Bachelor of Science in Food Science & Technology (FT) (4-year program)

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

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: 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

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.