In step with the increase of the national income and improved quality of life, a high quality of food and variety is required and the demand of the processed food is increased so that food engineering, as an important industry is responsible for the health and nutrition of people requiring the security of raw materials, the stability of food, the quality of processed food, enhancement of productivity, and the development of new food products. This program teaches students how to improve expediency, function, preference, nutrition, circulation and storage of food and enhance the value added to them by treating the raw materials of agriculture, livestock, and seafood physically and chemically. This program has three specific studies such as food science, food engineering, food microbiology whose subdivided programs are biochemistry, analytic chemistry, organic chemistry, food chemistry, food processing science, food engineering, food microbiology, food storage science, fermentation science and biotechnology.
NOTE: The university may have additional program-specific eligibility requirements. It is recommended to verify these on the official university website.
Extra Notes
Application form expected to be out on first week of April 2026.