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Educational Objectives
Food Science and Technology emphasizes food technological issues related to human health and the food industry. The program trains students as food scientists or technologists armed with chemical, microbiological and biological fundamentals and engineering methodology for a comprehensive understanding of the physicochemical properties of food, processing and preservation of food materials and other biotechnological applications.
Core SubjectsFood Analysis and Lab 1, Food Analysis and Lab 2, Nutrition Chemistry, Food Engineering, Food Processing and Lab, Food Microbiology and Lab, Food Chemistry
Acquirable LicenseEngineer Food Processing, Industrial Engineer Food Processing, hygienist, secondary teaching certificate
Path of after GraduationFood Scientist at the Food Company, FDA, RDA, Agicultural Research & Extension Service, Research Institute related with Food and Biotechnology, Government Officer related with Hygienist, Processor (R&D, Quality Control, Production, Marketing)
Faculty members- Jong-Bang Eun (Ph.D.) Food Processing and Preservation
- Jae-Hak Moon, (Ph.D.) Nutrition and Functional Chemistry
- Du-Woon Kim (Ph.D.) Food Microbiology and Food Biochemistry
- Young-Min Kim (Ph.D.) Food Engineering
- Jeong-Yong Cho (Ph.D.) Food and Natural Product chemistry