This course teaches cooking techniques through practice, covering the characteristics of Korean cuisine, including rice, porridge, soup, jeon, skewered dishes, seasoned vegetables, kimchi, and rice cakes. Students also learn theories and culinary science techniques that can be applied to institutional foodservice and food processing.

This course provides methods for accurately identifying social, cultural, and environmental factors in local communities, obstacles to residents’ health, and related issues. Students acquire knowledge of public health overall, including environmental health, epidemiology, infectious disease control, and occupational health.

As a basic science course for food science, nutrition, and major courses, this course provides general knowledge related to the fundamentals of food and nutrition, including nutrients, human organs, and metabolism, as well as foundational knowledge necessary for studying major courses.

This course teaches the history of humanity and food culture and predicts future human food culture. Students understand food culture by connecting changes in dietary life by period with social environments, and study response measures to future changes in human dietary life.

This course helps students understand the composition of the human body, the functions and regulatory relationships of each tissue, and establish the foundation for nutrition courses through overall knowledge of digestion, absorption, and utilization of nutrients necessary for maintaining the human body.

This course helps students understand the chemical structures and properties of the six major nutrients, including carbohydrates, proteins, and fats, as well as their metabolic processes such as digestion and absorption in the human body, food sources, and nutritional disorders related to each nutrient.

This course provides basic knowledge of nutrients that constitute food. Students learn about the nomenclature, classification, structure, roles in food, interactions, and utilization of major components such as water, carbohydrates, lipids, and proteins, as well as minor components such as vitamins and minerals.

This course teaches general knowledge of baking and pastry products using wheat, a major food resource in modern industry, as well as manufacturing methods and application techniques for basic baking and pastry products such as pastries, bread, and cakes through theory and practice.

This course studies the overall knowledge of nutrition acquired through Basic Nutrition in greater depth. Students learn about the absorption and transport, physiological functions in the body, requirements, deficiency symptoms, and food sources of vitamins and minerals that regulate biological metabolism, including major minerals such as calcium, phosphorus, and magnesium, and trace minerals such as iron, copper, and iodine.

This course clarifies basic knowledge of foods for their rational use, helps students understand chemical components and nutritional value, and scientifically examines physical and chemical changes that occur during production, processing, storage, and distribution.

This course teaches the theories and experimental methods of practical analysis so that students can actually analyze and evaluate various processed products produced in the food industry. Through this, students learn professional knowledge and skills needed to perform basic research techniques and specialized tasks in the food industry.

This course teaches physiological characteristics and nutritional requirements across the entire human life cycle, including pregnancy, lactation, infancy, early childhood, school age, and old age. Students also study principles and applications of nutrition management in special situations that may occur in life, such as labor, stress, and exercise.

This course systematically studies nutrition, hygiene, facilities, education, evaluation, and facility management related to institutional foodservice, and provides practical experience through field visits.

This course cultivates basic knowledge for providing nutrition guidance to improve the dietary life of individuals, families, and community members and maintain balanced nutritional status. Students study specific methods for developing nutrition assessment methods and effective nutrition education programs for selected groups.

This course provides knowledge of the mechanisms and solutions related to diseases and problems caused by the introduction of health-hazardous factors and microbial contamination during food production, harvesting, processing, and handling.

This course teaches the classification, structure, and functions of nutrients such as carbohydrates, proteins, and fats, which are components of the body, as well as the structure and functions of cells. Students also study overall contents related to enzymes, hormones, and biological energy metabolism.

This course aims to cultivate basic theories and practical foundations in various educational methods and pedagogy that can easily teach nutrition and food theories to children.

Based on knowledge acquired from nutrition, physiology, and biochemistry, this course examines the causes, symptoms, and physiological responses of diseases, and teaches changes in nutrient metabolism according to disease conditions and principles of nutritional therapy.

This course studies food hygiene-related laws and regulations concerning diseases caused by health-hazardous factors introduced during food production, harvesting, processing, and handling, food contamination caused by harmful substances in food containers and packaging, and food additives.

