College Of Human Ecology Department Of Food & Nutrition

College/Department info
Dept. location
Phone 02-2220-1200 Fax 02-2220-1856
Email /
Homepage
SNS

Introduction

The department of food and nutrition is the only department which specializes on food, which is one of the three necessities for survival. It is the most stable discipline because it is the most basic science in human life. Food and nutrition are studied from the perspective of natural science. Therefore, it is divided into two fields: the development and management of food to have better function and quality, and how nutrients work in the body and apply them to real life situations. Each field is not independent but is connected to each other organically. 

Currently, as the national standard of living in Korea increases, people are interested not only in the taste of food but also in the safe consumption of nutritious and multi-functional foods. As such, the importance of food and nutrition is increasing in Korea, which is evident in the current government’s reformation of Regional Korea Food & Drug Administration to a nation-wide Food and Drug Administration, and the Food Safety Management Certification Authority has been newly launched. In addition, as Korean society is becoming an aging society, the healthcare field is attracting attention as an industry aimed for the aged, and the importance of food and nutrition is rising in line with this trend.

Information

Highlights

A bright future
The cause of death of people living these days is mostly due to chronic diseases caused by eating habits, and this tendency will become more and more severe. In addition, food shortage in the future is continuously predicted, and eating problems will become very serious in the future. The Department of Food and Nutrition deals with both, food and nutrition, so it is essential to prepare for future problems. As such, future prospects of this field is very promising.

Expertise in a wide range of fields
The Department of Food and Nutrition deals with a wide range of topics such as food, nutrition, hygiene, and cooking. Therefore, when designing a student’s future, there is a wide range of choices based on the student’s major. It is also very advantageous to be able to have unique expertises in the entire food culture as this department covers a wide range of fields.

Curriculums in English
Instruction of core and depth courses are offered in English by foreign faculty members in the department (nutritional assessment, nutrition education, and community nutrition). In addition, because of the high proportion of international students, students can benefit from the globalized classrooms where English becomes the primary language for communication, and students build on meaningful relationships with their international peers. 

Outlook

Outlooks
Academic institutions Researchers of food and nutrition research institutes, researchers of food manufacturers, etc.
Business fields Food manufacturers, food service companies, food service companies, food related distributors, etc.
Public and government centers Food hygiene officials, health administration officials, and, agricultural and livelihood officials, etc.
Educational fields Professorships, or specialized in nutrition, etc.
Faculty info
Om, Ae-Son

