Food Science & Biotechnology전공 홈페이지
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- Tel.
- 82-31-670-5150
- Fax.
- 82-31-670-5159
- Loc.
- Room 108, Engineering Bldg. II
- mijung_jin17@hknu.ac.kr
- Introduction
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The Food Science & Biotechnology major was founded in 1982 as the Food Manufacturing Department. For the past 37 years, it has provided industry-specific theoretical and practical learning through a faculty with extensive experience in the field and state-of-the-art research facilities. Based on its expertise in food science and bioengineering, it explores biologically-active substances in food, and uses them to develop biotech materials. Furthermore, based on a theoretical foundation in food characteristics, the major engages actively in R&D on food processing technologies, bio-engineering technologies, and new technologies for the safe storage/shipping of food. After graduation, students are hired by food producers, food distributors, functional food manufacturers, biotech companies, pharmaceutical companies, food packaging companies, government-funded research institutes, government agencies, and food analysis organizations (Korea Food Research Institute, Ministry of Food and Drug Safety, Rural Development Administration, Korea Health Industry Development Institute, National Agricultural Products Quality Management Service, etc.). Night students are also selected.
- Educational Goals
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- Build creativity and industrial application skills by systematically acquiring essential knowledge and theories of food biotechnology.
- Promote problem-solving skills through education and practice of future-oriented core convergence technologies.
- Foster human resources with a sense of ethics and responsibility to supply safe and healthy food.
- Cultivate global leaders who can demonstrate international sensitivity and enterprising leadership.