- 61210, Life Science and Technology Building
- 82-31-290-7810
- https://skb.skku.edu/foodlife/
The Department of Food Science and Biotechnology deals with broad aspects of food science. Specifically, basic sciences, human nutritional sciences, food processing, food safety, food packaging, developing functional foods, and identification of bioactive compounds for disease prevention lie in the area of Food Science and Biotechnology.
Based on the fundamentals of science and biotechnology, exploring natural foods that can prevent diseases are researched, thereby these natural foods are developed into disease preventative functional foods. Vigorous research is also undergoing to discover the food components, microbiomes, and their effects in human nutrition and diseases. Research and education on the basic sciences, functional food, nutrition, food processing, packaging, food hygiene, safety of food, and biotechnology for production of functional live stock, are designed to provide technical information and assistance to the consumers, food industries, research institutes, and government.
The Department of Food Science and Biotechnology was established in 1976 and 2004, to meet social request, and renamed Food Science and Biotechnology when the two disciplines combined. The Department of Food Science and Biotechnology has produced 925 undergraduate, 180 masters, and 65 doctoral degree students over its 30-year history. Graduates play significant roles as experts in a variety of fields that include academia, industry, research, and government.
Why choose us?
Food Science and Biotechnology covers basic and applied disciplines for good health and the well-being of humanity. Through systemic education of basic Science, food science, biotechnology, and bioprocess engineering, we conduct diseased prevention, development of therapeutic food, safety of food and so on. Our purpose is training excellent specialists, who have expertise in biotechnology and food processing, so we hope to help them play a major role in the development of Bio food & life industry.
Food Science and Biotechnology is a specialized field
covering various disciplines related to biotechnology, which progresses alongside a well-being culture. The Department of Food Science and Biotechnology develops materials with a body-modulating function using animals, plants, and micro-organisms. Also, it studies and utilizes cutting-edge technology to develop functional foods and biologically active foods.
The department of Food Science and Biotechnology at SKKU plays a pivotal role
in the development of foods and biotechnology in research fields of academia and global companies. We offer well-organized curriculums and courses to nurture and prepare our students for successful careers. Each course is designed to provide students with both a theoretical and applied knowledge base in food science; which is done to produce world-class professionals for both academia and industry. Also, we offer a combined masters and doctoral program in addition to providing research exchange programs with various research institutes and graduate schools.
Almost 925 alumni of the department work in various fields
Food Science and Biotechnology covers basic and applied disciplines for good health and the well-being of humanity. Through systemic education of basic Science, food science, biotechnology, and bioprocess engineering, we conduct diseased prevention, development of therapeutic food, safety of food and so on. Our purpose is training excellent specialists, who have expertise in biotechnology and food processing, so we hope to help them play a major role in the development of Bio food & life industry.
Department in Detail
1. Vision, Mission and Strategy of Department
As the lifespan of humans is getting longer, people hope for a healthier and qualitative life, and the field of Bio food became the major industry leading area of this endeavor in the 21th century. Moreover, there are many concerns about lack of food, especially healthy food. Therefore, dealing with this trend, our students can show their abilities in the industry related to biotechnology including the field of alternative medicine, government organization like Korea Food and Drug Administration, or national and government-contributed research institute like Korea Food Research Institute.
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Vision
- Cultivating global excellence in Food Science and Biotechnology
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Mission
- Cultivate global experts who can lead advancements of Food Science and Biotechnology
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Strategy
- Specialization of curriculum in basic and applied sciences
- Support for graduate research and promotion of research exchange program
- Development of training program to increase global competitiveness in biotechnology industries
2. Research Area
Each Professor of the Department of Food Science and Biotechnology conducts research in the areas below:
If you want to find more details about a professor, visit the Faculty page. [HERE]
| Prof. Ki-moon Park |
|
|---|---|
| Prof. Jae-hwan Lee |
|
| Prof. Jung-hoon Yoon |
|
| Prof. Kye Won Park |
|
| Prof. Han-min Woo |
|
3. Facilities for Students
