The pursuit of enhancement, diversification, functionalization, and safety of food tends to be increased as people’s income increases and their living conditions are advanced with the rapid development of the national economy of South Korea, resulting in a surge in demand for processed food. Food engineering is a field that approaches the dietary life of humankind from an engineering angle. In other words, the field of engineering seeks improvement of dietary life to enable the supply of high-quality food by developing new food resources and sanitary and industrial processing technologies for food, which will eventually contribute to the health and happiness of mankind. The faculty in the Department teaches basic theories and professional knowledge essentially required for producing, processing, and consuming agricultural, livestock, and marine products. The graduates from the Department are active as researchers, engineers, managers, or leaders in the aforementioned areas.
The Department wishes its students to undertake the following missions in the era of bioengineering: To develop new technology of bioengineering in the promotion of people’s health and welfare and to solve the problem of food shortage, resource depletion, and environmental pollution through the development of high value-added food materials using cutting-edge technology. In order to achieve such educational goals of the Department, the students study the development of functional and economical microorganisms, basic and applied engineering, and cutting-edge subjects required for developing food materials of high quality and high value. The educational goal of the Department is focused on cultivating talented engineers involved in the food industry and related fields such as life, environment, management, and information technology according to the quantitative and qualitative development of food industries in line with the changes in food consumption tendency of the people with improved living standards. In order to achieve such goals, the teaching staff of the Department guides its students to have more systematic and professional knowledge focusing on the relevant subjects through theory, experiments, and practice.