The function of food in the 21st century, which pursues a healthy 100-year-old lifespan, is expanding from the role of energy and nutrition supply for maintaining human life to the function of health promotion, disease prevention, and treatment. The food industry is also developing by converging with various fields such as food processing, functional food development, bio materials development, food life, cosmetics, pharmaceuticals, and environment-related industries, so understanding and access to the food industry are gradually expanding. Food Science and Technology is a discipline that deals with the theory and practice of the following: Food Science and technology required in the entire process of the food industry, such as packaging, storage, distribution, and sales, in order to manufacture agricultural, livestock, water, and forest resources into processed products with increased nutrition, function, storability, palatability, and convenience using biological, chemical, and physical technologies and supply them safely to consumers. We aim to nurture practical talents who will lead the future well-being food industry, creative research talents, and public talents who perform tasks related to the food industry and public health and also seek to foster public talents with comprehensive and creative thinking skills that lead the food industry, such as food safety management and evaluation and exploration and development of future food resources, by acquiring theories and practices necessary for the development, production, and distribution of various foods produced by industries.