| Year | 1st Semester | 2nd Semester |
|---|---|---|
| Freshman |
Introduction to Food Science, General Mathematics, General Chemistry |
Organic Chemistry, General Biology, Statistics |
| Sophomore | Biochemistry(1), Food Microorganism(1), Physical Chemistry, Food Cell Biology, Dietetics | Food Processing(1), Physiology, Biochemistry(2) and Lab, Food Microorganism(2) and Lab, Food Analysis |
| Junior | Food Engineering, Food Chemistry(1), Microorganism Fermentation Engineering, Enzyme Chemistry | Food Hygienic, Food Chemistry(2) and Lab, Food Materials, Food Processing(2) and Lab, Food Regulations, Safe Food Processing Plan |
| Senior | Functional Foods, Food Toxicity, Food Genome, Livestock Food Processing and Safety, Food Safety Evaluation and Lab | Practical Training at Food Hygiene Field, Food Industry Safety, Harmful Food Microorganism, Food Packaging, Food Additives |
