The Food Science and Biotechnology Department offers graduate programs leading to M.S. and Ph.D. degrees in Natural Science. Overall course requirements are flexible, allowing curriculum courses to be tailored to an individual's background, interests, and career goals. Completion of a significant research project is a primary component of both the MS and Ph.D. degree programs. The graduate program is divided into six areas of specialization which reflect primary areas of food science research: food biochemistry, food chemistry, food engineering, food microbiology, food processing and functional food.
There are currently more than 25 graduate students in the department. From 2006, we have been supported by BK21 program, which is offered by the Ministry of Education and Human Resources Development to outstanding research groups in Korea. We also offer teaching or research assistantships. Assistantships are available for various research projects. University scholarships are available to qualified applicants.

1) At least 24 course units of graduate level credit in Food Science and Biotechnology courses are required for the master's degree and 36 course units for the doctor's degree (including units completed in master's course).


2) Students have to pass a qualifying examination in a foreign language and major subjects.


3) Students must fulfill presentation, defense, and document requirements for the thesis committee.

Byung-Yong Kim, Ph.D.
[North Carolina State University,1987, Professor, Food Engineering & Rheology, bykim@khu.ac.kr]


Seung-Kook Park, Ph.D.
[University of California, Davis, 1993, Professor, Agricultural & Environmental Chemistry, skpark@khu.ac.kr]


Hae-Yeong Kim, Ph.D.
[Albert Einstein College of Medicine, 1994, Professor, Food Biochemistry, hykim@khu.ac.kr]


Cheon-Seok Park, Ph.D.
[University of California, Davis, 1997, Associate Professor, Food Microbiology, cspark@khu.ac.kr]


Moo-Yeol Baik, Ph.D.
[University of Massachusetts, Amherst, 2001, Assistant Professor, Food Processing, mooyeol@khu.ac.kr]


Dae-Ok Kim, Ph.D.
[Cornell University, 2003, Assistant Professor, Functional Foods, dokim05@khu.ac.kr]

Food Engineering Laboratory
URL : http://web.khu.ac.kr/~foodeng
Director : Professor Byung Yong Kim (bykim@khu.ac.kr)

Research Overview
Based on physical chemistry, food engineering and rheology, our research at the Food Engineering Laboratory focuses on studies like fluid mechanics, heat transfer, sterilization, refrigeration, and rheological methods according to food products at different processing parameters. Through our study, we research the utility of by-products, degradation of alginate by -irradiation, and the preparation of nano-and microparticulate drug delivery systems by supercritical CO2, respectively.

Ongoing Projects
Development of value-added products and functional food materials using seaweeds
Characteristics of packaging film on the low molecular weight alginate made by -irradiation

Food Chemistry Laboratory
Director :Associate Professor Seung Kook Park(skpark@khu.ac.kr)

Research Overview
To understand and research about food, organic chemistry and food chemistry which are most basic should be the background. Our main research is about flavor components in food. Research applies a close analysis of green tea odor and the flavor of ginseng and beer.

Ongoing Projects
Production of Hydrogen Sulfide by Six Lager and Ale Yeast Strains
Research for improvement in shelf life and texture of pound cake by sweet inhibitor
Analysis of beer's flavor components following fermentation condition.

Food Biochemistry & Protein Biochemistry Laboratory
URL: http://web.khu.ac.kr/~ahelixer
Director: Associate Professor Hae Yeong, Kim (hykim@khu.ac.kr)

Research Overview
Our research at the Food Biochemistry & Protein Biochemistry Laboratory contains various works connected with food biochemistry using various techniques and equipment such as two dimensional electrophoresis (2-DE), FPLC (Fast Protein Liquid Chromatography), SEREX technique, comparative genomics, PCR (polymerase chain reaction), and Real-Time PCR. Using these techniques, we evaluate food safety related to allergens and food-borne pathogens at the level of protein and DNA.

Ongoing Projects
A Study on identification of food allergen using SEREX
A Study on Detection of Genetically Modified Organisms(GMO) using Polymerase Chain Reaction(PCR)
A Study on Identification of Differential expressed protein using Two dimensional electrophoresis(2-DE)
A Study on detection of food-borne pathogene using DNA-based methods including PCR, RT-PCR, RAPD and microarray, and search of unique genes present in food-borne pathogene using comparative genomics

FMB Lab (Food Microbiology and Biotechnology Laboratory)
Director: Assistant Professor Cheonseok Park (cspark@khu.ac.kr)

Research Overview
The research at FMB Lab focuses on 1) microbial enzymes for valuable food application, 2) fungal secondary metabolite related to anticholesterol agent, 3) gene transfer through GM food. In this research, we are performing the cloning and expression of the genes involved in microbial and fungal metabolites. In addition we are developing more efficient processes for biotechnological application of the food-grade enzymes.

Ongoing Projects
Hyperthermophilic enzymes that have a high transglycosylation activity.
Studies on the exopolysaccharide-producing microorganisms.
Horizontal gene transfer in genetically modified food.
Functional studies on isoflavone glycosides.

Food Processing Laboratory
Director :Instructor Moo Yeol Baik (mooyeol@khu.ac.kr)

Research Overview
Our research goals are to develop the value-added technologies that are related to the modification of functional food ingredients such as carbohydrates, proteins and lipids, and their application in food and non-food products. Another area that we are interested in is controlling water interaction and migration in various food systems. Also we investigate molecular dynamics, such as water and food biopolymer mobility/interaction. The research field involving functional food ingredients and the interplay of water with food components will provide basic and applied knowledge. This is beneficial to the advancement of understanding how food components interact with each other in various complex systems.

Ongoing Project
Physicochemical properties of 6-year-old Korean ginseng starches
Physicochemical properties of cross-modified starches
Non-thermal starch hydrolysis using ultra high hydrostatic pressure
Simple and quantitative analysis of isoflavone using TLC
Thermal stability of arrowroot isoflavone
Development of shelf stability prediction technique for various foods
Development of value added Korean traditional beverage

Functional Foods Laboratory
Director: Assistant Professor Dae-Ok Kim (dokim05@khu.ac.kr)

Research Overview
Our laboratory has been working on various subjects on the chemistry of fruits and vegetables related to nutritional, sensory, and nutraceutical qualities. Identification and quantification of bio-functional phytochemicals is based on the instrumental analyses. Various chemical and biological assays for antioxidant activity of phytochemicalsl from plants are currently used in our laboratory. For the investigation of in vitro effects (anticarcinogenic or antineurodegenerative effect) of bio-functional phytochemicals, various cell lines such as human cancer cell lines and PC 12 cells are being utilized. Fruit and vegetable processing has been also studied to evaluate its effects on nutritional aspects.

Ongoing Projects
?Phenolics in lettuce and their protective effects on neuronal cells
?Characterization of flavan-3-ols in green teas organically grown in Bosung area and their industrial applications to improve the quality of green tea products