Department of Food Science and Biotechnology

The food industry deals with all aspects relating to food, from providing the simple snack to preserving and packaging foods, packaging, developing functional foods, quality management, inspection for safety, product planning and distribution; while food processing technology is concerned with developing, producing and supplying economical and nutritious foods with a high level of safety and quality. The course of the major consists of the fundamental subjects required to gain general knowledge of organic chemistry, biochemistry and food chemistry, as well as advanced subjects like food storage, food packaging, fermentation of foods and food sanitation. Applied courses include baking cookies and breads, packaging experiments, quality analysis, storage testing, and fermentation and sanitation lab experiments using cutting-edge equipment. These courses raise class efficiency and also provide programs helpful to working in industries and research institutes by introducing field practice, food processing, food development and food distribution. Food processing will remain important as long as human beings exist. The following are to be solved by those majoring in food processing: safe and fresh preservation of food, processing food into high value added through proper procedures, and the development of new functional foods and delivery of them to consumers.