| Course Level: | Bachelor's | |
|---|---|---|
| Course Duration: | 4 Years | |
| Course Language | English | |
| Required Degree | Class 12th | |
Choosing a B.Sc in Food Science & Nutrition at Hallym University, South Korea, offers a unique blend of academic excellence and practical experience. The program emphasizes modern food technology, nutrition, and health, equipping students with skills to address global food and dietary challenges. Hallym’s state-of-the-art laboratories and research facilities foster innovation, while collaborations with industry provide hands-on training and internships. Students benefit from a multicultural environment, gaining international perspectives in food science. With a strong focus on career readiness, graduates are well-prepared for roles in food research, public health, dietetics, and the food industry, making it an ideal choice for future-focused learners.
Category |
Details |
|---|---|
|
Program Name |
B.Sc in Food Science & Nutrition |
|
Degree Awarded |
Bachelor of Science (B.Sc) |
|
Course Duration |
4 years (8 semesters) |
|
Language of Instruction |
English / Korean (depends on course) |
|
Yearly Tuition Fees |
Approx. 4,500,000 – 5,000,000 KRW (~$3,500 – $3,900 USD) |
|
Total Tuition Fees |
Approx. 18,000,000 – 20,000,000 KRW (~$14,000 – $15,500 USD) |
|
Total Program Cost(including living expenses, books, etc.) |
Approx. 30,000,000 – 35,000,000 KRW (~$23,000 – $27,000 USD) |
|
Eligibility |
High school graduate or equivalent with strong science background |
|
Admission Requirements |
High school transcript, personal statement, recommendation letters, proof of English/Korean proficiency (TOEFL/IELTS or TOPIK) |
|
Application Intake |
Spring (March) & Fall (September) |
|
Scholarship |
Academic merit-based, need-based, and international student scholarships available (tuition reduction 30–100%) |
|
Career Prospects |
Food technologist, nutritionist, dietitian, quality control analyst, research scientist, public health professional |
|
Curriculum Structure |
Core courses: Food Chemistry, Nutrition Science, Food Microbiology, Food Processing & Safety, Dietetics; Electives: Functional Foods, Food Policy, Food Marketing; Practical training: Lab work, internships, capstone projects |
