| Year | 1st Semester | 2nd Semester |
|---|---|---|
| Freshman |
Introduction to Food Science, General Mathematics, General Chemistry |
Organic Chemistry, General Biology, Statistics |
| Sophomore | Communal Service Management and Practice, Food Microorganism(1), Dietetics, Nutritional Biochemistry, Science of Cookery | Advanced Nutrition, Physiology, Food Processing(1),Food Microorganism(2) and Practice, Food Analysis |
| Junior | Food Chemistry(1), Nutrition Assessment and Practice, Catering Industry Management, Cooking Principles and Practice | Food Hygiene, Life-cycle Nutrition, Food Chemistry(2) and Practice, Foreign Food Research and Practice, Clinical Nutrition (1) |
| Senior | Food Service and Human Resources Management, Functional Food, Fermented Food, Food Toxicity, Clinical Nutrition (2) and Practice | Food Service Management and Marketing, Food Therapy and Practice, Diet and Culture, Nutritional Pathology |
