Graduate School of Food Science
Introductory Food Science, Analytical Chemistry, Organic Chemistry, Biochemistry, Microbiology, Food Microbiology, Food Chemistry, Food Analysis, Food Freezing, Food Dehydration, Canning, Fermentation, Food Processing, Food Plant Management, Food Lipid & Fat, Nutrition, Food Biotechnology, Food Engineering, Unit Operation, Food Law, Brewing, Food Safety & Sanitation,Food Sterilization Technology, Therapeutic Nutrition.
All students are required to complete 24 credits. The core courses offered at the Graduate School of Food Science are as follows: Seminar, Application of Enzyme in Food Tech., Quality-up Food Tech., Health Food, Food Separation Tech., Advance Microbiology, Advance Marine Products, Nutrition Biochemistry, Food Packaging Materials and etc.
Department of Food Science
Healthy Foods, Flavor Chemistry, Enzyme Application in Food Technology, Processing of Algae Food, Biotechnology, Fermentation Technology, Quality-up Food Technology, R&D of Modern Food, Food Packaging Materials, Food Allergy, Separation Technology, Functional Foods, Nutritional Biochemistry, Enzyme Chemistry, Food Oil and Fat, Food Sanitation and Safety, Advanced Microbiology, Polymerase Chain Reaction, Advanced Seafood Chemistry, Thermal Analysis, Instrumental Analysis of Food, Spectroscopy Analysis, etc.
All students are required to complete 128 credits. The core courses are as follows: General Chemistry, Organic Chemistry, Analytical Chemistry, Biochemistry, General Physics, Calculus, Introductory Food Science, Microbiology, Food Engineering, Food Chemistry, Food Analysis, Food Unit Operations, Canning, Food Additives, Food Dehydration, Food Freezing, Food Sensory Evaluation, Nutrition, Seminar and etc.