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Department Introduction

The Department of Food and Nutrition was established in 1964 with the purpose of conducting research to enhance the quality of human life by improving people’s health and nutrition and of producing professional leaders who can satisfy changing social needs.

Department of Food and Nutrition

Our educational purpose is to enhance the quality of human life by improving people’s health and nutrition by conducting research and applying the findings of that research. We help students acquire knowledge of and skills related to basic applied dietary science by having them conduct research and develop measures to improve people’s diets, which are directly linked to national nutrition and health. Students specialize in one of the following fields of food and nutrition science: food science, zymology, and food technology; nutrient metabolism and its functional mechanisms; or foodservice management, which teaches students how to efficiently manage food services. Students are encouraged to integrate knowledge from all of these fields.

We focus on producing professional leaders who can meet changing social needs by providing students with theoretical and practical knowledge through lectures delivered in major-related courses. Moreover, we encourage students to obtain their nutritionist certification and various others while in school so that they can graduate with expert qualifications and provide opportunities for visits to businesses at least once per year. We offer students opportunities to engage in field trainings at hospitals, hotels, schools, and research institutes during vacations to help them take their first steps into their respective fields after graduation.

 

Career after graduation

Nutritionist at hospitals, businesses, schools, public health centers, or outsourcing companies; researcher at food companies involved in various areas, including new product development, product evaluation, and promotional marketing; or foodservice administrator in charge of fast food restaurants, hotel banquets, promotions, or public relations. All of these positions work to enhance the nutrition of their local communities and people’s diets. Students can also enter graduate school or study abroad to continue their studies.

Academic major-related societies

Juniors and seniors majoring in food and nutrition studies form a small group that prepares for upcoming major-related courses during vacations. Seniors who have taken the courses explain some of the content to the juniors and study together with them. These students mostly study biochemistry and use Harper’s Biochemistry textbook.

Scholarships

The Lee Ki-yeol scholarship is funded by a grant made by emeritus professor Ki-yeol Lee. The Son Kyeong-hui scholarship is funded by a grant from collaboration professor Kyeong-hui Son. There are also many other excellence-based scholarships and special scholarships in addition to the Hyechun scholarship granted by Dr. Chung’s Food and the Wudeok Foundation’s scholarship.

BK21 FOUR Project for

Wellness-integrating Talented Scholars

With the goal of improving the academic achievement of graduate school students and helping them conduct international-level research in order to foster wellness-integrating talented scholars to reach a global level, this project has developed new courses, facilitated joint research with international research institutes and prestigious universities, supported overseas studies and participation in international conferences, and hosted international symposiums and workshops with the support of the Ministry of Education beginning in September 2020.

It has supported students’ participation in domestic and foreign workshops and provided them with scholarships. Mutual exchanges between research labs and efforts to enhance the research competencies of wellness-integrating talented students have improved their education and research abilities. The project has recruited visiting professors from the University of Connecticut and San Diego State University and provides English lectures containing the latest information about wellness integration research.

BK21 Project Website : http://bknutrition.yonsei.ac.kr