College of Life Science and Natural Resources
The College of Life Science and Natural Resources aims at developing professional human resources who can offer practical expertise in the bio-industry and advanced agriculture, and also to solve problems pertaining to these areas by studying sophistication of agricultural production, advanced agricultural technologies, and effective utilization of agricultural resources.
With regard to life science, the College provides education for modern biology, improved productivity for bio-resources, environmental preservation, and development of the bio-industry.
- Bio-resources and Wellbeing
- Landscape Architecture
- Forest Resources
- Garden Industry and Culture
- Animal Resource Science
- Industrial Animal Science
- Horticulture
- Food Science and Technology
- Food and Nutrition
- Industrial Mechanical Engineering
- Agricultural Economics
- Bioenvironmental Science
- Plant Medicine
- Department of Biology
- Cooking Science
- Herbal Medicine Resources
- Nursing Science
About the Department
The function of food in the 21st century, when people pursue longevity of a hundred years, is not only to sustain human life and to supply energy/nutrition but also to improve health, prevent diseases, and provide cures. The food industry therefore is developing along with other relevant fields such as food processing, functional food, bio-materials, food science, and the cosmetics/ pharmaceutical/environmental industries.
Food Science and Technology is a field of study, dealing with theories and training for food science and technology, focused on application of biological/chemical/physical technology to agricultural/livestock/fishery/forestry resources so as to improve nutrition, functionality, storage, palatability, and convenience and on packaging/storage/distribution/sales for safe delivery to consumers.
This Major aims to develop professionals who can lead the future food and health industry with practical expertise and creativity.
Food Science and Technology is a field of study, dealing with theories and training for food science and technology, focused on application of biological/chemical/physical technology to agricultural/livestock/fishery/forestry resources so as to improve nutrition, functionality, storage, palatability, and convenience and on packaging/storage/distribution/sales for safe delivery to consumers.
This Major aims to develop professionals who can lead the future food and health industry with practical expertise and creativity.
Food Science and Technology
| Department Office |
061)750-3250 |
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