Pukyong National University

Food is an essential element which meets basic nutrition and energy needs of human for their living. The aim of the study of Food Science and Technology is to sustain global food security and enhance nutrition of the world’s growing population by attaining safe, high-quality and healthy food products from sustainable sources. Thus, this study necessitates basic knowledge of natural food resources, microorganisms, chemistry, physics and applied knowledge of engineering in processing, production, packaging and safety of food products.

The Department of Food Science & Technology (the ‘Department’) specializes in applied technologies for the food industry in a wide range of areas including food processing, food engineering, food microbiology, food chemistry, food hygiene and food packaging. The Department’s programs are also designed to emphasize stable preservation and storage of food products keeping their quality unimpaired by studying the structures, functions and nutritive values of the elements comprising food.

The important national mission of the Department is to focus on research in exploring marine organism resources to food products. Also, the Department not only concentrates on supply and storage of food resources, development of functional food material and new product development but also educates intellectuals who can contribute to the improvement of the nation’s health. The Department provides research-based information and technology for the ultimate benefits of consumers, food industries, and government agencies with the aim of improving the availability, quality, and safety etc. of food supply. Advanced laboratory facilities and dedicated faculty members contribute to the international competitiveness and trade opportunities for the nation’s food industry and job creation.

To this end, the Department offers extensive and dedicated undergraduate and graduate programs to enable students to take a leading role in the food industry, academia, research institutes and government authorities as innovative and versatile food scientists and technologists.