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Master of Science Program in Food Science and Technology

Faculty of Science and Technology, Thammasat University

New Curriculum Year 2006 1. Curriculum Title

Master of Science in Food Science and Technology

2. Degree Title

(Full) Master of Science (Food Science and Technology)

(Abbr.) M.Sc. (Food Science and Technology)

3. Organization in Charge

Department of Food Science and Technology

Faculty of Science and Technology

Thammasat University

4. Philosophies and Objectives

4.1 Philosophies

Thailand is the world leading producer of quality agricultural products. As such, food

industries are of the highest importance to Thailand, in terms of education, research and development

to build potential world class food production. Consequently, improving qualified personnel to support

food industries in Thailand becomes increasingly important as for Thailand to be accepted in world

trade venue.

Department of Food Science and Technology, Faculty of Science and Technology as an

organization responsible for developing know-how in food technology, has realized the importance in

developing knowledge and increasing quality of related personnel both in agro-industries and

educations to gain the highest ability in their occupations. Furthermore, students would be able to

create their own know-how and to integrate these new technologies to their professions. Finally, moral

and ethic quality toward society are also being emphasized.

4.2 Objectives

(1) To produce graduates in Food science and Technology with knowledge and skill that

meet the international standard in the field of Food Science and Technology and with capability to

efficiently apply the knowledge

(2) To produce graduates that serve government policy of agro-industries

(3) To produce graduates with ability of conducting research and applying the knowledge

to the food industries

5. Effective Academic Year

Academic year 2006

6. Applicants’ Qualifications

According to the general Thammasat University admission requirements (Graduate studies

curriculum 1998, Item 8), students seeking admission to the Department of Food Science and

Technology will be considered for admission if they:

6.1 Have successfully completed through Bachelor degree of Science in Food Science

and Technology, agro-industry, or equivalent from either Thailand or aboard that Thammasat

University council approved.

6.2 Present an admission grade point average (GPA) of at least 2.5 or

6.3 Present an admission grade point average (GPA) of at least 2.0 with at least 3-year

working experience. Recommendation letter from supervisor is required.

6.4 Have no severe contagious disease

6.5 Have no criminal record

6.6 Have not registered in any other programs at Thammasat University or any other

academic institutions in Thailand unless received special approval from Thammasat University

council.

7. Admission Requirements

Applicants must:

7.1 Pass written examination and interview

7.2 Submit an official test score from any of the following: TU-GET, TOEFL or IELTS,

within two years of the examination to the application deadline.

7.3 Specialized area of study clearly in the application form (food processing, food

product development, food microbiology, or food chemistry).

7.4 Other conditions must follow graduate application announcement of Thammasat

University and/or Faculty of Science and Technology

8. Academic System

8.1 The program requires students to enroll full-time.

8.2 The academic year is divided into two regular 16-week semesters. Summer sessions in

optional with duration of at least 8 weeks and the total number of instruction hours must be equivalent

to the regular semester.

8.3 Coursework is quantified into “credit” representing the hour of instruction provided

by the University to regular students. For example, one credit equals to one-hour lecture or at least

two-hour laboratory unless otherwise stated by the Faculty of Science and Technology.

8.4 The program requires students to complete both coursework and thesis to graduate.

8.5 Program regulations

8.5.1 Students who are accepted to the program without completed Food

Processing, Food Chemistry and Food Microbiology courses in their previous degree must take FD

500 Fundamental of Food Science and Technology.

8.5.2 Students are required to work as a teaching assistant of at least one course of

undergrad level in order to increase skill and experience of knowledge transfer.

8.5.3 Students are eligible to register Thesis course only after they have completed

2 semesters with at least 12-credit coursework and obtain at least GPA of 3.00.

8.5.4 Students must pass foreign language examination according to the University

rules and regulations for graduate studies.

8.5.5 Thesis defense; Dean of the faculty may appoint at least 3 committee

members of which at least one from outside the University. Chair of the committee cannot be

supervisor or co-supervisor of the thesis. Students must receive the grade of “S” unanimously from

thesis committee to pass their defense.

9. Period of Study

Students have to complete their study within 8 regular semesters from their initial

enrollment to the program.

10. Registration

Students can register at least 6 credits but no more than 12 credits per semester including

master thesis.

