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B.Sc in Food & Nutrition

Course Level: Bachelor's
Course Duration: 4 Years
Course Language English
Required Degree Class 12th

Why Choose B.Sc in Food & Nutrition at Gangneung-Wonju National University, South Korea

Choosing a B.Sc in Food & Nutrition at Gangneung-Wonju National University, South Korea, offers a unique blend of academic excellence and practical experience. The program emphasizes modern nutritional science, dietetics, and food technology, equipping students with skills to promote health and wellness. The university provides state-of-the-art laboratories, research opportunities, and industry partnerships, fostering hands-on learning. Students gain exposure to global nutrition practices and innovative food solutions, supported by experienced faculty. Additionally, studying in South Korea allows immersion in a culture renowned for its healthy cuisine and wellness-oriented lifestyle, making it an ideal environment to build a rewarding career in nutrition and food sciences.


B.Sc in Food & Nutrition at Gangneung-Wonju National University, South Korea, Program Details
 

Category

Details

Program Name

B.Sc in Food & Nutrition

Degree Awarded

Bachelor of Science (B.Sc)

Course Duration

4 years

Language of Instruction

English / Korean (depending on courses)

Yearly Tuition Fees

Approximately 4,000 – 5,000 USD

Total Tuition Fees

Approximately 16,000 – 20,000 USD

Total Program Cost

Including living expenses: ~25,000 – 30,000 USD

Eligibility

High school graduate or equivalent; science background preferred

Admission Requirements

High school transcripts, recommendation letters, personal statement, English proficiency (TOEFL/IELTS) if applicable

Application Intake

Spring (March) and Fall (September)

Scholarship

Merit-based scholarships, Korean Government scholarships, university grants

Career Prospects

Nutritionist, Dietitian, Food Technologist, Public Health Specialist, Researcher, Food Industry Professional

Curriculum Structure

Core courses in nutrition, biochemistry, food science, dietetics, public health; electives in food technology, wellness, clinical nutrition; practical lab work and internships