식품생명공학과 교육과정 - fst.khu.ac.kr

1 2017 432 (Food Science and Biotechnology) (Food Science), (Food Technology), (Biotechnology) . , , , , , , . , , . (IT), (BT), (NT), (ET), (CT) . , , , , , , , , 9 . , . , , , , , , , , , , .1..2. , : : 3.

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7 [ 5] (Bio-Organic Chemistry) , , , , .A course dealing with the basic theories of organic compounds. Emphasis is put on mastering the structure and function of carbohydrates, fat, protein and nucleic acids. II (Food MicrobiologyII and Lab) , , , , , , .A course dealing with the use and industrial application of food microorganisms, and molecular biological aspects of food microorganisms. Also basic experiments related with recombinant DNA technology will be covered in this course. 1 2 (Food Biochemistry 1 2) , , , , , , .A course dealing with the application and knowledge of biochemistry in food processing.

8 Topics include(I) the structure and function of protein and nucleic acid and (II) metabolism of carbohydrates, protein and fat. I (Food Chemistry I) I , , , , , , .Topics on major constituents of foods including water, carbohydrates, lipids, proteins, and amino acids, and their chemical and biochemical characteristics and changes during processing and storage. II (Food Engineering II and Lab) II , . A Course with the training of the principles and skills needed in food engineering. (Analytical Chemistry and Lab) . , , , .An introduction to the theory and application of chemical methods for determining the chemical constituents of foods.

9 Topics include preparation of chemical solution, various titration methods, redox chemistry, and spectrophotometry. (Introduction to Food Science) , , , , , , , .2017 440 This Course is for the students who choose the food science and biotechnology as their major. This Course provides basic information of food science, including types, classification, composition and processing of various foods. I (Food MicrobiologyI and Lab) , , , , , .General microbiological knowledges related with food microorganisms such as the structure of cells, the physiological characteristics of microorganisms will be dealt in the class. The class includes the experimental class, in which basic microbiological techniques will be provided. (Food Physical Chemistry).

10 , , , . The purpose of this course is to teach the basic theories of physics to the students who may apply this physical knowledge to food processing. Emphasis is put on mastering the structure of the molecule, energy balance, thermodynamics, physiochemical balance, cell wall, reaction mechanism, kinetics, etc. (Bio-Organic Chemistry Laboratory) , , .A course dealing with the experiments needed to study biomacromolecules, nucleic acids and protein. (Food and Health) , . In this course, functional bioactives in foods will be introduced to students. Their beneficial effects to our health in the proper choice of foods will be discussed with respect to their functionality and principal mechanism.