In case students cannot enroll in any semester, they have to apply for a leave of absence

following the University’s rules and regulation 1998.

11. Academic Performance Evaluation and Graduation

11.1 Academic Performance Evaluation

11.1.1 Academic performance is evaluated as follows:

Grade A A- B+ B B- C+ C D F

Point 4.00 3.67 3.33 3.00 2.67 2.33 2.00 1.00 0.00

11.1.2 Students must receive the grade of “S” or at least “C” for their credits to be

counted toward the completion of the Master degree.

11.1.3 Thesis evaluation is divided into S (satisfactory) and U (unsatisfactory).

11.1.4 Fundamental of Food Science and Technology and foreign language courses

are evaluated by the grades of P (pass) and N (failure). Students do not gain any credits from these

courses.

11.2 Graduation

To complete master program, students must:

11.2.1 Pass all required courseworks and complete a total of 40 credits

11.2.2 Obtain GPA of at least 3.00

11.2.3 Receive “P” from foreign language according to 8.5.4

11.2.4 Obtain “S” for thesis evaluation and submit bound thesis to the University

11.2.5 Have part(s) of the thesis published or accepted for publication in a peer

reviewed journal or conference

11.2.6 Fulfill all other requirements of the Faculty of Science and Technology and the

Thammasat University as well as pay all fees in debt with the university

12. Faculty Members (See in Appendix A)

13. Numbers of Students

The number of admitted students and the number of expected graduates over the five years

are as follows:

Academic year Number of

students 2006 2007 2008 2009 2010

First year 15 15 15 15 15

Second year - 15 15 15 15

Total 15 30 30 30 30

Graduates - - 15 15 15

14. Venue and Facilities

All venue and facilities used for study are of the Department of Food Science and

Technology, Faculty of Science and Technology, Thammasat University, Rangsit Campus.

15. Library

Thammasat University Libraries including Pridi Banomyong Library at Thaprachan

Campus, Puey Ungphakorn Library at Rangsit Campus, Thammasat University, Rangsit Library at

Rangsit Campus, and other libraries in the University provide numerous textbooks and journals in the

field of food science and technology and related area in both Thai and English.

16. Budget

The budget used to complete this curriculum is approximately 80,000 baths per year per

student.

17. Curriculum

17.1 Credit Requirements

Candidates for the M.Sc. must complete a minimum requirement of 40 credits.

17.2 Curriculum Structure

Compulsory courses 10 credits

Compulsory courses of specialized area 9 credits

Elective courses 9 credits

Thesis 12 credits

Total 40 credits

17.3 Courses

Courses in Food Science and Technology program consist of the first two letters which

are FD followed by three digit numbers:

The first digit number represents a compulsory or an elective course:

0-5 : Compulsory course

6-9 : Elective course

The second digit number represents the nature of course in Food Science and

Technology:

0-1 : Fundamental course

2 : Microbiology course

3 : Quality control, management and

marketing course

4 : Product development course

5-6 : Processing, engineering and packaging

course

7-8 : Chemistry course

9 : Selected topics or seminar course

The third digit number represents a level of difficulty:

5 : Fundamental course

6 : Basic course

7 : Advanced course

8 : Thesis course

17.4 Course Listing

17.4.1 Fundamental courses

Students who have never completed Food Processing, Food Chemistry, and

Food Microbiology courses elsewhere need to take the course below:

Course number Course title Credits

(Lecture-Training-Practice)

FD 500 Fundamental of Food Science and Technology 4 (4-0-12)

17.4.2 Compulsory courses

Students must take all 5 compulsory courses as follows:


FD 600 Experimental Design for Research in Food Science 3 (3-0-9)

and Technology

FD 601 Science Presentation 1 (1-0-3)

FD 602 Food Analysis 4 (3-3-10)

FD 690 Seminar in Food Science and Technology 1 1 (1-0-3)


17.4.3 Compulsory courses of specialized area

Students are required to select compulsory courses of specialized area at

least 9 credits as follows:

17.4.3.1 Food Processing


FD 650 Physical and Engineering Properties of Foods 3 (2-3-7)

FD 750 Advanced Food Processing 3 (3-0-9)

FD 751 Food Process Engineering 3 (2-3-7)

17.4.3.2 Food Microbiology


FD 620 Food Biotechnology 3 (3-0-9)

