The principal objective of the Program in Food Science and Biotechnology is to train students and make them as food technologists and engineers equipped with chemical and biological skills and engineering methodology for a comprehensive understanding of physicochemical properties of foods, processing and preservation of food materials, and biotechnological applications.
The undergraduate program emphasizes both basic principles and key technologies necessary for food and bio-industry. The curriculum is, therefore, designed to provide core courses such as food chemistry, food microbiology, food engineering, food processing, food preservation, food analysis, food biotechnology, and biochemical engineering. Organic chemistry, analytical chemistry, physical chemistry, applied mathematics, biochemistry, and molecular biology are also required to pursue major courses.
The program offers graduate studies leading to the M.S. and Ph.D. degrees. The graduate program is designed to provide students with opportunities for creative endeavors in academic coursework and in fundamental and applied research in the field of food science and technology. This will keep students at the forefront in their professional careers. Graduates have a wide variety of employment opportunities in research and educational institutions, government agencies, and private enterprises.
- Molecular Mechanism of Cancer Chemoprevention by Food Components
- Bioactivity of Food Components Suppressing Cancer, Neuronal, and Cardiovascular Diseases
- Structure-Functionality Relationships of Food Proteins and Polysaccharides
- Physicochemical Characterization and Applications of Modified Food Starches
- Development of Functional Food Ingredients from Underutilized Agricultural Products
- Optimization of Biological Processes for the Production of Useful Proteins from Recombinant Microorganisms
- Production of Functional Food Materials and High Value-Added Biomaterials
- Identification, Characterization, and Control of Virulence Factors of Food-Borne Pathogenic Microoganisms
- Regulation of Virulence Gene Expression in Pathogenic Bacteria
- Characterization and Modulation of Bio-catalytic Properties of Enzymes
- Lipase-catalyzed Bioconversion and Production of New Bio-materials
- Development of Food Preservation Technology
- Development of Real-Time Process Sensor Using Ultrasonic Imaging System and MRI
- Mathematical Modeling of Mass and Heat Transfer During Food Processing