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 and clinical nutrition
kypark@ynu.ac.kr
Bang, Woo-Suk, Professor

- Mississippi State Univ. , Food Safety
wsbang@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

Curriculum
1-1	FOOD & HEALTH This course is designed to understand the importance of nutrients, relationships between diet and diseases, and desirable dietary life.
1-1	GENERAL CHEMISTRY I The General Chemistry(I) introduces the basic concepts of the properties, constitution, structure and the reaction of matters, which is essential in modern chemistry, physics, biology and engineering.
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	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.
1-1	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	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.
1-2	PRACTICAL 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.
1-2	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.
1-2	STATISTICS(1) This course defines events and probabilities, conditional probabilities and independence to evaluate probabilities. Elementary probability distributions such as binomial distribution, geometric distribution, Poisson distribution, and normal distribution are also introduced. The concepts of sample distribution of the statistic and the central limit theorem are introduced. The statistical inference including estimation and hypothesis testing of the mean and the standard deviation will be discussed.
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.

Curriculum
2-1	PRACTICE IN FOOD PREPARATION The objective of this subject is to study the complex interrelationships between properties of food raw materials and their changes during food preparation, and to practise the appropriate cooking methods of foods through laboratory work.
2-1	PRINCIPLES OF FOOD PREPARATION Complex interrelationships between properties of food raw materials and their changes during and food preparation.
2-1	BASIC FOOD SCIENCE Discusses chemical and physical properties of the major food components (water, proteins, lipids, carbohydrates, vitamins and minerals) and their changes during cooking, processing and storage.
2-1	BIOCHEMISTRY I Introduction to the fundamental aspects of biochemistry, structures, biochemical properties and functions of biological compounds.
2-1	PRINCIPLE OF NUTRITION Classification, characteristics, digestion, absorption, functions, DRI of macronutrients, Nutrient sources in foods, water and energy metabolism.
2-2	BIOCHEMISTRY LABORATORY Basic principles and techniques used in biochemistry. Experiments on nutrients and biological compounds.
2-2	FOODSERVICE MANAGEMENT This course is to study the fundamental theory and principle of industrial administration and apply them to foodservice industries for the effectiveness of managing organizations.
2-2	ADVANCED NUTRITION This course is to study structure and functions of cells, metabolism and function of nutrients, nutritional relations with acid-base balance, brain development, alcohol and hormones.
2-2	BIOCHEMISTRY II Continuation and extention of Biochemistry Ⅰ. Overview of intermediary metabolism and its regulation.
2-2	FOOD CHEMISTRY This course covers chemical properties of food components such as colors and flavors and their changes during cooking, processing and storage.

Curriculum
3-1	CLINICAL NUTRITION This course covers understanding of nutrients metabolism change following prevalence of diseases and applying it to patient after planning the nutrition therapy for the patient through the nutritional assessment related to the diseases.
3-1	FOOD ANALYSIS LABORATORY Introduces principles, methods, and techniques necessary for quantitative, instrumental, physical, and chemical analyses of food and food products. Measures crude protein, crude lipid, moisture, and ash content by gravimetric or volumetric analysis.
3-1	FOOD MICROBIOLOGY LABORATORY A basic laboratory course in food microbiology with emphasis on studies of the methods of cultivation, isolation, and metabolic controls.
3-1	PRINCIPLES OF FOOD ANALYSIS Introduces basic analytical techniques for food analysis and other biological analysis. Emphasizes fundamental principles of analytical chemistry, basic laboratory techniques, and modern instrumental methods.
3-1	THE EVOLUTION OF EATING This course delves into the latest research and trends related to the future of food and nutrition. Key areas of focus include: Food through Biotechnology: Meat alternatives, cell-based meats, edited crops, and more. Functional Foods and Nutrition: Personalized nutrition, probiotics, superfoods. Food Safety and Ethics: Ethical considerations of genetically modified foods, food safety standards, challenges in the global food supply chain. Through this course, students will gain a comprehensive understanding of the direction of the future food industry and innovative nutritional solutions.
3-1	FOOD MICROBIOLOGY Food microbiology emphasize the classification of microorganisms, their morphologic property, reproduction and their characteristics of physiology. The lecture also covers the understanding on microorganism genetics, metabolism and the role of microorganisms in food industry.
3-1	PUBLIC HEALTH The objective of this course is to prevent and manage diseases, injuries and other health conditions through surveillance of cases and the promotion of healthy behaviors,communitiesandenvironments.
3-2	MEAL MANAGEMENT To have a full understanding of the role of food and of family meals in a person's life and to review the procedure of meal management today.
3-2	PRACTICE IN DIET THERAPY The objective of this subject is to expand the nutrition practices through laboratory work for the therapeutic management of nutritional diseases.
3-2	DIET THERAPY The objective of this subject is to expand the nutrition principle and practices for the therapeutic diet management of chronic diseases related to diet.
3-2	FOOD HYGIENE The cause and prevention of food intoxication, oral infections, mycotoxicosis and parasitosis etc, and the sanitary control of food products.
3-2	NUTRITION EDUCATION & COUNSELING This subject covers the understanding of the skills to use nutritional knowledge to change food behaviors and to help people with present or potential nutrition problems, through nutrition education or counseling.

Curriculum
4-1	FOOD SANITATION LAW Minimal essential knowledge of law in food sanitation and related fields such as communicable disease control and school health.
4-1	LIFE CYCLE NUTRITION The objective of this course is to help students learn about the special nutrition issues at different periods of life cycle including infants, childhood, adolescent, pregnancy, lactation and for the elderly.
4-1	NUTRITIONAL ASSESSMENT The objective of this subject is to study the measures commonly used in a nutrition assessment in order to identify nutrition problems and design a nutrition service program by investigating the nutritional status of individual or people.
4-1	PRACTICE IN FOOD SERVICE MANAGEMENT This class will help students to understand the knowledge and skills in foodservice management and quantity food production through laboratory work.
4-1	INSTITUTIONAL FOODSERVICE MANAGEMENT This subject covers systems approach to foodservice organization, designing the foodservice systems, food production, food safety, management of physical facilities and total quality management in institutional foodservice.
4-2	COMMUNITY NUTRITION This subject covers the core concepts necessary for assessing the nutrition needs of the community and planning, implementing, and evaluating programs to achieve these needs.
4-2	EXPERIMENTAL COOKERY Review the change of chemical and physical changes of various foods during cooking, processing and storage.
4-2	FIELDWORK FOR DIETITIAN The objective of this subject is to extend the ability needed to become a dietitian through field work in a variety of foodservice institutions such as school, hospital and industry.
4-2	FOOD PROCESSING & PRESERVATION Principles and methods of food processing, changes of chemical composition by processing and storage.

Contact

+82-53-810-2870
+82-53-810-4768
http://food.yu.ac.kr
http://foode.yu.ac.kr

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