Program Overview

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Introduction to the Department of Food and Nutrition

The Department of Food and Nutrition at Seoul National University offers a comprehensive program that covers various aspects of food and nutrition. The program is designed to provide students with a deep understanding of the principles and concepts of human nutrition, food science, and nutrition-related physiological functions.

Undergraduate Program

The undergraduate program in Food and Nutrition is a four-year course that provides students with a solid foundation in the principles of human nutrition, food science, and nutrition-related physiological functions. The program includes a wide range of courses, including:

• Introduction to Human Ecology
• Understanding Food and Nutrition
• Organic Chemistry
• Food Culture
• Food Chemistry
• Biochemistry
• Human Physiology
• Communication in Food and Nutrition
• Basic Nutrition
• Culinary Science and Lab
• Food Service Management
• Advanced Nutrition
• Food Analysis Lab
• Quantity Food Service Management and Lab
• Experimental Food and Sensory Evaluation Lab
• Diet Therapy and Lab
• Nutrition throughout Life Cycle
• Food Microbiology and Lab
• Chemistry in Food Materials
• Studies in Food and Nutrition
• Food Hygiene and Safety
• Molecular Nutrition
• Community Nutrition
• Clinical Nutrition and Lab
• Internship in Food and Nutrition 1
• Practice in Dietetics
• Meal Management and Lab
• Food Processing & Preservation
• Nutritional Assessment and Practice
• Food and Nutrition Policy
• Internship in Food and Nutrition 2
• Nutrition Information Management and Counseling

Course Descriptions

Introduction to Human Ecology

This course introduces freshman to the usage and role of Human ecology in the living environment, different aspects of living environment culture, and the relationship between human ecology and industry.

Understanding Food and Nutrition

This course provides an overview of various research areas in the field of food and nutrition, exploring recent research topics discussed in food companies and research institutes.

Organic Chemistry

This course covers the structures and properties of organic molecules, including aliphatic and aromatic hydrocarbons with various functional groups, and the principles governing their reactions.

Food Culture

This course covers the ecological and sociocultural influences on diverse food culture, with labs providing opportunities to learn knowledge and techniques necessary for food and nutrition majoring students.

Food Chemistry

This course covers the chemistry of main food components, including the chemical and physical properties of water, proteins, lipids, and carbohydrates, in the context of their functional roles in foods.

Biochemistry

This course covers the chemistry of molecules in living organisms, including the structures and functions of cellular components, enzymes, genes, and metabolic assemblies.

Human Physiology

This course covers the integration of body systems and the many processes that keep the systems working, including the fundamental mechanism of bodily functions and the concept of the body's internal environment.

Communication in Food and Nutrition

This course introduces food and nutrition communication in various areas of modern society, including mass communication, newspapers, broadcasting, and advertising.

Basic Nutrition

This course covers the principles, concepts, and application of the science of human nutrition, including individual nutrient needs, energy balance, and metabolism.

Culinary Science and Lab

This course covers the principles involved in the preparation of food products of standard quality, including the influence of composition and standard methods of food preparation.

Food Service Management

This course helps students learn about the food service industry and introduces management concepts and principles applied to the industry.

Advanced Nutrition

This course covers human nutrition and physiological function of micro-nutrients, including vitamins and minerals, and their structure, metabolism, metabolic functions, requirements, reference intakes, and related health problems.

Food Analysis Lab

This course introduces tests used by food analysts for fats, proteins, carbohydrates, and selected minor nutrients, as well as contaminants, with an emphasis on understanding and using good analytical techniques.

Quantity Food Service Management and Lab

This course focuses on management functions in the context of quantity food production and service organizations, including principles of procedures used in management of menu, purchasing, food preparation, food service, sanitation, and safety.

Experimental Food and Sensory Evaluation Lab

This course covers the principles of experiments on mechanical, chemical, and organoleptic methods for evaluating food quality.

Diet Therapy and Lab

This course studies the role of diet in the prevention and management of various diseases, including the assessment of nutritional needs of patients, process of nutritional care, modification of diet, mode of nutrition delivery, and patient education.

Nutrition throughout Life Cycle

This course covers special nutrition issues at different periods of the life cycle, including nutritional characteristics, food patterns, dietary intakes, nutritional requirements, and common nutritional problems of pregnant and lactating women, infants, children, adolescents, and aging adults.

Food Microbiology and Lab

This course covers the biochemical and physiological aspects of microorganisms in food processing and spoilage, including the principles governing fermentation and microbial food poisoning.

Chemistry in Food Materials

This course helps students learn about the appropriate selection of food and the processing method of food preparation, including the preparation, processing, preservation of food products, and the food quality, components, characteristics of agricultural food livestock products.

Studies in Food and Nutrition

This class is designed to facilitate independent studies of students on various issues in food and nutrition studies, with students participating in the research process with initiatives and making a presentation to the annual department research symposium.

Food Hygiene and Safety

This course covers the significance and control of food-borne hazards associated with pathogenic microorganisms, microbial toxins, natural toxins, and environmental contaminants, with a focus on the maintenance of food safety.

Molecular Nutrition

This course covers the basic molecular and cellular biology, including methodology used in molecular nutrition research and molecular mechanisms that mediate the role of dietary factors in the prevention and development of diseases.

Community Nutrition

This course covers the identification of community health and nutritional problems, factors influencing diet in the community, techniques to assess public nutritional needs, and methodology for planning, implementing, and evaluating public nutrition programs.

Clinical Nutrition and Lab

This course provides an overview of changes in physiological and biochemical responses and nutritional metabolism associated with selected diseases, with students gaining knowledge to apply nutritional and dietary interventions in diet therapy.

Internship in Food and Nutrition 1

This course provides research experience under the guidance of a professor in the Department of Food and Nutrition or working experience in the industry or other official institutes in the field of food and nutrition.

Practice in Dietetics

This course is an internship program in participating hospitals, with students practicing therapeutic meal planning, management of cooking facilities, and nutrition counseling.

Meal Management and Lab

This course covers the planning and provision of nutritional care for families, selection and evaluation of food products, and meal service with an emphasis on nutritional adequacy and the management of resources.

Food Processing & Preservation

This course covers the fundamental principles that underlie much of food processing and preservation, using a systems analysis approach to make connections between the chemical and physical changes that occur in food processing/preservation and their impact on food quality.

Nutritional Assessment and Practice

This course covers the principles and techniques for evaluating the nutritional status of individuals and groups, including basic methods of nutritional assessment, interpretation, and analyses of data.

Food and Nutrition Policy

This course discusses various approaches to establish main policies and regulations in the food and nutritional field, both domestically and foreign, and analyzes current issues in food and nutrition.

Internship in Food and Nutrition 2

This course provides research experience under the guidance of a professor in the Department of Food and Nutrition or working experience in the industry or other official institutes in the field of food and nutrition.

Nutrition Information Management and Counseling

This course covers the principles, techniques, methods, and materials for teaching nutrition to individuals and groups in a variety of settings, including the development of communication techniques for nutrition to the public through various media formats.