Program Overview

Introduction to Food Science and Technology

The Major of Food Science and Technology is a field of study that researches safe, healthy, and complete food, providing essential nutrient components, energy sources, and physiological activity in maintaining and promoting human health.

Overview of the Major

The Major of Food Science and Technology was established in 1969 and has fostered experts who play a pivotal role in the domestic food industry and the development of the study. The field of food science and technology is developing into an integrative study of chemistry, microbiology, dietetics, biochemistry, and biotechnology. Recently, it has been in the limelight due to society's increasing need for a healthy and safe food supply.

Objectives of the Study

The core objective of the study is to make improvements in a systematic and scientific approach toward foodstuffs and their problems, and in the theory and practice of food engineering for its utilization. Moreover, the study strives to foster experts who have the ability to analyze the complex essence of food when approaching such objectives, contributing to the development of human survival and welfare.

Description of the Field

The field of food science and technology is an interdisciplinary study that combines various disciplines, including chemistry, microbiology, dietetics, biochemistry, and biotechnology. The study focuses on providing essential nutrient components, energy sources, and physiological activity in maintaining and promoting human health.