- Department of Food Engineering established in 1980
- Master of Engineering in Food Engineering established in 1983
- Doctor of Engineering in Food Engineering established in 1988
or simply,
The Department of Food Engineering offered Master’s program in 1983 and Doctoral program in 1988.
Welcome to the Food Engineering Graduate Program. Members of this program apply a fundamental understanding of biological, chemical, physical, and behavioral sciences to the food processing, preservation, quality evaluation, public health aspects, and utilization of foods with emphasis on the subjects such as food process modeling, novel food development, bioconversion with fermentation, production of metabolites and fermented foods, food safety, standards and regulations, functional foods and their structure determination, and so on. The graduate group offers programs leading to the Master of Engineering and Doctor of Engineering degrees in Food Engineering, with research pursued under the direction of one of our five faculty members.
◉ Academic objectives
- Training for researchers who can lead the food industry with in-depth research experience
- Training for researchers who can carry out creative research based on sound scientific background
- Training for experts who can develop novel food processing technologies with advanced food research
*Faculty
Dr. Jun H. Lee
Professor
Ph.D. at Purdue University (Major in Food Engineering)
Email: leejun@daegu.ac.kr
Dr. Kim, Seong-Ho
Professor
Doctor of Engineering at Daegu University (Major in Food Microbiology and Fermentation Engineering)
Email: shkim64@daegu.ac.kr
Dr. Im, Moo-Hyeog
Professor
Yeungnam University
Doctor of Agriculture at Yeungnam University (Major in Food Engineering)
Email: imh0119@daegu.ac.kr
Dr. Kim, Tae Hoon
Professor
Doctor of Pharmaceutical Science at Okayama University (Major in Pharmacognosy)
Email skyey7@daegu.ac.kr
Dr. Kim, Sooil
Professor
Daegu University
Doctor of Engineering at Daegu University (Major in Food Engineering)