Bachelor of Science in Food Science & Technology (FT) (4-year program)
Program Description Food Science
and Technology concerns the Chemistry, Biology, and Engineering necessary to
deliver safe, appealing and convenient food products from the farm to the food
market. The academic program integrates principles and concepts in the
chemical, physical, and biological sciences, and applies them to the scientific
and technological aspects of food processing. The role of the food scientist is
to successfully integrate these disciplines to assure an abundant, high
quality, and nutritious food, as well as its packages.
Food
Science and Technology graduates will be able to:
- Demonstrate
ability to apply principles of basic sciences (Chemistry, Biology, Physics) to
the processing and preservation of safe, nutritious and appealing food products
- Correctly
apply appropriate laboratory techniques in food chemistry, food microbiology,
and food analysis to approach scientific and other issues, problems, and
situations
- Interpret
statistical data as used in food science applications and design and use
appropriate computer software to perform required tasks or solve problems in
food science
- Effectively
communicate scientific, technical and other information, both orally and in
writing, to supervisors, colleagues, subordinates and consumers
- Demonstrate
ability to work effectively in a team or group
- Recognize
ethical responsibilities regarding scientific and professional conduct, as well
as to the consumer to produce safe and nutritious food products
- Understand
the role of government regulatory agencies, and other groups responsible for
making and enforcing rules, regulations, and guidelines related to food
composition, processing and safety
Program and Classes Both
Thai and International students who can fluently communicate in Thai are
welcomed to apply for the Food Science and Technology programs. All the classes
are taught in Thai and English.
Prerequisite
courses in Biology, Chemistry, Physics, Mathematics, Statistics, Computer
System, and English are usually completed within the first two years of the
program. In the third and fourth years, students will learn specific courses as
followed:
- Food Chemistry: A strong knowledge
base and fundamental understanding in biochemistry and relationship of food
components to the properties of foods and the changes which occur during
processing and storage, as well as analytical techniques to analyze various
types of foods and additives for quality and safety evaluation.
- Food Microbiology: Interactions of
microorganisms with food and the implications of these interactions for food production,
fermentation, preservation, and safety; pathogenic microorganisms associated
with food and analysis of foods for the presence of microorganisms.
- Food Engineering and Processing:
Description of unit operations and basics in engineering used to transform raw
produces into foods; industrial processing, preservation, and packaging of
foods; chemical and microbial changes that influence shelf-life; methods and
technologies used to process and preserve foods.
- Food Quality Assurance and
Sanitation: Measurement and control of the major quality parameters of foods;
an introduction to the legal and political dimensions of food law and policy;
Hazard Analysis and Critical Control Point (HACCP) and its prerequisite (e.g.,
GAP, GMP, SSOP) programs used to promote food safety and sanitation in the food
industry.
- Specializations in Food Science and
Technology: Areas of emphasis in sciences and technologies
related to Foods e.g. Dairy Technology, Meat and Poultry Products, Technology
of Fishery Products, Fruit and vegetable Technology, Cereal Technology,
Confectionery Technology, Food Fermentation Technology, Thermal Processing,
Beverage technology, Fat and Oil Technology, Proteins and Enzymes in Foods,
Consumer study and Marketing, Food Toxicology, and Special Project in Food Science and Technology.
Moreover,
this program provides a practical educational experience while working in an
operational food industry plant or laboratory through factory visit and summer
internship at various food plants, as well as other related institutes for at
least 300 hours. In the fourth year of study, each student will be trained to
integrate and apply scientific knowledge, problem solving and critical thinking
into technical and professional skills related to a real or realistic food
industry-type situation in his/her special project. The students will also acquire
knowledge and gain professional skills in the oral presentation of current
topics in food science and technology through the Seminar course. In summary, the B.Sc. graduates
will complete 144 credits during the 4 years of study.
Examples of a 4-year B.Sc. study plan
This is
just a general guidance, each student will develop personal study plan in
consultation with the academic advisor. Example of a 4-year B.Sc. study plan.
Elective courses currently offered include: - Cereal Technology
- Meat and Fishery Products Technology
- Dairy Products Technology
- Vegetable, Fruit and Beverage
Technology
- Fat and Confectionery Technology
- Food Product Development
- Food Packaging
- Thermal Processing
- Dairy Product
- Meat and Poultry Products
- Food Toxicology
- Fishery Products Science and
Technology
- Confectionery Technology
- Fruit and Vegetable Technology
- Beverage Technology
- Food Fermentation Technology
- Fat and Oil Technology
- Proteins and Enzymes in Foods
- Selected Topics in Food Science and
Technology
2558 Program Profile
Download the 2563 Curriculum
Career Opportunities after Graduation
Food Science and Technology graduates find career
opportunities with the food industry, government and educational institutions. Areas of positions available to food science and technology graduates include
but not limited to:
- Food Production
- Food Quality Control and Assurance
- Food Processing and Engineering
- Product Development
- Food Chemistry and Biochemistry
- Food Microbiology
- Food Safety
- Sensory Evaluation
- Food Packaging
- Food Marketing and Sales
- Food Plant Management
- Nutrition
Moreover, Food Science and Technology graduates
can continue their education for the higher degrees in various fields of study
including Nutrition, Biotechnology, Postharvest Technology, Flavor Technology,
Food Packaging, Product Development, and Agro-Industrial Management, etc.
Admission Requirements
- Applicants must have Grade 12 from
educational institutes with science-mathematics program or equivalent, which
are certified by Ministry of Education.
- Applications need to achieve the
admission system from the Office of the Higher Education Commission (OHEC)
and/or the KMUTNB admission.
Admission
- Students are selected through Central University Admission System (CUAS) managed
by Office of the Higher Education Commission (OHEC). In general,
applicants must possess O-NET, A-NET and content subject scores
according to requirements of each chosen program. CUAS website provides
up-to-date information about the selection procedure and criteria as
well as
the time-table for each academic year. (TCAS #3 and #4)
- KMUTNB accepts a number of students
through direct admission system for particular programs which need to recruit
students with specific requirements. The KMUTNB Admission Office offers information about current admission offers, admission
requirements as well as procedures and important schedule. (TCAS #1)
- KMUTNB Admission for Special-Jointed
Program - Quota Admission for Students with
Special Proficiency (students in Science Olympiads, athletes, and students with
art and cultural proficiency)
Academic Period: Mid June-September (1st semester),
Mid November-March (2nd semester)
Tuition Fee: 160,000
Baht/program/person for Regular Program and 240,000 Baht/program/person for
Special-Jointed Program.
- Partial
Tuition Waiver Scholarships
- Faculty
of Applied Science Scholarships
- Scholarships
for Needy Students
- Scholarships
for Outstanding Students
- Scholarships
for Students in Special Program
- Scholarships
from External Institutes
|
|