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Curiculum
Yr-Sem-R/E Course (Credit) Yr-Sem-R/E Course (Credit)
2-1-R Food Microbiology Ⅰ(3) 2-2-R Food Biochemistry(3)
2-1-R Food Microbiology Laboratory (3) 2-2-R Food Engineering(3)
2-1-E Organic Chemistry(3) 2-2-E Food Microbiology Ⅱ(3)
2-1-E Experimental Statistics (3) 2-2-E Bio Database and Computation (3)
2-1-E Food Physics and Properties(3)  
3-1-R Food Processing Laboratory(3) 3-2-R Food and Analytical Chemistry Laboratory(3)
3-1-R Food Processing I (3) 3-2-R Food Engineering Laboratory(3)
3-1-R Food Chemistry (3) 3-2-R Food Fermentation(3)
3-1-E Food Molecular Biology(3) 3-2-E Food Sanitation(3)
3-1-E Food Enzyme Technology(3) 3-2-E Food Biotechnology(3)
3-1-E Food Process Engineering(3) 3-2-E Food Processing II(3)
4-1-R Fermentation Engineering Laboratory(3)  4-2-E Graduation Research Project and Capstone Design(1)
4-1-R Food Biotechnology Laboratory(3)  4-2-E Introduction to Food Regulation and Quality Management(3)
4-1-E Functional Foods(3)  4-2-E Food Additives(3)
4-1-E Food Preservation(3)  4-2-E Food Immunochemistry(3)
4-1-E Food Industry Management(2)   
4-1-E Practice in Food Research and Development(3)   
Food MicrobiologyⅠ
    Important groups of microorganisms associated with the quality and safety of foods are discussed in this class. Intrinsic and extrinsic factors of microbial growth in foods and the control of microorganisms during food processing are included.
Food Microbiology Laboratory
    Food microbiology laboratory teaches basic microbiological techniques – media preparation, aseptic techniques, dilution, plating, etc. – followed by analytical methods and advanced techniques for the detection of food-borne pathogens.
Organic Chemistry
    Organic chemistry covers elementary aspects of nomenclature, structures, and common reactions of organic compounds.
Experimental Statistics
    A statistics approach for students in the health, biological and social sciences covering descriptive statistics, probability distributions, estimation, hypothesis testing, regression, analysis of variance, experimental design and non-parametric methods are discussed.
Food Physics and Properties
    This course will introduce a fundamental understanding of physical properties of foods. Basic definitions and principles of physics for food properties are discussed as well as the importance of physical properties in the food industry and measurement methods. This course will be helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Food Biochemistry
    By understanding the physicochemical properties and the structure-function relationships of the basic cellular constituents such as proteins, carbohydrates, lipids, and nucleic acids, 'Food Biochemistry' provides the fundamentals in the food science and biotechnology, including the enzymes and the metabolism of food in the living organisms.
Food Engineering
    Learn how to calculate material and energy balance, which are the basic principles of various operations necessary to handle, process and store of foods. In addition, this course is deal with the principles of fluid and heat transfer, which are the basic concepts of food processing, and learn the basis for understanding various unit processes.
Food MicrobiologyⅡ
    Control of microorganisms in food environment, the microorganisms related with food spoilage and food-borne pathogens are discussed
Bio Database and Computation
    This course is ideal for students looking to gain a good understanding of the Microsoft Office Suite of desktop applications for food science. You will learn how to operate the suite of Office applications such as Word, Excel, Powerpoint, Outlook and Access efficiently. Furthermore, you will learn how to search, write, or use the food-related information such as papers and patents to be used for your term projects, thesis, reports, and future research.
Food Processing Laboratory
    Application of principles and methods for food characteristics, quality, manufacture process learned in Food Processing.
Food Processing I
    Introduces the basic principles and methods of food processing to improve the preference, nutrient, and shelf-life.
Food Chemistry
    The goal of this class is to enable students to understand foods as mechanistic, chemical systems. All the phenomena observed in preparing food can, in principle, be understood in classically chemical terms.
Food Molecular biology
    Molecular biology is an essential subject to understand the mechanisms of life sciences. The main themes of food molecular biology include the fundamentals of DNA replication, transcription, translation, gene expression and regulation, mutations and repair systems, and the recent recombinant DNA technologies to be utilized for the various fields of modern food science and biotechnology.
Food Enzyme Technology
    This couse provides basic information to understand enzyme for food industry such as protein structure, actvity, mechanism, purification, immobilization, new enzyme development, and application examples. Furthermore, via term projects you will experience how to develop a novel enzymatic process to produce functional food substances.
