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About FSB Professor & Laboratory Cirriculum
The principal educational objective of the major is to train the students as food biologists and engineers armed with chemical and biological fundamentals and engineering methodology for a comprehensive understanding of physicochemical properties of foods, processing and preservation of food materials, and biotechnological applications.

The undergraduate program emphasizes both basic principles and key technologies necessary for food and bio-industry. The curriculum is, therefore, designed to provide core courses such as food chemistry, food microbiology, food engineering, food processing, food preservation, food analysis, food biotechnology, food safety and biochemical engineering. Organic chemistry, analytical chemistry, physical chemistry, applied mathematics, biochemistry, and molecular biology are also required to pursue major courses.

The department offers graduate studies leading to the M.S. and Ph.D. degrees. The graduate program is designed to provide students with opportunities for creative endeavor in academic course work and in fundamental and applied research in the field of food science and technology. It will keep the students at the forefront in their professional careers. Graduates have a wide variety of employment opportunities in research and educational institutions, government agencies, and private enterprises.