Program Overview

Food Science and Technology Program at Chung-Ang University

Overview

The Food Science and Technology program at Chung-Ang University offers a comprehensive education in the field of food science and technology. The program is designed to provide students with a strong foundation in the principles of food science and technology, as well as hands-on experience in laboratory and research settings.

Professors

The program is led by a team of experienced professors with expertise in various areas of food science and technology. The professors are:

• Chan Lee
  • Position: Professor
  • Major: Food Biochemistry
  • Lab: Food Biochemistry Lab.
  • Room: 4203
• Keun-Sung Kim
  • Position: Professor
  • Major: Food Microbiology
  • Lab: Food Microbiology Lab.
  • Room: 4205
• Sang-Do Ha
  • Position: Professor
  • Major: Food Safety, Food Microbiology
  • Lab: Food Safety Lab.
  • Room: 4254_2
• Hyang-suk Jeon
  • Position: Professor
  • Major: Food Toxicology
  • Lab: Food Toxicology Lab.
  • Room: 9125
• Joong-Hyuck Auh
  • Position: Professor
  • Major: Functional Foods & Nutraceuticals
  • Lab: Functional Foods Laboratory
  • Room: 4254_1
• Dong-eon Lee
  • Position: Professor
  • Major: Food Processing
  • Lab: Food Processing Lab.
  • Room: 4105
• Hong Jin Lee
  • Position: Professor
  • Major: Food Efficacy on Health
  • Lab: Food Efficacy Genomics Lab.
  • Room: 4107
• Sun-Ki Kim
  • Position: Associate Professor
  • Major: Food Biotechnology
  • Lab: Food Biotechnology Laboratory
  • Room: 9103
• Jong Pil Park
  • Position: Professor
  • Major: Nanobiosensor, Nanomaterials, Peptide Engineering, Micro Total Elecrochemical Analysis
  • Lab: Food Biosensor & Theranosis Lab.
  • Room: 9223
• HeeSeok Lee
  • Position: Associate Professor
  • Major: Food Chemistry
  • Lab: Food Chemistry Lab.
  • Room: 4101
• Hyun-Gyun Yuk
  • Position: Associate Professor
  • Major: Hazardous Microorganism Control
  • Lab:
  • Room: 9303
• MIZAN MD FURKANUR RA
  • Position: Assistant Professor
  • Major: Food Microbiology
  • Lab: Food Safety Lab.
  • Room: 24211

Curriculum

The curriculum for the Food Science and Technology program at Chung-Ang University is designed to provide students with a comprehensive education in the principles of food science and technology. The program includes coursework in areas such as food biochemistry, food microbiology, food safety, food processing, and functional foods and nutraceuticals.

Research Areas

The program offers research opportunities in various areas of food science and technology, including:

• Food biochemistry
• Food microbiology
• Food safety
• Food processing
• Functional foods and nutraceuticals
• Food biotechnology
• Nanobiosensor and nanomaterials
• Peptide engineering and micro total electrochemical analysis
• Food efficacy on health
• Food toxicology
• Hazardous microorganism control