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Dept. of Food Science & Biotechnology

Home > Academics > Colleges > College of Agriculture, Life & Environment Sciences > Dept. of Food Science & Biotechnology

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Established in 1982, the department graduates experts in the field of food and food engineering, thereby contributing to the progress on both the student’s individual self realization and the nation’s progress, as well as prosperity for the international community

To be at the leading edge in the field, a food micro-organism lab, an enzyme and fermentation lab, a lab for new materials in food chemistry, a lab for food and bio-engineering, and a lab for food processing is being operated. Both theory and practice on food engineering, food micro-organisms, fermentation engineering, food chemistry and bio-engineering are taught on top of the foundation of natural sciences such as biology, physics and chemistry.

As food as come to be perceived as one of the most important tools for health management, the interest and expectation of Koreans towards food safety matches those of developed countries and interest in functional foods is growing at a fast rate. With the Act on functional health foods introduced on January 31, 2004 and an increase in the import and sales of functional foods, the revenue in the industry has also grown by 15% from 2004 to 2005. The future of food industry in Korea is expected to stay bright.