This course teaches theoretical knowledge related to product development, one of the most important tasks in the food industry. In addition, through practice in developing new products required by actual companies in connection with industries, students understand industry tasks, cultivate practical abilities, and work toward becoming talents required by industry.

This course classifies microorganisms applied across the food field by type, and provides theoretical examination and experimental methods related to the forms, characteristics, physiology, metabolism, and industrial applications of each microorganism in the food industry.

This course provides teaching practice to help students acquire basic practical abilities required of nutrition teachers, including purchasing management, materials management, menu management, inventory management, and personnel management, as well as lesson plan writing abilities and student interaction abilities required of teachers.

This course allows students to directly experience how theories learned in nutrition, diet therapy, and related courses are applied in foodservice field settings through kitchen field practice, foodservice management, menu planning management, individual counseling and nutrition education, and patient case studies by disease, thereby conducting practice in actual field settings.

Cooking is an important part of preparing and using rational menus, and the purpose of nutrition management can only be achieved when the process is scientifically understood. This course helps students scientifically understand phenomena that occur during cooking by food group and the principles of those changes.

This course helps students understand basic management and administration theories that managers of foodservice organizations should know, the current status of the changing foodservice industry, and the necessity of acquiring management theories for effective and efficient management of foodservice organizations. Students study basic-level management theories.

Food tech, the Fourth Industrial Revolution of the food industry, is the convergence of food and technology. This course helps students contribute to value creation in the future food industry by integrating biotechnology, nanotechnology, environmental technology, and information and communication technology into food and the food industry to create new industries or add value to existing industries.

This course allows students to directly experience how theories learned in major courses such as nutrition and food science are applied in food industry settings. Through field practice in the foodservice industry, food companies, franchise startups, and related areas, students strengthen practical abilities for cultivating self-directed talents.

This course allows students to directly experience how theories learned in major courses such as nutrition and food science are applied in food industry settings. Through field practice in the foodservice industry, food companies, franchise startups, and related areas, students strengthen practical abilities for cultivating self-directed talents.

This course allows students to directly experience how theories learned in major courses such as nutrition and food science are applied in food industry settings. Through field practice in the foodservice industry, food companies, franchise startups, and related areas, students strengthen practical abilities for cultivating self-directed talents.

This course allows students to directly experience how theories learned in major courses such as nutrition and food science are applied in food industry settings. Through field practice in the foodservice industry, food companies, franchise startups, and related areas, students strengthen practical abilities for cultivating self-directed talents.

This course allows students to directly experience how theories learned in major courses such as nutrition and food science are applied in food industry settings. Through field practice in the foodservice industry, food companies, franchise startups, and related areas, students strengthen practical abilities for cultivating self-directed talents.

This course allows students to directly experience how theories learned in nutrition, diet therapy, and related courses are applied in foodservice field settings through kitchen field practice, foodservice management, menu planning management, individual counseling and nutrition education, and patient case studies by disease, thereby conducting practice in actual field settings.

This course helps students understand the causes and symptoms of various diseases and acquire principles of appropriate nutrition management. Accordingly, students study the relationship between disease symptoms and nutrient intake, as well as appropriate nutrition management methods for patients’ conditions and specific processes for applying them.

This course teaches the types of data required for assessing the nutritional status of groups and diagnostic criteria for nutritional status. Students also study the series of processes required to carry out nutrition improvement projects, including planning, implementation, and evaluation.

This course provides theories on the principles and processes of overall unit operations for food processing, as well as food storage methods and technologies. Students also study manufacturing process cases of recently distributed processed agricultural, fishery, and livestock products.

Based on knowledge of food, this course studies the theory and practice of industrial management through data collection and analysis techniques using recent trend-based big data, including menu development, menu planning, and cases of food industrialization.

Sensory evaluation, a unique function in the field of food science, is an area that evaluates the taste, flavor, and texture of food. Students learn the principles, purposes, and methods of sensory evaluation, acquire basic knowledge for conducting sensory evaluation in the field of food science through practical experiments, and cultivate research abilities.