- DirectorRae Chae-hoon (Professor of Food Biotechnology)
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- Location117, 1F, Engineering Hall 2
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Hankyong National UniversityPlant Biotechnology Institute
Leading role in Food Research in the 21st century, Development of High Value-Added Processed Foods by New Technology and Scientificization of Traditional Foods
Established with the aim of Development of High Value-Added Processed Foods using new processing technology, Scientificaiton of Traditional Foods, and Development of Health-Oriented Functional Foods, the Institute is playing a leading role in the 21st-century food research field through Close Connection with food producers for the Research and Development of New Processed Foods, Health Foods, and Traditional Foods,
Food & Bio-industryResearch Center Food & Bio-industry Research Center(FBRC) undertakes three catalogues for food industry: 1) To improve technology for food processing. 2) To systematize the process of Korean traditional foods. 3) To develop functional foods for health. FBRC provide food industries with consultation services for this purpose. As a result of serving, FBRC acts as a leader in the food industry fields.
Food & Bio-industryResearch Center Food & Bio-industry Research Center(FBRC) undertakes three catalogues for food industry: 1) To improve technology for food processing. 2) To systematize the process of Korean traditional foods. 3) To develop functional foods for health. FBRC provide food industries with consultation services for this purpose. As a result of serving, FBRC acts as a leader in the food industry fields.
Future Development Plan
For the promotion of the Development of the Domestic Food Industry, the Institute, in cooperation with Food Producers located in Gyeonggi-do, will develop New Processed Foods using Local Specialties, develope New Functional Food Ingredients, do scientification of Traditional Foods, develop New Technology to secure Microbiological Safety.
Organization Chart
Director
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Food Processing/Engineering Research Department
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Food Safety Microbiology Research Department
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Food Chemistry/Analytical Research Department
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Functional Food Research Department
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Fermentation/Traditional Food Research Department
History
- Feb. 01, 1997 - Jul. 31, 1999 The 1st Director: Prof. Jang, Woo-Park, Department of Food and Biotechnology
- Aug. 01, 1999 - Jul. 31, 2001 The 2nd Director: Prof. Sohn, Jong-Yeon, Department of Food and Biotechnology
- Aug. 01, 2001 - Jul. 31, 2003 The 3rd Director: Prof. Jung, Ha-Yeul, Department of Food and Biotechnology
- Aug. 01, 2003 - Jul. 31, 2005 The 4th Director: Professor Park, Jang-Woo Park, Department of Food and Biotechnology
- Aug. 01, 2005 - Dec. 31, 2006 The 5th Director: Prof. SHim, Jae-Yong Department of Food and Biotechnology
- Jan. 01, 2007 - Dec. 31, 2008 The 6th Director: Prof. Bae, Song-Hwan Department of Food and Biotechnology
- Jan. 01, 2009 - Dec. 31, 2010 The 7th Director: Prof. Hwang, Sung-Yeon, Department of Food and Biotechnology
- Jan. 01, 2011 - Dec. 31, 2012 The 8th Director: Prof. Sohn Jong- Yeon, Department of Food and Biotechnology
- Jan. 01, 2013 - Dec. 31, 2014 The 9th Director: Prof, Park, Jang-Woo, Dept. of Food and Biotechnology
- Jan. 01, 2015 - Dec. 31, 2016 The 10th Director: Prof. Bae, Song-Hwan, Dept. of Food and Biotechnology
- Jan. 01, 2017 - Dec. 31, 2018 The 11th Director: Prof. Ha, Jae-Won, Department of Food and Biotechnology
- Jan. 01, 2019- Dec. 31, 2020 The 12th Director: Prof. Ra, Chae-Hoon, Department of Food and Biotechnology