Om, Ae-Son / Professor

Lee, Hyeon Gyu

Lee, Hyeon Gyu / Professor

Weon-Sun Shin

Weon-Sun Shin / Professor

Park, Yongsoon

Park, Yongsoon / Professor

Hyunsook Kim

Hyunsook Kim / Associate Professor

KIM, HYUN SOOK

KIM, HYUN SOOK / Adjunct Professor

Jong Im, Lee

Jong Im, Lee / Adjunct Professor

UM KI SOOK

UM KI SOOK / Adjunct Professor

Shin jae wook

Shin jae wook / Adjunct Professor

Seonhee Chae

Seonhee Chae / Adjunct Professor

KIM MIN SUN

KIM MIN SUN / Adjunct Professor

진유리

진유리 / Adjunct Professor

고영수

고영수 / Emeritus Professor

Yang Cha Bum

Yang Cha Bum / Emeritus Professor

You Kyung Chang

You Kyung Chang / Emeritus Professor

이효지

이효지 / Emeritus Professor

Lee Sang Sun

Lee Sang Sun / Emeritus Professor

College/Department curriculum
Year Term No. Curriculum Course Credits-lecture-experiential learning  
1 1 F-N1004 INTRODUCTORY BIOLOGY (Compulsory) Requirement in Fundamental Studies 3-3-0
Basic biology provides the fundamental facts and concepts of the structures, functions, heredity, evolution, and ecology of organisms. Students as a non-major will study the basic principles and methods to observe the functions and structures of plants and animals.
1 1 F-N1005 BIOSTATISTICS (Compulsory) Requirement in Fundamental Studies 3-3-0
This course is an introduction to the basic understanding of concepts and nethods of statistics and practical computer skills related to social statistics and research in the field of life science.
1 1 GEN0068 General Chemistry 1 (Compulsory) Requirement in Fundamental Studies 3-3-0
Basic chemistry includes the basic principles of the structure, properties, and transformations of matter. Understanding these fundamentals is crucial to understanding the properties and processes in biology, the environment, and materials. Basic chemistry provides a broad background knowledge of chemical and physical concepts. Students will learn new terminology, chemical concepts, and problem solving in this class.
1 1 GEN5029 Career Development Ⅰ (Compulsory) Requirement in Fundamental Studies 1-1-0
The course is aimed to help the freshmen to lay foundation on finding the best ways in which they make adjustment in college and understanding who they are and what vision that they could set for themselves in ever-changing knowledge-information society. Students will be able to do so through various seminars and counselling with their advisors. In so doing, students are expected to come up with Campus Road-map as well as Life Road-map at the end of the semester. Moreover, the course will maximize the efficiency of its offerings to the students with its strategic cooperation with HELP1 and Career Development Ⅰ, thereby it will set and develop the standard model for career development, while the course will help the students to prepare for Career II class offered in their junior year.
1 1 SYH0001 HUMAN LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
Hanyang Leadership(HELP: Hanyang Essential Leadership Plus) is the leadership development program of Hanyang University that "helps" Hanyang students to be CEOs. The first step of this program, Human Leadership(HELP1) is a course offered to freshmen students. It is focused on helping them establish characters and values. By enhancing their humanistic sensitivities and knowledge they learn core values and leadership. Students discover themselves through HELP1 and are able to decide what kind of person they want to be. HELP1 helps students establish their values and prepare them to be balanced leaders who can adjust to new environments.
1 1 CUL0011 Creative Computing Compulsory General Studies 3-1-2
For students of no experience in computer programming area, the fundamental concepts and the methods of application of a computer programming language will be studied and learned by going through a developing process of a simple computer game from the bottom using "Python", very easy programming language to start. By inducing students to discuss freely and have question and answer sessions briskly about questions coming to mind during developing computer programs in practice, students will acquire computer programming understandings. Then the purpose of this course is to develop their ability to produce creative ideas in fusion technique for their major area in highly information-oriented society.
1 1 F-N1004 INTRODUCTORY BIOLOGY Basic Major 3-3-0
Basic biology provides the fundamental facts and concepts of the structures, functions, heredity, evolution, and ecology of organisms. Students as a non-major will study the basic principles and methods to observe the functions and structures of plants and animals.
1 1 F-N1005 BIOSTATISTICS Basic Major 3-3-0
This course is an introduction to the basic understanding of concepts and nethods of statistics and practical computer skills related to social statistics and research in the field of life science.
1 1 GEN5029 Career Development Ⅰ Compulsory General Studies 1-1-0
The ‘seminar for freshman students’ aims to cover the following aspects: etiquettes of the university life; how to use the university facilities; how to improve oneself and provision of ideal ways to utilize the student period. It aims to broaden the 1st year students’ point of view to their majors as well as the university life in general. The lecture will discuss studying skill including taking notes, taking exams, time management and subject enrollment in order to guide students to achieve an ideal studying pattern and further to set up a career path. It will also deal with basic information about diverse study areas, domestic and international social issues and career development.
1 1 SYH0001 HUMAN LEADERSHIP Compulsory General Studies 2-2-0
Hanyang Leadership(HELP: Hanyang Essential Leadership Plus) is the leadership development program of Hanyang University that "helps" Hanyang students to be CEOs. The first step of this program, Hanyang Leadership(HELP1) is the core course for freshmen. This course is composed of 3 parts, "pride in Hanyang", "core values in global society" and "life planning". In "pride in Hanyang" students will review the history, values and vision of Hanyang University. In "core values in global society" students will study 6 core values and case study on the core values of global companys. In "life planning" students will reflect on their history and present and develop the vision and mission statement.
1 2 CUL0005 Korean Speaking and Writing (Compulsory) Requirement in Fundamental Studies 3-3-0
This course is to understand about the culture of the moderns, can be represented in the speaking and writing skills and a free imagination, and creative and critical reason for celebration. In addition, students can participate in lectures and presentations, a discussion of the end of class for free and a variety of writing and the correct writing of the progress and lessons will be conducted. Subjective reason ability and come in a variety of situations, each student through this class so that you can be a true and accurate communication, speaking and writing skills will be able to exert.
1 2 F-N1003 Basic Nutrition Core Major 3-3-0
A study of methodology in base of nutirion for a human life and body management. Properties and functions of various foods and their nutrients. Funcions of various foods : cereals, rice, bread / milk, cheese / vegetables, legumes / lean meat, fish, puoultry, eggs / fruit. Nutrient of various foods : carbohydrate, protein, fat, vitamin, mineral etc.
1 2 GEN0069 General Chemistry 2 (Compulsory) Requirement in Fundamental Studies 3-3-0
Basic chemistry includes the basic principles of the structure, properties, and transformations of matter. Understanding these fundamentals is crucial to understanding the properties and processes in biology, the environment, and materials. Basic chemistry provides a broad background knowledge of chemical and physical concepts. Students will learn new terminology, chemical concepts, and problem solving in this class.
1 2 GEN4091 Philosophical Understanding of Science and Technology (Compulsory) Requirement in Fundamental Studies 3-3-0
This course aims to survey some important theoretical results recently obtained in science and technology studies. We will carefully examine a number of concrete case studies studied by scholars from philosophy of science and technology, sociology of science and technology, and history of science and technology. The students taking the course shall learn various aspects of modern science and technology in the context of modern society. They shall appreciate how modern science and technology from the nineteenth century has come to manifest a number of its unique features, which can be clearly distinguished from the science and technology of even, the eighteenth century. We will discuss in the class the significance of differences for proper understanding of science and technology of our time. The course will also encourage more interactions between humanities and natural sciences so that we can make well-informed and reasonable decisions concerning complicated issues which are so common in our multi-layered society. The target audience of the course is students studying natural sciences and/or engineering. The contents of the course will be stylized each term, considering the student';s needs and backgrounds.
1 2 GEN6044 Hanyang Community Service (Compulsory) Requirement in Fundamental Studies 1-0-2
His career as a wide range of knowledge and lessons learned in the previous semester plan to explore in depth the process. Employment working in the industry of major interest to seniors invited to hear the information about the industry to prepare for what you need to learn knowhow. In addition, students who already have a job that aim to visit seniors plan their careers and the skills necessary to equip determined to develop a career that any plan.
1 2 CUL0005 Korean Speaking and Writing Compulsory General Studies 3-3-0
Through kiscussion this course ask the following questions: (1) What is free associaton?; (2) How do you compose and make a text? How do you talk about a certain issue?; (3) What is rational and logical thought?; (4) How do you enhance originality and rationlity? The course help students acquire an understanding of text and composition.
