School Overview

The School of Natural Sciences aims to develop specialized professionals with the practical skills needed in their fields, grounded in basic sciences, biomedical engineering, and biotechnology. The school also focuses on nurturing individuals who can adapt to the changing demands of society. It consists of five majors.

Introduction

The Food Biotechnology major is an interdisciplinary field that combines food science and biotechnology. It focuses on improving various aspects of food, including production, processing, preservation, distribution, safety, and nutritional value. The program applies core sciences such as engineering, chemistry, and biology to address challenges in food innovation and health. The field covers food engineering (including food applied engineering, food chemistry, food nutrition, food microbiology, functional foods, fermented foods, and natural products) as well as biotechnology (including biochemistry, organic chemistry, analytical chemistry, food toxicology, bioengineering, and food biotechnology), offering a comprehensive approach to health outcomes.