Following the general introduction on the role of carbohydrates, proteins, lipid, vitamins and minerals in foods, the course will include a series of lecture covering the aspects of the basic science of process technology on selected theme; gelatinization, retrogradation, rancidity of fats and oils, food pigments, food flavors, and alkaloids in foods. This lecture will provide the role of food science in the food industry with an emphasis on the relationship between the raw materials, their basic scientific background, processing technology and processed food products.
LIFS 219 FOOD MICROBIOLOGY I [3]
This course is designed to provide general background for food microbiology. Following topics will be covered: the types of microorgnaisms and their nomenclature, structures of procaryotic and eucaryotic cells and their functions, microbial nutrition, metabolism, regulation, and genetics.
LIFS 221 PHYSICAL CHEMISTRY FOR THE FOOD SCIENCE [3]
The principles of physical chemistry including the thermodynamics, physical transformation, and chemical equilibrium, the molecular motions, chemical reactions, and complex reactions, which are required to study the preservation, processing, conversion, rheology, separations, and conversion of food and biological materials, are lectured.
LIFS 223 FOOD CHEMISTRY I [3]
Description of physiochemical properties and reaction of carbohydrate, lipid oxidation, the structure of proteins to their reactions and functions in food systems, and the mechanisms and reactions of carbohydrates responsible for food flavors, off colors and losses of nutritional quality
LIFS 252 FOOD MICROBIOLOGY Ⅱ [3]
Lectures will cover two main subjects: the application of microorganisms and control of hazardous microorganisms. For the application of microorganisms, probiotics, microbial fermentation, industrial application of microorganisms, and biotechnology will be covered. In the lecture of control of hazardous microorganisms, various pathogens (viruses, bacteria, fungi, parasites) will be introduced, their control measures will be studied, and general concepts for the food safety will be covered.
LIFS 320 MEAT PROCESSING [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 assessment of sausage, ham, bacon, etc.
LIFS 321 MUSCLE FOODS [3]
Meat science focusing on muscle structure and function, muscle fiber and muscle protein characteristics, conversion of muscle to meat, factors influencing meat quality and quality control. Basic methods in laboratory techniques in meat science, including muscle histology, muscle metabolism and meat quality parameters.
LIFS 323 FOOD ANALYSIS [3]
This course comprises practical excercises in the chemical proximate analysis of major components of foods including instrumental analysis of minor components. This intergrated mixture of lecture and laboratory work covering the following theme; the chemical methods for the determination of moisture, crude proteins, crude lipids, crude fiber and crude ashes in foods, chromatographic examination This laboratory work will illustrate the use of intrumental methods of food analysis including GC, HPLC, UV visible, spectrophotometry and atomic absorption.
LIFS 324 FOOD BIOTECHNOLOGY [3]
Basic bioprocess engineering principles and issues essentially involved in the food and bioindusries are dealt in this course, such as the principles of enzyme kinetics, microbial cell growth, and animal and plant cell cultivation, bioreactors, recombinant cell fermentation, heat/mass transfer, the product recovery/purification, and omics technology.
LIFS 325 FOOD HYGIENE [3]
Following the introduction of the basic principles of food hygiene and safety, the food contamination routes, the characteristics of intoxication and infection, and the pathogenesis and lab diagnosis of major foodborne diseases, the chemical toxins by mycotoxin producers as well as the administrations of food sanitation and the basic concept of hazard analysis critical control point will be covered in this course. Recent intervention strategies, detection methods, and international trends for food safety will be discussed.
LIFS 326 FOOD SAFETY [3]
There are growing interests in food safety due to the quantitative growth of food industry, the increasing amount of imported foods and also the food-related outbreaks. This lecture discusses the food safety issues and risk assessment covering various topics such as food poisoning bacteria and outbreak management, pesticide residues and its safety evaluation, hazards of heavy metal contamination, mycotoxins, hazardous substances from packaging materials and new hazardous substances associated with food production.
