Colleges & Departments

The College of Engineering has worked to achieve its goal of educating highly-skilled, talented students with strong teamwork capabilities, serious work ethic, and global awareness. These students will be able to make creative applications of the theories and professional skills of applied sciences and cutting-edge technologies that are the fundamentals of the nation’s industrial advancements.

It has also earned international accreditation of its educational programs and conducted research and development on future-oriented industries at its Innovation Center for Engineering Education, Research Institute of Advanced Technology, and Machine Shop. In particular, it has contributed greatly to the regional development by offering technological consultations to the local businesses by studying the development of local resources.

Culture Major Teaching

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Department :

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교육과정 학년,학기,이수구분,과목명,학점,이론,실습
Grade	Term	Coure Title	Credit	Theory	Practice
1		Counseling of Career and Study PlanningⅠ-2	0	0	0
1		Counseling of Career and Study PlanningⅠ-1	0	0	0
1	1	Introduction of Food Bioengineering	2	2	0
1	2	Food Science and Technology	2	2	0
2		Counseling of Career and Study PlanningⅡ-1	0	0	0
2		Counseling of Career and Study PlanningⅡ-2	0	0	0
2	1	Food and Nutritional Biochemistry	3	3	0
2	1	Introduction to Food Engineering	3	3	0
2	1	Organic Chemistry	3	3	0
2	1	Food Microbiology	3	3	0
2	1	Food Materials	3	3	0
2	1	Food Emulsion	3	3	0
2	1	Food Process Engineering	3	3	0
2	2	Food Chemistry	3	3	0
2	2	Carbohydrate processing & laboratory	3	2	2
2	2	Food Microbiology and Lab	2	0	4
2	2	Food Process Engineering Laboratory	3	2	2
2	2	HACCP Principles	3	3	0
3		Counseling of Career, Employment and Start-up Ⅰ-2	0	0	0
3		Counseling of Career, Employment and Start-up Ⅰ-1	0	0	0
3	1	Food Processing	3	3	0
3	1	Food Analysis	3	3	0
3	1	Food Hygiene Laboratory(Capstone Design)	2	0	4
3	1	Carbohydrate Chemistry	3	3	0
3	1	Food Analysis Laboratory(Capstone Design)	2	0	4
3	1	Food Biotechnology	3	3	0
3	1	Food Hygiene	3	3	0
3	2	Fermentation Technology Ⅰ	3	3	0
3	2	Functional Foods	3	3	0
3	2	Food Processing Laboratory (Capstone Design)	2	0	4
3	2	Food Hygiene Regulation	3	3	0
3	2	Food quality control	3	3	0
3	2	Sensory Evaluation of Foods	3	3	0
3	2	Food Biomaterials	3	3	0
4		Counseling of Career, Employment and Start-upⅡ-2	0	0	0
4		Field Placement Ⅲ	1	0	0
4		Counseling of Career, Employment and Start-upⅡ-1	0	0	0
4	1	Fermentation Technology Ⅱ	3	3	0
4	1	Processed Food Development Capstone Design	2	0	4
4	1	Seminar in Food Bioengineering	1	0	2
4	1	Food Package	3	3	0
4	1	Food Refrigeration Engineering	3	3	0
4	1	FieldplacementⅠ	2	0	0
4	1	Interdisciplinary capstone designⅠ	3	3	0
4	2	Theory of Food Microbial Analysis	2	2	0
4	2	AI for Food Biomaterials(Capstone Design)	3	3	0
4	2	Interdisciplinary capstone designⅡ	3	3	0
4	2	Field placementⅡ	2	0	0
4	2	Computation Statistic	2	2	0
4	2	Food Lipid chemistry	3	3	0