Korea University Department of Food Bioscience and Technology

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Courses

Core Courses

BIO 901,902,903,904 Seminar in Biotechnology 1,2,3,4 [1],[1],[1],[1]
Invited speakers will present current research outcomes in the life sciences and biotechnology.
BIO 923 Current Trend in Biotechnology [2]
Invited industry speakers will lecture current biotechnology industry trends in research and development.
BIO 925 Trends in Biotechnology Industry [2]
Recent technology and trends of industrialization developed or applied in bioindustry will be taught in this course.
BIO 907, 908 Ethics in Research for Publication 1,2 [2],[2]
This course provides the ethics in research for publication.
BIO 917 Experimental Design and Statistical Analysis [3]
Lectures on experimental design and statistical analysis of the results. Principles and statistical models of different experimental designs such as completely randomized, randomized block, nested, latin square, factorial, split plot are introduced. Programming and analysis employing SAS program for different experimental designs are also included.
BIO 918, 919, 920, 921 Biotechnology Internship 1, 2, 3, 4 [3],[3],[3],[3]
Students will acquire hands-on knowledge needed for bioindustry by participating as an internship. This course will be co-opened with the bio-related companies.

Major in Molecular Bioengineering

Major Courses
BTN 501, 502 Medical and Pharmaceutical Biotechnology 1, 2 [3],[3]
3Basic understanding on the pharmaceuticals medical sciences and knowledge on the development of biopharmaceuticals are lectured in this course.
BTN 503, 504 Bioregulatory Sciences 1, 2 [3],[3]
This course covers the basic knowledge on cGMP in the manufacturing of biopharamaceuticals.
BTN 508 Nanobiotechnology [3]
This course covers the basic understanding on the nanoscience and the properties of nanomaterials, the interaction of nanomaterials and biomolecules, the biomolecules on nanostructured- or nano-materials, nanomaterials in biomolecules, and impacts of nanomaterials on biomolecules and lives, in addition to the future of nanobiotechnology.
BTN 505, 506 Biochemistry 1, 2 [3],[3]
This course addresses the structures, function and their chemical properties of the basic monomeric biomolecules such as water, amino acids, nucleotides, fatty acids, and sugars and their corresponding polymeric macromolecules including proteins, nucleid acids, lipid, and carbohydrates.
BTN 511, 512 Advanced Medical and Pharmaceutical Biotechnology 1, 2 [3], [3]
The principles, development process, and production of biopharmaceuticals are lectured in this course.
BTN 553 Fundamental Pathology [3]
This course covers the pass of pathological microorganisms, mechanism of disease occurrence, cell and tissue damage, prevention, diagnostics and separation of infectious organisms, and basic knowledge on cancer biology.
BTN 554 Pharmacotoxicology [3]
This course covers the mechanism of action and toxicity of pharmaceuticals.
BTN 555 New Drug Development [3]
This course covers the principles and methods for the development of new pharmaceuticals.
BTN 709, 710 Inflammatory lipid mediators 1, 2 (Teach in English) [3],[3]
This course will review current research on inflammatory lipid mediators(ecisosanoids) interms of their action in cancer and inflammatory diseases. In addition, we will review on cancer-inflammation linkage mechanism.
BTN 601, 602 Special Topics in Medical and Pharmaceutical Biotechnology 1,2[3],[3]
Students will present and discuss current special topics in medical and pharmaceutical biotechnology research in English.
BTN 953, 954 Immunological Methodology 1, 2 [3],[3]
The main goal of this course is for the students is to broaden their knowledge in the immunological methods and recent advances in the field of immune-related subjects.
BTN 513, 514 Advanced Bioregulatory Sciences 1, 2 [3],[3]
This course covers the basic knowledge on cGMP in the manufacturing of biopharamaceuticals.
BTN 562 Validation of Cell Bank and Contamination Control [3]
This course covers the validation and management of Master Cell Bank (MCB), Working Cell Bank (WCB), and End of Production Cell (EPC). The sterility test and environment monitoring of the source materials, intermediate products, and final products are also included in the lecture.
