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Department of Food and Nutrition

The curriculum of the Department of Food and Nutrition is comprised of courses on food science that cover food processing, storing, and packaging to teach students how to produce high-quality food that can contribute to human well-being; courses on nutritional science, which is closely associated with life science, that deals with nutritional metabolism and its mechanisms and with agriculture, which is related to the development of new food materials; and courses on foodservice management that teach how to efficiently supply newly developed food or diet to large groups of people.

Course Descriptions

Topics in Experimental Foods Ⅰ,Ⅱ / each 3 credits

Theory and methods for experimental approaches to food product development.

Analytical Methods in Food and Nutrition Ⅰ,Ⅱ / each 3 credits

Application and evaluation of analytical methods for foods and nutrition research.

Readings in Nutrition Ⅰ,Ⅱ / each 3 credits

Discussions on the appliction of nutrigenomics and systems biology technologies in the area of foods and nutritional sciences.

Vitamins in Nutrition / 3 credits

Recent research advances and issues in vitamin nutrition.

Minerals in Nutrition / 3 credits

Recent developments in metabolism, physiological roles, deficiencies, and toxicities of major and trace elements. Emphasis on the mechanism for homeostatic regulation of a specific mineral and its interaction with other nutrients.

Nutrition in Diseases Ⅰ,Ⅱ / each 3 credits

The aim of this class is to understand the nutrition care process and acquire evidence-based knowledge and current trends in nutrition therapies.

Special Topics in Advanced Nutrition / 3 credits

This course provides in depth knowledge of nutrition, especially in carbohydrate and lipid metabolism. This course utilizes biochemical, physiological and molecular approach to describe mechanisms of nutrient metabolism. Furthermore this course describes recent advances in nutritional science.

Advanced Research in Nutrition Ⅰ, Ⅱ / each 3 credits

Study and discuss the selected nutritional topics including vitamin nutrition, nutritional biochemistry and advanced nutrition.

Lipid Metabolism / 3 credits

Recent developments and research in lipid metabolism.

Restaurant Management / 3 credits

Current service management theories that apply to restaurant management. Discussions from the view point of general hotel and restaurant managers.

Research Methodology in Foodservice and Hospitality Management / 3 credits

A study of scientific methods and research design in foodservice and hospitality management. Topics include: understanding the research process, critiquing research articles, reviewing ethics related to developing and reporting research information, reviewing the types of research, developing a research proposal, and understanding the importance of accurate data analysis.

Marketing Strategy / 3 credits

Seminars concerning the basic concepts and theories used in marketing strategy and its application to specific situation.

Technology-Product-Communication / 3 credits

The importance of science and technology has emerged recently as a common property that can be shared with the public. In this context, this subject aims to design new products that can contribute to solving social problems based on the latest scientific technology, seek marketing methods for products, and develpe communication skills to communicate with consumers with the results of research.

Life Cycle Nutrition Project / 3 credits

Life cycle nutritional requirements, assessment and management as well as physiological changes, health issues and sociocultural environments specific for pregnant and lactating women, infants, adolescents to older adults will be discussed in depth. Furthermore community-based application and learning module will be integrated to expand the course content and to improve community nutritional status for heathier life.

Food Microbiology Research Methods / 3 credits

Expound and discuss biochemical and molecular biological research methods and techniques for studying useful and harmful microorganisms present in food.

Nutrion and Food Systems: From Food Production to Consumer Wellness / 3 credits

A food system’s approach considers how we produce, process, manage, and ensure access to foods. The course will identify the nutritional implications of our food system components and activities, and the roles of nutrition and health in modeling food systems. Relevant primary literature and policies will be reviewed and discussed in class meetings.

Special Topics in Wellness Nutrition / 3 credits

Understanding the nutrition-based prevention of age-related diseases and suggestion of wellness nutrition.

Nutrition and Genetics / 3 credits

This course will offer opportunities to understand the basics of nutritonal genomics research, and the implications of its findings for the pursuit and practice of precision nutrition.

Phytonutrients / 3 credits

Although there are no symptoms of phytonutrients deficiency, they are considered as ‘the seventh nutrient’ following carbohydrates, fats, proteins, vitamins, inorganic substances and water because of their beneficial biological activities. This subject aims to explore the application in the product development, understanding the physiological activities, mechanisms and targets of phytonutrients.

Medical Nutrition Research / 3 credits

This course aims to enhance research performance by cultivating the ability to analyze and understand data through instructing various research methodologies related to clinical nutrition,. Also, this course contains the activity of reviewing the latest research papers on clinical nutrition to achive development of research ability.

Medical Nutrition Therapy 1 / 3 credits

This course will offer the opportunity to develop the ability as professional clinical nutritionists and apply the Nutrition Care Process (NCP) to various fields of clinical nutrition therapy. In addition, by understanding the general contents related to malnutrition, risk management of health factors, the elderly, pregnant women, and obesity among chronic diseases, the ability to provide personalized clinical nutrition treatment for the subjects is cultivated.

Research Methods in Food and Nutrition Ⅰ,Ⅱ / each 3 credits

Lecture, Discussion and Experimentation on research methodes and techniques related to Food & Nutrition research area.

Sensory Science and Application / 3 credits

The class for the Sensory Evaluation. Learn the principles of sensory evaluation through the lecture, individual presentation and discussion about the journals assigned.

