Food & Nutrition
The Department of Food and Nutrition program was established in October 1981 in the College of Human Economics, then changed to the Department of Food and Nutrition in September 1998 as part of the College of Human Ecology, which is currently known as the Division of Human Ecology. The Master's program began in 1987 and was accredited in 1994. The department started its doctoral program in 2000.
The Department of Food and Nutrition program pursues improvement in the quality of human life through science-based dietary practices and nutritional management.
Food and Nutrition program aims to produce professionals who contribute to effective nutrition management for disease prevention and health improvement, preservation and scientific development of traditional food culture, research on functionality of foods, and development of new food resources through both a foundation in academic theory and opportunity in practical experience.
Courses held in conjunction with the Department of Business Administration aim to produce professionals in restaurant and catering business.
Courses held in conjunction with the Department of Exercise, Sport and Leisure Study trains nutritionists to work in public health and fitness centers.
The curriculum includes food science, the science of nutrition, culinary and food service management, studied through theories, experiments, and practices. Practical learning is conducted through field experiences in food industry, hospitals and research institutes, with on-site training also improving industrial-educational cooperation. The graduate school curriculum pursues the acquisition of current theories and technical skills. The professors and students are carry out research with emphasis on experiments and practices.
Vision after Graduation
Graduates are eligible to take the nationally administered examination for registered dietitian. They may also work as nutrition teachers in elementary, middle and high schools, food technicians, food hygienists, confectioners and bakers, cooks and a nutrition counselors. They may also find employment in hospitals, schools, and in industries as dietitians, responsible for healthy food service or advisors in community health centers. Other options are research positions in the Food and Drug Administration, the Korea Food Development Institute, the Ministry of Health and Welfare, and food and nutrition industries, as well as journalist positions in human ecology organizations. The choice to go to graduate school to be a professor or a responsible member of a research institute is another choice available to students.