BTN 563 Science Policy [3]
This course covers national strategy for science and technology, planning and evaluation methods of research projects.
BTN 581, 582 ICH Quality Guideline 1, 2 [3],[3]
ICH Quality Guidelines for the Drug manufacturing GMP guidelines will be studied.
BTN 973, 974 Current Good Manufacturing Practices 1, 2 [3], [3]
cGMP regulations in various countries will be taught. Facility, Process Validation and Analytical Method development will be lectured.
BTN 975, 976 Pre-Clinical and Clinical Trials 1, 2 [3],[3]
Requirement of pre-clinical and clinical trials will be lectured. Good Laboratory Practices (GLP) and Good Clinical Practices (GCP) will be taughted.
BTN 977, 978 Quality Control and Quality Assurance 1, 2 [3],[3]
Requirement and analytical test, control an documentation for QC/QA for pharmaceuticals will be lectured.
BTN 609, 610 Special Topics in Bioregulatory Sciences 1, 2 [3],[3]
Students will present and discuss current special topics in bioregulatory sciences research.
BTN 957, 958 Nanotechnology in biology and medicine 1, 2 [3],[3]
The subjects covered in this graduate course are nano-biosensors, nano-bio hybrid materials, nanomaterials including nanoparticles, carbon nanotubes, nanowires, etc, nano-biomachines, and the conceptual introduction to medicinal nanotechnology and the fundamentals in electronics and optics for nanotechnology.
BTN 955, 956 Cell and Tissue Engineering 1,2 [3],[3]
This course covers the recent knowledge on the cell and tissue engineering.
BTN 507 Analytical Biotechnology [3]
This course covers the broad range of analytical biotechnology methods which can be used for the research, development, and application in the fields of biomedicine, life sciencesand biotechnology, by using electrical, electrical, biochemical, and electrochemical biosensors and nanobio-diagnostic technologies for early diagnosis and sensing of most important biomolecules, biormarkers, or diseases.
BTN 712 Advanced Bionanotechnology [3]
The course aims to study new strategy to bionanotechnology using biomimetics at the molecular level.
BTN 715 Synthetic & Industrial Microbiology [3]
Synthetic and industrial microbiology is the study of possible utilization of microorganisms in various industrial processes, or the processes in which the activities of these microorganisms may become significant in industries or in technology. Knowledge gained in this field has lead to the development of many concepts, which in turn resulted in action.
BTN 714 Current Studies of Biofuels & Biorefinery [3]
This class provides an in-depth presentation of a wide spectrum of technical issues related to biofuels and industrial chemical which are the substitutes for petrochemicals. The lecture begins with the most important issues on ethanol production from cellulosic biomass, which is more economically feasible and sustainable than ethanol production from corn. Courses are followed by discussions of the status of energy sources that are in various stages of development or imagination, including methane, methanol, hydrogen, electricity, butanol, and others.
BTN 713 Mechanism & Regulation of New functional natural products [3]
This class addresses functional product development from a number of perspectives: the process itself, health related research that may provide reaction mechanism, signal pathway, regulation.
BTN 711 Biomass and Biochemistry [3]
This course provides up-to-date information in the field of biomass conversion and its industrial application with biochemical tools.
BTN 707 Current trends in Computational Genomics [3]
Reviews on the current trends in computational genomics in terms of their various algorithm and application.
BTN 813 Theory in Protein design [3]
The course covers various protein design principles (e.g. molecular evolution) and studies the algorithm and experimental technique.
BTN 814 Current trends in Systems Biotechnology [3]
Surveys on the major differences between traditional biotechnology and systems biotechnology. The course introduces recent experimental techniques and research trends.
BTN 541, 542 Special topics in Biochemistry 1, 2 [3], [3]
This course provides the general principles of biochemistry in English.
BTN 708 Advanced Synthetic Biology [3]
The course introduce the definition and coverage of synthetic biology and current research trends in its application.