LIFS 327 FOOD SANITATION ACT AND FOOD CODE [3]
This course includes a lecture and debates on the following topics; the Food Sanitation Act, Regulations on Statements made for Dietary Supplements, Food Related Laws, Food Code, Food Additives Code and the Activities of Codex Alimentarius Commission, WHO, FAO, OIE, KFDA and food safety authorities in foreign countries.
LIFS 328 HAZARD ANALYSIS CRITICAL CONTROL POINTS [3]
Hazard analysis and critical control points (HACCP) system is a simple and effective way to ensure food safety. It allows to predict risks to food safety and prevent them before they happen throughout the food preparation process. This course provides the basic knowledge of the prerequisite programs, the 7 principles of HACCP, application for the food industry, and international trends for food safety.
LIFS 329 FOOD BIOCHEMISTRY I [3]
In this course as the first part of one-year Biochemistry, general information of cellular and metabolic biochemistry will be covered. Central dogma of gene expression, protein activity and its regulation mechanism, general biochemical research tools, signal transduction cascade will be studied.
LIFS 330 FOOD BIOCHEMISTRY II [3]
In this course as the latter part of one-year Biochemistry, the cellular metabolisms for transuding and storing of energy and synthesizing molecules in living organisms are the key subjects. The fundamentals of glycolysis, TCA cycle, fatty acid and amino acid metabolisms, DNA replication, and synthesis of RNA and protein are mainly discussed.
LIFS 331 DAIRY TECHNOLOGY [3]
Using a combination of lecture and laboratory work, this course will cover; milk composition, milk proteins, milk fats, salts and minerals of milk, the determination of protein, fat and lactose in milk, milk enzymes and the starter cultures of fermented milk. The objective of this course is to enable the students to develop an understanding of microbiology in the dairy industry. This course includes manufacture of dairy products such as cheese and fermented milk.
LIFS 333 FOOD ENGINEERING AND PROCESSING LABORATORY I [2]
Study laboratory practices for food engineering and processing in food and biomaterial processes.
LIFS 334 FOOD ENGINEERING AND PROCESSING LABORATORY II [2]
- Understanding the fermentative microorganisms and learning the processing of dairy products.
- Understanding the muscle gross structure, muscle fiber characteristics, and meat quality characteristics.
LIFS 337 FOOD ENGINEERING I [3]
Study basic theories and practices for fluid mechanics, heat transfer and mass transfer in food and biomaterial processes.
LIFS 338 FOOD ENGINEERING II [3]
Study basic theories and practices for drying and thermal processing, distillation, and concentration in food and biomaterial processes.
LIFS 339 FOOD HYGIENE LABORATORY WORK [2]
Quantitative and qualitative analysis (isolation and identification) of foodborne pathogens, antimicrobial effects, antimicrobial resistance, and stress response of pathogens in a variety of foods will be carried out in the laboratory.
LIFS 340 FOOD MICROBIOLOGY LABORATORY [2]
This course is designed to introduce experimental techniques frequently used in food microbiology. Topics covered in this course are pure culture technique, isolation and identification of microorganisms in foods, growth curve of microorganisms in broth
LIFS 341 EXPERIMENTS FOR FOOD ANALYSIS [2]
This course comprises the experimets on the qualitative and quantitative analyses of major and minor components in a variety of foods, using chemical and instrumental procedures. Chemical methods for the quantitative analysis of moisture, crude proteins, crude lipids, crude fiber, crude ashes, vitamins, minerals, color components, and flavor components will be included. In addition chromatographic and spectroscopic determination for amino acids, organic acids and simple sugars, and thermal transition and average molecular weight determinations of food polymers will be discussed.
LIFS 343 FOOD BIOCHEMISTRY LAB [2]
This course aims to help students understand basic principles in Food Biochemistry and consists of two sections. The wet lab section includes performing experiments and the dry lab section problem solving. Both sections are aimed to promote understanding of the practical application of biochemistry knowledge.
