Courses
- College of Life Sciences
- Division of Biotechnology
- Division of Food Bioscience and Technology
- Division of Environmental Science and Ecological Engineering
- Department of Food and Resource Economics
Division of Food Bioscience and Technology
| Course No. | Course Name | Credit(Hour) | Prerequisite Course | Remarks |
|---|---|---|---|---|
| LIFS 333 | FOOD ENGINEERING AND PROCESSING LABORATORY I | 2(4) | Elective Required-Major | |
| LIFS 334 | FOOD ENGINEERING AND PROCESSING LABORATORY II | 2(4) | Elective Required-Major | |
| LIFS 339 | FOOD HYGIENE LABORATORY WORK | 2(4) | Elective Required-Major | |
| LIFS 340 | FOOD MICROBIOLOGY LABORATORY | 2(4) | Elective Required-Major | |
| LIFS 341 | EXPERIMENTS FOR FOOD ANALYSIS | 2(4) | Elective Required-Major | |
| LIFS 343 | FOOD BIOCHEMISTRY LAB | 2(4) | Elective Required-Major | |
| LIFS 344 | FOOD BIOENGINERING LABORATORY | 2(4) | Elective Required-Major | |
| LIFS 346 | EXPERIMENTS ON FOOD SAFETY | 2(4) | Elective Required-Major | |
| LIFS 217 | INTRODUCTION TO FOOD SCIENCE | 3(3) | Elective Required-Major | |
| LIFS 219 | FOOD MICROBIOLOGY I | 3(3) | Major Elective | |
| LIFS 221 | PHYSICAL CHEMISTRY FOR THE FOOD SCIENCE | 3(3) | Major Elective | |
| LIFS 223 | FOOD CHEMISTRY I | 3(3) | Major Elective | |
| LIFS 252 | FOOD MICROBIOLOGY Ⅱ | 3(3) | Major Elective | |
| LIFS 320 | MEAT PROCESSING | 3(3) | Major Elective | |
| LIFS 321 | MUSCLE FOODS | 3(3) | Major Elective | |
| LIFS 323 | FOOD ANALYSIS | 3(3) | Major Elective | |
| LIFS 324 | FOOD BIOTECHNOLOGY | 3(3) | Major Elective | |
| LIFS 325 | FOOD HYGIENE | 3(3) | Major Elective | |
| LIFS 326 | FOOD SAFETY | 3(3) | Major Elective | |
| LIFS 327 | FOOD SANITATION ACT AND FOOD CODE | 3(3) | Major Elective | |
| LIFS 328 | HAZARD ANALYSIS CRITICAL CONTROL POINTS | 3(3) | Major Elective | |
| LIFS 329 | FOOD BIOCHEMISTRY I | 3(3) | Major Elective | |
| LIFS 330 | FOOD BIOCHEMISTRY II | 3(3) | Major Elective | |
| LIFS 331 | DAIRY TECHNOLOGY | 3(3) | Major Elective | |
| LIFS 337 | FOOD ENGINEERING I | 3(3) | Major Elective | |
| LIFS 338 | FOOD ENGINEERING II | 3(3) | Major Elective | |
| LIFS 354 | CEREAL SCIENCE | 3(3) | Major Elective | |
| LIFS 364 | FOOD CHEMISTRY Ⅱ | 3(3) | Major Elective | |
| LIFS 402 | HEALTH FUNCTONAL FOODS | 3(3) | Major Elective | |
| LIFS 404 | FERMENTATION AND INDUSTRIAL MICROBIOLOGY | 3(3) | Major Elective | |
| LIFS 405 | FOOD PRESERVATION | 3(3) | Major Elective | |
| LIFS 457 | FRUITS AND VEGETABLES SCIENCE | 3(3) | Major Elective | |
| LIFS 463 | FOOD INDUSTRIES FIELD EXPERIENCE | 3(6) | Major Elective | |
| LIFS 464 | FOOD PACKAGING ENGINEERING | 3(3) | Major Elective | |
| LIFS 469 | FOOD INDUSTRIAL INTERNSHIP | 3(3) | Major Elective | |
| LIFS 466 | FOOD TOXICOLOGY | 3(3) | Major Elective | |
| LIBT 271 | ORGANIC CHEMISTRY Ⅰ | 3(3) | Major Elective | |
| LIBT 272 | ORGANIC CHEMISTRY Ⅱ | 3(3) | Major Elective | |
| LIBT 275 | INDUSTRIAL MATHEMATICS | 3(3) | Major Elective |