1 2 F-N1006 Living General Chemistry Basic Major 3-3-0
1 2 GEN4091 Philosophical Understanding of Science and Technology Compulsory General Studies 3-3-0
This course aims to cultivate among students the comprehensive understanding of science and technology in modern society, employing philosophical methods and concepts. To do this, the course offers a survey of some important theoretical results recently obtained in science and technology studies. We will carefully examime a number of concrete case-studies, ranging from the electrification of America, quantum revolution to the introduction of western science to traditional Korea. We will then discuss the intrinsic nature of modern science and technology as well as its socio-cultural aspects in the context of modern society. Students who take the course shall appreciate how modern science and technology from the nineteenth century has come to manifest a number of unique characteristics, which can be clearly distinguished from the science and technology of even, the eighteenth century. We will discuss in the class the significance of this difference. The course will also highlights the importance of dialogue between experts with different background and encourage more interactions between humanities and natural sciences, so that we can make well-informed and reasonable decisions concerning complicated issues which are so common in our multi-layered society.
2 1 F-N1003 Basic Nutrition Core Major 3-3-0
A study of methodology in base of nutirion for a human life and body management. Properties and functions of various foods and their nutrients. Funcions of various foods : cereals, rice, bread / milk, cheese / vegetables, legumes / lean meat, fish, puoultry, eggs / fruit. Nutrient of various foods : carbohydrate, protein, fat, vitamin, mineral etc.
2 1 F-N2001 Bioorganic Chemistry Core Major 3-3-0
F-N201 Bioorganic Chemistry Fundamentals of organic chemistry, characteristic of organic compounds, theory of carbon oxide, cellulose, carbohydrates, lipids, proteins, reaction implement and compositions.
2 1 F-N2006 Nutrition Physiology Core Major 3-3-0
Prerequisite course for human nutrition. Studies about human physiology ; structure and function of organis systems, which are circulation, respitation, digestion, reproduction, endocrime, immune, muscle, sensory, renal and nervous system.
2 1 F-N2009 Food Analysis Core Major 3-3-0
Investigation of general and special components of foods. (1) Demonstrate an understanding of the basic scientific principles associated with each type of food analysis, (2) Demonstrate an understanding of data interpretation for each type of food analysis.
2 1 F-N2010 Food Analysis Lab. Extended Major 2-0-4
Experimental concerned with food composition: water, protein, fats, carbohydrates, minerals, flavor, and color. Perform proximate analysis and evaluate the physical/ chemical properties of food, and perform instrument and sensory analysis of food, and write concise, clear laboratory reports that demonstrate an understanding of the analysis conducted in the laboratory.
2 1 GEN4012 Food Culture Extended Major 3-3-0
Culture is an expression of life, which represents how all the countries and ethnic groups in the world have lived in the invariable location and environment. Especially, food culture is the most apparent patterns of behavior connected to survival. Through food culture, we will understand the background of how the food culture has formed, and learn characteristics of each country's cuisine, table settings and manners.
2 1 F-N2001 Bioorganic Chemistry Core Major 3-3-0
F-N201 Bioorganic Chemistry Fundamentals of organic chemistry, characteristic of organic compounds, theory of carbon oxide, cellulose, carbohydrates, lipids, proteins, reaction implement and compositions.
2 1 F-N2009 Food Analysis Core Major 3-3-0
Investigation of general and special components of foods. (1) Demonstrate an understanding of the basic scientific principles associated with each type of food analysis, (2) Demonstrate an understanding of data interpretation for each type of food analysis.
2 1 F-N2010 Food Analysis Lab. Extended Major 2-0-4
Experimental concerned with food composition: water, protein, fats, carbohydrates, minerals, flavor, and color. Perform proximate analysis and evaluate the physical/ chemical properties of food, and perform instrument and sensory analysis of food, and write concise, clear laboratory reports that demonstrate an understanding of the analysis conducted in the laboratory.
2 1 F-N2015 CULINARY SCIENCE Core Major 3-3-0
History, appearance, properties of food materials such as cereals, beans, fruits, vegatables, meats, milk and dairy products, fish, sea food, fat seasonings, and the relationship between phsical and chemical functions. Constituents of common foods, chemical properties and nutrient changes in cooking.
2 1 F-N3024 Nutrition Information & Internet Extended Major 3-3-0
Introduction to internet sources of reliable information that focus on nutrition and nutrition-related area to help students sort through the large volume of nutrition information on the internet and to find accurate, useful nutrition information.
2 1 HOE4005 Food and Meal Management Extended Major 3-3-0
To manages a dietary life, scientific cooking method is necessary. The objection of this class is to learn basic knowledges of food life and preparation of menu that considered nutrition, economy, hours. A study of historical, social, and ritual significance of food customs.
2 1 F-N1003 Basic Nutrition Basic Major 3-3-0
A study of methodology in base of nutirion for a human life and body management. Properties and functions of various foods and their nutrients. Funcions of various foods : cereals, rice, bread / milk, cheese / vegetables, legumes / lean meat, fish, puoultry, eggs / fruit. Nutrient of various foods : carbohydrate, protein, fat, vitamin, mineral etc.
2 1 F-N2001 Living Organic Chemistry Basic Major 3-3-0
F-N201 Living organic Chemistry Living organic chemistry is an essential study dealing with the chemistry of organic biomolecules. It is a fundamental field to understand biochemistry, food chemistry,medicine, and nutrition. This course will cover molecules that contain carbon and hydrogen in a living system, and its structures, stereochemistry, properties, synthesis, and reactions beginning with the simple and progressing to the more complex. It will also address the chemical foundations of the biosynthesis of carbohydrates, lipids, and carbohydrates. Students in this course will be able to describe the nomenclature, structure, classification, synthesis, major classes of reactions, mechanisms of carbon compounds such as single, double, multiple, mixed substitutions, nucleophilic addition reactions, nucleophilic substitutions and elimination. Furthermore, students will be able to address basic organic chemistry about aromatic compounds, aldehyde, ketone, carboxylic acids, and derivatives.
2 1 F-N2009 Food Analysis Basic Major 3-3-0
Investigation of general and special components of foods. (1) Demonstrate an understanding of the basic scientific principles associated with each type of food analysis, (2) Demonstrate an understanding of data interpretation for each type of food analysis.
2 1 F-N2010 Food Analysis Lab. Extended Major 2-0-4
Experimental concerned with food composition: water, protein, fats, carbohydrates, minerals, flavor, and color. Perform proximate analysis and evaluate the physical/ chemical properties of food, and perform instrument and sensory analysis of food, and write concise, clear laboratory reports that demonstrate an understanding of the analysis conducted in the laboratory.
2 1 F-N2015 CULINARY SCIENCE Core Major 3-3-0
History, appearance, properties of food materials such as cereals, beans, fruits, vegatables, meats, milk and dairy products, fish, sea food, fat seasonings, and the relationship between phsical and chemical functions. Constituents of common foods, chemical properties and nutrient changes in cooking.
2 1 HOE4005 Food and Meal Management Basic Major 3-3-0
To manages a dietary life, scientific cooking method is necessary. The objection of this class is to learn basic knowledges of food life and preparation of menu that considered nutrition, economy, hours. A study of historical, social, and ritual significance of food customs.
2 2 F-N2002 Food Microbiology Lab. Extended Major 2-0-4
F-N202 Food Microbiology Lab The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels and the basic techniques of microbiological tests.
2 2 F-N2008 Food Microbiology Core Major 3-3-0
F-N208 Food Microbiology Nomenclature of food microorganisms, study of morphological and physiological characteristics of food microorganisms;utill-zation of food microorganisms in the manufacture of food products.
2 2 F-N2015 CULINARY SCIENCE Core Major 3-3-0
History, appearance, properties of food materials such as cereals, beans, fruits, vegatables, meats, milk and dairy products, fish, sea food, fat seasonings, and the relationship between phsical and chemical functions. Constituents of common foods, chemical properties and nutrient changes in cooking.
2 2 F-N3024 Nutrition Information & Internet Extended Major 3-3-0
Introduction to internet sources of reliable information that focus on nutrition and nutrition-related area to help students sort through the large volume of nutrition information on the internet and to find accurate, useful nutrition information.
2 2 GEN6032 PROFESSIONAL ACADEMIC ENGLISH (Compulsory) Requirement in Fundamental Studies 3-4-0
