Food Science and Biotechnology Engineering

The Department of Food Science and Biotechnology aims to provide basic courses, such as microbiology, chemistry, and physics as well as cover applied courses, such as agricultural science and process engineering. This program focuses on the research and education that are related to biomaterials for food development and applications, and the undergraduate program emphasizes both basic principles and key technologies that are necessary for the food science and bio-technology industry. Graduates have a wide variety of employment opportunities in the food service and retailing industry, pharmaceutical industry, government agencies, and other private sector companies.