Introduction

The Food Science & Biotechnology program provides industry-specific major theory and practical training by securing excellent research facilities and professors with field experience of 37 years since its 1982 establishment as a food-manufacturing department. Moreover, based on the search for bioactive substances in food with the knowledge of food engineering and biotechnology, the development of biomaterials, and theory of food properties, it actively conducts research and development on various processing technologies, biotechnology and new technologies for safe storage / distribution of food.