해양식품공학과

Seafood Science and Technology at Gyeongsang National University in Jinju, South Gyeongsang Province, South Korea, is a master's program focused on the processing, quality control, and safety of seafood products. The discipline covers subjects such as food science as applied to fish and shellfish, seafood processing technology, quality assurance, and food safety regulations relevant to marine food products. Students in this program typically study the biochemistry of seafood, processing and preservation methods, and the analytical techniques used to assess seafood quality and safety, connecting food science principles specifically to marine and aquaculture products. Given South Korea's significant fishing and aquaculture industries, graduates of this program can pursue careers with seafood processing companies, food safety agencies, aquaculture businesses, and research institutes focused on marine food resources, applying their training to an industry with direct economic relevance in South Korea. All instruction in the program is delivered in English, making it accessible to international students who want to study seafood science in South Korea without a Korean-language requirement for coursework. The program runs over two years, with intake available in the spring semester starting in March or the autumn semester starting in September. Students typically conduct laboratory research related to seafood processing and quality, working with faculty whose research addresses technical and safety challenges in the seafood industry. This focus on a specific but economically significant food sector gives graduates specialized expertise applicable to seafood processing, food safety, and marine food industries in South Korea and other coastal economies.