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Department of Food and Biotechnology

URL
The Department of Food and Biotechnology

The center of education and research for high-value food production with an emphasis on adjustability and safety for bio-functions!The Department of Food and Biotechnology

  • Location
    Science and Technology Building No.528B

  • Tel
    044-860-1430

  • Fax
    044-860-1586

Go to Homepage

Introduction

Food functions in terms of nutrition, organism, and body modulation. Until the 1970s, nutrition was highlighted, while in the 1980s and the 1990s, the physical organism and human health perspectives were emphasized as economic development deepened. Such a recent trend will be continued in the future and become more accepted. As such, food contains the characteristics that are sensitive to socio-environmental changes of each time period. This means that in the 21st century, an emphasis will be placed on not only the nutrition, function and taste of food, but also on naturalness and body modulation. Hence, safety-reinforced, high-quality and highly valued food will be produced.

The 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 these social trends of our time, this department was established in 1988.

From the perspective of research and development, food bio-engineering can be summarized as technological advancement for food manufacturing, processing, storing and packaging, new technology development using environment-friendly and bio-engineering techniques, food resources development to ensure bodily functions modulation, technological advancement for food preservation, reinforced hygienic safety, and creation of highly valued foods using by-products and micro-organisms. Hence, the undergraduate course has been substantially revised and supplemented to cover the explorative subjects of contemporary society and food culture, food 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, which make the course ideal for those interested in these areas.

The department aims to develop highly-qualified professionals needed in industry, distribution and research areas. There are full-fledged efforts to establish food bio-engineering through course substantiation, supplementation of major publications, management of a department library, and wider cooperation with domestic industrial sources. This is an area that will play a pivotal role in actualizing a healthy society where people live longer, 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 the biotechnology institutes attended by all professors of this department. In this way, students can contribute to society as professionals working for food or biology-related research agencies or government-run research institutions. There is no doubt that the Department of Food and Bio-engineering will play a major role in the 21st century to solve human health problems.

Required Student Skills and Qualities

1. Future food industry-leading capability
Talented individuals who have substantial interest in chemistry and biotechnology, and have the potential to lead the advancement of the future food industry with their understanding of food and the food industry.

2. Convergent thinking capability & self-directed learning capability
Talented individuals who have the creative ability to react swiftly to environment changes and lead the future with their understanding of various academic subjects, and have the ability to design their own objective of education and use their knowledge properly to solve problems.

3. Community spirit & international capability
Talented individuals who have the ability to communicate effectively and use foreign languages proficiently, and have community spirit such as the ability to participate in teamwork.

Faculty

Faculty
Name Position Phone Numer Email Field of Research Career
Shin DongHoon Professor 044-860-1432 dhshin@korea.ac.kr Food Material Chemistry & Function Translation Ph.D. in Food Science&Technology at Cornell Univ
Cho HongYon Professor 044-860-1433 hycho@korea.ac.kr Food Functional Materials Ph. D. in Agriculture at Kyoto University
Hwang HanJoon Professor 044-860-1434 hjhwang@korea.ac.kr Food Microbiology and Engineering Ph. D. in Science at University of Hohenheim, Ger
Kim YoungJun Professor 044-860-1435 yk46@korea.ac.kr Bio-medicinal technology Ph. D. in Food Science & Technology at Cornell Univ.
Kim YoungWan Professor 044-860-1436 ywankim@korea.ac.kr Food Enzymology Ph. D. in Agriculture at Seoul National University
Mah JaeHyung Professor 044-860-1431 nextbio@korea.ac.kr Microbial Molecular Toxicology Ph.D. in Food Science and Technology, Korea University
Lee JinHyup Assistant
Professor
044-860-1437 jinhyuplee@korea.ac.kr Antioxidant System Control Engineering Ph.D. in Biochemistry at UNC Chapel Hill, USA

Career Paths after Graduation

※ Please refer to the homepage of the department