Students of the Department of Food Science and Biotechnology can reserve rooms for any purposes. If you want to reserve the rooms below, send an Email to the Administration Office. (biotech@skku.edu)
| 61208 | White Board, LCD Projector, Electronic Lecture Desk, Wireless Microphone |
|---|---|
| 61209 | White Board, LCD Projector, Electronic Lecture Desk, Wireless Microphone |
| 61306 | OTTOGI Ham Tae-ho Advanced Classroom Construction White Board, White Board (Movable), LCD Projector, Electronic Lecture Desk, Wireless Microphone, Full HD video recording system, Professor tracking camera system |
| 62306 | White Board, LCD Projector, Electronic Lecture Desk, Wireless Microphone |
| 62351 | White Board, LCD Projector, Electronic Lecture Desk, Wireless Microphone |
| 62355 | White Board, White Board (Movable), LCD Projector, Electronic Lecture Desk, Wireless Microphone |
|
62257B (PC Room) |
40 PC, White Board, LCD Projector, Electronic Lecture Desk |
|
62257C (Seminar Room) |
(Graduate student only) White Board, LCD Projector, Electronic Lecture Desk |
Curriculums
1. Roadmap & Course Catalog
- Roadmap [Download]
- Course Catalog [Download]
2. Course offerings
A student needs to achieve the minimum credits in each category in major courses: Core Major Course, General Major Course and Practical Course. Department of Food Science and Bioengineering offers courses below:
* Type_1 : The courses are categorized as Core and General depending on the depth of their contents
* Type_2 : The courses are categorzied as Theory (acquisition of knowledge·expertises), Industrial training, Research and Experiment (acquisition of application·practice) depending on the courses purpose
| Code | Title | Credit | Type_1 | Type_2 | Year |
|---|---|---|---|---|---|
| FBT2009 | Food Engineering | 3 | Core | Theory | 2-3 |
| FBT2011 | Food Microbiology | 3 | Core | Theory | 2-3 |
| FBT2016 | Food Hygiene | 3 | Core | Theory | 2-3 |
| FBT2020 | Organic Chemistry | 3 | Core | Theory | 2-3 |
| FBT2027 | Food Processing 1 | 3 | Core | Theory | 2-3 |
| FBT2029 | General Microbiology | 3 | Core | Theory | 2-3 |
| FBT2032 | Food Biochemistry | 3 | Core | Theory | 2-3 |
| FBT2036 | Introduction to Food Science and Technology | 3 | Core | Theory | 2 |
| FBT3004 | Biofunctional Food | 3 | Core | Theory | 3-4 |
| FBT3017 | Food Immunology | 3 | Core | Theory | 3-4 |
| FBT3018 | Special Topics in Food Additives | 3 | Core | Theory | 3-4 |
| FBT3019 | Food Chemistry | 3 | Core | Theory | 3-4 |
| FBT3023 | Human Nutrition | 3 | Core | Theory | 3-4 |
| FBT3048 | Food Storaging | 3 | Core | Theory | 3-4 |
| FBT3067 | Food Analysis | 3 | Core | Theory | 3 |
| FBT2015 | Food Biotechnology | 3 | General | Theory | 2-3 |
| FBT2024 | Nutritional Physiology | 3 | General | Theory | 2-3 |
| FBT2031 | Food Biochemistry 1 | 3 | General | Theory | 2-3 |
| FBT2035 | Food Physical Chemistry | 3 | General | Theory | 2 |
| FBT3011 | Molecular Biology | 3 | General | Theory | 3-4 |
| FBT3016 | Food Marketing | 3 | General | Theory | 3-4 |
| FBT3024 | Natural Products Chemistry | 3 | General | Theory | 3-4 |
| FBT3041 | Microbial Metabolic Engineering | 3 | General | Theory | 3-4 |
| FBT3044 | Food Processing Ⅱ | 3 | General | Theory | 3-4 |
| FBT3046 | Food Process Engineering | 3 | General | Theory | 3-4 |
| FBT3049 | Food Packaging | 3 | General | Theory | 3-4 |
| FBT3051 | Nutrigenomics | 3 | General | Theory | 3-4 |
| FBT3066 | Cell Biotechnology | 3 | General | Theory | 3-4 |
| FBT3068 | Bio-product Development | 3 | General | Theory | 4 |
| FBT3069 | Food Sensibility | 3 | General | Theory | 4 |
| FBT3070 | Food Rheology | 3 | General | Theory | 4 |
| FBT3054 | Food Science and Biotechnology Industrial Training 1A | 2 | General | Industrial training | 3-4 |
| FBT3055 | Food Science and Biotechnology Industrial Training 1B | 2 | General | Industrial training | 3-4 |
| FBT3056 | Food Science and Biotechnology Industrial Training 2A | 3 | General | Industrial training | 3-4 |
| FBT3057 | Food Science and Biotechnology Industrial Training 2B | 3 | General | Industrial training | 3-4 |
| FBT3058 | Food Science and Biotechnology Industrial Training 3A | 4 | General | Industrial training | 3-4 |
| FBT3059 | Food Science and Biotechnology Industrial Training 3B | 4 | General | Industrial training | 3-4 |
| FBT3060 | Food Science and Biotechnology Industrial Training 4A | 5 | General | Industrial training | 3-4 |
| FBT3061 | Food Science and Biotechnology Industrial Training 4B | 5 | General | Industrial training | 3-4 |
| FBT3062 | Food Science and Biotechnology Industrial Training 5A | 6 | General | Industrial training | 3-4 |
| FBT3063 | Food Science and Biotechnology Industrial Training 5B | 6 | General | Industrial training | 3-4 |
| FBT3064 | Food Science and Biotechnology Industrial Training 6A | 9 | General | Industrial training | 3-4 |
| FBT3065 | Food Science and Biotechnology Industrial Training 6B | 9 | General | Industrial training | 3-4 |
| FBT2012 | Experiments of Food Microbiology | 2 | Practical | Experiment | 2-3 |
| FBT2034 | Food Engineering and Preservation Laboratory | 2 | Practical | Experiment | 3-4 |
| FBT2037 | Food Biochemistry and Molecular Biology Laboratory | 2 | Practical | Experiment | 2-3 |
| FBT3020 | Laboratory for Food Chemistry | 2 | Practical | Experiment | 3-4 |
| FBT3045 | Food Processing Laboratory | 1 | Practical | Experiment | 3-4 |