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UnderGraduate Program
CourseTitle
Credits
Curriculum of Foreign Languages
6
Curriculum of Foreign Languages
6
General Education
8
History-related Curriculum
4
Social-related Curriculum
4
Total
28
CourseTitle
Credits
Analytic Chemistry
3
Analytic Chemistry Laboratory
1
Biochemistry
4
Biostatistics
3
Calculus
4
Food Analysis
3
Food Chemistry
3
Food Engineering (I)
2
Food Engineering (II)
2
Food Processing (I)
3
Food Processing (II)
3
General Biology
3
General Nutrition
3
Introduction to Food Biotechnology
1
Microbiology (I)
3
Microbiology (II)
3
Organic Chemistry
4
Organic Chemistry Laboratory
1
Physical Chemistry
3
Special Topics (A~H)
2
Thesis Writing
2
Total
62
CourseTitle
Credits
Animal Tissue Culture
3
Application of Spectroscopy
3
Bioinformatics
2
Cell Biology
3
Cereal Processing
2
Egg Processing
3
Experimental Biochemistry
2
Factory Management and Administration
2
Factory Practice
0
Fermented Foods
2
Food Additives
2
Food Canning
2
Food Dehydration
2
Food Engineering (III)
2
Food Flavor Chemistry
3
Food Freezing
3
Food Fundamentals
3
Food Hygiene
3
Food Industry
2
Food Machinery
2
Food Management
3
Food Materials
3
Food Microbiology
3
Food Mycology
3
Food Packaging and Shelf Life
3
Food Phytochemistry
3
Food Quality Control
3
Food Spices and Herbs
2
Food Standard and Inspection
2
Food Toxicological Chemistry
3
Food Water Chemistry
3
Fruit and Vegetable Processing
3
General Chemistry
3
General Physics
2
Group Meal Management
2
Health Food Chemistry and Evaluation
2
Human Physiology
3
Immunology
2
Instrumental Analysis of Foods
3
Introduction to Biotechnology
3
Introduction to Computer Science
3
Introduction to Food Science
2
Introduction to Microbial Genetics
3
Life Span Nutrition
2
Meat Processing
2
Microbial biotechnology and its application
3
Molecular Biology
3
Nutritional Assessment
2
Plant Biochemistry
2
Practice of Clinical Nutrition
3
Practice of Community Nutrition
1
Practice of Nutrition
1
Practice of Quantity Food Management
2
Processing of Diary Products
3
Public Health Nutrition
2
Quantity Food Management with Practice
3
Research and Development of Products
3
Seafood Processing
3
Sensory Evaluation of Food
3
Sophomore English
6
Special Topics in Biochemistry
3
Therapeutic Nutrition with Experiments
3
Minimum credits required for graduation:133