Curriculum
| Year/ Semester | Ⅰ | Ⅱ | Remarks |
| 1 | Introduction to Human Ecology Understanding Food and Nutrition | Organic Chemistry Food Culture & Lab. | |
| 2 | Food Chemistry Biochemistry Human Physiology Communication in Food and Nutrition* | Basic Nutrition Culinary Science and Lab. Food Service Management | *Biennial |
| 3 | Advanced Nutrition Food Analysis Lab. Quantity Food Service Management and Lab. Experimental Food and Sensory Evalution Lab. | Diet Therapy and Lab. Nutrition throughout Life Cycle Food Microbiology and Lab. Chemistry in Food Materials Studies in Food and Nutrition | |
| 4 | Food Hygiene and Safety Molecular Nutrition* Community Nutrition Clinical Nutrition and Lab.* Internship in Food and Nutrition 1 Practice in Dietetics(season) | Meal Management & Lab.* Food Processing & Preservation* Nutritional Assessment and Practice Food and nutrition policy* Internship in Food and Nutrition 2 Nutrition Information Management and Counseling* Practice in Dietetics(season) | *Biennial |
Introduction to Human Ecology
This course will introduce freshman of the College of Human Ecology to the usage and role of Human ecology in the living environment, different aspects of living environment culture, and the relationship between human ecology and industry.
Understanding Food and Nutrition
This course is designed to give students an overview of several various research areas in the field of food and nutrition, especially exploring recent research topics discussed in food companies and research institutes (domestic and foreign). This series of research talks suggests basic knowledge and prospects to students majoring in food and nutrition.
Organic Chemistry
In this course, students will study the structures and properties of organic molecules including aliphatic and aromatic hydrocarbons with various functional groups and the principles governing their reactions. Topics will also cover the basic principles of spectrometric identification of organic molecules.
Food Culture
This course will cover the ecological and sociocultural influences on diverse food culture. The relevant labs will provide opportunities to learn knowledge and techniques necessary for food and nutrition majoring students.
Food Chemistry
This course covers the chemistry of main food components including the chemical and physical properties of water, proteins, lipids, and carbohydrates in the context of their functional roles in foods. It also emphasizes reactions and physical interactions between the components and environmental factors, including air, humidity, temperature, or light as well as interactions among the food components themselves.
Biochemistry
In this course, students will study the chemistry of molecules in living organisms. Topics will cover the structures and functions of cellular components including enzymes, genes, and metabolic assemblies.
Human Physiology
In this course, students will study the integration of body systems and the many processes that keep the systems working. Topics will cover the fundamental mechanism of bodily functions as well as the concept of the body’s internal environment and various coordinated functions including digestion, absorption, respiration, circulation, reproduction, and their regulation.
Communication in Food and Nutrition
The importance of food and nutrition communication is increasing in various areas of the modern society. This course introduces food and nutrition communication in the area of such mass communication as newspapers, broadcasting, and advertising, which are atypical career paths for food and nutrition major students. Students will learn about the current status and problems in the structure and contents of food and nutrition communication in such areas.
Basic Nutrition
Students in this course study the principles, concepts and application of the science of human nutrition. Individual nutrient needs energy balance and metabolism, nutrition related physiological functions. This course covers absorption, metabolism, functions, and requirements of macro-nutrients: Carbohydrates, Proteins, and lipids including chronic disease associated with these nutrients.
Culinary Science and Lab.
In this course, students will study the principles involved in the preparation of food products of standard quality. The influence of the composition and standard methods of food preparation will be studied also.
Food Service Management
The objectives of this course is to help students learn about the food service industry and to introduce management concepts and principles applied to the industry. By participating in the class and the assignment, students are to learn various management theories in the context of food service organizations. This course will help students to get prepared to become an effective and efficient manager of food service organizations in the dynamic environment.
Advanced Nutrition
This course will cover human nutrition and physiological function of micro-nutrients: vitamins and minerals. After this course, students will be expected to learn the fundamental knowledge of vitamins and minerals including their structure, metabolism, metabolic functions, requirements, reference intakes and related health problems.
Food Analysis Lab.
This course will introduce tests used by food analysts for fats, proteins, carbohydrates, and selected minor nutrients as well as contaminants. Emphasis will be on understanding and using good analytical techniques including gravimetric, volumetric, chromatographic, and spectrophotometric methods.
Quantity Food Service Management and Lab.
This course focuses on management functions in the context of quantity food production and service organizations. Through classroom lectures, students will learn principles ofprocedures used in management of menu, purchasing, food preparation, food service, sanitation and safety. In addition, students will be exposed to direct/indirect experiences in the field of quantity food production and service while conducting the various practices in the lab and assignments outside the classroom.
Experimental Food and Sensory Evaluation Lab.
In this course, the principles of experiments on mechanical, chemical, and organoleptic methods for evaluating food quality will be studied.
Diet Therapy and Lab.
