Course Name

Advanced Health ＆ Functional Food

Summary

Lecture Objectives

• 건강기능식품 개발에 필요한 요소기술, 즉 천연물 및 식품의 활성물질과 이들의 효율적 추출방법, 효능평가 및 작용기전, 인체에 미치는 영향에 대한 지식과 천연물 및 식품을 이용한 건강기능식품의 개발 등에 대하여 강의한다. /This lecture provides extensive knowledge on the regulation, approval, standards, efficacy and molecular mechanism of functional food materials for the development of health functional food.

Course Name

Molecular Biology

Summary

Lecture Objectives

• This course aims to understand the intracellular or intercellular mechanism of action of food and nutrients at the molecular level and to acquire knowledge to identify the connection with life phenomena

Course Name

Instrumental Analysis in Biotechnology

Summary

Lecture Objectives

• 생리활성, 대사체분석, 유전자 분석 등에 필요한 생명공학분야 관련 분석기기들의 원리 및 응용에 필요한 전문지식 및 최신기술동향 파악을 위한 강의 This lecture provides extensive understanding on principles and application of instrumental analysis for biochemical and molecular biology research. Topics include various instruments for chromatography, molecular biology, genetic engineering, molecular structure determination and latest trends about instrumental analysis in biotechnology

Course Name

Advanced Food Processing Engineering

Summary

Lecture Objectives

• Lectures on the processing principles of processed foods and the manufacturing characteristics of processed foods through physical, chemical, and biological treatment of various agricultural/livestock/aquatic products, and gives them the ability to apply to the development of new health foods, while at the same time learning about food safety, physical properties, and sensations. The purpose is to develop major knowledge.

Course Name

Food Immunology

Summary

Lecture Objectives

• 생체의 방어기구 및 항상성유지에 관여하는 면역현상(반응)은 의학뿐만 아니라 생명과학의 기본문제로 매우 중요하다. 본 강의에서는 면역전반에 걸쳐서 기초지식을 배양 하고 면역학적인 연구방법과 식품 및 생명과학에의 응용을 강의한다. /A class to learn the immune functions and immunological methods by various immune responses in basic and applied immunology.

Course Name

Advanced Food Microbiology

Summary

Lecture Objectives

• 본 강의는 식품미생물에 대한 이해를 목적으로 미생물의 일반특성, 식품별 주요 미생물, 부패미생물, 식중독 미생물, 발효미생물 및 식품미생물제어에 대해 강의 한다. This course aims to provide students with overall knowledge about food microorganisms. This course deals with the general characteristics of microorganisms, microorganisms in foods, spoilage microorganisms, pathogenic microorganisms, microorganisms in food fermentation and the control of food microorganisms.

Course Name

Bioinformatics in Food and Nutrition

Summary

Lecture Objectives

• This lecture aim to improve the basic knowledge of statistics, bioinformatics, and omics in the field of food and nutritional sciences. To accomplish this goal, this lecture will cover basic and multivariate statistics, introduction of bioinformatics and food metabolomics.

Course Name

Advanced Food Biochemistry

Summary

Lecture Objectives

• 생화학은 생물에 관련된 화학전 변화를 연구하는 학문이다. 탄수화물, 지질, 단백질은 생화학의 기본적인 연구영역이다. 세포 생물학과 분자생물학적 기술은 기능성식품을 포함한 식품연구에 다양하게 적용되고 있기 때문에 본 강좌에서는 기초적인 분자생물학, 세포생물학, 동물세포배양을 포함할 것임./Biochemistry is the study of chemical processes within and relating to living organisms. By controlling information flow through biochemical signaling and the flow of chemical energy through metabolism, biochemical processes give rise to the complexity of life. Today, the main focus of pure biochemistry is in understanding how biological molecules give rise to the processes that occur within living cells, which in turn relates greatly to the study and understanding of whole organisms. Biochemistry is closely related to molecular biology, the study of the molecular mechanisms by which genetic information encoded in DNA is able to result in the processes of life. This course focuses on the structures, functions and interactions of biological macromolecules, such as proteins, nucleic acids, carbohydrates, and lipids, which provide the structure of cells and perform many of the functions associated with life. The findings of biochemistry are applied primarily in medicine, nutrition, and agriculture. In medicine, biochemists investigate the causes and cures of disease. In nutrition, they study how to maintain health and study the effects of nutritional deficiencies. In food process, food biochemists investigate changes affecting quality of food during process, storage, and delivery of food.

Course Name

Food Safety and Distribution

Summary

Lecture Objectives

• This course is designed to extend knowledge on the biological, chemical, and physical hazard in food and food chain for graduate student. New storage technologies and facilities, and recent technology development trends, and risk management measures are also discussed in depth.

Course Name

Advanced Food Science

Summary

Lecture Objectives

• 식품의 역할, 기능 및 주요 구성 성분과 각 성분의 특성을 이해하고 이를 통해 식품과학 전반에 대한 지식을 습득한다. / Understand the role of food, its function and the characteristics of its major ingredients and their respective properties to gain knowledge of the food science.

Course Name

Nutrigenetics ＆ Nutrigenomics

Summary

Lecture Objectives

• 유전학 및 분자생물학의 개념 및 식품분야 연구 활용에 대한 이해와 응용을 목적으로 함. 섭취 식이에 의한 유전자 발현에 미치는 영향과 유전적 요소에 의해 동일 섭취 식이에 대한 다양한 생리적 변화에 대한 이해, 후성유전체와 식품과의 상관성에 대한 이해, 식품과 complex syndrome에 대한 이해, 질병유발 유전자 발굴 기법, 유전자 및 단백질 발현 분석 기법 등을 강의 한다./This lecture provides advanced knowledge on the genetics and genomics and the application to nutritional research.

Course Name

Human Nutrition Physiology

Summary

Lecture Objectives

• Understanding the physiological needs of our cells helps us understand why food has such an impact on overall health. This course deals with how we obtain the needed energy, how we utilize nutrients and how all this is related to health and disease.