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College of Human Ecology & Kinesiology

Department of Food and Nutrition

Introduction

The mission of the Department of Food and Nutrition is to provide integrated programs for food and nutritional sciences to produce professionals who can contribute to improve the level of human health and nutrition and take a leading role in its practical applications.

History

The department was established in 1968 under the College of Home Economics and Master's courses have been offered since 1974 and doctoral courses since 1979. The department emphasizes the fostering of experts by offering academic programs in the field of food and nutritional sciences, which allow students to become competent in scientific development and to meet the growing demands for advanced knowledge in the field.

Job Fields

With the expanding need for health related professionals and the explosive growth of well-being societies, graduates are finding career opportunities in various kinds of food industries and health related institutions. Career choices for the graduates from the department of Food and Nutrition include employment in the food industry, food service industry, government, community agencies as well as educational institutions.

Career Paths After Graduation

  • Certified teachers of nutrition
  • Nutritionists in hospitals, company cafeteria, health care centers
  • Public employee at the KFDA, farm promotion agency and education office
  • Public employee at local food and hygiene positions
  • Researchers at food company and pharmaceutical company in fields of product development, evaluation and marketing
  • Food service managers in fast-food franchises and hotels
  • Professor or researcher after graduating from graduate school

Available Certifications

  • Certified teacher of nutrition
  • Nationally administered certification for registered dietitian license
  • Food Hygienist, Food technician
  • Cooking technician, Confectionary technician, etc

Faculty

  • RYU, KYUNG, Professor

    - Yonsei Univ., Foodservice Management

    akryu@ynu.ac.kr
  • Park, Kyong , Professor

    - Univ. of Minnesota, Nutritional Epidemiology

    kypark@ynu.ac.kr
  • Bang, Woo-Suk, Professor

    - Mississippi State Univ. , Food Safety

    wsbang@ynu.ac.kr
  • Seo, Jung-Sook, Professor

    - Seoul National Univ., Nutrition

    jsseo@ynu.ac.kr
  • Yoon, Kyung Young, Professor

    - Yeungnam Univ.

    yoonky2441@ynu.ac.kr
  • Kim, Choon Young, Associate Professor

    - Purdue Univ., Nutritional Biochemistry

    cykim@yu.ac.kr

※ sorted by the position and Korean name

Curriculum

Department Of Food & Nutrition

Curriculum
1-1
BASIC CHEMISTRY
The basic concept of the general chemistry is taught in one semester. This is not the substitute for the General Chemistry (I) or (II).
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
INTRODUCTION TO LIFE SCIENCE
In this course, students learn the topics of cell biology, structure, and function, reproduction, genetics, physiology, development, diversity, evolution, and ecology. This course is an introductory course (even for non-science major students) which emphasizes the organization of biological systems integrated with major principles and new discoveries. The ultimate aim is to help students learn the process of science, like promoting skills of observation, perception, and reasoning based on the working knowledge in biological world, and gain an appreciation of the importance that biology plays in our lives.
1-1
PRACTICAL CHINESE(I)
This course is for students just beginning to learn Chinese. The most difficult aspect of learning Chinese is pronunciation. So, first of all, in this course students will learn how to pronounce Chinese correctly. Then, through topics of daily life conversation, students will learn the basic communication skills Chinese as well as basic grammar.
1-1
PROFESSIONAL ENGLISH
The aim of the course is to help students develop basic English verbal skills in real life situations. The course will be co-taught by Korean and Native English instructors. Korean instructors will provide students with basic English structure, vocabulary, and expressions, and students will be encouraged to practice speaking English utilizing basic English structures. Students will further practice expressing themselves in English with native English instructors.
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
UNDERSTANDING OF LIFE SCIENCE
This course introduces the academic concept of life sciences as the shared basic activities that humans commonly engage in out of necessity such as subsistence, housing, sociality, material goods, rituals, and physical activity. Accordingly, students will learn about the intrinsic value of humanity’s social wellbeing and acquire basic knowledge in each area of life sciences that is needed in order to become trained professionals by pursuing integrated perspectives drawn from the strengths in the various areas of the life sciences such as clothing, nutrition, housing, family, and physical education.
1-2
ACADEMIC ENGLISH
The aim of the course is to help students increase their fluency and accuracy in English. The course will be co-taught by Korean and Native English instructors. Korean instructors will provide students with an opportunity to practice English structure, vocabulary, and expressions, and students will be encouraged to enhance their verbal skills by actively participating in classroom activities. Students will further practice expressing themselves in English with native English instructors.
1-2
APPLIED STATISTICS
It is a lecture on statistical methods which abstract and summarize information from raw data. Descriptive statistics of which histogram, scatter plot, etc. are main issues and concepts of probability which is the basic paradigm for sample behavior, will be treated. Important concepts in statistical inference will be also covered. Based on these fundamental concepts, testing of the mean, variance and proportion, comparison of two means, correlation analysis, analysis of variance, regression analysis, categorical data analysis, time series analysis, non-parametric methods will be taught. Also students will have laboratories for real data analysis with statistical packages.
1-2
FOOD & HEALTH
This course is designed to understand the importance of nutrients, relationships between diet and diseases, and desirable dietary life.
1-2
PRACTICAL CHINESE(II)
This course is for students who successfully completed Practical Chinese(I). Students should be aware of basic Chines grammar and can speak a little Chinese. This course will focus on a little more advanced grammar and expressions. Utilizing a variety of common everyday situations, students will practice what they have learned in Practical Chinese (I)
1-2
HUMAN PHYSIOLOGY
The course is intended to enable the students to understand the specific functions and their cooperation for the integration of body systems including cardiovascular, respiratory, gastrointestinal, urinary, and reproductive systems.

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