The B.Sc in Food Science & Nutrition at Keimyung University is a four-year undergraduate program that focuses on the scientific study of food, nutrition, and their impact on human health. The curriculum includes core subjects such as food chemistry, human nutrition, food microbiology, dietetics, food processing, biostatistics, and public health nutrition, along with laboratory work, research projects, and internships. Students develop both theoretical knowledge and practical skills in food safety, quality control, and nutritional analysis, preparing them to address health and wellness challenges through science-based solutions. With an emphasis on innovation and real-world application, the program prepares graduates for careers as nutritionists, food technologists, quality assurance specialists, public health professionals, or for advanced studies in food and nutrition-related fields.

NOTE: The university may have additional program-specific eligibility requirements. It is recommended to verify these on the official university website.