BTN 983, 984 Research in Medical and Pharmaceutical Biotechnology 1, 2 [2], [2]
Course focuses on reading the latest medical and pharmaceutical biotechnology research papers and presenting the assignment on research methods.
BTN 607, 608 Research in Bioregulatory Sciences 1, 2 [2], [2]
Course focuses on reading the latest bioregulatory sciences research papers and presenting the assignment on research methods.
BTN 985, 986 Research in Bionanotechnology 1, 2 [2], [2]
Course focuses on reading the latest Nanobiotechnology research papers and presenting the assignment on research methods.
BTN 981, 982 Research in Biochemistry 1, 2 [2], [2]
This course practices the reading, understanding, and presentation for the selected papers published in the filed of biochemistry, in addition to access to the various instruments.
BTN 717, 718 Biosystem of Inflammatory Human Diseases 1, 2 [3], [3]
In the course of Biosystem of Inflammatory Human Diseases-1,2, the general principle of inflammatory pathogenesis leading to various human diseases such as asthma and cancer will be reviewed.

Major in Systems Food Biotechnology

Major Courses
LEC 507 Advanced Food Biochemistry [3]
In-depth discussion of the biochemical modes of action of active principles in food, and the effect of oxidative stress on health are analyzed with biochemical approach.
LEC 527 Food Microbiology [3]
This course is designed to provide general knowledge for a study of food microbiology. This course will cover understanding of food or food contact environments, determination of microorganisms in various types of foods, introduction of important spoilage and/or pathogenic bacteria, introduction of various methods developed to decrease microbial problems, and HACCP.
LEC 535 Advanced Topics in Food Biomedical Science [3]
This class will cover basic mechanism how functional foods and nutraceuticals should be tested for efficacy and safety for product development. Application of basic molecular and cellular mechanism will be intensively studied
LEC 530 Food Engineering I [3]
Study basic theories and practices for fluid mechanics, heat transfer and mass transfer in advanced food and biomaterial processes.
LEC 515 Advanced Muscle Foods [3]
In-depth discussion of muscle structure, composition, contraction, postmortem events, muscle growth, adipose tissue, connective tissue, tenderness, lipid deterioration, meat color and its measurement, meat microbiology, and meat in human nutrition.
LEC 519 Food Preservation [3]
The biological, chemical and physical factors governing the spoilage, preservation and shelf-life of food will be reviewed, and the postharvest technology, chilling, CA and MA storage, fermentation, freezing, drying, concentration, thermal and high-pressure sterilization and irradiation methods and their effects on food quality will be discussed.
LEC 521 Food Carbohydrate Chemistry [3]
Teach and discuss on the recent research on basic science and technology for food carbohydrates, including the chemical structure, physical properties, biofunctions, as well as utilization in non-food area such as medicines and cosmetics.
LEC 531 Advanced Food Microbiology [3]
Lectures on the classification, identification, growth, and metabolism of microorganisms related foods. Special emphasis on the genetics and biotechnology in food industry.
LEC 528 Advanced Food Safety [3]
There are growing interests in food safety. This lecture discusses in depth the food safety issues, the risk assessment, and the risk management covering various safety topics associated with food production.
LEC 529 Advanced Food Hygiene [3]
International trends and perspectives and areas for future work in food safety will be discussed. This course also deals with advanced knowledges related with food safety including biological, chemical and physical hazards associated with food poisoning, safety evaluation methods, and control and detection methods.
LEC 650 Food Engineering II [3]
Study basic theories and practices for drying and thermal processing, distillation, and concentration in advanced food and biomaterial processes.
LEC 533 Lipid metabolism and life-style diseases [3]
Study the effects and role of cholesterol on various chronic diseases such as hyperlipidemia, coronary heart disease, diabetes, and osteoporosis. Biological regulation and action mechanism of critical biomarkers in cholesterol metabolism and read major papers regarding the topics.
