The purpose of this study was to determine the differences in perception of food hygiene and interest in dietaryinformation among university students. A total of 550 college students from Seoul and the surrounding metropolitan areaparticipated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups wereclassified according to level of awareness and practice of food safety. The highest education level of food safety was in theactive-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There weresignificant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information weredifferent between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Lowpracticegroup showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food,LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygieneand food safety education should be provided by the food industry according to perception of food awareness and practiceof food safety.