Curriculum
grade-semester | subject name | credit |
1-2 | Introduction to Fisheries 2 | 2 |
2-1 | Fundamental Food Chemistry | 2 |
2-1 | Quantitative Analytical Chemistry | 2 |
2-1 | Quantitative Analytical Chemistry Lab. | 1 |
2-1 | Microbiology | 2 |
2-1 | Microbiology Lab. | 1 |
2-1 | Food Material | 3 |
2-1 | Organic Chemistry | 3 |
2-1 | Introduction of Food Industry | 3 |
2-2 | Bio Chemistry | 3 |
2-2 | Food Chemistry | 2 |
2-2 | Food Chemistry Lab. | 1 |
2-2 | Marine Food Chemistry | 2 |
2-2 | Marine Food Chemistry Lab. | 1 |
2-2 | Low Temperature Preservation of Food | 2 |
2-2 | Low Temperature Preservation of Food Practice | 1 |
2-2 | Food Packing and Preservation | 3 |
2-2 | Algal Science | 3 |
3-course of vacation | Field Training 1 | 3 |
3-course of vacation | Field Training 2 | 6 |
3-course of vacation | Cooperative education 1 | 3 |
3-course of vacation | Cooperative education 2 | 6 |
3-1 | Food Sanitation | 2 |
3-1 | Food Sanitation Lab. | 1 |
3-1 | Fisheries Processing | 2 |
3-1 | Fisheries Processing Practice | 1 |
3-1 | Canned Food Processing | 2 |
3-1 | Canned Food Processing Practice | 1 |
3-1 | Marine Natural Products | 2 |
3-1 | Marine Natural Products Lab. | 1 |
3-1 | Fish Treatment on Board Practice | 1 |
3-1 | Food Policy and Food Sanitation Law | 3 |
3-1 | Field Training 3 | 15 |
3-1 | Cooperative education 3 | 15 |
3-2 | Food Microbiology | 2 |
3-2 | Food Microbiology Lab | 1 |
3-2 | Food Processing | 2 |
3-2 | Seafood Development and Quality Control | 2 |
3-2 | Seafood Development and Quality Control Practice | 1 |
3-2 | Health and Functional Food | 2 |
3-2 | Health and Functional Food Lab. | 1 |
3-2 | Food Processing Practice | 1 |
3-2 | Field Training 3 | 15 |
3-2 | Cooperative education 3 | 15 |
3-2 | Fisheries Processing Capstone Design | 3 |
4-course of vacation | Field Training 1 | 3 |
4-course of vacation | Field Training 2 | 6 |
4-course of vacation | Cooperative education 1 | 3 |
4-course of vacation | Cooperative education 2 | 6 |
4-1 | Food Additives | 3 |
4-1 | Hazard Analysis and Critical Control Points | 3 |
4-1 | Utilization of Byproducts | 3 |
4-1 | Field Training 3 | 15 |
4-1 | Cooperative education 3 | 15 |
4-1 | Capstone Design of Food Processing | 3 |
4-2 | semlnar | 1 |
4-2 | Zymology | 3 |
4-2 | Seafood Nutrition | 3 |
4-2 | Food Tocicology | 3 |
4-2 | Field Training 3 | 15 |
4-2 | Cooperative education 3 | 15 |