Master Programs
Graduation Requirements
- 30 credits are required (thesis: 6 cr; seminar: 4 cr; electives: 20 cr)
Requirements
| Year | Course No. | Course | Credits | |
| 1st | 2nd | |||
| 1st | M3201I48 | Seminar | 1 | 1 |
| 2nd | M3202I48 | Seminar | 1 | 1 |
| 2nd | M3202J25 | Thesis | 3 | 3 |
Non-Requirements (Electives)
| Year | Course No. | Course | Credits | |
| 1st | 2nd | |||
| 1st | M3201293 | Fishery Microbiology | 3 | - |
| 1st | M3201V43 | Carbohydrate Chemistry | - | 3 |
| 1st | M3201K41 | Protein Chemistry | 3 | - |
| 1st | M3201U81 | Nutritional Metabolism | 3 | - |
| 1st | M3201R61 | Enzyme Chemistry | 3 | - |
| 1st | M3201B49 | Nucleic Acid Chemistry | - | 3 |
| 1st | M3201A44 | Food Flavor Chemistry | - | 3 |
| 1st | M3201916 | Toxicology(1)(2) | 3 | 3 |
| 1st | Advanced Microbiology | 3 | - | |
| 1st | M3201M59 | Bioactive Organic Chemistry(1)(2) | 3 | 3 |
| 1st | M3201M37 | Process Control | 3 | - |
| 1st | M3201U81 | Nutrition and Diseases | 3 | - |
| 1st | M3201E19 | Food and Behavior | 3 | - |
| 1st | M3201466 | Bioresource Chemistry | - | 3 |
| 1st | M3201A55 | Sensory Evaluation | - | 3 |
| 1st | M3201A45 | Foodborne Bacterial Pathology | - | 3 |
| 1st | B3201C26 | Marine Biochemistry | 3 | 3 |
| 1st | M3201E54 | Lipid Biochemistry | - | 3 |
| 1st | Design in Product Development | - | 2 | |
| 1st | M3201M80 | Microbial Genetic | - | 3 |
| 1st | Food Colloid | 2 | - | |
| 1st | M3201F55 | Advanced Marine Biochemistry | - | - |
| 1st | M3201F9E | Advanced Food Freezing | - | - |
| 1st | Advanced Marine Food Technology | - | - | |
| 1st | Chemistry of Natural Products(I) (II) | - | - | |
| 1st | M3201R79 | Food Waste Management | - | - |
| 1st | M3201A63 | Heat Transfer in Food Processing | - | - |
| 1st | Food Process Design | - | - | |