Special Topics in Nutrition Ⅰ, Ⅱ / each 3 credits

Special projects in nutritional sciences.

Functional Foods and Nutrigenomics / 3 credits

Critical readings of recent publications and understanding of research trend on the elucidation of molecular mechanisms of functional food ingredients based on nutrigenomics technology.

Special Topics in Foodservice Management / 3 credits

Recent developments in foodservice management practices and research

Seminar Ⅰ- Ⅷ / each 1 credit

Seminars concerning current research issues on foods and nutrition.

Advanced Nutritional Physiology of Human Ⅰ, Ⅱ / each 3 credits

The aim of this course is to discuss the principles and the special topics of nutritional physiology based on the recent research focusing on the human body.

Food Rheology / 3 credits

Study of major factors in food properties and measurement of properties.

Foodborne Pathogenic BacteriologyⅠ,Ⅱ / each 3 credits

Study various food poisoning bacteria and pathogens that can be derived from food, raw food materials, food processing, food storage & distribution, and cooking processes, and understands their characteristics and pathogenesis mechanisms based on recent studies. Also discuss various up-to-date studies related to detection and control of these food borne pathogens.

Topics in Food Microbiology / 3 credits

Lecture and discuss the latest topics of microorganisms related to food.

Advanced Food Sanitation / 3 credits

Control methods and regulations for maintaining sanitation and quality of foods.

Food Additives / 3 credits

Study and discussion about characteristics, safety and how to use of food additives.

Special Projects in Foods Ⅰ, Ⅱ / each 3 credits

Special topics in the food-related field are established, and research plans and methods of progress there of are explained and discussed.

Molecular Nutrition / 3 credits

Understanding roles of nutrients in the regulation of gene expression and signal transduction pathways. Discussions on broad aspects of nutrient functions in cell biology, and the application of new molecular technology into nutrition research.

Advanced Nutritional Biochemistry Ⅰ, Ⅱ / each 3 credits

Recent advances in metabolic and regulatory aspects of nutrition.

Nutritional Epidemiology / 3 credits

Covers principles of nutritional epidemiology, impact assessment of nutrition intervention programs, and nutritional surveillance.

Consumer Behavior Ⅰ, Ⅱ / each 3 credits

The concept of the supremacy of the consumer requires an in-depth understanding of the factors that influence behavior. Topics include: Knowledge and involvement, attitudes and intentions, decision-making behaviors, classical and operant learning, cultural influences, and references groups.

Recent Developments in Foodservice System Management / 3 credits

Discussions on the current issues and topics of foodservice system management.

Production and Operations Management for Foodservice / 3 credits

Principles of management applied to quantity food production with emphasis on production planning, work management, quality control, material management, and sanitation and safty.

Human Resource Management in the Foodservice Industry / 3 credits

In order to survive the ever-increasing competition between companies in the 21st century, the competitiveness of companies must ultimately be strengthened through efficient management of human resources held by companies. This course consists of matters related to the formation and development process of human resource management, job management, securing, deploying, and converting human resources, education and training, compensation management, promotion and career management, and personnel management./p>

Research in Foodservice Management Ⅰ, Ⅱ / each 3 credits

Select research methodologies and the latest topics on meal management to lecture and discuss, and prepare a research plan for the dissertation.

Current Issues and Recent Issues and Recent Advances in Micronutrients / 3 credits

Provide an advanced knowledge in the biochemical and physiological mechanisms involved in micronutrient actions and introduce recent findings & facilitate critical thinking in micronutrient research with respect to human health & diseases.

Evaluation Method of Functional Food / 3 credits

The course is focused on exploring evaluation methods of functional foods. Student-led literature presentations and class discussion are also required.

Advanced Nutritional Status Assessment / 3 credits

Determine human nutritional status and study how to do it.

Quality Management in Foodservice / 3 credits

Discussions on current issues in practices and research of total quality management for customer satisfaction in foodservice industry.

Contemporary Issues and Trends in Foodservice Management / 3 credits

Focuses on research issues related to the foodservice industry and their short and long-term implication.

Cell Signaling and Nutrition / 3 credits

Basic understanding of cell signaling in nutrition and understanding of the importance of nutrients on all signaling and gene expression based on the recene researches.

Advanced Food Science / 3 credits

Based on knowledge of the physicochemical properties of food, an overview of food science is taught, and experimental methods applied to cooking processing are studied.

Strategic management in Food, Nutrition, and Foodservice / 3 credits

The importance of understanding key strategic management tools is growing due to ever-changing business environment. This course aims to develop student`s capabilities to formulate an advanced level competitive strategy by applying various tools in strategic management, including industry analysis, competitor analysis and value chain analysis to food, nutrition and foodservice industries. Foundations in theory will be applied into key industries through case-studies.

Policies in Food & Nutrition / 3 credits

Food and nutrition fields are changing very fast. Researchers and industry managers encounter the situation to make a critical decision in achieving their goals. This course discusses the policies in food and nutrition which are effective in Korea and global world. Students will be able to obtain essential policies and related recent cases which food and nutrition professionals should be equipped with.

Directed Research Ⅰ, Ⅱ / 0 credit

Special studies on research proposal preparation.