The students also study how to apply the biological functions of these resources. Students learn the advanced utilization of microorganisms and enzymes, development of food with health benefits or protective function against lifestyle diseases, and the development and application of new food processing technologies. The goal of these courses is to develop researchers and engineers who will create high-function health foods, as well as future leaders in the food industry and other bio-industries. Capacity of Annual Admission:40 Another Department Links |