Introduction

History
The Department of Dietary Management was established at the College of Human Ecology in 1981, later changed to the Department of Food and Nutrition in 1996. The department was transferred to the College of Natural Science in 2003. The department offers graduate programs leading to a master's of science degree and doctoral degree in food and nutrition.

Educational Objectives
The objective of the department is to study a wide spectrum of food and nutrition in the context of society, training students to understand their role in health promotion and improving the general quality of life. The department offers a curriculum on the basic and applied sciences as they relate to food sciences, nutrition science, food service management and practical training. Possible career choices include: dieticians, who later operate in hospitals, companies, schools, health centers or food service firms.

Facilities and Equipments
Food Chemistry Lab, Experimental Cookery Lab, Sensory Evaluation Lab, Functional Food Processing & Microbiology Lab, Human Nutrition Lab, Food Science Lab, Nutrition Lab, Experimental Center for Animal Testing, Gas Chromatography, High Speed Centrifuge, UV-Vis Spectrophotometer, a wide range of baking apparatus and Rheological instruments.

Careers upon graduation
Nutritionists in schools, Clinical dieticians (in hospitals & health centers), Dieticians (in companies, or food service firms), food company employees (in the fields of product development, product evaluation or promotion and marketing), food service administrators (fast-food franchises, hotels, promotion and publicity departments), Researchers (Food and Drug Administration, Chronic Disease Control Institute, Korea Institute for Food, Korea Institute for Health and Social Affairs)

Special Program

• Fooding : A self-study group intended to develop creative thinking on food and to build up competitive skills
• FN English : Self-study group to improve English
• Nut counselling : Self-study group on nutrition education