The Department of Food Science and Biotechnology offers a program that prepares students for leadership positions in the food industry, academia and government. The educational programs are designed to enhance the understanding of the nutritional, biological, microbiological, physical, process engineering, chemical and sensory properties of foods and food materials. Our education and research programs help develop the food industry with consumers, food businesses and governments to improve food availability, quality and safety.
Scholarship & Program
Scholarships
Merit-based Scholarships: Awarded to students who demonstrate exceptional academic achievement. These scholarships are usually based on GPA and other academic achievements.
Research Scholarships: Awarded to students who are involved in significant research projects within the department. These scholarships are designed to encourage and support innovative research in food science and biotechnology.
Industry Sponsored Scholarships: Sponsored by Ottogi and various companies in the food and biotechnology industries.
Extracurricular Programs
Research Labs and Projects: Opportunities to participate in cutting-edge research in various fields of food science and biotechnology.
Internships: Partnerships with companies offering internships for valuable industry experience and networking opportunities, bridging the gap between academic learning and practical application.
Special lecture: Organized on various topics, featuring guest speakers from academia and industry, offering insights into the latest trends and research.
Study Abroad Programs: Opportunities to study abroad, gaining international experience and understanding global perspectives and practices in the field.
Career Development Services: Offering career counseling, resume-building workshops, and job placement services to help students transition to professional careers in food science and biotechnology.
Faculty
Facultytable for Faculty
Name / position
Major
Research Field
Tel
E-mail
Oh, Deog Hwan / Prof.
Food Microbiology and safety
Characterization and Efficacy of Pro/Pre/Postbiotics
Development of Fermented Funtional Materials
Intervention Technology against Foodborne Pathogens
