Introducing the Major of Food and Nutrition
Food and Nutrition is not merely the study of food and nutrients, but a discipline that plays a vital role in addressing modern societal issues such as health challenges, environmental concerns, and population aging. It also holds limitless potential in diverse fields such as personalized health care, development of functional foods, the food service industry, and the expanding global food market.1. Health Promotion and Disease Prevention
Food and Nutrition plays a key role in maintaining human health and preventing diseases. Modern individuals are increasingly exposed to chronic illnesses such as obesity, diabetes, and hypertension, which are closely linked to poor dietary habits. This field contributes to health promotion and disease prevention through proper meal planning and nutritional management.2. The Aging Society and the Need for Personalized Nutrition
As elderly population grows, there is a growing need for personalized nutrition to support the health and quality of life of the elderly. The importance of developing and commercializing functional foods for the elderly, as well as personalized nutrition prescriptions based on nutritional informatics, is increasingly recognized.3. Food Safety and Product Development
Food and Nutrition plays a crucial role in ensuring safe food supply through hygiene management, analysis of harmful substances, and technologies for rapid detection and control of foodborne pathogens. It is also central to the discovery of functional foods and the development of alternative foods (e.g., vegan products, edible insects). In the continuously growing food service industry of the new normal era, expertise in Food and Nutrition is indispensable.4. Sustainable Eating and Environmental Protection
To address environmental challenges and food resource depletion, there is a growing demand for research into sustainable dietary patterns and eco-friendly food development. The Department of Food and Nutrition explores environmentally friendly food production and meal planning, as well as methods to reduce food waste through improved storage and processing techniques.