The Professional Academic English for students at Hanyang University focuses on the development of the oral and written communication skills, which are required in the globalized world community. The course aims to help students develop the competencies that are required in their future studies and career: professional knowledge, interpersonal and communicative competences. The course requires the students to develop creative problem solving skills. For this, the students perform various tasks by investigating and analyzing engineering topics as well as developing solutions. The students’ communication and negotiation skills are systematically supported by language skill development such as learning academic forms and structures of the language that are used in formal oral presentations and essays. The expected course outcome is that students are able to write academic reports, participate in discussions and make oral presentations in English on their major topics. Throughout the course, the students are encouraged to explore various major-related topics, to conduct systematic problem analyses, and to collaborate for creative problem solutions. Classroom activities mainly focus on the oral presentation and writing skills, and the preparatory activities of the essay writing. The course requires the students to make three oral presentations and write three essays in English on their major-related topics. Students are required to make a portfolio of their work, to be submitted and assessed. This will be discussed in class.
2 2 HOE4005 Food and Meal Management Extended Major 3-3-0
To manages a dietary life, scientific cooking method is necessary. The objection of this class is to learn basic knowledges of food life and preparation of menu that considered nutrition, economy, hours. A study of historical, social, and ritual significance of food customs.
2 2 SYH0002 GLOBAL LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
Hanyang Leadership(HELP: Hanyang Essential Leadership Plus) is the leadership development program of Hanyang University that "helps" Hanyang students to be CEOs. The second step of this program, Global Leadership(HELP2) is the core course for sophomores. In the 21st century, we are moving into a global society where all countries are interconnected. Everything is changing at the speed of light. Competition is increasing. Digital convergence is occurring. Global leaders are the key to success for all organizations. In the global society, you can prepare for your future through HELP2. The purpose of HELP is to prepare students to be global leaders for the next generation. HELP2 teaches students: Global Leadership, Global Paradigm, Global Literacy, Global Manners and Global Mindset. Hanyang University students will be global leaders through HELP2.
2 2 F-N2002 Food Microbiology Lab. Extended Major 2-0-4
F-N202 Food Microbiology Lab The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels and the basic techniques of microbiological tests.
2 2 F-N2006 Nutrition Physiology Core Major 3-3-0
Prerequisite course for human nutrition. Studies about human physiology ; structure and function of organis systems, which are circulation, respitation, digestion, reproduction, endocrime, immune, muscle, sensory, renal and nervous system.
2 2 F-N2008 Food Microbiology Core Major 3-3-0
F-N208 Food Microbiology Nomenclature of food microorganisms, study of morphological and physiological characteristics of food microorganisms;utill-zation of food microorganisms in the manufacture of food products.
2 2 F-N3018 EXPERIMENTAL FOOD Core Major 2-0-4
The experimental approach to food study integrates theory and professional research studies with laboratory work. Valuable knowledge of the influence of ingredients and preparation procedures can be gained by performing experiments designed to illustrate key scientific principles involved in food preparation. At the coclusion of this study of experimental food science, students will be able to evaluate a very broad range of foods accurately, to identify possible errors in their preparation or formulation, and to plan appropriate corrective measures for subsequent preparation of the items.
2 2 GEN6032 PROFESSIONAL ACADEMIC ENGLISH (Compulsory) Requirement in Fundamental Studies 3-3-0
The Professional Academic English for students at Hanyang University focuses on the development of the oral and written communication skills, which are required in the globalized world community. The course aims to help students develop the competencies that are required in their future studies and career: professional knowledge, interpersonal and communicative competences. The course requires the students to develop creative problem solving skills. For this, the students perform various tasks by investigating and analyzing engineering topics as well as developing solutions. The students’ communication and negotiation skills are systematically supported by language skill development such as learning academic forms and structures of the language that are used in formal oral presentations and essays. The expected course outcome is that students are able to write academic reports, participate in discussions and make oral presentations in English on their major topics. Throughout the course, the students are encouraged to explore various major-related topics, to conduct systematic problem analyses, and to collaborate for creative problem solutions. Classroom activities mainly focus on the oral presentation and writing skills, and the preparatory activities of the essay writing. The course requires the students to make three oral presentations and write three essays in English on their major-related topics. Students are required to make a portfolio of their work, to be submitted and assessed. This will be discussed in class. Professional Academic English (PAE) is a required course for all HYU students that develops students’ academic presentation and writing skills using major-related content. Instruction will focus on the concepts and strategies needed in order to both organize and deliver a presentation, along with informal and formal opportunities to practice them. Students will also learn to improve their academic writing through assignments that require the dem
2 2 SYH0002 GLOBAL LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
Hanyang Leadership(HELP: Hanyang Essential Leadership Plus) is the leadership development program of Hanyang University that "helps" Hanyang students to be CEOs. The second step of this program, Global Leadership(HELP2) is the core course for sophomores. In the 21st century, we are moving into a global society where all countries are interconnected. Everything is changing at the speed of light. Competition is increasing. Digital convergence is occurring. Global leaders are the key to success for all organizations. In the global society, you can prepare for your future through HELP2. The purpose of HELP is to prepare students to be global leaders for the next generation. HELP2 teaches students: Global Leadership, Global Paradigm, Global Literacy, Global Manners and Global Mindset. Hanyang University students will be global leaders through HELP2.
2 2 F-N2002 Food Microbiology Lab. Extended Major 2-0-4
F-N202 Food Microbiology Lab The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels and the basic techniques of microbiological tests.
2 2 F-N2006 Nutrition Physiology Core Major 3-3-0
Prerequisite course for human nutrition. Studies about human physiology ; structure and function of organis systems, which are circulation, respitation, digestion, reproduction, endocrime, immune, muscle, sensory, renal and nervous system.
2 2 F-N2008 Food Microbiology Core Major 3-3-0
F-N2008 Food microbiology is one of the most diverse studies within the field of microbiology dealing with the reactions of microorganisms to foods and environments. It includes a broad range of microorganisms, including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, and prions. This course will provide essential basic principles on such microorganisms that are found in foods. Upon completion of this course, students will be able to describe the naming, classification, identification, fundamental characteristics of microorganisms, microbial nutrition, cultivation, environmental factors affecting microbial growth, death of microorganisms and microbial populations, and the role of microorganisms in food spoilage, fermented foods, such as cheeses, yogurt, beer, and fermented meat, and controlling the microbial quality and food safety. Students in this course will also be capable of addressing beneficial and deleterious effects of microorganisms on human health.
2 2 F-N3018 EXPERIMENTAL FOOD Core Major 2-0-4
The experimental approach to food study integrates theory and professional research studies with laboratory work. Valuable knowledge of the influence of ingredients and preparation procedures can be gained by performing experiments designed to illustrate key scientific principles involved in food preparation. At the coclusion of this study of experimental food science, students will be able to evaluate a very broad range of foods accurately, to identify possible errors in their preparation or formulation, and to plan appropriate corrective measures for subsequent preparation of the items.
2 2 GEN6032 PROFESSIONAL ACADEMIC ENGLISH Compulsory General Studies 3-3-0
The Professional Academic English for students at Hanyang University focuses on the development of the oral and written communication skills, which are required in the globalized world community. The course aims to help students develop the competencies that are required in their future studies and career: professional knowledge, interpersonal and communicative competences. The course requires the students to develop creative problem solving skills. For this, the students perform various tasks by investigating and analyzing engineering topics as well as developing solutions. The students’ communication and negotiation skills are systematically supported by language skill development such as learning academic forms and structures of the language that are used in formal oral presentations and essays. The expected course outcome is that students are able to write academic reports, participate in discussions and make oral presentations in English on their major topics. Throughout the course, the students are encouraged to explore various major-related topics, to conduct systematic problem analyses, and to collaborate for creative problem solutions. Classroom activities mainly focus on the oral presentation and writing skills, and the preparatory activities of the essay writing. The course requires the students to make three oral presentations and write three essays in English on their major-related topics. Students are required to make a portfolio of their work, to be submitted and assessed. This will be discussed in class.
