Introduction

Introduction
Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public.

The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions.

After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry.

History
The Department of Food Science & Technology was established at the College of Natural Science in 1989.
The department offers graduate programs leading to a master’s of science degree and doctoral degree in Food Science and Technology.

Faculty
9 full time faculties including one foreign faculty work on teaching and research.
In addition to research and teaching, the faculties in our department were active in their respective scientific and professional societies such as ‘Korean Society of Food Science & Technology’,
‘The Korean Society of Food Science & Nutrition’, ‘Korea Society of Packaging Science & Technology’.

Facilities and Equipments
The Department of Food Science & Technology utilizes several instruments for both classes and research.
We have 7 laboratories for Food Biochemistry, Functional Food, Food Materials, Nano-Bio Food Materials, Fermentation, Food Molecular Biology, and Natural Food Materials Mechanism.
We also have HPLC, GC, High Pressure Homogenizer, Ultrasonication, Freeze Dryer, Spray Dryer, Universal Testing Machine, Optical Microscope, UV-Spectrophotometer, Fermentor, Centrifuge, etc.