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College of Life and Applied Sciences

Department of Food Economics and Service

Introduction

The Department of Food Economics and Service studies the economic issues and management problems related to agriculture and food industry, including the food system encompassing production, distribution and consumption in agricultural and food industries.

As has been shown in the WTO multilateral trade negotiations and FTA deals, the agriculture and food related issues are becoming more and more important both domestically and internationally along with the trends of globalization. Our department offers various economics and management courses as well as application courses in agriculture, food industry, and natural resources. To provide students with better college education facilities, we have computer labs and seminar rooms for students. The goal of our department is to make contributions to the development of agriculture and food industry in Korean society, which is a key industry for human life. We also pursue to foster capable human resources who will be able to play leading roles in the sector in a rapidly changing world environment. (B. A. degree in economics provided)

History

December 1968, Opened as Department of Livestock Management
March 1999, Reorganized to the School of Bio Resource (name changed to Major of Bio Resource Management)
December 2003, Changed to Major of Food Industry Management
December 2004, Changed to the Department of Food Industry Management
March 2009, Changed to the Department of Food Resource Economics

Job Fields

Various career fields such as public employees for the government, national/public research institutes, agriculture and food related companies and associations, bio-engineering and environment related industries, cooperatives, finance, college professors, etc.

Faculty

  • Kim, Dong Jin, Professor

    - Oklahoma State Univ., Hotel & Restaurant Management

    dj-kim@ynu.ac.kr
  • Park, Jaehong, Professor

    - Texas A&M University, Agro-Food Marketing

    j-park@ynu.ac.kr
  • Byun, kwang In, Professor

    - Kyung Hee Univ., Restaurant Management

    big2011@ynu.ac.kr
  • Lee, Sang-Ho, Professor

    - Kyungpook National Univ.

    ecolee@yu.ac.kr

※ sorted by the position and Korean name

Curriculum

Department Of Food Economics And Service

Curriculum
1-1
COMMUNICATION SKILL
The ability to communicate effectively in speaking and writing is one of the most important skills for educational and career success. This course gives students opportunities to discuss, practice, and eventually master the skills involved in oral and written communication. The topics include theory and practice of effective communication, making speeches, presentation skills, principles of persuasion, and writing skills.
1-1
CONVERGENCE- AND INTEGRATION-BASED THINKING AND WRITING
The ability of analyzing and solving problems is emphasized as one of the conditions for survival in the 21st century and one of the core elements of creative capabilities. This course was designed to cultivate convergence- and integration-based creative capabilities, which are integrated problem-solving capabilities to collect, analyze and process knowledge and information by reinforcing the ability of analyzing and solving problems, recreate it in a synthetic fashion, and express it effectively through speech and writing. The course will help the students cultivate their synesthesia thinking and communication skills based on sympathy with other human beings, understanding of the community, and positivity or Gongseong that is sought after by Yeungnam University. Its ultimate goals are to promote the students' creative knowledge development and reinforce their writing capabilities consistently through "convergence- and integration-based thinking and writing as a problem-solving approach."
1-1
SEMINAR FOR ACADEMIC LIFE
1. Summary of the course This course is to assist university freshmen in CRM designing to adapt university life well through the instruction and counselling of supervising professor. (This course is composed of self analysis, personality type test, career research, instruction for the success of university life, career plan and direction setting, CRM designing method and CRM designing. The course should be teaching in classes of the students by supervising professor.) 2. Course objectives This course is to motivate the students before the mid term exam and provide students with self analysis, personality type test (MBTI or TCI) and career research (YAT test). Also, this course shall has a plan to instruct the students to enhance the efficiency of university life through career and time management. In addition, this course is to make a chance for the students to have practical assistance to university life by providing study method, report designing strategy and the information on academic system and various kinds of internal programs of the university. After the mid term exam, the students will be instructed to set the direction of career designing through continuous counselling of supervising professor and the students will be able to establish CRM designing and execution plan.
1-1
SOCIAL CONTRIBUTION AND SERVICE
This course is to cultivate community sense as members of society and the global village for students in order to develop the basic knowledge required as global citizens. Especially, this course is to foster the spirit of cooperation, sharing, service, and creativity and study the social contribution and leadership to solving the challenges the global community faces. As a liberal arts course, it is centered to nurture a leader having the global capability to contribute to community development through learning the knowledge and the case on the value & logic of social responsibility focused on environmental preservation, social contribution, and good governance(ESG). This course aims to foster a generous mind, learn knowledge and technology and build the capacity to contribute to building a society towards a safer and happier world through the study of theory and practice.
1-1
SOFTWARE AND AI
Software and AI (Artificial Intelligence) course aims to educate the basic concepts of software and computational thinking to use them in various applications. It allows students of various majors to experience the core technologies of the 4th industrial revolution, such as big data, machine learning, and AI. It also introduces various applications of AI so that students can easily apply these technologies to their field of study. This course classifies the lecture types into three categories, and adjust the lecture difficulty according to the student's academic ability.
1-2
CULTURE AND UNDERSTANDING OF LIQUOR
Liquor has become a means to communicate with people having different cultural background and speaking different languages, and to undertake efficient business in the global era. This course aims to enhance the understanding of Liquor, as one of liberal arts required to the modern people, while students acquire basic knowledge on Liquor and table manners. The students can learn the history and kind of Liquor, Liquor making, world top class Liquor, how to drink Liquor, and table manners in this class. Besides, this course covers the kinds and features of various alcoholic beverages including wine, and fosters basic refinement needed to the students as a preliminary member of society in the global era.
1-2
UNDERSTANDING THE PRINCIPLES OF ECONOMICS
By introducing students to the very basic economic principles, this course purpose to enhance student's ability analyze and synthetically understand the mode of human behavior in its economic aspects as well as the economic system. Detailed subjects to be dealt with in this course are as follows : the native and purpose of economics, the theory of demand and supply and its applications, the theory of consumers’and firms’behavior, the theory of competitive markets, monopoly, monopolistic competition, and oligopoly, etc.
1-2
AGRICULTURAL ECONOMICS
Aims comprehensive understanding of agricultural sector including agricultural demand, supply, production economy, trade and rural welfare.
1-2
FOOD SERVICE MANAGEMENT
Discusses issues related to the food service industry. Topics include menu development, recipes, purchasing, marketing, franchising, and asset management.
1-1,2
COLLEGE SEMINAR
This seminar is expected to give students various and positive inspiration for their future. Well-known persons from diversed fields will be invited as a speaker. Students will have a living and free discussion and conversation with them.

Contact

  • +82-53-810-2960
  • +82-53-810-4658