전남대학교

GNB

 

GNB

Undergraduate

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The undergraduate program of the Division of Food and Nutrition consists of two majors: Food Science and Nutrition Science. Both majors provide basic courses such as organic chemistry, biochemistry, food chemistry, human physiology, and food microbiology. Students decide on their major before entering their sophomore year.



Food Science Major

The Food Science major emphasizes the comprehensive understanding of the chemical, biological, and physical properties of food. Students are provided with a wide variety of lectures, experiments, and hands-on courses covering kitchen chemistry, food processing, food preservation, food materials, foodservice management, and food hygiene. Other highlighted courses include analysis of food components, sensory science, flavor and pigmentation, food rheology, fermentation, traditional food culture, and food technology. Graduates may pursue careers in the food and beverage industry in areas of product development, quality assurance, sensory evaluation, research, and food regulations. Others may choose government agencies in food policy or continue to a graduate degree.



Nutrition Science Major

The goal of the Nutrition Science major is to educate students as nutrition professionals to contribute to the prevention of nutrition- and aging-related diseases. This major offers courses related to, nutrition biochemistry, advanced human nutrition, maternal nutrition, nutrition counseling, diet planning, nutrition assessment, medical nutrition therapy, public health nutrition, and nutrition epidemiology. Experiential learning opportunities are provided through courses such as practicum in personalized nutrition therapy, nutrition education and counseling practice, diet therapy lab, and field work for dietitians. These courses help students to apply their knowledge in real-life settings. Potential job titles for graduates include dietitian, public health professional, nutrition teacher in grade schools, manager of product development and evaluation.


Apply for undergraduate studies in the Division of Food and Nutrition

Degree Requirements

Students are required to earn 130 credits with 48 credits from ones' major courses. Students must pass a comprehensive exam for a bachelor's degree and demonstrate proficiency in a foreign language.



Curriculum

Food Science Major (* required course)
Food Science Major curriculum course
Grade/Semester Course
Freshman

CLT0755 Global Communication English : GCE

CLT0084 General Chemistry 1

CLT0771 Career Plan and Self Understanding

FDN2022 Principles of Food Preparation

FDN7001 Basic Nutrition

NNF7002 Food Science

BIO3051 Food Microbiology

CHM2008 Organic Chemistry

FDN2013 Cultural Aspects of Food and Nutrition

MED1010 Human Physiology
Sophomore CHM8001 Nutrition and BiochemistryFDN2001 Food Chemistry*FDN2003 Food Hygiene FDN2010 Cooking Experiment & Practices FDN3001 Nutrition in Life Cycle

FDN3005 Nutritional Assessment

FDN2024 Food Processing

FDN3004 Nutrition Education

FDN3008 Clinical Nutrition

FDN3019 Institutional Food Service Management

FDN4002 Diet Therapy

FDN4017 Management of Food Service

Junior

BIO4011 Food Microbiology Lab*

FDN1004 Cooking Experiment & Practices

FDN2002 Food Nutrient Analysis

FDN2016 Understanding of Regional Bio-Industry

FDN3021 Food Nutrient Analysis Lab

FDN3024 Foreign Cooking Experiment & Practices

FDN3025 Food Pigment

FDN4019 Field Work for Dietitian

FDN3006 Massive Cooking Experiment

FDN3015 Food Preservation

FDN3018 Food Marketing & Services

FDN3022 Functional Foods Lab

FDN3023 Instrumental Analysis and Lab*

FDN3032 Nutrition and Biochemistry

FDN4008 Food Chemistry Lab*

FDN4010 Functional Foods

FNA4039 Field Work

FST9006 Food Enzymology

Senior

FDN4021 Science of Biofood Materials

FDN4029 Food Sensory Evaluation and Lab

FDN4030 HACCP, GMP and Lab

FDN4031 Food Rheology

FDN4023 Inauguration in Food and Nutrition Industry

FDN4024 Bakery and Confectionary Lab

FDN4025 Topics in Food and Bioscience

FDN4026 Food Catering

FDN4027 Flavor Science

FDN4028 Food and Patent

FDN4034 Experimental Design and Statistic

FDN4035 Food Hygiene Related Laws

Curriculum

Nutrition Science Major (* required course)
Nutrition Science Major curriculum course
Year/Semester Course
Freshman

CLT0755 Global Communication English : GCE

CLT0084 General Chemistry 1

CLT0771 Career Plan and Self Understanding

FDN2022 Principles of Food Preparation

FDN7001 Basic Nutrition

NNF7002 Food Science

BIO3051 Food Microbiology

CHM2008 Organic Chemistry

FDN2013 Cultural Aspects of Food and Nutrition

MED1010 Human Physiology

Sophomore CHM 8001 Nutrition and Biochemistry FDN2001 Food Chemistry FDN2025 Applied Food Science and Practice FDN3001 Nutrition in Life Cycle* FDN4012 Nutritional Assessment & Laboratory

FDN1003 Advanced Nutrition*

FDN2004 Nutrition Lab

FDN2026 Food service Management and Marketing Strategy

FDN3008 Clinical Nutrition

FDN4005 Food Processing and Preservation

FDN4017 Management of Food Service*

VET4050 Pathophysiology

Junior

CHM1002 Biochemistry

CHM1004 Biochemistry Lab

FDN1001 Public Health

FDN2017 Statistics for Natural Scientists

FDN4002 Diet Therapy*

FDN4003 Community Nutrition

FDN4018 Diet Therapy Lab

FDN4019 Field Work for Dietitian

BUS3011 Human Resources Management

FDN3026 Nutrition during Pregnancy and Lactation

FDN3027 Practice in Personalized Nutrition Therapy

FDN3028 Nutritional Epidemiology

FDN3029 Nutrition and Cell Signaling

FDN4013 Nutrition Education and Counseling Practice

FDN4016 Nutritional Management in Institution

FNA4039 Field Work

Senior

FDN4015 Molecular Nutrition

FDN4039 Sports Nutrition

FDN4040 Planning and Evaluation of Nutrition Program

FDN4041 Pediatric Nutrition

FDN4042 Phytonutrient Metabolism

FDN4023 Inauguration in Food and Nutrition Industry

FDN4028 Food and Patent

FDN4036 Current Topic in Nutrition

FDN4037 Issues in International Nutrition and Policy

FDN4038 Aging and Nutrition