The mission of the Department of Food & Nutrition is to illuminate the role of food and nutrition in the health of society through education, research, outreach, and services. The Department maintains excellence in undergraduate and graduate education and offers programs in both food science and nutrition. The Department of Food and Nutrition is administered by the college of Human Ecology on the University’s Seoul campus; M.S. and Ph.D. programs are coordinated through the Kyung Hee University Graduate School. We are committed to excellence and the application of knowledge and expertise in classrooms, laboratories and communities.

Basic Nutrition, Basic Food Science, Public Health, Food Processing and Preservation, Food Analysis Lab, Food Chemistry Lab, Biochemistry, Food Microbiology, Human Physiology, Nutrition through the Life Cycle, Big Data in Food and Nutrition, Principles of Cooking Experiments, Management of Food Service, Nutrition Education, Nutritional Assessment Lab, Advanced Nutrition, Diet Therapy, Cultural Aspects of Food, Quantity Food Production and Lab, Functional Food and Nutrition, Food Quality Evaluation Lab, Seminar in Food and Nutrition, Food Sanitation and Law, Dietitian Practice, and Capstone Design.

- Complete a minimum of 130 credits (at least 44 credits in major courses)
- Complete internships (at least 2 credits)
- Complete graduation thesis (a team project)

Students majoring within the Department of Food and Nutrition are prepared for a wide range of professions in the nutrition and food science fields. Career options include: Community Nutritionists, Public Health Nutritionist, Clinical Dietitian, Healthcare/School Food Service Director, Private Practice Dietitian, Dietitian in Business and Industry, Nutrition Educators, Food Safety Expert, Food Chemist, New Food Product Developer, Quality Control Supervisor, Regulatory Inspector, Food and Nutritional Sciences Researcher, School Nutrition Teacher, Government Official, University Professor, etc.

The department operates a number of specialized laboratories where food science and nutrition research is conducted in a wide variety of topics.

Food Safety Laboratory
Director: Ki-Sun Yoon, Ph D
Research emphasizes microbial safety and quality characteristics of refrigerated, ready to eat and frozen food, Control of stressed and injured pathogens, Development of predictive microbial modeling and its application in microbial risk assessment (MRA) and HACCP, HACCP-based food safety education, Product development and quality evaluation.

Molecular Nutrition & Nutritional Biochemistry Laboratory
Director: Jayong Chung, Ph D
Our research focuses on elucidating the molecular mechanisms regulating metabolisms of essential minerals and understanding how the mineral homeostasis is altered under various conditions such as chronic alcohol exposure, obesity, etc. Genetic factors that influence the nutrient metabolisms are also currently investigated in our laboratory.

Human Nutrition Laboratory
Director: Yun-Sook Lim, Ph D
Research in Human Nutrition Laboratory is focused on the effects of antioxidant nutrients on inflammatory responses and oxidative stress in the prevention and treatment of various diseases and their complications such as diabetes, obesity, cardiovascular disease, wound healing, etc.

Nutritional Epidemiology Laboratory
Director : Youjin Je, Sc D
Our research primarily involves the investigation of the role of dietary factors, using epidemiologic approaches, in the etiology of chronic diseases among human populations. We identify dietary determinants for incidence and survival of chronic diseases in observational studies, and conduct a meta-analysis of epidemiological studies to obtain a pooled estimate of diet-disease relationship, which helps inform evidence-based medicine and policy decisions.

Food Analysis Laboratory
Director : Yoon Hyuk Chang, Ph D
Our primary goal is to analyze the structural, rheological, physicochemical and antioxidant properties of polysaccharides extracted from various agriculture products. In addition, our research activities include the production of modified polysaccharides and protein hydrolysates with potential for functional food ingredients and the investigation on the physicochemical and rheological properties of dairy products.

Food Processing and Packaging Laboratory
Director : Jun Tae Kim, Ph D
Research in Food Processing and Packaging Laboratory is focused on development of 1) novel food materials using new processing technologies such as nanotechnology and non_thermal processing and 2) packaging materials and systems such as eco-friendly packaging, active and intelligent packaging.

Food Microbiology and Immunology Laboratory
Director : Yunju Jeong, Ph.D

We focus on a variety of fermented foods and human-derived microorganisms, integrating disease associated immunological mechanisms with diverse bioinformatic approaches including microbiome profiling, transcriptomic, single-cell sequencing, and proteomics as well as in vitro, in vivo, and ex vivo assays to discover novel strains and study their functionality and mechanisms of action.

Jayong Chung, Ph.D.
Tufts University, 2001, Molecular Nutrition, jchung@khu.ac.kr
Ki-Sun Yoon, Ph.D.
University of Rhode Island, 1990, Food Safety and Quality, ksyoon@khu.ac.kr
Yunsook Lim, Ph.D.
University of Ohio State University, 2003, Human Nutrition, ylim@khu.ac.kr
Youjin Je, Sc.D.
Harvard University, 2012, Nutritional Epidemiology, youjinje@khu.ac.kr
Yoon Hyuk Chang, Ph.D.
Michigan State University, 2008, Food Analysis, yhchang@khu.ac.kr
Jun Tae Kim, Ph.D.
Rutgers University, 2007, Food Processing and packaging, jtkim92@khu.ac.kr

Yunju Jeong, Ph.D.
Seoul National  University, 2019, Food Microbiology and Disease Immunolgy, yjeong24@khu.ac.kr

Department of Food & Nutrition College of Human Ecology, Kyung Hee University
- 1 Hoegi-Dong, Dongdaemun-Gu, Seoul, 130-701, Korea
- Tel: +82 02 961 0260 Fax: +82 02 968 0260
- E-mail: food@khu.ac.kr
- URL: http://che.khu.ac.kr/food/