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Food and Nutrition is the science to understand the roles of nutrients in human physiology and the characteristics of foods. The curriculum of the Division focuses on the basic and applied sciences related to food science, nutrition science, and foodservice management. The ultimate goal is to educate students to become professional leaders who are able to contribute to the promotion of health and welfare of humans and to execute research in the field of food and nutrition. The Division of Food and Nutrition consists of two majors: Food science, and Nutrition science.
This major emphasizes a comprehensive understanding for food functions, including chemical, biological and physical properties. The aim of the major is to educate students as professionals in this field by providing a wide variety of lectures, experiments and practice courses covering cooking experiments, food processing, food preservation, food materials, foodservice management, and food hygiene. The major offers ready-to-work classes, including analysis of food components and human nutrition related to bioscience, flavors, pigment, and texture related to sensory science, fermented foods related to traditional food culture, and technologies necessary for food products.
This major focuses on the understanding of nutrient metabolism and the relationship between human nutrition and health. The major’s goal is to educate students as nutrition professionals who contribute to the prevention of nutrition- and aging-related diseases. To understand Nutrition science, basic and advanced classes are provided. Also, the major offers ready-to-work classes (Practice in Personalized Nutrition Therapy, Nutrition Education and Counseling Practice, Diet Therapy Lab and Field Work for Dietitian) and specialized tracks for clinical nutritionist, public health professional, nutrition teacher in school, and development of nutraceuticals.