FOOD SCIENCE AND NUTRITION
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address
(14662) D212, Dasolgwan, 43, Jibong-ro, Bucheon-si, Gyeonggi-do, Republic of Korea -
hours of operation
9:00 am-5:00 pm (lunch break: 12:00-1:00 pm) -
tel
+82 2 2164 4991 -
e-mail
fncuk@catholic.ac.kr
About the Department
The Food Science and Nutrition aims to improve health and quality of life through diet, and is an area of study with high potential for future development, not only in existing academic domains but also in emerging fields such as future food, personalized nutrition, and the food service industry. The department is divided into food science fields such as food chemistry, food processing, food microbiology, and food hygiene, nutrition fields such as nutrition, dietetics, nutrition education and counseling, and food service and cooking fields such as food marketing, catering management, and cooking principles, and strives to cultivate professionals through theory, experimentation, and practical training. In addition, the department actively introduces new adjacent academic fields into the curriculum along with in-depth education in the major to encourage graduates to enter various careers as they enter adulthood.
Curriculum
| Year 1 | PrinciplesTheory and Practice of Food and Nutrition, General and Laboratory Chemistry, Organic Chemistry, Food and Nutrition Career Exploration |
|---|---|
| Year 2 | Human Physiology, Biochemistry and Laboratory, Life Cycle Nutrition, Nutrition Judgment and Practice, Food Chemistry, Food Ingredients, Experimental Cooking and Food Evaluation, Food and Culture |
| Year 3 | Nutrition and Experimentation, Advanced Nutrition, Community Nutrition, Group Food Service Management and Practice, Food Engineering and Practice, Food Microbiology and Laboratory, Principles and Practice of Cooking, Foreign Food Studies and Practice |
| Year 4 | Clinical Dietetics, Dietetics and Practice, Dietetics Education and Counseling Practicum, Dietetic Technician Fieldwork, Food Sanitation and Regulation, Foodservice Management, Foodservice Marketing, Food and Nutrition Capstone Design |
Major Course Guide
Year 1 │ Theory and Practice of Food and Nutrition
Students will learn the fundamental theories of nutrition and food science and explore how to apply them to real-life situations. They will gain knowledge that will serve as a foundation for subsequent coursework in the major, while developing the basic skills to lead a healthy lifestyle.
Year 2 │ Experimental Cooking and Food Evaluation
Students will explore the scientific changes that occur during the cooking and processing of food and learn techniques to evaluate the sensory properties of food through theoretical lectures and practical exercises. They will also explore the impact of sensory properties of food on consumer behavior.
Year 3 │ Nutrition and Experimentation
This course will focus on the process by which food is digested, absorbed, and transformed into nutrients to maintain health. Students will also analyze current issues related to nutrition and learn how to manage their diet.
Year 4 │ Dietetics Education and Counseling Practicum
Students analyze diet and other diet-related topics of interest to the public and learn educational theories to properly educate them from a nutritional perspective. Students from other majors are recruited to conduct actual nutrition education, organize it into a video and present it as a poster.
Academic Activities
Academic Festivals
This is an opportunity for students to present the results of their independent academic research. By designing and conducting their own research on a topic of interest to them, students can deepen their knowledge in the field of food and nutrition while developing their analytical and logical skills.
Foodie Expeditions
This is a field trip program that visits a specific region to gain direct experience that is difficult to encounter in the classroom and enhance understanding of traditional food culture. It is an opportunity to improve practical knowledge of the food industry and food culture and to get closer to classmates.
Employment Specialties
This is a food and nutrition-specific career talk for food and nutrition students. We invite current professionals in food and nutrition-related fields to talk about what they do and what it takes to get into the field, followed by a Q&A session. This will help students explore different careers and find the right fit for them.
Subject-Related Certifications
| Undergraduate | Dietitian, Hygienist, Food Technician, Nutritionist, Nutrition Teacher, Health Educator |
|---|---|
| Graduate students | Clinical Dietitian |
Departmental Talent
- Have a general interest in food and nutrition
- Interested in basic science
- Want to contribute to and serve society
High School Courses Related to Major
| General Electives | Career Electives |
|---|---|
| Math I, Chemistry I, Life Science I, English I, Technical Assumptions, etc. | Chemistry II, Life Science II, Life and Science, etc. |
Careers after Graduation
| Education & research | Nutrition teacher, food researcher, graduate school |
|---|---|
| Enterprise | Food Development, Food Quality Control, Food Marketing, Food Sales, Food Distribution |
| Agencies and Organizations | Food and sanitation officials, health officials, public agencies, humanitarian aid organizations |
| Professions | Clinical Dietitian, Food Journalist |
| Other | Food Service Dietitian, Public Relations Dietitian, Diet Consultant, Entrepreneurship |