2 2 SYH0002 GLOBAL LEADERSHIP Compulsory General Studies 2-2-0
Hanyang Leadership(HELP: Hanyang Essential Leadership Plus) is the leadership development program of Hanyang University that "helps" Hanyang students to be CEOs. The second step of this program, Hanyang Leadership(HELP2) is the core course for Sophomores. In the 21st century, we are moving into a global soceity where all countries are interconnected. Everything is changing at the speed of light. Competition is increasing. Digital Convergence is occurring. Global leaders are the key to success for all organizations. In a global soceity, you can prepare for your future through HELP2. The purpose of HELP is to prepare students to be global leaders for the next generation. HELP2 teaches students: Global Leadership, Global Paradigm, Global Literacy, Global Manners, and Global Mindset. Hanyang university students will be global leaders through HELP2.
3 1 F-N2014 Food Processing and Preservation Core Major 3-3-0
Cereals, breads, starches, beans, vegetables, milk processing; focuses on the development of quality processing;problems of food deterioation and changes during preservation periods;preser-vation of processed foods.
3 1 F-N3002 Biochemistry 1 Core Major 3-3-0
Study of structure of carbohydrates, lipids, proteins, amino acids, nucleic acids, vitamins and enzymes in food, and their biological oxidation-reduction process and photosynthesis. Effects of storage and processing on food quality governed by changes in cellular milieu, structural components, cellular organization, membrane deteiroration, and free radical production, in post harvest protein synthesis in plant and animal tissues used as foods.
3 1 F-N3011 Clinical Nutrition Core Major 3-3-0
The science of nutrition for diagnosis, treatiment and prevention of various desease from lack and excess of nutrient on based nutrient and function of nutriesnt in body. A study of methodology in various disease and pqthology related to diet and affect of nutritional status. The plan of Medical diet for treatment of various disease.
3 1 F-N3018 EXPERIMENTAL FOOD Core Major 2-0-4
The experimental approach to food study integrates theory and professional research studies with laboratory work. Valuable knowledge of the influence of ingredients and preparation procedures can be gained by performing experiments designed to illustrate key scientific principles involved in food preparation. At the coclusion of this study of experimental food science, students will be able to evaluate a very broad range of foods accurately, to identify possible errors in their preparation or formulation, and to plan appropriate corrective measures for subsequent preparation of the items.
3 1 F-N3019 Advanced Nutrition 1 Core Major 3-3-0
Carbohydrates, proteins and lipids are assentical nutrients for human life. Studies about biochemical metabolism, phusiological function, interaction among the energy nutritions. Energy balance, weight control, nutrition related health problems are studied.
3 1 F-N3025 Food Safety Core Major 3-3-0
A study of contamination of food and pollution of the environment; focus on production, transportation, and cookeries of food. Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology, to reduce those risks. Overview of the prevention of biological, microbiological physical and chemical deterioration of foods.
3 1 F-N3026 Food Processing & Preservation Lab. Extended Major 2-0-4
Basic principles of current technology of food processing. Thermalprocessing(blanching, paseurization, aseptic processing), homogenization, separation and refrigeration/freezing. Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained in terms of physical, chemical, and biological principles, Their implementation in industrical processes and impact on society evaluated. Practice and observation of changes under various processing conditions; practical processing of strawberry jam, jelly, and yogurt.
3 1 F-N2014 Food Processing and Preservation Core Major 3-3-0
Cereals, breads, starches, beans, vegetables, milk processing; focuses on the development of quality processing;problems of food deterioation and changes during preservation periods;preser-vation of processed foods.
3 1 F-N2017 Nutrition During The Life Cycle Extended Major 3-3-0
A study of methodology in nutritional management of a life period(cycle) on based age group. Nutritional management for growth and maintenance of individuals classify infant, child, adolescent, pregnancy, breast-feeding, adult nutrition. The others, geriatrics nutrition and nutritional management for sportsman.
3 1 F-N3002 Biochemistry 1 Core Major 3-3-0
Study of structure of carbohydrates, lipids, proteins, amino acids, nucleic acids, vitamins and enzymes in food, and their biological oxidation-reduction process and photosynthesis. Effects of storage and processing on food quality governed by changes in cellular milieu, structural components, cellular organization, membrane deteiroration, and free radical production, in post harvest protein synthesis in plant and animal tissues used as foods.
3 1 F-N3011 Clinical Nutrition Core Major 3-3-0
The science of nutrition for diagnosis, treatment and prevention of various diseases from lack and excess of nutrient on based nutrient and function of nutrients in body. A study of methodology in various disease and pathology related to diet and effect of nutritional status.
3 1 F-N3019 Advanced Nutrition 1 Core Major 3-3-0
Carbohydrates, proteins and lipids are assentical nutrients for human life. Studies about biochemical metabolism, phusiological function, interaction among the energy nutritions. Energy balance, weight control, nutrition related health problems are studied.
3 1 F-N3025 Food Safety Core Major 3-3-0
A study of contamination of food and pollution of the environment; focus on production, transportation, and cookeries of food. Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology, to reduce those risks. Overview of the prevention of biological, microbiological physical and chemical deterioration of foods.
3 1 F-N3026 Food Processing & Preservation Lab. Extended Major 2-0-4
Basic principles of current technology of food processing. Thermalprocessing(blanching, paseurization, aseptic processing), homogenization, separation and refrigeration/freezing. Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained in terms of physical, chemical, and biological principles, Their implementation in industrical processes and impact on society evaluated. Practice and observation of changes under various processing conditions; practical processing of strawberry jam, jelly, and yogurt.
3 1 F-N2014 Food Processing and Preservation Core Major 3-3-0
Cereals, breads, starches, beans, vegetables, milk processing; focuses on the development of quality processing;problems of food deterioation and changes during preservation periods;preser-vation of processed foods.
3 1 F-N2017 Nutrition During The Life Cycle Extended Major 3-3-0
A study of methodology in nutritional management of a life period(cycle) on based age group. Nutritional management for growth and maintenance of individuals classify infant, child, adolescent, pregnancy, breast-feeding, adult nutrition. The others, geriatrics nutrition and nutritional management for sportsman.
3 1 F-N3002 Biochemistry 1 Core Major 3-3-0
F-N3002 Biochemistry is an essential fundamental study dealing with the chemical processes of biomolecules in a living system. This course will address the structure and function of the major classes of biological molecules (carbohydrates, proteins, and lipids, and nucleic acids) and their assemblies into complexes responsible for major metabolic pathways and their interconnection into tightly regulated signaling biological processes. You will be able to address three-dimensional structural and functional, chemical and physical properties of amino acids, proteins, carbohydrates (monosaccharide, disaccharides, and polysaccharides), lipids, water, and nucleotides, enzyme kinetics and reactions, biological membrane and transport, metabolism of carbohydrates, lipids, and amino acids and the metabolic relationships of organ systems. Furthermore, this course will help students to understand how the biomolecules are inter-regulated and influence bio-signaling.
3 1 F-N3011 Clinical Nutrition Core Major 3-3-0
The science of nutrition for diagnosis, treatment and prevention of various diseases from lack and excess of nutrient on based nutrient and function of nutrients in body. A study of methodology in various disease and pathology related to diet and effect of nutritional status.
3 1 F-N3019 Advanced Nutrition 1 Core Major 3-3-0
Carbohydrates, proteins and lipids are assentical nutrients for human life. Studies about biochemical metabolism, phusiological function, interaction among the energy nutritions. Energy balance, weight control, nutrition related health problems are studied.
3 1 F-N3025 Food Safety Core Major 3-3-0
A study of contamination of food and pollution of the environment; focus on production, transportation, and cookeries of food. Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology, to reduce those risks. Overview of the prevention of biological, microbiological physical and chemical deterioration of foods.
3 1 F-N3026 Food Processing & Preservation Lab. Extended Major 2-0-4
Basic principles of current technology of food processing. Thermalprocessing(blanching, paseurization, aseptic processing), homogenization, separation and refrigeration/freezing. Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained in terms of physical, chemical, and biological principles, Their implementation in industrical processes and impact on society evaluated. Practice and observation of changes under various processing conditions; practical processing of strawberry jam, jelly, and yogurt.
3 2 F-N2017 Nutrition During The Life Cycle Extended Major 3-3-0
