Goals

1. [Knowledge] To acquire future-oriented creativity necessary for enhancing the safety, convenience, functionality, and development of new food products

2. [Virtue] To develop the character, professional commitment, and community spirit necessary for contributing to human health and quality of life

3. [Expertise] To nurture professional female talent with theories and techniques in food processing, analysis, development, food safety, hygiene, and food biotechnology

About the Major

Food Engineering is an applied science dealing with the engineering aspects of the food industry, greatly contributing to the national economy. The major aims to study and research methods to enhance the safety, convenience, and functionality of food and develop new products. Students learn about food manufacturing and storage methods, the physical and chemical reactions during food processing, storage, and distribution, and changes in nutrition and taste characteristics. They also acquire knowledge and skills related to the development and production of functional foods, including fermented and health foods, contributing to food industry advancement and public health. With growing societal interest in food safety and health, food engineering graduates find employment in national and public research institutes, government agencies, education, food and dining industries, and beyond.