Food Science and Biotechnology

The Department of Food Science and Biotechnology deals with broad aspects of food science. Specifically, basic sciences, human nutritional sciences, food processing, food safety, food packaging, developing functional foods, and identification of bioactive compounds for disease prevention lie in the area of Food Science and Biotechnology.

Based on the fundamentals of science and biotechnology, exploring natural foods that can prevent diseases are researched, thereby these natural foods are developed into disease preventative functional foods. Vigorous research is also undergoing to discover the food components, microbiomes, and their effects in human nutrition and diseases. Research and education on the basic sciences, functional food, nutrition, food processing, packaging, food hygiene, safety of food, and biotechnology for production of functional live stock, are designed to provide technical information and assistance to the consumers, food industries, research institutes, and government.

The Department of Food Science and Biotechnology was established in 1976 and 2004, to meet social request, and renamed Food Science and Biotechnology when the two disciplines combined. The Department of Food Science and Biotechnology has produced 925 undergraduate, 180 masters, and 65 doctoral degree students over its 30-year history. Graduates play significant roles as experts in a variety of fields that include academia, industry, research, and government.