Food Process Engineering
    This course is learn the basic principles of the unit process of refrigeration, drying, evaporation, distillation, extraction, grinding, mixing, etc., and the characteristic structure of the machinery and apparatus used for this process.
Food and Analytical Chemistry Laboratory
    Spectrophotometric, colorimetric, chromatographic, and potentiometric methods of analysis as applied to food are discussed. Emphasis will be placed upon correlation and interpretation of results.
Food Engineering Laboratory
    This class learn the experimental methods on basic engineering principles. Dehydration, evaporation, distillation, milling, high pressure sterillation and concentration methods for food processing practics as well as color, density and viscosity measurement methods will learn..
Food Fermentation
    This class provides backgound information to understand fermented foods such as microorganisms, enzymes, substrates, metabolic pathways, fermenters, Also, this class gives detailed information for fermentation of kimchi/yogurt (lactic acid synthesis), soybean paste/soy source (amino acid synthesis), and wine/beer/ethanol liquor (ethanol synthesis).
Food Sanitation
    This course is intended to improve student's fundamental comprehension about food sanitation. Wide range of topics will be dealt; control of microorganisms in food environment, food additives, food poisoning, relationship between transmissible diseases and food sanitation, relationships between pollution and food, and food sanitation at manufacturing stages.
Food Biotechnology
    Based on the fundamentals of biochemistry and molecular biology, recently developed high-technologies in genetic engineering and biotechnology are studied in detail. Especially, it includes the practical applications of versatile biotechnology tools to the fields in food research and industries. The students can understand the promising future of food biotechnology.
Food Processing II
    Introduces the basic principles and methods for dairy and meat science. Dairy science focusing on the milk industry, milk characteristics, manufacture process for dairy products, milk safety and quality control. Meat science focusing on the meat industry, role of muscle foods in the human diet, factors influencing meat quality, meat processing, and meat safety and quality control.
Fermentation Engineering Laboratory
    This class provides detailed-microbial techniques for the fermentation of kimchi/yogurt (lactic acid synthesis), soybean paste/soy source (amino acid synthesis), and wine/beer/ethanol liquor (ethanol synthesis). Moreover, it gives a chance to experience enzyme production using microorganism and to synthesize food supplements using the immobilized enzyme reactor.
Food Biotechnology Laboratory
    This lecture gives the students better understanding on biochemistry, molecular biology, and biotechnology by way of the experimental practice. It covers the basic recombinant DNA technology and biochemical experiments such as DNA cloning, gene transformation, protein expression and purification, and enzyme activity assay, and so on.
Functional Foods
    Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods and regulatory problems are discussed.
Food Preservation
    Introduce the principles for various methods to maintain the shelf life and the preference until ready-to-eat food from food processing.
Food Industry Management
    Marketing principles and practices, their relationship to the agriculture-food system, and the economic impact on all segments of this system are discussed.
Practice in Food Research and Development
    This class train specialists who can join multidisciplinary teams working in research, development and innovation, both in the food industry and in other professional areas (universities and other research centres, etc.). It also provides research skills for students who wish to work in scientific research in universities or technology and research centres in food industry.
Introduction to Food Production and Management
    Designing and implementing food production and management process control programs. Monitoring and controlling process specifications and capabilities. Developing food attribute and variable control charts. Also, examining food sampling plans and verifying HACCP food safety plans
Internship Ⅰ,Ⅱ,Ⅲ,Ⅳ
    Students participate in their internship for 4 weeks on eacy vacation . During this project, students have the opportunity to work with industry members, gaining experience in real-industry.
Graduation Research Project and Capstone Design
    The culmination of student's undergraduate academic career is the Senior Design Capstone Project. All that classroom learning gets put to real-industry use as small groups work under one of our distinguished faculty members to design and build a device to accomplish a preset list of goals. Many of these projects can lead to new technologies or other innovations outside of academia and they help our students transition to industry after graduation. .
Introduction to Food Regulation and Quality Management
    This class is enable students to understand and discuss food regulation, food safety regulatory system, and quality management, not just in the Korea but worldwide
Food Additives
    This class provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. 
Food Immunochemistry
    This class introduces a basic concept of immunology for food scientists such as introduction of immunology, cells and tissues of the immune system, antigen, antibody and B cell, immunoglobulin genetics, MHC, T cells, cytokines, complements, cell mediated immunity, inflamation and cell adhesion molecules, and hypersensitivity.
S20-624, College of Agriculture, Life & Environment Sciences Chungbuk National University, 1, Chungdae-ro, Seowon-gu, Cheongju-si, Chungcheongbuk-do, Korea
Tel. +82 43-261-2565 Fax. +82 43-43-271-4412 / Email: fstcbnu@chungbuk.ac.kr
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