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Program

Food Science and Technology Program

Bachelor’s degree

Bachelor of Science Program in Innovative Food Science and Technology

PLO 1: Show discipline and comply with the professional ethics of food scientists.
PLO 2: Explain the principle basic theoretical concepts in food science and technology. (food processing, Food Engineering, Food Chemistry, Quality Assurance and Sanitation, food microbiology) and knowledge in selected specialties
PLO 3: Solve basic problems related to food production and quality control from the knowledge of food science and technology
PLO 4: Work in a multicultural society using Growth Mindset
PLO 5: Select statistical or mathematical techniques and information technology for gathering data, analysis, interpretation, conclusion, and communication
PLO 6A: Apply food science and technology knowledge in the concept of the basic theory of administration and management for food business (field of study: Innovative Food Entrepreneur)
PLO 6B: Apply food science and technology knowledge in the concept of the basic theory of food nutritions for health promotion and wellness (field of study: Nutrition Innovation)

TQF 2 Bachelor of Science Program in Innovative Food Science and Technology

1) Bachelor of Science Program in Innovative Food Science and Technology

 

 

Master’s degree

Master of Science Program in Innovative Food Science and Technology

PLO1: Follow the food scientists professional ethics, code of academic ethics and code of research ethics
(Affective; valuing to characterization)
PLO2: Discuss knowledge integration in food science and technology throughout the supply chain for efficient natural resource management (Cognitive; understanding to evaluating)
PLO3: Apply knowledge of food science and technology to solve problems in the agricultural and food industry (Psychomotor; manipulation to precision)
PLO4: Research and development of future food to keep up with global changes for production and consumption sustainable (Psychomotor; manipulation to precision)
PLO5: Work with others according to assigned roles and responsibilities in a multicultural society (Affective; valuing to characterization)
PLO6: Present information on food science and technology at both national and international levels (Psychomotor; manipulation to precision)

TQF 2 Master of Science Program in Innovative Food Science and Technology

1 ) Master of Science Program in Innovative Food Science and Technology (Plan A 1)

2) Master of Science Program in Innovative Food Science and Technology (Plan B)

3) Master of Science Program in Innovative Food Science and Technology (Plan A 2)

4) Master of Science Program in Innovative Food Science and Technology (Plan A 2 – Double Degree Program)

5) Master of Science Program in Innovative Food Science and Technology (Plan A 2 – CWIE)

 

 

Doctor’s degree

Doctor of Philosophy Program in Innovative Food Science and Technology

PLO1: Express themselves according to their roles and adhere to academic and research ethics as well as the professional ethics of food scientists.
PLO2: Create new knowledge in food science and technology to lead to academic change at the international level.
PLO3: Conduct research and development to create innovation in science and food technology, using resources efficiently for sustainable consumption and production, as well as being able to create food security.
PLO4: Transfer knowledge or developed innovation according to the level of utilization.
PLO5: Learn by yourself, be a leader in thinking and work with others in national and international organizations.
PLO6: Use statistical tools and information technology to analyze and synthesize knowledge from a variety of sources.
PLO7: Present and exchange academic knowledge creatively at an international level.

TQF 2 Doctor of Philosophy Program in Innovative Food Science and Technology

1) Doctor of Philosophy Program in Innovative Food Science and Technology (Plan 1.1)

2) Doctor of Philosophy Program in Innovative Food Science and Technology (Plan 2.1)

3) Doctor of Philosophy Program in Innovative Food Science and Technology (Plan 2.2)

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