Program Overview

Food Science and Technology Program at Chung-Ang University

Overview

The Food Science and Technology program at Chung-Ang University offers a comprehensive curriculum that covers various aspects of food science and technology.

Curriculum

The curriculum is designed to provide students with a thorough understanding of food science and technology, with courses offered in the following areas:

• Introduction to Food Science
• General Mathematics
• General Chemistry
• Organic Chemistry
• General Biology
• Statistics
• Biochemistry
• Food Microorganism
• Physical Chemistry
• Food Cell Biology
• Dietetics
• Food Processing
• Physiology
• Food Analysis
• Food Engineering
• Food Chemistry
• Microorganism Fermentation Engineering
• Enzyme Chemistry
• Food Hygienic
• Food Materials
• Food Regulations
• Safe Food Processing Plan
• Functional Foods
• Food Toxicity
• Food Genome
• Livestock Food Processing and Safety
• Food Safety Evaluation and Lab
• Practical Training at Food Hygiene Field
• Food Industry Safety
• Harmful Food Microorganism
• Food Packaging
• Food Additives

The curriculum is structured as follows:

Yearly Curriculum

Year | 1st Semester | 2nd Semester
---|---|---
Freshman | Introduction to Food Science, General Mathematics, General Chemistry | Organic Chemistry, General Biology, Statistics
Sophomore | Biochemistry(1), Food Microorganism(1), Physical Chemistry, Food Cell Biology, Dietetics | Food Processing(1), Physiology, Biochemistry(2) and Lab, Food Microorganism(2) and Lab, Food Analysis
Junior | Food Engineering, Food Chemistry(1), Microorganism Fermentation Engineering, Enzyme Chemistry | Food Hygienic, Food Chemistry(2) and Lab, Food Materials, Food Processing(2) and Lab, Food Regulations, Safe Food Processing Plan
Senior | Functional Foods, Food Toxicity, Food Genome, Livestock Food Processing and Safety, Food Safety Evaluation and Lab | Practical Training at Food Hygiene Field, Food Industry Safety, Harmful Food Microorganism, Food Packaging, Food Additives