Food & Nutrition전공 홈페이지
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- Tel.
- 82-31-670-5180
- Fax.
- 82-31-670-5189
- Loc.
- Room 301, Natural Science Bldg.
- ghfkddl718@hknu.ac.kr
- Introduction
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Food & Nutrition major deals with how to improve human health and welfare as well as quality of life through the scientific analysis/definition of eating habits. The food component explores the characteristics of foods and the changes that occur during cooking/processing (e.g. ingredients, food chemistry, food analysis), while the nutrition component focuses on the physiological phenomena that occur in the body when food is consumed. The food service component teaches the skills required by a nutritionist to provide nutritious and sanitary food at schools, hospitals, and corporations, while the cooking component is comprised of theoretical and practical classes on Korean/Asian/Western cuisine, confectionery and baking, and restaurant (startup) food. Students are also encouraged to become certified as a nutritionist, hygienist, cook, or food processing engineer before graduating. During vacations, they receive field training at hospitals, hotels, schools, or research centers to strengthen their practical skills. Graduates go on to become nutritionists, nutrition consultants, food researchers, cooks, public servants in food sanitation, or nutrition instructors or enter a graduate-level program or found their own company.
- Educational Goals
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- Develop creative design skills in the food and nutrition industry.
- Enhance job skills through experiments and on-the-job training to strengthen field adaptability.
- Nurture a proactive attitude for self-development and a sense of vocational calling.