Training USTians with pride by promotinga creative educational environment

Secure world-leading educational competitiveness

Discovering creative talent and to become real USTians
Establishment of UST21 education system

Become a university with industry-academia-research integration

Strengthening the cooperation between UST-GFRIs-corporations
Strengthen the cooperation between GFRIs
Support business start-ups with GFRI-based technologies

Establish global status as a national research university

Improving brand value
Improving cooperation network

Establish creative knowledge management system

Providing creative educational environment by applying cutting-edge technology
Improving management effectiveness


Food Biotechnology major aims to nurture human resources specialized in the future core technology that will contribute to the improvement of public health and quality of life, based on BT convergence technologies such as food science, molecular biology, food microbiology and ICT. To this end, this major provides in-depth curriculums, particularly in understanding human health and physiological activity of foods, studies on biological, chemical, and physical functional properties of foods (materials and compounds), food processing, food quality, and food safety. With the core technologies, it is going to conduct field-oriented training for each field.

Current status of student majors

Current status of student majors
Enrolled Students 10 Average age of new students in master course 25.43
Students on leave - Average age of new students in doctor course 30.21
Completion Students 14 Average age of new students in integrative course 22.86
Master Graduates 10 Average graduation period in master course 2.13
Doctoral Graduates 11 Average graduation period in doctor course 3.75
International Students 1 Average graduation period in inegrative course 5.47

Student Research Performance

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Year Field of Research Journal Research
2019 Journal 한국식품저장유통학회 Antifungal activity of plant extracts against Fusarium oxysporum isolated from spoilage ginger
2019 Journal 한국식저장유통학회지 Change in microbiological quality and dominant bacterial communities during processing and storage of Platycodi radix (Doraji)
2019 Journal FOOD MICROBIOLOGY Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging
2019 Journal LWT-FOOD SCIENCE AND TECHNOLOGY Identifying potential spoilage markers in beef stored in chilled air or vacuum packaging by HS-SPME-GC-TOF/MS coupled with multivariate analysis
2019 Journal FOOD CHEMISTRY Optimizing the ultrasound-assisted deep eutectic solvent extraction of flavonoids in common buckwheat sprouts
2019 Journal JOURNAL OF FOOD PROTECTION Prevalence, Enterotoxin Genes, and Antibiotic Resistance of Bacillus cereus Isolated from Raw Vegetables in Korea
2019 Journal JOURNAL OF FOOD BIOCHEMISTRY Preventive effect of Curcuma zedoaria extract on UVB­induced skin inflammation and photoaging
2018 Journal Oncotarget 1,8-cineole prevents UVB-induced skin carcinogenesis by targeting the aryl hydrocarbon receptor
2018 Journal JOURNAL OF FOOD BIOCHEMISTRY Analysis of volatile compounds as quality indicators for Fuji apples after cold storage
2018 Journal FOOD SCIENCE AND BIOTECHNOLOGY Analytical method validation for terbutryn using gas chromatography/ion trap, gas chromatography/mass selective detector, and liquid chromatography/triple quadrupole mass spectrometers
2018 Journal INTERNATIONAL JOURNAL OF FOOD PROPERTIES Comparative evaluation of triacylglycerols, fatty acids, and volatile organic compounds as markers for authenticating sesame oil
2018 Journal JOURNAL OF FOOD PROCESSING AND PRESERVATION Comparison of two commercial solid­phase microextraction fibers for the headspace analysis of volatile compounds in different pork and beef cuts
2018 Journal Frontiers in Pharmacology Complete Genome Sequence and Genomic Characterization of Lactobacillus acidophilus LA1 (11869BP)
2018 Journal Frontiers in Immunology Complete Genome Sequence of Lactobacillus casei LC5, a Potential Probiotics for Atopic Dermatitis
2018 Journal Gut Pathogens Complete genome sequence of Clostridium perfringens CBA7123 isolated from a faecal sample from Korea
2018 Journal Gut Pathogens Complete genome sequence of a commensal bacterium, Hafnia alvei CBA7124, isolated from human feces
2018 Journal New Microbes and New Infections Complete genome sequence of the Bifidobacterium animalis subspecies lactis BL3, preventive probiotics for acute colitis and colon cancer
2018 Journal JOURNAL OF SEPARATION SCIENCE Dispersive liquid-liquid microextraction with in situ derivatization coupled with gas chromatography and mass spectrometry for the determination of 4-methylimidazole in red ginseng products containing caramel colors
2018 Journal JOURNAL OF SEPARATION SCIENCE Identification of volatile markers for the detection of adulterants in red ginseng (Panax ginseng) juice using headspace stir-bar sorptive extraction coupled with gas chromatography and mass spectrometry
2018 Journal Journal of microbiology and biotechnology Immune-Enhancing Effect of Nanometric Lactobacillus plantarum nF1 (nLp-nF1) in a Mouse Model of Cyclophosphamide-Induced Immunosuppression
2018 Journal JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY Immune-enhancing effect of nanometric Lactobacillus plantarum nF1 (nLp-nF1) in a mouse model of cyclophosphamide-induced immunosuppression
2018 Journal APPLIED CLAY SCIENCE Impact of clay minerals on bacterial diversity during the fermentation process of kimchi
2018 Journal Poultry Science Kinetic modeling impacts of relative humidity, storage temperature, and air flow velocity on various indices of hen egg freshness
2018 Journal JOURNAL OF FOOD SCIENCE Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China
2018 Journal Journal of Functional Foods Preventive effect of Rhus javanica extract on UVB-induced skin inflammation and photoaging
2018 Journal Food & Function Protective effect of Tremella fuciformis Berk extract on LPS-induced acute inflammation via inhibition of the NF-κB and MAPK pathways
2018 Journal BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY Rice bran supplement prevents UVB-induced skin photoaging in vivo
2018 Journal PLoS One Shaofu Zhuyu decoction ameliorates obesity-mediated hepatic steatosis and systemic inflammation by regulating metabolic pathways
2018 Journal INTERNATIONAL JOURNAL OF FOOD PROPERTIES Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry
2018 Journal Nutrients Skullcap (Scutellaria baicalensis) Hexane Fraction Inhibits the Permeation of Ovalbumin and Regulates Th1/2 Immune Responses