This course will study the role of diet in the prevention and management of various diseases. Topics will cover the assessment of nutritional needs of patients, process of nutritional care, modification of diet, mode of nutrition delivery, and patient education.
Nutrition throughout Life Cycle
This course will cover special nutrition issues at different periods of the life cycle. Topics will cover the nutritional characteristics, food patterns, dietary intakes, nutritional requirements, and common nutritional problems of pregnant and lactating women, infants, children, adolescents, and aging adults.
Food Microbiology and Lab.
This course will cover the biochemical and physiological aspects of microorganism in food processing and spoilage including the principles governing fermentation and microbial food poisoning. Also Food microorganisms are intimately related to the occurrence of human disease and play a crucial role in the manufacture of the fermented foods and pro- biotics. Food safety issues are drawing considerable interests with respect to international trades and consumer demands.
Chemistry in Food Materials
The objectives of this course is to help students learn about the appropriate selection of food and the processing method of food preparation. Students will study the preparation, processing, preservation of food products and the food quality, components, characteristics of agricultural food livestock products, favorite food in the physical, chemical area.
Studies in Food and Nutrition
This class is designed to facilitate independent studies of students on various issues in food and nutrition studies. Students are expected to participate in the research process with initiatives and to make a presentation to the annual department research symposium. This class is based on a team project.
Food Hygiene and Safety
This course will cover the significance and control of food borne hazards associated with pathogenic microorganisms, microbial toxins, natural toxins and environmental contaminants. Focus will be given to the maintenance of the food safety. Characteristics of the pathogenic microorganisms will be discussed in order to control the microbial contamination. Since many chemical contaminants became a concern for the modern society, basic toxicology and toxicological aspects of chemical components of the food will be examined The concept of risk analysis will also be introduced.
Molecular Nutrition
This course covers the basic molecular and cellular biology including methodology used in molecular nutrition research and molecular mechanisms that mediate the role of dietary factors in the prevention and development of diseases.
Community Nutrition
This course will cover the identification of community health and nutritional problems, factors influencing diet in the community, techniques to assess public nutritional needs, and methodology for planning, implementing, and evaluating public nutrition programs.
Clinical Nutrition and Lab.
Overview of changes in physiological and biochemical responses, and nutritional metabolism associated with selected diseases will be addressed. By understanding the mechanisms of these changes, students will gain the knowledge to apply nutritional and dietary interventions in Diet Therapy course. Blood and urine samples will be collected and the analysis of biochemical parameters commonly used in assessment of the patients will be performed during the lab class. Principles of analysis and interpretation of results will be covered.
Internship in Food and Nutrition 1
This course is designed for students to offer research experience under the guidance of the professor in the Department of Food and Nutrition or provide working experience in the industry or other official institutes in the field of food and nutrition. This course will help the participating students to better understand the necessary skills for the job performance or research abilities in the research or industry fields.
Practice in Dietetics
This course is an internship program in participating hospitals. Students will practice therapeutic meal planning, management of cooking facilities, and nutrition counseling.
Meal Management and Lab.
This course will cover the planning and provision of nutritional care for families, selection and evaluation of food products, and meal service with an emphasis on nutritional adequacy and the management of resources.
Food Processing & Preservation
This course covers the fundamental principles that underlie much of food processing and preservation. It uses a systems analysis approach to make connections between the chemical and physical changes that occur in food processing/preser- vation and their impact on food quality. Topics include properties of materials in foods, heat preservation and processing, cold preservation and processing, dehydration and concentration, and irradiation and microwave heating. Some selected food products are covered as case studies to understand manufacturing processes.
Nutritional Assessment and Practice
This course covers the principles and techniques for evaluating the nutritional status of individuals and groups. Basic methods of nutritional assessment – dietary survey, anthropometry, biochemical assessment and clinical assessment – and interpretation and analyses of data will be introduced. Nutritional assessment in hospitalized patients, assessment for chronic diseases risk factors, and community assessment for health promotion will be covered.
Food and nutrition policy
Throughout the course we will discuss various approaches to establish main policies and regulations in food & nutritional field, both in domestic and foreign. This course will also deal with current issues in food and nutrition, and also analyze how these problems have occurred. In this course, you will collect and analyze data, and review cases which will help you develop a greater understanding of establishing policies.
Internship in Food and Nutrition 2
This course is designed for students to offer research experience under the guidance of the professor in the Department of Food and Nutrition or provide working experience in the industry or other official institutes in the field of food and nutrition. This course will help the participating students to better understand the necessary skills for the job performance or research abilities in the research or industry fields.
Nutrition Information Management and Counseling
This course will cover: the principles, techniques, methods, and materials for teaching nutrition to individuals and groups in a variety of settings; the development of communication techniques for nutrition to the public through a variety of media format; and the development and implementation of nutritional care plans.
Practice in Dietetics
This course is an internship program in participating hospitals. Students will practice therapeutic meal planning, management of cooking facilities, and nutrition counseling.
