전북대학교
식품영양학과 (Department of Food Science & Human Nutrition)
[2025학년도 재학생부터 적용]
| 학년 | 학기 | 학수 구분 | 과목명(영문) | 학점-강의-실습 |
|---|---|---|---|---|
| 2 | 1 | 전필 | ○생화학(Biochemistry) ○유기화학(Organic Chemistry) |
3-3-0 3-3-0 |
| 전선 | 식품재료학(Food Materials Science) 인체생리학 1(Human Physiology 1) 조리원리(Principles of Food Preparation) |
3-3-0 3-3-0 3-3-0 |
||
| 2 | 전필 | ○**식품화학 1(Food Chemistry 1) ○인체생리학 2(Human Physiology 2) 식품미생물학(Food Microbiology) |
3-3-0 3-3-0 3-3-0 |
|
| 전선 | 생물통계학(Biostatistics) 영양생화학(Nutritional Biochemistry) 조리학및실습(Culinary Science and Practice) |
3-3-0 3-3-0 3-2-2 |
||
| 3 | 1 | 전필 | ○**기초영양학(Basal Nutrition) | 3-3-0 |
| 전선 | 식생활관리학(Meal Management) 식품미생물학실험(Food Microbiology Lab) **식품위생학(Food Hygiene) 식품화학 2(Food Chemistry 2) 영양생화학실험(Nutritional Biochemistry Lab) |
3-2-2 2-0-4 3-3-0 3-3-0 2-0-4 |
||
| 2 | 전선 | 고급영양학(Advanced Nutrition) 급식경영학(Food Service Administration) 식품가공및저장학(Food Processing & Preservation) 식품분석 및 실험(Food Analysis Lab) 실험조리및관능검사(Experimental Food Preparation & Sensory Evaluation) 임상영양학(Clinical Nutrition |
3-3-0 3-3-0 3-3-0 3-2-2 3-2-2 3-3-0 |
|
| 4 | 1 | 전선 | 기능성식품과영양(Functional Foods & Nutrition) **단체급식관리(Institutional Food Service Management) **생애주기영양학(Nutrition through the Life Cycle) **식사요법및실습(Diet Therapy & Practice) 식품위생관계법규 (Laws Relating Food Hygiene) **영양교육및상담실습(Practice in Nutritional Education and Counselling) 조리과학상품디자인(Product Design in Food and Culinary) 대체식품학(Understanding alternative food) 식품영양학세미나(Seminar in Food and Nutrition) |
3-3-0 3-3-0 3-3-0 3-2-2 2-2-0 3-2-2 2-1-2 3-3-0 3-3-0 |
| 2 | 전선 | 세계식문화(World food culture) 영양사현장실습(Supervised Field Work for Dietitians) 영양판정및실습(Nutritional Assessment & Practice) 영양학실험(Nutritional Lab and Capstone Design) ◎지역사회영양학(Community Nutrition) 식품산업의이해(Introduction to Food Industry) |
3-3-0 2-0-4 3-2-2 2-0-4 3-3-0 3-2-2 |