The Department of Food and Nutrition aims to improve diet quality and health of human beings through education and research on food and nutritional science.
The undergraduate curriculum includes introductory chemistry and biology, as well as advanced courses in food science, nutrition, and food & nutrition management. The food science courses are designed to help students acquire understanding of food quality and how to evaluate it. This leads towards entry-level positions in product development and quality control in the food industry. Students acquire expertise in nutritional assessment and care, as well as food service management systems, in order to become health service professionals. Students who complete the curriculum are eligible for the national examination for licensed dietitians.
The graduate program is designed to specialize in the areas of food science, nutrition, or food ser-vice. Research in food science involves the analytical, chemical, physicochemical, microbiological and toxicological aspects of food. Research in nutrition deals with applied nutrition as well as basic biochemical nutrition to understand the role of nutrition in improving human health. Contempo-rary health issues such as diabetes, cancer, osteoporosis and obesity are addressed. Research in food service mainly deals with institutional food service systems and policies. aims to improve diet quality and health of human beings through education and research on food and nutritional science.
- Organic Chemistry / Biochemistry / Human Physiology / Food Chemistry / Chemistry in Food Materials / Culinary Science and Lab / Basic Nutrition / Advanced Nutrition
|Kwon, Young Hyeemail@example.com||Ph.D., Cornell University||Molecular Nutrition & Nutritional Genomics Lab.|
|Kwon, Hoonjeongfirstname.lastname@example.org||Ph.D., Massachusetts Institute of Technology||Food Toxicology Lab.|
|Shin, Dong-Miemail@example.com||Ph.D., Seoul National University||Nutritional Physiology Lab.|
|Yoon, Jihyunfirstname.lastname@example.org||Ph.D., Purdue University||Food Service & Marketing Research Lab.|
|Lee, Jung Eunemail@example.com||Sc.D., Harvard University||Nutritional Epidemiology Lab.|
|Han, Sung Nimfirstname.lastname@example.org||Ph.D., Tufts University||Clinical Nutrition and Nutritional Immunology Lab.|
|Hong, Jae-Heeemail@example.com||Ph.D., Virginia Tech.||Sensory Science Lab.|
|Hwang, Keum Taekfirstname.lastname@example.org||Ph.D., Cornell University||Functional Foods and Advanced Bio-materials Lab.|