Department of Food Bioengineering
Food biotechnology is a field that produces or processes food and medicine essential for maintaining human life and health using living organisms, and is a cutting-edge engineering that combines biotechnology and process engineering technology necessary for food production.
This department explores and develops genetic and physiologically active useful substances using process development and biotechnology for the food and life industry. In addition, it fosters creative and future-oriented professional intellectuals who can contribute to the national industrial development and human health promotion through industry-academic cooperation with related industries.
Job placement after graduation
Food-related companies / Pharmaceutical companies / Biotechnology-related research institutes and companies / Public officials in the health and medicine field / Food service industry / Technician qualifications (bioengineering engineer, food engineer, hygienist, environmental engineer).