전북대학교
| 학년 | 학기 | 학수구분 | 교과명(영문) |
|---|---|---|---|
| 1 | 2 | 전선 | 유기화학 (Organic Chemistry) 환경학개론 (introduction to Environmental Science) |
| 2 | 1 | 전필 | **O식품미생물학 1 (Food Microbiology. 1) 식품생화학 1 (Food Biochemistry 1) |
| 전선 | 분석화학 Analysis Chemistry) 식품재료학 (Food Materials) 식품유기화학(Food Organic Chemistry) 식품양론(Introduction to Food Engineering) 식품미생물학실험 (Food Microbiology Lab) |
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| 2 | 전필 | **O식품화학 1 (Food Chemistry) | |
| 전선 | 식품생화학 2 (Food Biochemistry 2) 식품물리화학 (Physical Chernistry for Food) 식품미생물학 2 (Food Microbiology 2) 분석화학 및 식품분석실험 (Analysis Chemistry & Food Analysis Lab.) |
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| 3 | 1 | 전필 | **O식품가공학 1 (Food Processing 1) **식품공학 (Food Engineering) |
| 전선 | 유지공학(Fast & Oils) 영양화학(Nutrition Chemistry) 식품화학 2(Food Chernistry 2) 발효화학(Fermentation Chemistry) 식품가공학실험 1(Food Processing Lab. 1) 식품화학실험 (Food Chemistry Lab.) 현장실습 1(Field Practice 1) |
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| 2 | 전선 | 식품가공학 2(Food Processing 2) **식품위생학 (Food Hygieniscs) 식품공정공학(Food Process Engineering) 효소학(Enzymology) 식품품질관리론(Food Quality Control) 식품공학실험(Food Engineering Lab, ) 식품가공학실험 2(Food Processing Lab, 2) 현장실습 2(Field Practice 2) |
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| 4 | 1 | 전필 | 생물공학 1(Biotechnology and Bioengineering 1) |
| 전선 | 발효공학 1(Fermentation Technology 1) 식품저장학(Food Preservation) 식품포장학(Food Packaging) 식품관계법규 (Food Regulation) 식품가공학 3(Food Processing 3) 식품위생학실험 (Food Hygienics Lab.) |
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| 2 | 전선 | 식품첨가물 (Food Additives) 기능성식품학(Functional Food) 발효공학 2(Fermentaion Technology 2) 천연물이용학(Natural Products Utilization) 생물공학 2(Biotechnology and Bioengineering 2) 식품기기분석학(Instrumental Food Analysis) 생물공학실험(Bio Technology Lab.) |
○표는 부전공이수과목, **표는 교직과정 기본이수과목