The department was established in 1954 and named as the Department of Agro-Chemistry. It offered three-year diploma program. In 1991, it was renamed as the Department of Food Science and Technology providing two-year and four-year bachelor's programs. Besides, On-Job courses were offered for the undergraduate program and Graduate School in 1992 and 2000, respectively, for the purpose of continuing education. The Master Program was initiated in 1995. In 1998, the department was renamed as the Department of Food Science. The Doctoral Program of Food Science was initiated in 2000.
The goal of the department is to educate students to be food specialists, covering the fields in related to food processing, research and development, quality control and management, emphasizing in both basic knowledge and professional skills. The objective of the course design is modernization of food technology and enhancement of scientific research. Laboratories of instrumental analyses, sensory evaluation and food safety are established to help local industry meeting the requirement of FGMP. Biochemical and microbiological technology are focusing on developing functional ingredients and healthy foods.
Courses of food processing, food engineering, food chemistry, food analysis, food microbiology, biotechnology and food management are provided in the undergraduate, master, and doctoral programs.
The department is well-equipped with various contemporary instruments including spectrophotometer, spectrofluorometer, centrifuges, HPLC, GC-Mass, Hunter Lab, SMS, ICP, ELISA, gel electrophoresis, universal testing machine, single screw extruder, various unit operation machines, hardwares and softwares in food process control, and many others.
Studying in the Department of Food Science opens doors to an incredibly varied array of positions. Because the knowledge of our graduates is useful to the societies and industries, excellent employment opportunities exist.
The Department of Food Science has a superb range of specialized facilities to support research in the molecular biotechnology, food processing, food engineering, and biochemistry. The department has recently organized itself to reflect its research and teaching strengths and priorities. There are five research disciplines: Food Microbiology, Food Analysis, Food Biochemistry, Food Engineering, and Food Processing.
To achieve the state-of-the-art food technology, we consistently improve the skills of food processing by the continuity of R&D. To pursue economical growth and human health we would diligently educate our students to become better engineers, researchers and administrators, helping to plan a layout for tomorrow's food industry.