LIFS 344 FOOD BIOENGINERING LABORATORY [2]
Basic bioprocess engineering principles and issues essentially involved in the food and bioindusries are dealt in this course, such as the principles of enzyme kinetics, microbial growth, and animal and plant cell cultivation, bioreactors, heat/mass transfer, and the product recovery/purification, and genetic manipulation and recombinant protein expression will be practiced.
LIFS 346 EXPERIMENTS ON FOOD SAFETY [2]
Experiments on the isolation and identification of food borne pathogens, analysis of pesticide residues, heavy metals, food additives and mycotoxins in foods, residues of antimicrobials and analysis of antimicrobial resistance of food borne pathogens based on the official methods in Korean Food Code, AOAC and Codex Committee on Methods of Analysis and Sampling.
LIFS 354 CEREAL SCIENCE [3]
This course deals with the significance of grain industry. Following the introduction of grain variety, the morphology, proximate chemical composition, physical properties, functionality and chemistry of various grains will be discussed with respect to their industrial use. This course concentrates on milling of bread grains and bread-making. Also included are quality of grains, quality deterioration of wheat flour, classification of flour, chemistry of wheat proteins, dough rheology and baking.
LIFS 364 FOOD CHEMISTRY Ⅱ [3]
Teaching the physical and chemical properties of the food components that works in many important functions such as flavor, texture, color, storage stability, health functions, etd.
LIFS 366 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.
LIFS 402 HEALTH FUNCTONAL FOODS [3]
The functional foods are food components that provide demonstrated physiological benefits or reduce the risk of chronic disease. This course covers types of functional foods, their biochemical functions and relation to the chronic diseases, commercial products, and safety issues.
LIFS 404 FERMENTATION AND INDUSTRIAL MICROBIOLOGY [3]
Both theoretical and pratical aspects of fermented foods and fermentation industry, which are used to produce fermented dairy products, beverages, organic acids and other industrial biochemicals, are lectured.
LIFS 405 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.
LIFS 407 FRUITS AND VEGETABLES SCIENCE [3]
Following the introduction of the basic scientific background of fruits and vegetable processing, the course will deals with the cannery operations of fruits and preservation. In particular, the physiological phenomena of fruits and vegetables during storage will be discussed. CA(controlled atmosphere), MA(modified atmosphere) and CO2 storage technology are included in this course.
LIFS 463 FOOD INDUSTRIES FIELD EXPERIENCE [3]
Experience and study of food industry and agencies in different domestic regions. Pre-tour session arranged.
LIFS 464 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.
LIFS 466 FOOD TOXICOLOGY [3]
Toxicants in the food supply: modes of action, toxicant defense systems, toxicant/nutrient interactions, risk assessment.
LIFS 473 FOOD INDUSTRIAL INTERNSHIP(THEORY) [1]
This lecture is an internship program for seniors major in food bioscience and technology. It is focused on cultivating the knowledge and experience of students by an internship in the food industry for 4 weeks during summer and winter vacation.
This lecture is an internship program for seniors major in food bioscience and technology. It is focused on cultivating the knowledge and experience of students by an internship in the food industry for 4 weeks during summer and winter vacation.
LIBT 271 ORGANIC CHEMISTRY Ⅰ [3]
The student is introduced to the important functional groups present in such families as alkanes, alkenes, alkynes, alcohols, ethers, carboxylic acids, esters, amides, aldehydes, ketones, amines, and reactions and synthetic interconversion of these compounds.
LIBT 272 ORGANIC CHEMISTRY Ⅱ [3]
A continuation of Organic chemistry Ⅰ
LIBT 275 INDUSTRIAL MATHEMATICS [3]
Linear algebra and matrix methods, ordinary differential equations, Fourier series, partial differential equations, numerical methods for differential equations, applications to engineering.