Korea University Graduate School of Life and Environmental Science

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Food bioscience and technology is a study for developing and producing various foods and products made of biomaterials and evaluating their safety and functions based on basic science such as physical chemistry, biology, chemistry, microbiology and molecular biology and process theories like engineering mathematics, unit manipulation and chemical engineering.

Our research and education also includes biotechnology, probiotics, functional food, muscle food and processing engineering to develop food and biomaterials, as well as food toxicology, food preservation and food packaging to guarantee food safety. We also deal with nutritional genes, proteins and metabolism to approach these materials and their functions from the holistic view of systems biology.

We currently operate seven related labs. Most of our students serve as pillars for active cooperation between research and the industry, working as professionals in food and bio-related large companies, affiliated research institutes and public agencies.

Professor Introduction

Professor Introduction
Name Field Contact No. E-mail Add.
Lim, Seung Taik Starch Chemistry +82-2-3290-3435 limst@korea.ac.kr
PARK, HYUN JIN Food Engineering +82-2-3290-3450 hjpark@korea.ac.kr
Sae Hun Kim Food Microbiology and biotechnology +82-2-3290-3055 saehkim@korea.ac.kr
Lee, Kwang Won Food Biochemistry and Toxicology +82-2-3290-3027 kwangwon@korea.ac.kr
Min-Suk Rhee Food Hygiene and Safety +82-2-3290-3058 rheems@korea.ac.kr
Kim, Kyoung Heon Food Bioengineering +82-2-3290-3028 khekim@korea.ac.kr
Lee, Sung-Joon Food Biomedical Science +82-2-3290-3029 junelee@korea.ac.kr
Gun-Jo Woo Food Safety Evaluation +82-2-3290-3021 visionkorea@korea.ac.kr
Ryu, Jee-Hoon Food Microbiology/Food Safety +82-2-3290-3409 escheri@korea.ac.kr
HAN, JAEJOON Food Engineering +82-2-3290-3022 jjhan@korea.ac.kr