A study of methodology in nutritional management of a life period(cycle) on based age group. Nutritional management for growth and maintenance of individuals classify infant, child, adolescent, pregnancy, breast-feeding, adult nutrition. The others, geriatrics nutrition and nutritional management for sportsman.
3 2 F-N3003 Biochemistry 2 Extended Major 3-3-0
F-N303 Food Biochmistry 2 Study of cell metabolism by detailed discussion of catavolism of carbohydrates, fatty acids, amino acids, and nucleic acids; survey of biosynthesis of carbohydrates, fatty dacid, amino acids and purine &puridine in living cells; replication and transcription of DNA; protein synthesis and its regulation.
3 2 F-N3016 Advanced Nutrition Lab. Extended Major 2-0-4
A study of methodology in nutritional experiments; literature review, hypothesis design of experiments, preparation of diet, performance of experiments, data analysis, result inerpretation, and report writing.
3 2 F-N3020 Advanced Nutrition 2 Core Major 3-3-0
Regulatory nutrients, which are vitamins, minerals, water are studied. Biochemical metabolism and physiological function of water soluble vitamins, fat soluble vitains, macro minerals, trace minerals are studied. Deficiency and toxicity, and hormonal regulation of vitamins and minerals are studied.
3 2 F-N3023 Clinical Nutrition Lab. Extended Major 2-1-2
This subject is focusing on the planning and practicing hospital diets for patients in various disease conditions, on the basis of knowledge of clinical nutrition. It was also intended that all the students are better capable of evaluating and understanding patients' nutritional status, and serving medically necessary nutrition therapy.
3 2 F-N3027 Food Fermentology Core Major 3-3-0
F-N327 Food Rermnetology Microorganism and enzyme activity, alcohol fermentation, organic acid fermnetation, nucleic acid fermentation, products of active substances fermentation. Practical applications in real life.
3 2 F-N3028 FOOD SAFETY LAW Extended Major 3-3-0
Sanitary problems in food production, processing, and distribution; related regulation and laws. The course will survey microbiological, chemical, and environmental hazards, government and industry controls used to insure food safety including the new Korea safety laws and public perception of those risks. This course emphasize government regulations with respect to adulteration, food safety and misbranding.
3 2 SYH0003 BUSINESS LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
Businesss Leadership (HELP 3) program is a course for juniors, which aims to help students 1) understand principles of capitalism and market economy and learn common sense in relation to economy and finance, 2) learn principles and nature of corporations and how to develop a critical view toward them, and 3) acquire an administrative mind through self-management.
3 2 F-N3003 Biochemistry 2 Extended Major 3-3-0
F-N303 Food Biochmistry 2 Study of cell metabolism by detailed discussion of catavolism of carbohydrates, fatty acids, amino acids, and nucleic acids; survey of biosynthesis of carbohydrates, fatty dacid, amino acids and purine &puridine in living cells; replication and transcription of DNA; protein synthesis and its regulation.
3 2 F-N3016 Advanced Nutrition Lab. Extended Major 2-0-4
A study of methodology in nutritional experiments; literature review, hypothesis design of experiments, preparation of diet, performance of experiments, data analysis, result inerpretation, and report writing.
3 2 F-N3020 Advanced Nutrition 2 Core Major 3-3-0
Regulatory nutrients, which are vitamins, minerals, water are studied. Biochemical metabolism and physiological function of water soluble vitamins, fat soluble vitains, macro minerals, trace minerals are studied. Deficiency and toxicity, and hormonal regulation of vitamins and minerals are studied.
3 2 F-N3023 Clinical Nutrition Lab. Extended Major 2-1-2
This subject is focusing on the planning and practicing hospital diets for patients in various disease conditions, on the basis of knowledge of clinical nutrition. It was also intended that all the students are better capable of evaluating and understanding patients' nutritional status, and serving medically necessary nutrition therapy.
3 2 F-N3027 Food Fermentology Core Major 3-3-0
F-N327 Food Rermnetology Microorganism and enzyme activity, alcohol fermentation, organic acid fermnetation, nucleic acid fermentation, products of active substances fermentation. Practical applications in real life.
3 2 F-N4001 Food Chemistry Core Major 3-3-0
The functional role that various ingredients (chemicals) impart in processed foods with respect to chemical structure, physical properties and stability in processing and storage. The student will learn this through integration of the nutritional facts and ingredient statements on a food label with material presented in both the lectures and reading assignments. From this the student will develop some background in being able to design or modify foods for specific nutritional purposes.
3 2 GEN5100 Career Development II (Portfolio and Business model Creation) (Compulsory) Requirement in Fundamental Studies 1-1-0
This course is opened to the juniors. It will help students to evaluate the road-maps that students designed in Career I class, determine their competency in terms of making a career-decision, and set a concrete direction on how to prepare for jobs when they graduate. Students who are enrolled in the class will have to submit an individual portfolio at the end of the semester. The portfolio will have to be based on students’ counseling with their advisors and what they learn in class. Additionally, the course will maximize the efficiency of its offerings to the students with its strategic cooperation with HELP 3 (an on-line required course) and Career Development II, thereby it will set and develop the standard model for career development, while the course will feature as an advanced course for Career Development I offered for freshmen.
3 2 HEC4015 BASIC FOOD TOXICOLOGY Extended Major 3-3-0
Increases understanding of chemical and biological hazards in foods and mechanism of toxicity, evaluation of the risk of dietary exposure to natural and synthetic toxic materials, and health implication. Uses this knowledge to develop a safer food supply and public understanding of food safety issues.
3 2 SYH0003 ENTREPRENEURSHIP AND BUSINESS LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
Businesss Leadership (HELP 3) program is a course for juniors, which aims to help students 1) understand principles of capitalism and market economy and learn common sense in relation to economy and finance, 2) learn principles and nature of corporations and how to develop a critical view toward them, and 3) acquire an administrative mind through self-management.
3 2 F-N3003 Biochemistry 2 Extended Major 3-3-0
F-N3003 Food Biochmistry 2 Biochemistry is a fundamental study dealing with dynamical chemical and physical processes taking place in a living system. This course will address basic and practical knowledge of cellular metabolisms through biosynthesis and breakdown of biomolecules (carbohydrate, lipid, protein, and nucleotides) and its related regulation of enzymes. It will cover major biological pathways such as glycolysis, gluconeogenesis, pentose phosphate pathway, fatty acid beta-oxidation, citric acid cycle, catabolic/biosynthetic pathway of amino acid, triacylglycerol, and nucleotide. The course will also contain bioenergetics and biologic oxidation to produce biological energy via respiratory chain and oxidative phosphorylation. Students will be able to address fundamental pathways related to biosynthesis and breakdown of biomolecules in a cell and a regulatory pathway of metabolism, including hormones and signal transduction.
3 2 F-N3016 Advanced Nutrition Lab. Extended Major 2-0-4
A study of methodology in nutritional experiments; literature review, hypothesis design of experiments, preparation of diet, performance of experiments, data analysis, result inerpretation, and report writing.
3 2 F-N3020 Advanced Nutrition 2 Core Major 3-3-0
Regulatory nutrients, which are vitamins, minerals, water are studied. Biochemical metabolism and physiological function of water soluble vitamins, fat soluble vitains, macro minerals, trace minerals are studied. Deficiency and toxicity, and hormonal regulation of vitamins and minerals are studied.
3 2 F-N3023 Clinical Nutrition Lab. Extended Major 2-1-2
Course objectives are to understand clinical study and ethics, and able to evaluate nutritional status using nutrition assessment skills, including anthropometric, biochemical, clinical and dietary measurement. Anthropometric assessments include body mass index, waist circumference and bio-impedance analysis, and biochemical measurements include blood lipid profile (triglyceride, LDL-cholesterol, HDL-cholesterol and total-cholesterol), glucose, fatty acid composition, protein and liver function tests. Dietary assessments include 24 hour recall and food frequency questionnaire, and intake of nutrients is analyzed. In addition, students are capable of planning hospital diets for patients with various disease conditions, and practicing nutrition care process using data of nutrition assessment. During the semester, students participate 8-week clinical trials as of project, such as effect of low consumption of sugar or high consumption of protein on body weight.
3 2 F-N3027 Food Fermentology Core Major 3-3-0
F-N327 Food Rermnetology Microorganism and enzyme activity, alcohol fermentation, organic acid fermnetation, nucleic acid fermentation, products of active substances fermentation. Practical applications in real life.
3 2 F-N4001 Food Chemistry Core Major 3-3-0
The functional role that various ingredients (chemicals) impart in processed foods with respect to chemical structure, physical properties and stability in processing and storage. The student will learn this through integration of the nutritional facts and ingredient statements on a food label with material presented in both the lectures and reading assignments. From this the student will develop some background in being able to design or modify foods for specific nutritional purposes.
