or dietary supplements abroad: overview of health functional food act in Korea: world-wide functional food industry: health functional food markets in Korea: developmental strategy of health functional foods: efficacy evaluation system for health functional foods.
Personnel Management 2credits
Introduction to techniques of management and supervision: methods of improving individual and organizational efficiency and effectiveness.
Dietetic Field Practice
Field experience in foodservice industry such as hospitals, business, industry, and school foodservice operations.
Cultural Aspect of food 3credits
Regional, ethnic, an religious effects on food patterns. Laboratory experience with examples from several cultures. Prerequisite IB106.
Experimental Food and Product Develop
The functions of components in food systems, formula and preparation variations on chemical, physical, and sensory qualities of food will be studied. Design of experiment, techniques, analysis of data and scientific variety principles related to food research are included.
Nutrition Education and Counseling 3credits
Understanding of methods, foods and skills in nutrition education for individuals and communities.
Advanced Nutrition 3credits
Recent knowledge and interrelationships of nutrients in health and in some abnormal states. Emphasis through animal experimentation on the importance of diet in maintaining good health.
Community Nutrition 3credits
Assessment of nutritional problems in the community and development of community nutritional improvement programs. Understanding of techniques and methods used in nutritional assessment of individuals, communities, and countries.