Introduction of Divisions

Department of Food Science and Nutrition [Master's Course]

The Course of Food Science and Nutrition is an integrative discipline, in which the principles of biological and physical science are used to study the nature of foods and the consumption and utilization aspects of food and its constituents. Students enrolled in this program are encouraged to study subjects from molecular level to health and environmental issues relating to food. Through the programs offered in the Food Science and Nutrition course, students are expected to understand roles of nutrients in supporting vital functions or life functions, the principles underlying the processing and preparing of food, and toxicology. They are also to gain the laboratory disciplines and application skills in biotechnology, toxicology, microbiology, biochemistry, and nutritional sciences. Such knowledge and skills prepare them to work in food industry in research and development of food products and processes, to serve in government regulatory agencies as food specialists and health advisors, and to find positions in academic institutions as teachers and researchers. Graduates find employment in food and health related industries and in governmental agencies and laboratories. Those who are certified as junior and senior high school teachers find positions in schools as a teacher of home economics. Some graduates enter the PhD course of food science, nutritional science, and biological sciences.


[Main Subjects]
▪ Clinical Nutrition
▪ Food Function Chemistry
▪ Nutritional Biochemistry
▪ Nutritional Epidemiology
▪ Food Information Analysis
▪ Metabolic Regulation
▪ Nutrition Education
▪ Food Safety
▪ Pediatrics
▪ Molecular Pathology
▪ Applied Microbiology and Biochemistry
▪ Special Course in Molecular Nutrition