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Food & Nutrition
캐릭터
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  • E-Mail : fan@duksung.ac.kr
Through understanding of nutrition science necessary for health maintenance and disease prevention and food science dealing with nutrition sources, our department will develop deep expertise in food nutrition that leads to scientific food selection and development, sound nutrition management, and future-oriented diet science.
Education Objective

The course educates students to apply science to diet by rationalizing it through research on food and nutrition for the creation of exemplary dietary lifestyles. In particular, the course endeavors to contribute to academic development while producing technical professionals who can lead and direct rational dietary lifestyles according to the demands of the 21st Century.

  1. Strengthening capacity to respond creatively to changes in the food environment.
  2. Cultivating consideration and communication skills for persons subject to nutrition and meal management and workers.
  3. Strengthening the ability to integrate food and nutrition knowledge to promote public health.
Specialities

Food nutrition is a fusion application that studies the entire process from the development stage of food that satisfies consumers in all aspects of safety, health, and preference to the system of providing and distributing it, and even the health effects of such food intake. The Department of Food and Nutrition produces scientific knowledge about such a general diet and studies and educates on-site applications based on scientific evidence.
Rapid social, technical, and environmental changes in modern society have led to a new dietary environment, which has a significant impact on human health and quality of life. The goal of the Department of Food and Nutrition is to develop human resources with basic scientific, creative convergence, comprehensive thinking, and communication and cooperation on the academic foundation of food and nutrition to solve the real problems of diet and improve health and quality of life.

Education Curriculum
Grade Division Subject name Credit/Period Total Notes
First
Semester		 Second
Semester
1 Exploration the basics of food science 3/3 / 3/3 　
the basics of nutritional science / 3/3 3/3 　
2 Major selection food science 3/3 / 3/3 　
nutritional physiology 3/3 / 3/3 Required Recommendation
Sitology 3/3 / 3/3 　
Food Analysis & Practice 3/5 / 3/5 　
Nutrition and Modern Society 3/3 / 3/3 　
Introduction to Public Health / 3/3 3/3 　
Dietary Lifestyle Management & Practice 3/5 / 3/5 　
Principles of Food Preparation / 3/3 3/3 Required Recommendation
Nutrition / 3/3 3/3 　
Community Nutrition / 3/3 3/3 Required Recommendation
3 Major selection Food Microbiology & Practice 3/5 / 3/5 　
Food chemistry & Practice 3/5 / 3/5 　
Nutritional biochemistry 3/3 / 3/3 　
Nutrition in Life Cycle 3/3 / 3/3 　
Nutrition Assessment / 3/3 3/3 　
Advanced Nutrition & Practice / 3/5 3/5 　
Food processing and storage / 3/5 3/5 Required Recommendation
Food Hygiene / 3/3 3/3 Required Recommendation
Food immunology / 3/3 3/3 (←food futurology)
Food directing and design 3/3 / 3/3 　
4 Major selection Quantity Food Management 3/3 / 3/3 Required Recommendation
Food Service Administration 3/3 / 3/3 　
Diet Therapy & Practice 3/5 / 3/5 　
Practicum in the Dietetics / 2/2 2/2 　
Clinical nutrition / 3/3 3/3 　
Experimental cooking & Practice / 3/5 3/5 　
Regulatory Law of Food Hygiene / 3/3 3/3 Required Recommendation
Nutrition Education and Counseling / 3/3 3/3 　
Total 30 subjects 45/55 44/50 89/105