The Major of Food Science and Technology is a typical applied science and is also a general science that includes all academic studies related to things that are eaten to continue the lives of people. The Major of Food Science and Technology scientifically studies the health and food issues that are becoming increasingly important and aims at developing ideal products by using already produced foods to provide a steady supply of food to mankind. The Major of Food Science and Technology fosters outstanding experts in the food processing sector needed by the nation and industries in order to respond to the oncoming international competition so that we can support the Korean food industry and contribute in preserving the healthy dietary life for the nation. This department is the second of its kind in the nation and was established in 1969. Students in the Major of Food Science and Technology first learn to understand the physicochemical properties of foods, preservation of food materials, and biotechnological applications. Students also study the processing procedure so that they can improve the quality of foods. The curriculum of the Major of Food Science and Technology is designated to provide core courses such as food processing, food preservation, food microbiology, food chemistry, food engineering, food biotechnology, food biochemistry, and fermentation and enzyme technology. In addition, we strive to find and foster talented human resources that can help develop the industry even further.