Curriculum
| Course Number | Summary | English |
|---|---|---|
| BT7242 | Special Topics in Enzyme Chemistry | |
| Deals with the use of information of enzymes involved in the recently food. | ||
| BT7251 | Special Topics in Food Processing | |
| Covers the latest food processing technology, science and technology information | ||
| BT7272 | Food Hygiene & Laws | |
| Course studies the principles of sanitation with emphasis on the practical considerations as they apply to various culinary, food service and food processing industries: food poisoning, parasites, infectious diseases and environmental pollution, and their relation to laws, regulations, and government standards. | ||
| BT7273 | Advanced Food Additives | |
| Studies such as the characteristics and uses of food additives, the stability | ||
| BT7534 | Food Upcycling | |
| The class explores the process of transforming food industry by-products into new value, learning methods to enhance the sustainability of food production and consumption by integrating environmental sustainability and economic benefits. | ||
| BT7535 | Alternative Food Science | |
| The class explores innovative alternatives in food and ingredients, seeking new solutions for nutrition, environmental concerns, and food security, with a focus on enhancing sustainability in the food industry and exploring the development of new food markets. | ||
| FSB701 | Advanced Food Engineering | |
|
Theory of fluid dynamics and elastic epidemiology, rheological behavior with mechanical properties of foods, and engineering concepts based on the food texture and functionality are dealt with experiment and presentation of latest journal. |
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| FSB702 | Advanced Food Biochemistry | |
| The goal to study the Advanced Food Biochemistry is understanding the chemistry of life processes. This area contains DNA, RNA and protein. Lecture will be contained the following subjects: Protein composition and structure, Exploring proteins and proteome, DNA, RNA and the flow of genetic information, Exploring genes and genome, and Enzymes will be lectured. | ||
| FSB7100 | Antioxidants in Foods | |
| This course will deal with what antioxidants are and how they work, the mechanism of action of phenolic phytochemicals as antioxidants, the effects of reactive oxygen species on health, and the development of antioxidant functional food materials. | ||
| FSB711 | Special Topics in Food Engineering | |
| It addresses a variety of issues that have already been addressed, including the combination of theory and practice with regard to unit manipulation, machinery, packaging engineering, and materialism. | ||
| FSB716 | Food Engineering Seminar1 | |
| The basic theories of balances of mass and energy, fluid mechanics, and mass and heat transfers for food process design and related current publications will be discussed. | ||
| FSB717 | Food Engineering Seminar2 | |
| The basic theories of heat sterilization, refrigeration, drying, and evaporation processes and related current publications will be discussed. | ||
| FSB721 | Special Topics in Food Chemistry | |
| The lectures on the chemical and biochemical properties of food ingredients and the application of food processing. | ||
| FSB726 | Food Chemistry Seminar1 | |
| This class focused on the recent trends in food chemistry of the world. | ||
| FSB727 | Food Chemistry Seminar2 | |
| This class focused on the recent trends in food analysis of the world. | ||
| FSB731 | Advanced Organic Chemistry | |
| It addresses the properties, reactions and response mechanisms of biological organic compounds such as fats, carbohydrates, protein, vitamins and nucleic acids. | ||
| FSB737 | Seminar on Foods Biochemistry2 | |
| The Seminar on Foods Biochemistry2 deals with the focuses on global issues on food safety and recently published research papers. | ||
| FSB741 | Advanced Food Microbiology | |
| This course deals with the microbiological mechanisms and biotechnological applications related with various food microorganisms, which are the most recent topics in food microbiology field. | ||
| FSB746 | Food Microbiology Seminar1 | |
| This seminar course covers with the most recent research topics in food microbiology and related technical methods. | ||
| FSB747 | Food Microbiology Seminar2 | |
| This seminar course deals with the most recent research topics in food microbiome, genomics and related technical methods. | ||
| FSB757 | Food Processing Seminar1 | |
| This class focused on the recent trends in food processing of the world. | ||
| FSB758 | Food Processing Seminar2 | |
| This class focused on the recent trends in shelf storage stability of the world. | ||
| FSB763 | Chemistry of Vitamin | |
| This course will cover the basic and advanced concepts of chemistry, biochemistry, and biological effects of antioxidative lipid-soluble and water-soluble vitamins on health. | ||
| FSB764 | Advanced Food Toxicology | |
