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Department of Food and Biotechnology

URL
Department of Food and Biotechnology

Center of education and research for high-value food production with an emphasis on adjustability and safety for bio-functionsDepartment of Food and Biotechnology

  • location
    Science and Technology Building No.528B

  • telephone
    044-860-1430

  • FAX
    044-860-1586

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Introduction to Department

Food functions in terms of nutrition, organism and body modulation. Until the 1970s, nutrition was highlighted while in the 1980s and the 1990s, physical organism and human health perspectives were emphasized, respectively as economic development deepened. Such a recent trend will be continued in the future and more accepted. As such, food contains the characteristics that are sensitive to socio-environmental changes of each time. This means that in the 21st century, not only nutrition, function and taste comprising food quality but also naturalness and body modulation will be emphasized. Hence, safety-reinforced, high-quality and highly valued food will be produced.
Food industry shall continuously promote indigenous technology development and combine advanced technologies with domestic ones to achieve this. Academically, existing food engineering shall be integrated with bio-engineering such as medicine, pharmacology and molecular biology. In response to such social trends of our time, the department was established in 1988.

From the perspective of research and development, food bio-engineering can be summarized as technological advancement for food manufacture, processing, storing and packaging, new technology development using environment-friendly and bio-engineering techniques, food resources development to ensure body functions modulation, technological advance for food preservation, reinforced hygienic safety and creation of highly valued foods using by-products and micro-organisms. Hence, the undergraduate course has been more substantially revised and supplemented to cover explorative subjects of contemporary society and food culture, good and bio-engineering, and basic sciences such as genetics, microbiology, food science overview, food nutrition and cell biology as well as food major subjects covering food chemistry, food microbiology, food processing, food storing, food materials, nutritional biochemistry, enzymology, food hygiene, safety science and dietetics. Bio-engineering subjects include food biochemistry, molecular genetics, biotechnology and protein engineering. Also, there are food engineering, packaging techniques and other experiment courses, perfecting the course.

The department aims to develop excellent professionals needed in the industry, distribution and research areas. There are full-fledged efforts to establish food bio-engineering through course substantiation, supplementation of major publications, management of department library and wider cooperation with domestic industrial sources. This is an area to play a pivotal role to materialize a healthy society where people live long, which is a goal of the 21st century welfare society. After graduation, students enter industry or distribution areas mostly related to food, medicine and pharmacology. Especially, students wishing to enter graduate schools may be admitted to Biotechnology Institute attended by all professors of this department. In this way, students can contribute to the society as professionals working for food or biology-related research agencies or government-run research institutions. There is no doubt that Department of Food and Bio-engineering will play the major role in the 21st century to solve human health problems.

Tips on Department

  1. 01What aptitudes are appropriate to enter the department?
    Food and bio-engineering is one of life sciences applied based on biology and chemistry. Students shall be interested in these basic subjects. They shall also be patient and persistent. Especially, anyone dedicated or willing to contribute to human health and welfare through food can be successful.
  2. 02What are the characteristics of this department?
    In the 21st century, nutrition, convenience and taste as major standards comprising food functions are highlighted along with naturalness and body function adjustability, meaning that the direction will be toward more safety-ensured higher functions for foods of higher values. In other words, the demand for functional food, medical food, pharma food, nutraceutical and genetically engineered food will rise above the demand for medicines. In preparation, industrially, independent technology development and integration with advanced technologies shall continue. Academically, food engineering shall be integrated with life sciences such as medicine and molecular biology.
  3. 03What will we study in this department?
    The curriculum covers basic sciences such as genetics, microbiology, food science overview, food nutrition and cell biology as well as food major subjects covering food chemistry, food microbiology, food processing, food storing, food materials, nutritional biochemistry, enzymology, food hygiene, safety science and dietetics. Bio-engineering subjects include food biochemistry, molecular genetics, biotechnology and protein engineering. Also, there are food engineering, packaging techniques and other experiment courses, perfecting the course.
    In addition, the department provides information exchange and internship opportunities to develop excellent professionals needed in the industry, national and administrative agencies and research institutions. The preparation of students to become engineers and patent attorneys is very active.
  4. 04Are their extracurricular activities?
    • Korean Society of Food Science and Technology: Exchange of knowledge and information by promoting and disseminating the theories and technological researches on overall food sciences and connecting academia with industry
    • Korean Society of Food Science and Nutrition: Promotion of application to convergence and complex research and industry pertaining to food and nutrition, improvement of national health and nutrition and academic and cultural development
    • The Korean Society for Microbiology and Biotechnology: Exchange of knowledge and information to develop theories and technologies pertaining to microbiology, genetics and bio-engineering
  5. 05What are the career paths after graduation?
    After graduation, students will be employed by prominent domestic companies producing food, pharmaceutical and fine biochemistry and become responsible for R&D, production, quality control and distribution. Also, they may enter Biotechnology Institute, one of the BK 21 project graduate schools and upon graduation, will enter companies and research institutions or study further abroad.