3 2 GEN5100 Career Development II (Portfolio and Business model Creation) Compulsory General Studies 1-1-0
His career as a wide range of knowledge and lessons learned in the previous semester plan to explore in depth the process. Employment working in the industry of major interest to seniors invited to hear the information about the industry to prepare for what you need to learn knowhow. In addition, students who already have a job that aim to visit seniors plan their careers and the skills necessary to equip determined to develop a career that any plan.
3 2 HEC4015 BASIC FOOD TOXICOLOGY Extended Major 3-3-0
Increases understanding of chemical and biological hazards in foods and mechanism of toxicity, evaluation of the risk of dietary exposure to natural and synthetic toxic materials, and health implication. Uses this knowledge to develop a safer food supply and public understanding of food safety issues.
3 2 SYH0003 ENTREPRENEURSHIP AND BUSINESS LEADERSHIP Compulsory General Studies 2-2-0
Businesss Leadership (HELP 3) program is a course for juniors, which aims to help students 1) understand principles of capitalism and market economy and learn common sense in relation to economy and finance, 2) learn principles and nature of corporations and how to develop a critical view toward them, and 3) acquire an administrative mind through self-management.
4 1 F-N4001 Food Chemistry Core Major 3-3-0
The functional role that various ingredients (chemicals) impart in processed foods with respect to chemical structure, physical properties and stability in processing and storage. The student will learn this through integration of the nutritional facts and ingredient statements on a food label with material presented in both the lectures and reading assignments. From this the student will develop some background in being able to design or modify foods for specific nutritional purposes.
4 1 F-N4015 Nutrition Assessment Core Major 3-3-0
A study of methodology in assessment of nutritional status among populations and individuals. - Methods of nutritional assessment 1) Physical measurement(Weight, Heigth, BMI, Waist cir., Hop cir. etc.) 2) Dietary survey(24 recall, dietary history, food frequency questionnaire) 3) Clinical survey 4) Biochemical assessment
4 1 F-N4020 Nutrition Counseling Extended Major 3-3-0
Application of interviewing and counseling skills and strategies to the discipline of nutrition and providing for their practice in situations that require specific dietary modifications. Involves assigned readings, discussion, projects, and supervised practice in hospital and community agencies.
4 1 F-N4021 FOOD SCIENCE Extended Major 3-3-0
Food science is a discipline concerned with understanding of the physicochemical properties of food composition, nutrition, and functional component. In addition, this subject deals with the fundamental phenomena directly linked to the production of food product, cooking, and storage and their properties in physicochemical and microbiological aspects.
4 1 F-N4025 PUBLIC HEALTH AND NUTRITION Extended Major 3-3-0
Public health nutrition focuses on the promotion of good health through nutrition and physical activity and in the prevention of related illness in the population. It is an applied field of study whose success is measured in terms of effectiveness in improving nutrition situations. It involves the application a set of comprehensive and collaborative activities, ecological in perspective and intersectoral in scope, and may include environmental, educational, economic, technical and legislative measures.
4 1 SYH0004 SELF-LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
HELP(Hanyang Essential Leadership Plus) is a key program of Hanyang University for educating students who want to be future CEOs. Self Leadership(HELP4) is a leadership development online program for seniors. This program aims to foster leaders based on an analysis of an individual's strengths and weaknesses and complete the Leadership Road Map. Learning contents of Self Leardership(HELP4) incluse Self-Assessment, Self-Management and Skills to apply in Social Practices. Learning objectives of each module are as follows; Self-Assessment: Grade value of the work to do and decide priority, understand importance and meaning of manners and improve manners in social life, and understand attitudes associated with success and put them into practice. Skills to Apply in Social Practice: Define followership, understand the principles of imagination and creativity. This 16 week length course had been developed by the high-tech teaching system and online course development methods.
4 1 F-N4015 Nutrition Assessment Core Major 3-3-0
A study of methodology in assessment of nutritional status among populations and individuals. - Methods of nutritional assessment 1) Physical measurement(Weight, Heigth, BMI, Waist cir., Hop cir. etc.) 2) Dietary survey(24 recall, dietary history, food frequency questionnaire) 3) Clinical survey 4) Biochemical assessment
4 1 F-N4020 Nutrition Counseling Extended Major 3-3-0
Application of interviewing and counseling skills and strategies to the discipline of nutrition and providing for their practice in situations that require specific dietary modifications. Involves assigned readings, discussion, projects, and supervised practice in hospital and community agencies.
4 1 F-N4021 FOOD SCIENCE Extended Major 3-3-0
Food science is a discipline concerned with understanding of the physicochemical properties of food composition, nutrition, and functional component. In addition, this subject deals with the fundamental phenomena directly linked to the production of food product, cooking, and storage and their properties in physicochemical and microbiological aspects.
4 1 F-N4025 PUBLIC HEALTH AND NUTRITION Extended Major 3-3-0
Public health nutrition focuses on the promotion of good health through nutrition and physical activity and in the prevention of related illness in the population. It is an applied field of study whose success is measured in terms of effectiveness in improving nutrition situations. It involves the application a set of comprehensive and collaborative activities, ecological in perspective and intersectoral in scope, and may include environmental, educational, economic, technical and legislative measures.
4 1 GEN4012 Food Culture Extended Major 3-3-0
Culture is an expression of life, which represents how all the countries and ethnic groups in the world have lived in the invariable location and environment. Especially, food culture is the most apparent patterns of behavior connected to survival. Through food culture, we will understand the background of how the food culture has formed, and learn characteristics of each country's cuisine, table settings and manners.
4 1 SYH0004 SELF-LEADERSHIP (Compulsory) Requirement in Fundamental Studies 2-2-0
SELP Leadership(HELP4) program will give students chances to look back on themselves before they enter society and to analyze their advantages and weak points to complete the road map for leadership development. This class trains prepared leaders based on analysis of personal strengths and weaknesses and helps them to complete the Leadership Road Map.
4 1 F-N4002 Nutrition Education Extended Major 3-3-0
As a change of diet increases the risk of chronic diseases, nutrition consultation has become a greater priority to stay healthy, prevent and treat diseases. Nutrition consultation takes place in public health centers, schools, and hospitals for clients who have a nutrition problem. It requires psychological or social skills with general counseling knowledge and skills to effective consultation. Students will acquire the understanding of counseling skills, eating habits, and chronic diseases for nutrition consultation. This course will discuss various methods of nutrition consultation. Also, the course is expected for students to develop the ability as a nutrition counselor by exploring real cases of nutrition consultation. Students will practice the consultation skills through a role play and reflect ourselves through monitoring. Course activities will involve engaging in interactive-lectures and small-group speaking activities.
4 1 F-N4021 FOOD SCIENCE Extended Major 3-3-0
Food science is a discipline concerned with understanding of the physicochemical properties of food composition, nutrition, and functional component. In addition, this subject deals with the fundamental phenomena directly linked to the production of food product, cooking, and storage and their properties in physicochemical and microbiological aspects.
4 1 GEN4012 Food Culture Extended Major 3-3-0
Culture is an expression of life, which represents how all the countries and ethnic groups in the world have lived in the invariable location and environment. Especially, food culture is the most apparent patterns of behavior connected to survival. Through food culture, we will understand the background of how the food culture has formed, and learn characteristics of each country's cuisine, table settings and manners.
4 1 SYH0004 SELF-LEADERSHIP Compulsory General Studies 2-2-0
HELP(Hanyang Essential Leadership Plus) is a key program of Hanyang University for educating students who want to be future CEOs. Self Leadership(HELP4) is a leadership development online program for seniors. This program aims to foster leaders based on an analysis of an individual's strengths and weaknesses and complete the Leadership Road Map. Learning contents of Self Leardership(HELP4) incluse Self-Assessment, Self-Management and Skills to apply in Social Practices. Learning objectives of each module are as follows; Self-Assessment: Grade value of the work to do and decide priority, understand importance and meaning of manners and improve manners in social life, and understand attitudes associated with success and put them into practice. Skills to Apply in Social Practice: Define followership, understand the principles of imagination and creativity. This 16 week length course had been developed by the high-tech teaching system and online course development methods.
4 2 F-N4002 Nutrition Education Extended Major 3-3-0
