Introduction of Departments

Department of Convergence Industry

Fermented Food & Brewing Technology

Fermented Food & Brewing Technology

The food sector was designated as a new key driver industry for the country, and a national roadmap was established to foster related industries. This course aims to nurture key talents in brewing engineering and food science to raise awareness of the excellence of general and traditional liquor.
Income increases and the pursuit of well-being require a variety of high-quality alcoholic beverages, so we aim to nurture experts and venture founders in the field of brewing who have the systematic knowledge and practical experience, and also provide cutting-edge core technologies to related industries.

  • Department Description
  • Professor introduction
  • Course information

Goals

  • To foster experts in traditional liquor, brewing, and food and beverage;
  • To develop customized talents and related industrial technologies in response to new key drivers.
  • To nurture talent with the ability to adapt to the brewing industry through the internship program and hands-on training.
  • To provide information education related to oenology overseas to cultivate customized talents who respond to modern society using the information network hub.
  • To provide state-of-the-art core technologies to industries by cultivating brewing experts or venture founders in fermented food and liquor who can embrace modernization and industrialization.

Courses

  • Fermented Food & Brewing TechnologyIncome increases and the pursuit of well-being require a variety of high-quality alcoholic beverages, so we aim to nurture experts and venture founders in the field of brewing who have the systematic knowledge and practical experience, and also provide cutting-edge core technologies to related industries.
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Course information
Subject Classification of courses Classification Grades
Biochemistry Common course Major 3
Brewing Technology Common course Major 3
Brewing Technology Ⅱ Common course Major 3
Distillation Technology Common course Major 3
BiochemistryⅡ Common course Major 3
Advanced Reiswine TechnologyⅢ Common course Major 3
Brewing Technology Ⅲ Common course Major 3
Liquor Analysis Common course Major 3
Advanced Food Chemistry Common course Major 3
Advanced Brewing Aroma Technology Common course Major 3
Beer Brewing Praxis Common course Major 3
Analysisi of nuruk and koji quality Common course Major 3
Advances Biochemistry Common course Major 3
Advances Wine Technology Common course Major 3
Advanced takju technology Common course Major 3
Advanced Fermenter Common course Major 3
Advanced Distilled Liquor Common course Major 3
Advanced Liquor Technology Common course Major 3
Advanced Distilled Technology Common course Major 3
Traditional Liquor Praxis Common course Major 3
Fruit Wine Praxis Common course Major 3
Thesis Writing Common course Major 3
Thesis Writing Common course Major 3
Liquor manufacturing & Quality management Common course Major 3
Takju manufacturing praxis Common course Major 3
Liquor development praxis Common course Major 3
These seminar Common course Major 3
Takju and Jakju of traditional Liquor Common course Major 3
Liquor manufacturing and distribution management theory Common course Major 3
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