LEC 627 Meat Product Evaluation [3]
The study and practice of commercial meat processing methods including curing, smoking, sausage manufacturing and the manufacture of ready-to-serve meat products. Designed to teach basic meat processing operations(curing, smoking, sausage manufacturing, etc.), factors influencing raw materials functionality, product evaluation, packaging, safety and preservation.
LEC 628 Advanced Dairy Technology [3]
Lectures on milk diary foods on the aspects of chemistry, physiology and microbial properties.
LEC 630 Advanced Food Toxicology [3]
Principles in toxicology. Toxins in Food: mode of action, defensive systems against toxic substances, interaction of toxins and nutrients, risk assessment.
LEC 632 Special Topic in Hazard Analysis Critical Control Point [3]
This covers the following topics; Offer to knowledge related with analysis of food hygiene and safety system of CODEX regulation, EU, USA and Japan, analysis of the Seven Principles for HACCP introduction, analysis of biological, chemical, physical hazard , study of preharvest and postharvest steps for HACCP application, perform HACCP plan of various foods and understanding of the HACCP principles and apply to food safety.
LEC 638 Advances in Biofunctional Foods [3]
Teach and discuss on the various health-promoting functions of food components such as control and activation of physiological process, prevention of aging and cancer, taste modification, immunomodulation, etc.
LEC 640 Special topics muscle foods [3]
Seminar and discussion about muscle biology and meat science using the most recent topics
LEC 642 Advanced Topics in Nutrition and Public Health [3]
To study preventive effects of foods and nutrients on human diseases, we will learn human experimental techniques including epidemiology and clinical trials. Basic facts regarding foods and nutrient effects on disease prevention and learn up-to-date research papers in the field.
LEC 647 Advanced Meat Processing and Technology [3]
Included in this course are the scientific background to meat processing. This course concentrates on curing, smoking and fermentation techniques of meats. This course combines lecture and laboratory work including the quality assesment of sausage, ham, bacon, etc.
LEC 648 Advances in Food Chemistry [3]
Teach on the chemical properties of major food components such as moisture, carbohydrates, proteins, and lipids as well as minor components such as vitamins, minerals, flavor and color compounds, and biofunctinal compounds using recent literatures.
LEC 649 Food Packaging Engineering [3]
Study characteristics and mechanical and chemical properties of food packaging materials for macro and micro packaging as well as recent information in food packaging technologies.
LEC 657 Antimicrobial Resistance Mechanism [3]
Lecture and discussion on antimicrobial resistance of foodborne pathogens and risk assessment of the antimicrobial resistant microorganisms from clinical and non-human area
LEC 658 Biomass and Biorefinery [3]
This course deals with the up-to-date technology and industrial trends in the area of biobased products and bioenergy which is emerging due to the global warming and pollution. The principles and applications in the relevant areas are lectured in the wide aspects of biomass feedstocks, bioprocess, microbial and enzyme catalysts, and biorefinery.
LEC 659 Genomics and bioinformatics in food science [3]
Genomics is a 21-century science that has been emerged since the human genome project. After the invention of DNA microarray, genomic transciptome profiling has been possible and application of genomic research tool to food science and nutrition is called nutrigenomics, which is regarded as a powerful technique to investigate global gene expression profile changes due to food and nutrient intake. This class will cover DNA microarray technology, data interpretation, and also learn bioinformatics to store, search, examine, and interpret massive biological data base. Critical reading of recent papers in the field is also important and major part of the class.
LEC 659 Genomics and bioinformatics in food science [3]
Genomics is a 21-century science that has been emerged since the human genome project. After the invention of DNA microarray, genomic transciptome profiling has been possible and application of genomic research tool to food science and nutrition is called nutrigenomics, which is regarded as a powerful technique to investigate global gene expression profile changes due to food and nutrient intake. This class will cover DNA microarray technology, data interpretation, and also learn bioinformatics to store, search, examine, and interpret massive biological data base. Critical reading of recent papers in the field is also important and major part of the class.