It finds the basic knowledge of nutrition education with to learn the nutrition activities regarding a disease prevention and a health maintenance and an improvement, it cultivates the ability with development and use of the nutrition education medium which is various confront in information anger society it will be able to apply effectively in each age or objective nutrition education.
4 2 F-N4018 Dietitian Practice Extended Major 2-0-4
The aim of this course is for providing an opportunity to learn the nutritionist's field work such as meal planning, food and purchasing management, cooking procedure for large quantity of food, working procedure plan, feeding facilities and equipment management, nutritional education and counseling. Hence, student can have an experience of the practical work and develop responsibility toward the working place. Meal planning, Nutritional management, Purchasing management , Cooking and work management, Hygienic and safety management, Facilities and equipment management, Office work, Service management, Cost management, Education of nutrition Feeding evaluation
4 2 F-N4022 FOOD SERVICE MANAGEMENT Core Major 3-3-0
This course will provide dietics, food & nutrition majors the opportunity for the development of basic skiils and a positive attitude toward the management of foodservice operations. Principles, processes and managerial control strategies used in foodservice operations are introduced. Recipe adjustment, menu planning, on-premise storage, production, distribution, and service are covered with a heavy emphasis on food safety.
4 2 F-N4023 Functional Foods & Product Development Extended Major 3-3-0
F-M423 Functional Foods & Product Development The course objective are to review on the current status of our eating habit and its impact on health to redefine the underlying causes of today's rapidly emerging food0associated degenerative diseases, and to introduce th principle of designer food concept, value-added food production and processing technologies for functional foods and nutraceuricals.
4 2 F-N4024 Community Nutrition Core Major 3-3-0
A study of methodology in assessment of nutritional status of community and nutritional epidemiology of study for public health. Nutritional status of groups and individuals, interpretation of data and information in related to various nutrition problems.
4 2 F-N4026 Capstone Design Advanced Research Design Extended Major 1-0-2
This is a Course which intend to learn leadership, team work, and executive ability throughout planning and solving problem that The Society want to solve for oneself. In the basic of knowledge about Food and Nutrition, The Students find out the way to solve th problem, execute this, and write a graduation thesis. For this, they do microbiology, food chemistry and toxicology experiment, and then analyse and solve problem.
4 2 HEC4015 BASIC FOOD TOXICOLOGY Extended Major 3-3-0
Increases understanding of chemical and biological hazards in foods and mechanism of toxicity, evaluation of the risk of dietary exposure to natural and synthetic toxic materials, and health implication. Uses this knowledge to develop a safer food supply and public understanding of food safety issues.
4 2 F-N3028 FOOD SAFETY LAW Extended Major 3-3-0
Sanitary problems in food production, processing, and distribution; related regulation and laws. The course will survey microbiological, chemical, and environmental hazards, government and industry controls used to insure food safety including the new Korea safety laws and public perception of those risks. This course emphasize government regulations with respect to adulteration, food safety and misbranding.
4 2 F-N4002 Nutrition Education Extended Major 3-3-0
It finds the basic knowledge of nutrition education with to learn the nutrition activities regarding a disease prevention and a health maintenance and an improvement, it cultivates the ability with development and use of the nutrition education medium which is various confront in information anger society it will be able to apply effectively in each age or objective nutrition education.
4 2 F-N4018 Dietitian Practice Extended Major 2-0-4
The aim of this course is for providing an opportunity to learn the nutritionist's field work such as meal planning, food and purchasing management, cooking procedure for large quantity of food, working procedure plan, feeding facilities and equipment management, nutritional education and counseling. Hence, student can have an experience of the practical work and develop responsibility toward the working place. Meal planning, Nutritional management, Purchasing management , Cooking and work management, Hygienic and safety management, Facilities and equipment management, Office work, Service management, Cost management, Education of nutrition Feeding evaluation
4 2 F-N4022 FOOD SERVICE MANAGEMENT Core Major 3-3-0
This course will provide dietics, food & nutrition majors the opportunity for the development of basic skiils and a positive attitude toward the management of foodservice operations. Principles, processes and managerial control strategies used in foodservice operations are introduced. Recipe adjustment, menu planning, on-premise storage, production, distribution, and service are covered with a heavy emphasis on food safety.
4 2 F-N4023 Functional Foods & Product Development Extended Major 3-3-0
F-M423 Functional Foods & Product Development The course objective are to review on the current status of our eating habit and its impact on health to redefine the underlying causes of today's rapidly emerging food0associated degenerative diseases, and to introduce th principle of designer food concept, value-added food production and processing technologies for functional foods and nutraceuricals.
4 2 F-N4024 Community Nutrition Core Major 3-3-0
Community Nutrition is a series of process, which includes diagnosing the individual’s nutrition problem, carrying out and assessing nutrition intervention to improve one’s nutritional status. Community Nutrition is a study of helping that people can enhance physical or mental health. Therefore, students will learn to recognize the importance and the process of community nutrition activities and gain insights into a primary aspect of community nutrition activities. Students will visit the nutrition service fields such as public health centers. This course is designed to make a nutrition program for the community through what students have learned in this class. Students will develop the ability to lead the nutrition intervention as a health nutritionist or a nutrition service provider and they will also learn nutrition policy and law for the community’s nutrition.
4 2 F-N4026 Capstone Design Advanced Research Design Extended Major 1-0-2
This is a Course which intend to learn leadership, team work, and executive ability throughout planning and solving problem that The Society want to solve for oneself. In the basic of knowledge about Food and Nutrition, The Students find out the way to solve th problem, execute this, and write a graduation thesis. For this, they do microbiology, food chemistry and toxicology experiment, and then analyse and solve problem.
4 2 F-N3028 FOOD SAFETY LAW Extended Major 3-3-0
Sanitary problems in food production, processing, and distribution; related regulation and laws. The course will survey microbiological, chemical, and environmental hazards, government and industry controls used to insure food safety including the new Korea safety laws and public perception of those risks. This course emphasize government regulations with respect to adulteration, food safety and misbranding.
4 2 F-N4015 Nutrition Assessment Core Major 3-3-0
A study of methodology in assessment of nutritional status among populations and individuals. - Methods of nutritional assessment 1) Physical measurement(Weight, Heigth, BMI, Waist cir., Hop cir. etc.) 2) Dietary survey(24 recall, dietary history, food frequency questionnaire) 3) Clinical survey 4) Biochemical assessment
4 2 F-N4018 Dietitian Practice Extended Major 2-0-4
The aim of this course is for providing an opportunity to learn the nutritionist's field work such as meal planning, food and purchasing management, cooking procedure for large quantity of food, working procedure plan, feeding facilities and equipment management, nutritional education and counseling. Hence, student can have an experience of the practical work and develop responsibility toward the working place. Meal planning, Nutritional management, Purchasing management , Cooking and work management, Hygienic and safety management, Facilities and equipment management, Office work, Service management, Cost management, Education of nutrition Feeding evaluation
4 2 F-N4022 FOOD SERVICE MANAGEMENT Core Major 3-3-0
This course will provide dietics, food & nutrition majors the opportunity for the development of basic skiils and a positive attitude toward the management of foodservice operations. Principles, processes and managerial control strategies used in foodservice operations are introduced. Recipe adjustment, menu planning, on-premise storage, production, distribution, and service are covered with a heavy emphasis on food safety.
4 2 F-N4023 Functional Foods & Product Development Extended Major 3-3-0
F-M423 Functional Foods & Product Development The course objective are to review on the current status of our eating habit and its impact on health to redefine the underlying causes of today's rapidly emerging food0associated degenerative diseases, and to introduce th principle of designer food concept, value-added food production and processing technologies for functional foods and nutraceuricals.
4 2 F-N4026 Capstone Design Advanced Research Design Extended Major 1-0-2
This is a Course which intend to learn leadership, team work, and executive ability throughout planning and solving problem that The Society want to solve for oneself. In the basic of knowledge about Food and Nutrition, The Students find out the way to solve th problem, execute this, and write a graduation thesis. For this, they do microbiology, food chemistry and toxicology experiment, and then analyse and solve problem.