There are two different campuses, just as the University of California system has many different campuses.
Starting as a church-run kindergarten in 1918, CAU transformed into a school for female kindergarten teachers in 1922 and was granted university status in 1953. The university claims 2018 to be its centennial. It has 33,600 undergraduates, 5,200 graduates, 700 professors and 500 more part-time teaching staff.
CAU is the first in South Korea to offer courses in Pharmacy, Business Management, Mass Communication, Advertising & Public Relations, Urban Planning and Real Estate, Energy System Engineering, Sociology, Psychology on the Seoul campus. Urban Planning and Real Estate and Energy System Engineering were newly established majors beginning in 2014.
At the second campus, Ansung Campus, there are majors such as Creative Writing, Photography, and Drama & Film Studies, and is active in Pharmacy, Media and the Arts. There is also a major called City and Area Planning at the second campus. Due to the University’s policy to strengthen each major’s incompatibility, the City and Area Planning majors are allowed to take courses for the Urban Planning and Real Estate major in Seoul Campus. But due to the gap of average entrance score (similar to the SAT score) between the two campuses, students who are majoring in Seoul campus Urban Planning and Real Estate proclaim that letting City and Area Planning major to take course of Seoul campus’ Urban Planning and Real Estate major has many drawbacks.
High-fructose corn syrup and sugar are on the outs with calorie-wary consumers. As a result, low- and no-calorie alternatives have become popular, and soon, there could be another option that tastes more sugar-like than other substitutes. Scientists report in ACS’ Journal of Agricultural and Food Chemistry a step toward commercial production of a fruit protein called brazzein that is far sweeter than sugar — and has fewer calories.
Brazzein first attracted attention as a potential sugar substitute years ago. Making it in large amounts, however, has been challenging. Purifying it from the West African fruit that produces it naturally would be difficult on a commercial scale, and efforts to engineer microorganisms to make the protein have so far yielded a not-so-sweet version in low quantities. Kwang-Hoon Kong and colleagues are working on a new approach using yeast to churn out brazzein.
Working with Kluyveromyces lactis, the researchers coaxed the yeast to overproduce two proteins that are essential for assembling brazzein. By doing so, the team made 2.6 times more brazzein than they had before with the same organism. A panel of tasters found that the protein produced by this approach was more than 2,000 times sweeter than sugar.