For more details on the courses, please refer to the Course Catalog
| Code | Course Title | Credit | Learning Time | Division | Degree | Grade | Note | Language | Availability |
|---|---|---|---|---|---|---|---|---|---|
| FBT3067 | Food analysis | 3 | 6 | Major | Bachelor | 3 | Korean | Yes | |
| Food analysis is one of basic courses for students majoring in food science and biotechnology. Principles of analysis for the food constituents including moisture, lipids, carbohydrates, proteins, vitamins, minerals, colorants, and volatiles will be provides. Basic analytical knowledge including precision and accuracy, validation methods, quantitative and qualitative analysis will be included. Especially, principles of spectrometry, gas chromatography, and liquid chromatography will be provided. | |||||||||
| FBT3068 | Bio-product development | 3 | 6 | Major | Bachelor | 4 | Korean | Yes | |
| Bio-product development deals with how to develop bio-products including foods, pharmeceutical products and cosmetics. This course will provide knowledge of steps for the development including concept developing methods, prototype developing methods and final product development. This course will be composed of lectures and team projects organized by students. The final objective of this course is to launch imaginary and creative bioproducts by students. | |||||||||
| FBT3069 | Food sensibility | 3 | 6 | Major | Bachelor | 4 | Korean | Yes | |
| Food sensibility is a new course, the objectives of which are to provide scientific knowledge on the color, odorant, taste compounds, and volatiles. Physiological reactions of color, odorant, taste compounds, and volatiles with human receptors will be lectured and formation mechanisms of color, odorant, taste compounds, and volatiles from foods will be lectured. Also, study on the sensory evaluation will be included to assess the impacts of color, odorant, taste compounds, and volatiles on consumers' acceptance. | |||||||||
| FBT3071 | Laboratory experiments for food bioprocess engineering | 2 | 4 | Major | Bachelor | 3-4 | Korean | Yes | |
| This course is about lab experiment of fermentation using food-related microorganisms. During the course, students proceed bacterial fermentations process including an experimental design, preparation, operation and control, and analysis of fermentation. | |||||||||
| FBT3072 | Microbial biotechnology | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| Microorganisms have played important roles in biotechnology and bio-industry for long times. This lecture is planning to provide important and useful information about a variety of fields and products in microbial metabolic engineering and biotechnology. The aim of the lecture is to introduce the history of biotechnological research and products using microorganisms and to provide valuable overview of recent advances in applied microbiology and microbial biotechnology for students with interests in these fields. | |||||||||
| FBT3073 | Herbs and Spices | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| This lecture deals with the important recent advances in the field of natural herbs and spices chemistry for food. Herbs may be defined as the dried leaves of aromatic plants used to impart flavour and odour to foods with, sometimes, the addition of colour. Spices may be defined as the dried parts of aromatic plants with the exception of the leaves. Herbs and spices also have physiological activity and are also used for medicinal purposes. Lectures on the physiological activities of herbs and spices are also given. | |||||||||
| FBT3074 | Food Molecular Biology | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| Food molecular biology is the study of the molecular phenomena occurring in living organisms at the molecular level. By taking this course, students can understand the principles and gain core knowledge. In particular, this course aims to understand molecular-level principles in the biotechnology systems for industrial microbial strains and others used in the food biotechnology industry, and to discuss molecular biology tools such as the CRISPR-Cas system-based genome editing technology and gene cloning automation systems. | |||||||||
| FBT3075 | Food Processing Engineering | 3 | 6 | Major | Bachelor | 3-4 | Korean | Yes | |
| Main objective of the course is to understand principles and procedures of commercial food processes. Physical, chemical, and nutritional changes food processing wil be introduced. Especially, commercial food processing using animal tissues, such as meat, fish, milk, and egg, as raw materials will be enphasized. | |||||||||
| FBT4015 | Advanced Molecular Biology | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | - | No |
| Structure and function of chromosome, properties of plamids, gene structure, genetic code and genetic engineering, gene replication, gene exchange, gene cloning, utilization of useful genes into plants and animals, human genome projects, etc. | |||||||||
| FBT4016 | Advanced Food Biochemisty | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | Korean | Yes |
| Study of biochemical and functional properties of food components in relation to their roles as parts of complex biochemical systems. | |||||||||
| FBT4017 | Functional Food Processing | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | - | No |
| Principles of manufacturing various functional foods and functional food sttuffs. | |||||||||
| FBT4019 | Food Analysis | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | - | No |
| Application and development of quantitative technigues to the determination of composition and quality of food products | |||||||||
| FBT4020 | Advanced Food Manufacturing | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | - | No |
| This subject teaches about food manufacture including the selection of raw materials, the manufacturing procedures, and the quality control during distribution periods for the traditional foods such as soy sause, red pepper sauce or soybean sauce, the pro | |||||||||
| FBT4021 | Advanced Applied Microbiology | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | - | No |
| Application of microorganisms, classification of soil microorganisms, properties and utilization of food microorganisms, probiotics for human and animals, environmental microorganisms, medical and medicine of microbiology, anaerobic bacteria, distribution | |||||||||
| FBT4023 | Independent Study on Master Student in Food Life Science and Technology 1 | 3 | 6 | Major | Bachelor/Master | 1-4 | Food Science and Biotechnology | - | No |
| This course is designed to improve research ability of Master students in department of Food Life Science and Technology. Special topics will be selected and studied with advisor. | |||||||||