LEC 709 Water in Foods [3]
This course covers; the classification of waters in food, the functionality of water, the sorption isotherms, BET-layer, and the theory of water activity and its practical significance in food industry. Also includes is the effect of water activity upon the quality of preserved foods.
LEC 710 Frozen Foods [3]
This course covers; definition of frozen foods, reverse Carnot cycle, calculation of freezing efficiency, freezing curve, quick freezing, slow freezing, refrigeration load and storage stability of frozen foods.
LEC 713 Probiotics in Food Science [3]
Lectures on probiotic bacteria. Special emphasis on the selection, characterization and the technical aspects of health benefits of probiotics.
LEC 717 Metabolic Engineering of Food Microorganisms [3]
To economically produce valuable food and biomaterials on a large scale, the principles and technologies of metabolic engineering which aims at the planned and strategic manipulation of microbial metabolism is lectured. Also, the actual cases of enhancement in product yield, productivity, and the development of novel product, expansion of substrate usability and novel biosynthetic pathways are discussed.
LEC 728 Starch Chemistry [3]
Teach and discuss on the various physical and chemical properties of starch such as granule and molecular structure, chemical and physical properties, isolation process, modification, industrial utilization, etc.
LEC 730 Membrane Separation Technology [3]
Lecture and discussion on the membrane separation technology including ultrafiltration, reverse osmosis and mirofiltration, and its applications in food processing
LEC 734 Functional Metabolomics [3]
To study the metabolism of foods, and to optimize and monitor the metabolite production by microorganisms, the qualitative and quantitative measurement of cellular metabolites on a global scale is becoming essential thus providing a broad view of the biochemical status of an organism. In this course, the principles of metabolomics, the instrumental tools of metabolomics such as GC-MS, LC-MS, and NMR, the multivariate analysis including principal component analysis and PLS-DA are lectured and discussed.
LEC 813 Special Topic in Microbial Stress Adaptation [3]
This course deals with essential and advanced knowledge about microbial adaptation to stress and relevance of this phenomenon to food safety. Responses of pathogens to physical and chemical stresses encountered food processing, adaptation of food microbiota to stress as a survival strategy, physical and molecular mechanisms of microorganisms, and strategies to overcome stress adaptation in foodborne pathogens will be discussed.
LEC 643 Physical Property and Quality Control of Food [3]
Amaong the food quality attributes the physico-chemical and rheological analysis of the sensory characteristics, such as color, flavor and texture, will be made and the instrumental and organoleptic test methods will be reviewed. Sensory evaluation methods and the statistical treatment of the data, and construction of control chart will be exercised.
LEC 639 Foodborne Pathogens [3]
This course is designed to provide detailed information on microbiological hazards in foods such as foodborne pathogenic viruses, bacteria, parasites, prions, etc. In this lecture, various types of pathogens and their characteristics, symptoms of diseases, detection methods, treatment of patients, and prevention measures will be intensively covered.
LEC 729 Microbiological Risk Assessment [3]
Concepts, principles and techniques of microbiological risk analysis will be discussed to provide powerful analytical tools for dealing with microbiological and epidemiological information, reaching and communicating decisions and then taking preventative actions that are appropriate to the hazards.
LEC 517 Advanced Food Biotechnology [3]
For the food and bio-industries involving various biological systems, the advanced principles and technologies in bioprocess engineering such as enzyme kinetics, microbial growth kinetics, animal and plant cell culture, bioreactor design and operation, bioprocess optimization, heat and mass transfer, and product recovery are dealt in this course.
LEC 654 Colloquium on Food Bioscience and Technology I [3]
MS students have opportunities to present about the current research topics in food science and technology.
LEC 655 Colloquium on Food Bioscience and Technology II [3]
PhD students have opportunities to present the results from theirs thesis and dissertation researches.
LEC 807 Current Topics on Food Biochemistry [3]
Physical and chemical changes during food processing and storage, and their biochemical implications in current research trends
LEC 840 Food Safety Policy [3]
Lecture and discussion on the desirable food safety policy based on sound risk assessment, risk management, and risk communication