For more details on the courses, please refer to the Course Catalog
| Code | Course Title | Credit | Learning Time | Division | Degree | Grade | Note | Language | Availability |
|---|---|---|---|---|---|---|---|---|---|
| FBT2016 | Food Hygiene | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| General principle of food hygiene, official methods for food inspection and analysis, saprophytic microorganism, food bone disease, pathogenic bacteria, enterotoccins in foods, bacterial contamination of food ingredients, parasites, hygienic topics on animal products and fishes, environmental contamination, food poisoning by bacteria and others, food-additives, antibiotics and reidues in foods, HACCP in foods and feeds, CGMP in cosmetic plants. | |||||||||
| FBT2024 | Nutritional Physiology | 3 | 6 | Major | Bachelor | 2-3 | English | Yes | |
| This course is designed to provide students with a comprehensive understanding of how the human body works. Students will learn central physiological concepts, how the organ systems function in an integrated way and how these underlie human health and several disease states. | |||||||||
| FBT2029 | General Microbiology | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| Overall goal of the course is to understand structure, function, growth, and physiology of microorganism. Also, foundation for biotechnological applications of microorganism will be introduced. | |||||||||
| FBT2036 | Introduction to Food Science and Technology | 3 | 6 | Major | Bachelor | 2 | Korean | Yes | |
| This course is designed to provide basic knowledges to the students majored in Food Science and Biotechnology. This courses is primarily focusing the areas in Food Chemistry, Food Engineering, Food preservation, Food microbiology, Food Biochemistry, and Functional foods. In Particular, this course offers broad introduction to the students in the department of food science and biotechnology. Based on this knowledge, current issues on food science and biotechnology are also discussed. | |||||||||
| FBT2037 | Food Biochemistry and Molecular Biology Laboratory | 2 | 4 | Major | Bachelor | 2-3 | Korean | Yes | |
| This course is designed to provide hands-on experience with techniques and concepts common to food biochemistry and molecular biology. This will be achieved by manual reading, observation, data analysis, and laboratory experiences followed by completion of laboratory reports. This course will also provide recently developed laboratory techniques and their applications into food biochemistry and molecular biology. | |||||||||
| FBT2038 | System Food Biotechnology | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| This course provides an introduction to the current ststes of bioengineering for foods. This course provides an introduction to the current ststes of bioengineering for foods. | |||||||||
| FBT2039 | Food Biochemistry | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| The major nutrients found in foods are proteins, carbohydrates, lipids, and nucleic acids. These four macromolecules are also major constituents of living organisms. Basic structure and characteristics of these four macromolecules will be discussed in this course. Based on these knowledges, the thermodynamics of biochemical reactions and catalyzing enzyme kinetics will also be lectured. This courses offers basic biochemistry required for students in the department of food science and biotechnology. | |||||||||
| FBT2040 | Nutritional Biochemistry | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| The major nutrients found in foods are proteins, carbohydrates, lipids, and nucleic acids. These four macromolecules are also major constituents of living organisms. Following basic structure and characteristics of these four macromolecules discussed in food biochemistry1, this course will cover biochemical events and physiological events, relates to metabolic pathways of four major macromolecules and energy production. The contents in this course and food biochemistry1 are tied together to offer students with the complete picture of biochemistry that regulate synthesis and breakdown of carbohydrates, lipids, amino acids, and nucleic acids. | |||||||||
| FBT2041 | Biostatistical Methods | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| Biostatistics applies statistical reasoning to life sciences, public health and many other relevant disciplines. In this course, students will be introduced to a variety of statistical methods that can be utilized for hypothesis testing in diverse designs of experimental and epidemiologic studies. | |||||||||
| FBT2042 | Biostatistical Methods Lab | 2 | 4 | Major | Bachelor | 2-3 | - | No | |
| Students will apply statistical methods learned from Biostatistics (FBT2041) course to epidemiologic data and gain hands-on experience in data analysis using a statistical package. | |||||||||
| FBT2043 | Food Processing | 3 | 6 | Major | Bachelor | 2-3 | Korean | Yes | |
| Main objective of the course is to understand principles and procedures of commercial food processes. Physical, chemical, and nutritional changes during food processing will be introduces. Commercial food processing using plant materials, such as grain, soy, and vegetable, as raw materials will be emphasized. | |||||||||
| FBT3004 | Biofunctional Food | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| Generally, functional food can be defined as any food that has a positive impact on an individual`s health, physical performance or state of mind in addition to its nutritive values students will be introduced to the biological activity & manufacturing method of the functional foods. | |||||||||
| FBT3017 | Food Immunology | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| Outlines of food immunology and immuno modulate factor in food. Outlines of food immunology and immuno modulate factor in food. | |||||||||
| FBT3018 | Special Topics in Food Additives | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| This subject teaches about the functions and directions for use of natural or synthetic additives such as antioxidants, preservatives, coloring matters, color developers, flovoring agents, seasonings, dietary supplements, and administrative laws and regulations of those additives. | |||||||||
| FBT3019 | Food Chemistry | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| The chemical properties of food proteins, carbohydrates, lipids, vitimains & enzymes, & interactions that occur during processing & storage. | |||||||||