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Since it is well known that food is a basic element for human
life and activity, there is always a great demand for scientific
techniques for the development of new foodstuffs, techniques
in food manufacture, and recipes for the enhancement of qualities
such as usefulness, preference, and safety. Consequently,
the Department of Food Science conducts academic and research
activities using state-of-the-art instruments, as well as
providing students with various applied technologies including
food engineering, nutrition, recipes, and quality analysis,
based on the fundamental theories of organic chemistry, biochemistry,
microbiology, and genetic engineering. The department aims
at cultivating excellent technologists who will play an important
role in the fields of food industry, food research, public
health and sanitation, diet, and feeding agents.
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Chair |
Kim,Dong-Seob, Ph.D. |
Homepage |
http://food.mnu.ac.kr/
(in Korean) |
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Tel |
+82-55-350-5350 |
Fax
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+82-55-355-3186 |
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