| This course is concerned with assessing the injurious effects on living systems of chemicals present in foods, including pesticide residues, plant toxins, mutagens, and carcinogens. This course wishes to develop an understanding of the chemical and biological principles that determine toxicity and, by presenting typical examples of the toxic substances found in foods, it hopes to let students become familiar with their properties, modes of action, and methods of analysis. | ||
| FSB766 | Functional Foods Seminar1 | |
| .This course will introduce the application and function of biofunctional food materials such as carbohydrates, proteins, lipids, vitamins, phytochemicals, and minerals as raw materials used in the food industry and their beneficial health effects. | ||
| FSB767 | Functional Foods Seminar2 | |
| This course will address beneficial health effects of phytochemicals such as flavonoids, their extraction, instrumental analyses, and evaluation of biological effects, and trends in health functional foods. | ||
| FSB771 | Advanced Food Nanotechnology | |
| An advanced course in graduate level of Food Science and Biotechnology that includes aspects of nanotechnology, nanomaterials and their applications to food technology. The applications of nanotechnology to food processing, food materials, food packaging and food safety are also addressed. | ||
| FSB772 | Advanced Food Nanomaterials | |
| The scientific principles governing the structural and physical properties food materials in nano scale are addressed. The knowledge that we obtained about the structure of food materials in nanoscele is applied to design a new food materials with advanced functionality. | ||
| FSB776 | Food Nanotechnology Seminar1 | |
| The scientific principles governing the structural and physical properties food materials in nano scale are addressed. The knowledge that we obtained about the structure of food materials in nanoscele is applied to design a new food materials with advanced functionality. | ||
| FSB777 | Food Nanotechnology Seminar2 | |
| The technological achievements in food nanotechnology that applied to improve the safety and functionality of food are discussed. | ||
| FSB782 | Advanced Microbial Genetics | |
| Deals in food microbial physiology, metabolism, gene structure, replication, processes and materials involved in the expression of symptoms. | ||
| FSB783 | Food Omics Seminar 1 | |
| Deals in food microbial physiology, metabolism, gene structure, replication, processes and materials involved in the expression of symptoms. | ||
| FSB784 | Food Omics Seminar 2 | |
| The recent study trend in food using omics technology will be studied and discussed in this seminar. | ||
| FSB792 | Immunity and Nutrition | |
| - | ||
| FSB793 | Immunomodulatory Therapy | |
| Understand basic concepts of immunology, such as the structure of the immune system, and learn about immunosuppression by environment, including food ingredients. | ||
| FSB796 | Food Lmmunology Seminar1 | |
| The class explores the basic components of immunity with focus on cells, body fluids, and organs. The ochestration of these immune components are also discussed. | ||
| FSB797 | Food Lmmunology Seminar2 | |
| The class explores the basic components of immunity with focus on cells, body fluids, and organs. The ochestration of these immune components are also discussed. | ||
| FSB798 | Advanced Functional Foods | |
| This course is concerned with assessing the injurious effects on living systems of chemicals present in foods, including pesticide residues, plant toxins, mutagens, and carcinogens. This course wishes to develop an understanding of the chemical and biological principles that determine toxicity and, by presenting typical examples of the toxic substances found in foods, it hopes to let students become familiar with their properties, modes of action, and methods of analysis. | ||
| FSB799 | Functional Food Bio-Materials | |
| This course will introduce the application and function of biofunctional food materials such as carbohydrates, proteins, lipids, vitamins, phytochemicals, and minerals as raw materials used in the food industry and their beneficial health effects. | ||
| FSB801 | Advanced Food Safety Policy | |
| This course provides extensive review and knowledge of various food safety issues on different situations such as intentional addition or usage of food additives, pesticides, veterinary drugs in foods, GMOs, and contamination cases of hazardous heavy metals, bacteria and viruses and radionuclides arising from environment or accidents for graduate students for the department of food science and biotechnology. By illuminating the underlying principles based on scientific facts and discrepancies on consumer perception cases, students can study and understand how and why such policies were made and the tools as safety assessment, risk assessment, crisis management advances were applied. |