Introduction

Food Technology is an applied science discipline developed from the continuing interplays of such basic sciences as chemistry, biology, physics and mathematics. The department provides five major laboratories (biotechnology & microbiology, food technology, sanitary science, food chemistry, and food processing), computer laboratory and pilot plants. The department focuses on cultivating the food biotechnology experts to meet the needs of modern industrialized society on the basis of the majors curricula and research program.

Aims

The Department of Food Biotechnology aims at training the majors students in 1) harvesting and post-cultivation processing of primary farm and fishery products, 2) food safety and quality management during distribution and storage, and 3) research and development of functional food, medicinals and cosmetics.

Careers

Food biotechnology cultivates the specialists increasingly needed in the changing industry and society. Graduates of the majors curriculum are employed as certified food technologists, fisheries process technologists, environmental technologists (water and air quality areas), quality management specialists, food safety inspectors, and patent lawyers, etc. Career opportunities are wide open for the food biotechnology graduates including jobs with government, industry and private sectors. Upon graduation, some graduates go on to further study in graduate schools here at home or abroad for eventual careers in research and/or teaching at research institutes and universities. The department with 50+ years of history has produced 1,245 baccalaureate, 72 master’s and 24 doctorate degree holders who are making major contributions to the regional and national development in food biotechnology and its related fields.

History

1966: Established Manufacturing Majors program within the Department of Fisheries

1967: Established the Department of Food Processing

1969-1974: Department of Food Processing

1975: Renamed as the Department of Food Technology

1980: Established M.S. degree program, Graduate College

1988: Instituted Ph.D. degree program, Graduate College

1999: Reorganized for admission to Food and Chemical Engineering Majors

2000: Renamed as Food and Clean Chemical Engineering Majors

2004: Renamed as Food Biotechnology and Clean Chemical Engineering Majors

2007: Renamed as Food Biotechnology and Biochemical Engineering Majors

2009: Renamed as the Department of Food Biotechnology (admission unit)