The Department of Food Science & Technology is focused on the study of food, which is essential for maintaining human life. The Department of Food Science and Technology and the graduate program were established in 2006 at the College of Natural Resources. The department offers both theoretical education and experiment sessions in diverse courses. Its curriculum includes basic courses such as Biochemistry, Food Microbiology, and Food Chemistry; and diverse applied courses including Food Processing, Storage Technologies, Functional Food Materials, Food Analysis, Hygiene, Chemistry of Natural Products, Physiological Activities of Functional Foods, Functional Foods and Fermentation Engineering. The department supports joint research, experiments, and practical study, in order to produce talents who are equipped with a diverse knowledge base, and operates the Food Processing Laboratory, the Food Microbiology Laboratory, the Food Hygiene Laboratory, the Functional Food Materials Laboratory, the Food Engineering Laboratory, and the Instrumental Analysis Laboratory to support the research activities of students and faculty members. Graduates of the department can join businesses, research institutes, public organizations involved with food safety, such as the Korea Food and Drug Administration, and educational organizations, and can also continue their studies at the graduate level.

The graduate program helps students to build the advanced knowledge required for the research and development of new food materials and products; to lead the efforts to improve food quality by maximizing the safety and soundness of foods; and to acquire the capability to develop functional foods through the analysis and application of latest technology and research trends.