Introduction
Major of Food Science and Technology
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.
Major of Food Service Industry
The Major of Food Service Industry is a practical academic discipline that fosters experts that can contribute in the food service industry by helping students acquire theoretical and hands-on education for those interested in the hospitality industry. The Major of Food Service Industry was newly opened in 2004 and focuses on restaurant management, cooking theories and practices and foreign languages in order to foster expert managers that have deep and assorted knowledge of the hospitality industry. The service industry has rapidly developed to become a large slice of the global economy. In particular, the food service industry has developed very quickly and has become massive to the service industry and tourism. Therefore, in order to respond to the explosive growth of the hospitality industry, we foster global manpower that are equipped with in-depth and assorted knowledge on the hospitality industry needed in the 21st century through studies of specialized theories and management techniques.
History
December 1968, Opened College of Livestock Department of Livestock Science
March 1973, Changed department name from Department of Livestock Science to Department of Food Science and Technology
February 1978, Established master's degree course for Yeungnam University Graduate School
November 1981, Established doctor's course for Yeungnam University Graduate School June 1990, Established auxiliary food processing plant
May 1995, Research building, experiment building and processing plant expansion
March 1999, Integrated into the College of Natural Resources School of Bio Industry Engineering with the Major of Applied Microbiology
March 2004, Separated with the Major of Applied Microbiology and established once again in the School of Food Science and Food Service Industry
February 2012, After the 45rd graduation, 1,641 completed their undergraduate studies, 121 for masters and 72 PhDs graduated from this school and are playing important roles throughout society in food-related sectors
Job Fields
Major of Food Science and Technology
Food industry, national research center, biotechnology (BT) industry, agriculture and fishery industry, welfare industry, pharmaceutical industry, environmental industry, public employees, teachers at commerce high schools and universities
Major of Food Service Industry
Students who major in the food service industry can become restaurant managers or go into the cooking field, cafeteria, restaurant entrepeneur, food companies, food manufacturing, public organizations, high school culinary teachers, etc
