The department offers both competitive undergraduate (B.S.) and postgraduate (M.S. and Ph.D.) programs in scientific and technical issues of food science and biotechnology. The M.S. and Ph.D. programs were introduced in 1980 and 1986, respectively. A broad spectrum of curricula offered at this department covers the following three major areas: Food Processing and Engineering, Health, Nutrition and Food Chemistry, Food Microbiology and Biotechnology. The department is located from 1st to 5th floor in the food science and biotechnology building equipped with excellent facilities for research and teaching to have students educated with a fundamental knowledge of food science and biotechnology.
The department is located from 1st to 5th floor in the food science and biotechnology building equipped with excellent facilities for research and teaching to have students educated with a fundamental knowledge of food science and biotechnology. There is also a pilot plant provides a place where students gain practical experiences in food processing, fermentation, and wine production. By pursuing research at the frontier of knowledge, our teachers engage in multifaceted researches including food biochemistry and biotechnology, functionality of foods, food processing and engineering, food chemistry and analysis, food microbiology, nutrition, and phytochemistry.
Food Processing and Engineering
Including researches on the processing of crops, vegetables and marine foods; starch chemistry; sensory evaluation; freeze-drying and low temperature vacuum dehydration; microwave heating of foods; development of snacks and low-calories foods, physiological functions of tea; quality control and quality analysis of foods.
Food Microbiology and Biotechnology
Including researches on food pathogens and their behaviors, development of micro-organic products such as lactobacillus products for food industrial uses; microorganism for special fermented foods (black tea fungus); the antioxidant properties of lactobacillus; the detection methods for genetic modified organism foods (GMO foods); selection and breeding yeast for industrial usage, improvements food related enzyme or gene by molecular biotechnology; biomolecules separation chip; biocatalysis and plant biotechnology; probiotic properties and molecular classification of lactic acid bacteria.
Health, Nutrition and Food Chemistry
Including researches on hormones; functional foods; biological impacts of free radicals and the defensive properties of nutrients; properties of the antioxidant components in foods; structural mutations and physical alterations in the frozen food and the development of frozen wheat products; immunoregluation of vegetables; analysis of food components; chemical changes during food processing; antioxidation; antimutagenicity; impact of processing on food quality; chemistry of mushroom compounds; chemistry of natural elements; composition, functionality and physiological functions of dietary fibers; impact of physiologically active components of foods on cultured animal cells.
13 Professors, 5 associate professors, 2 assistant professors, and 1 lecturers.
For the admission in each year, the intake quota is about 50 for undergraduate school, 36 for master program, 13 for Ph.D. program. Currently, the department of food science has 220 undergraduate students and more than 180 postgraduate students.