Food science and biotechnology is an advanced interdisciplinary and applied science focusing on the study of various food materials, ingredients, and their products. It covers both basic and applied areas of study in chemistry, biochemistry, biotechnology, fermentation, microbiology, engineering, food processing, safety, packaging, and other related fields. This modern knowledge and cutting-edge techniques are applied for the purpose of manufacturing and processing safer, healthier, and higher quality foods.

The mission of the Department of Food Science & Biotechnology of Animal Resources at Konkuk University (KU) is three-fold. First, educate and train today's scientists to be tomorrow's leaders. Second, conduct research for the improvement of food quality, while also enhancing innovation. Third, convey science-based knowledge and new information to society. In order to fulfill its mission, the department is committed to providing students with a broad education, professional techniques, hands-on experience, and top-notch communication skills.