Educational Objective
The School of Biosystem and Biomedical Science aims to educate students on the basics of life science, medical science, and the relevant applied sciences, and integrate one another in order to promote human health and prevent diseases. It also aims to cultivate the next generation of creative and integrated leaders who will drive the development of the cutting-edge medical/life science and bio-food industries.
Core Competencies
| Core Competencies |
Percentage (%) |
Description |
|---|---|---|
| 1. Biomedical Science | 50 | Acquire fundamental scientific knowledge necessary to understand phenomena involved in the maintenance of life, including molecular cell biology, biochemistry, genetics, physiology, and human pathology; explore the causes and mechanisms of diseases based on fundamental scientific knowledge; acquire new knowledge in biomedicine in order to understand disease prevention and control. |
| 2. Bio-food and Nutrition Science | 50 | Acquire knowledge in practical disease control and treatment by linking fundamental life science to physiological functioning and disease; explore applied science necessary to the development and use of health-oriented food materials and new biomaterials, analyze their safety and industrialize them based on knowledge on the physical/chemical characteristics and biological function of nutritional food materials and on the broad understanding of food culture, food science, and food nutrition. |
| 100% |
Autonomous Competencies
| Autonomous Competencies | Description |
|---|---|
| Biomedical Science |
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| Bio-food and Nutrition Science |
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Courses by Core Competencies
| Classification | Course Titles | Course Classification | ||||
|---|---|---|---|---|---|---|
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1. Common |
Human Physiology | Biochemistry | Molecular Biology | Introduction to Organic Chemistry | Major Elective | |
| Introduction to Biomedical Sciences | Experiment Biomedical Sciences I | Experiment Biomedical Sciences II | Cell Biology | |||
| Genetics | Microbiology | Pathology | Epigenetics | |||
| Anatomy | Immunology | Physiologically Active Substances | Metabolomics | |||
| Enzyme Technology | Bio-industrial Microbiology and Lab | Biostatistics | Ecology | |||
| Molecular Pathological Epidemiology | Nutritional Genomics | Industrial Bio-Technology | ||||
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2. Specified Major Courses |
Bio-food and Nutrition Science | Nutritional Pathology and Metabolism | Molecular Nutrition | Food Microbiology | Principles of Food Preparation | |
| Culinary Science | Food Chemistry I | Food Chemistry II | Product Development and Practice | |||
| Food Raw Material | Food Instrumental Analysis and Laboratory | Biological Material Preservation | Meal Management | |||
| Food Safety and Toxicology | Food Culture and Styling | |||||
| Biomedical Science | Diseases Microbiology | Oncology | Human Development | Bacteriology | ||
| Stem Cell Biology | Antibody Engineering | Neuroscience | Virology | |||
| Tissue Regeneration | Bioinformatics | Molecular Phylogenetics | Biophysics | |||
| Endocrinology | Systems and Synthetic Biology | |||||
*The minimum required credits for each specified major is 36.
List of Major Courses
| Classification | Course Classification | Course Number | Course Title | Credit Hours | Hour | Semester Offered | Lecture Type | Lecture Conversion | Prerequisites | Others | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Theory | Experiment(Lab) | Practice | ||||||||||
| Common | Major Elective | BSMS201 | Introduction to Biomedical Sciences | 3 | 3 | 2-1 | 1 | 100% | ||||
| BSMS202 | Experiment Biomedical Sciences III | 3 | 0 | 6 | 2-2 | 3 | 50% | |||||
| BSMS203 | Experiment Biomedical Sciences I | 3 | 0 | 6 | 2-1 | 3 | 50% | |||||
| BSMS204 | Cell Biology | 3 | 3 | 2-2 | 1 | 100% | ||||||
| BSMS205 | Genetics | 3 | 3 | 2-1 | 1 | 100% | ||||||
| BSMS206 | Human Physiology | 3 | 3 | 2-2 | 1 | 100% | ||||||
| BSMS207 | Microbiology | 3 | 3 | 2-1 | 1 | 100% | ||||||
| BSMS208 | Biochemistry | 3 | 3 | 2-2 | 1 | 100% | ||||||
| BSMS209 | Pathology | 3 | 3 | 2-1 | 1 | 100% | ||||||
| BSMS211 | Molecular Biology | 3 | 3 | 2-1 | 1 | 100% | ||||||
| BSMS214 | Epigenetics | 3 | 3 | 2-2 | 1 | 100% | ||||||
| BSMS216 | Introduction to Organic Chemistry | 3 | 3 | 2-2 | 1 | 100% | ||||||
| BSMS218 | Anatomy | 3 | 3 | 2-2 | 1 | 100% | ||||||
| BSMS301 | Immunology | 3 | 3 | 2-1 | 1 | 100% | ||||||
| BSMS306 | Physiologically Active Substances | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS308 | Metabolomics | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS311 | Enzyme Technology | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS314 | Bio-industrial Microbiology and Lab | 3 | 2 | 2 | 3-2 | 2 | 50% | |||||
| BSMS317 | Biostatistics | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS401 | Ecology | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS404 | Molecular Pathological Epidemiology | 3 | 3 | 4-2 | 1 | 100% | ||||||
| BSMS411 | Nutritional Genomics | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS414 | Industrial Bio-Technology | 3 | 3 | 4-2 | 1 | 100% | ||||||
| Bio-food and Nutrition Science | Major Elective | BSMS307 | Nutritional Pathology and Metabolism | 3 | 3 | 3-1 | 1 | 100% | ||||
| BSMS312 | Molecular Nutrition | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS313 | Food Microbiology | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS315 | Principles of food preparation | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS316 | Culinary Science | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS319 | Food Chemistry I | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS322 | Food Chemistry II | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS406 | Product development and practise | 3 | 2 | 2 | 4-2 | 2 | 50% | |||||
| BSMS407 | Food Raw Material | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS408 | Food Instrumental Analysis and Laboratory | 3 | 2 | 2 | 4-2 | 2 | 50% | |||||
| BSMS409 | Biological Materal Preservation | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS412 | Meal management | 3 | 3 | 4-2 | 1 | 100% | ||||||
| BSMS413 | Food Safety and Toxicology | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS415 | Food culture and Styling | 3 | 2 | 2 | 4-1 | 2 | 50% | |||||
| Biomedical Science | Major Elective | BSMS212 | Diseases Microbiology | 3 | 3 | 2-2 | 1 | 100% | ||||
| BSMS219 | Biophysics | 3 | 3 | 2-1 | 1 | 100% | ||||||
| BSMS302 | Oncology | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS303 | Human Development | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS304 | Bacteriology | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS305 | Stem Cell Biology | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS321 | Endocrinology | 3 | 3 | 3-1 | 1 | 100% | ||||||
| BSMS324 | Systems and Synthetic Biology | 3 | 3 | 3-2 | 1 | 100% | ||||||
| BSMS402 | Antibody engineering | 3 | 3 | 4-2 | 1 | 100% | ||||||
| BSMS403 | Neuroscience | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS405 | Virology | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS416 | Tissue Regeneration | 3 | 3 | 4-2 | 1 | 100% | ||||||
| BSMS419 | Bioinformatics | 3 | 3 | 4-1 | 1 | 100% | ||||||
| BSMS418 | Molecular phylogenetics | 3 | 3 | 4-2 | 1 | 100% | ||||||