Why UST

UST VISION 2025

PROUDUST

Training USTians with pride by promotinga creative educational environment

UNIQUE
DIFFERENT
PROFESSIONAL
Excellent
Secure world-leading educational competitiveness

Discovering creative talent and to become real USTians
Establishment of UST21 education system

Entrepreneur
Become a university with industry-academia-research integration

Strengthening the cooperation between UST-GFRIs-corporations
Strengthen the cooperation between GFRIs
Support business start-ups with GFRI-based technologies

Global
Establish global status as a national research university

Improving brand value
Improving cooperation network

Smart
Establish creative knowledge management system

Providing creative educational environment by applying cutting-edge technology
Improving management effectiveness

Introduce

Food Biotechnology major aims to nurture human resources specialized in the future core technology that will contribute to the improvement of public health and quality of life, based on BT convergence technologies such as food science, molecular biology, food microbiology and ICT. To this end, this major provides in-depth curriculums, particularly in understanding human health and physiological activity of foods, studies on biological, chemical, and physical functional properties of foods (materials and compounds), food processing, food quality, and food safety. With the core technologies, it is going to conduct field-oriented training for each field.

Category

Course Name (Kor/Eng)

식품학특론 (Advanced Food Science)

Course Details

Course Details
캠퍼스, 학위과정, 학점, 이수구분, 강의형태, 강의방법, 주관교수로 구분하여 안내합니다.
Campus KFRI School
Academic Curriculum Integrative program Credts 3
Completion Criteria Major Lecture Types Major
Lecture Methods Korean course Supervising Professors

Summary

Summary
강의목표, 교재 및 참고문헌, 수업운영방식, 과제물, 성적평가방식으로 구분하여 안내합니다.
Lecture Objectives 식품의 역할, 기능 및 주요 구성 성분과 각 성분의 특성을 이해하고 이를 통해 식품과학 전반에 대한 지식을 습득한다. / Understand the role of food, its function and the characteristics of its major ingredients and their respective properties to gain knowledge of the food science.
Textbooks and References 자체교재
How a Lecture is Conducted 강의 /Lecture
Assignments
Grading and Score Evaluatios 시험 70%, 출석 30%/Mid and finalterm 70%, Attendance 30%

Weekkly Syllabus

Weekkly Syllabus
Weekkly, 계획으로 구분하여 안내합니다.
1 Week Introduction to advanced food science, and overview
2 Week Taste, flavor, texture and food
3 Week Chemosensory evaluation for food science
4 Week Moisture and food
5 Week Starch and food processing
6 Week Meat muscle, parts and quality
7 Week Meat processing, fabrication and preservation
8 Week Lipids in food
9 Week Role of lipids in food and health
10 Week Phytochemicals in food
11 Week Phytochemicals and food functionality
12 Week Food additives and their role in food
13 Week Chemical contaminants in food
14 Week Technology of fermented foods
15 Week Microbiology of fermented foods
16 Week Exam