FD 720 Advanced Food Microbiology 3 (2-3-7)

FD 721 Research Techniques for Microbiology 3 (2-3-7)

17.4.3.3 Food Chemistry

Students are required to select compulsory courses of specialized area at least

9 credits from 5 courses as follows:


FD 670 Properties of Water in Foods 3 (3-0-9)

FD 671 Food Carbohydrates 3 (3-0-9)

FD 672 Food Lipids 3 (3-0-9)

FD 673 Food Proteins 3 (3-0-9)

FD 674 Food Additives and Ingredients 3 (3-0-9)

17.4.3.4 Food Product Development


FD 640 Food Product Research and Development 3 (2-3-7)

FD 641 Statistics for Product Development 3 (2-3-7)

FD 642 Marketing Research and Food Product Launching 3 (2-3-7)

17.4.4 Elective courses

Students must take at least 3 courses or 9 credits from elective courses in

department under supervision of their thesis advisors.

17.4.5 Thesis


FD 800 Thesis 12

List of courses in the Department of Food Science and Technology

Subject Credits


FD 500 Fundamental of Food Science and Technology 4 (4-0-12)

FD 600 Experimental Design for Research in Food Science 3 (3-0-9)

and Technology

FD 601 Science Presentation 1 (1-0-3)

FD 602 Food Analysis 4 (3-3-10)

FD 620 Food Biotechnology 3 (3-0-9)

FD 626 Food Toxicology 3 (2-3-7)

FD 636 Implementation of GMP and HACCP for 3 (3-0-9)

Food Industry

FD 640 Food Product Research and Development 3 (2-3-7)

FD 641 Statistics for Product Development 3 (2-3-7)

FD 642 Marketing Research and Food Product Launching 3 (2-3-7)

FD 650 Physical and Engineering Properties of Foods 3 (2-3-7)

FD 670 Properties of Water in Foods 3 (3-0-9)

FD 671 Food Carbohydrates 3 (3-0-9)

FD 672 Food Lipids 3 (3-0-9)

FD 673 Food Proteins 3 (3-0-9)

FD 674 Food Additives and Ingredients 3 (3-0-9)


Subject Credits




FD 720 Advanced Food Microbiology 3 (2-3-7)

FD 721 Research Techniques for Microbiology 3 (2-3-7)

FD 726 Industrial Microbiology 3 (2-3-7)

FD 727 Bioprocessing Technology 3 (2-3-7)

FD 728 Advanced Fermentation Technology 3 (2-3-7)

FD 729 Molecular Biology 3 (3-0-9)

FD 736 Import-Export Systems for Food Products 3 (3-0-9)

and International Marketing

FD 737 Product Management and Marketing Mix Strategies 3 (3-0-9)

FD 738 Food Supply Chain Management 3 (3-0-9)

FD 746 Consumer Study and Consumer Response 3 (2-3-7)

Evaluation

FD 747 Descriptive Sensory Analysis 3 (2-3-7)

FD 748 Shelf-Life Evaluation of Food Products 3 (2-3-7)

FD 749 Food Product Development for Special 3 (2-3-7)

Nutritional Requirement Consumers

FD 750 Advanced Food Processing 3 (3-0-9)

FD 751 Food Process Engineering 3 (2-3-7)

FD 756 Fat and Oil Product Technology 3 (2-3-7)

FD 757 Sugar Technology 3 (2-3-7)

FD 758 Food Rheology 3 (2-3-7)

FD 759 Nutrition in Food Processing 3 (3-0-9)

FD 766 Functional Foods 3 (3-0-9)

FD 767 Waste Utilization from Food Industries 3 (3-0-9)

FD 768 Polymeric Packaging Materials 3 (2-3-7)

FD 776 Food Composition Systems 3 (3-0-9)

FD 777 Food Colloids 3 (3-0-9)


Subject Credits


FD 778 Starch Technology 3 (2-3-7)

FD 779 Food Flavor Technology 3 (2-3-7)

FD 786 Food Enzymes 3 (2-3-7)

FD 787 Food Pigment and Colors 3 (3-0-9)

FD 796 Special Topics in Food Science and Technology 3 (3-0-9)

FD 800 Thesis 12

17.5 Study Plan

Summer Session (not count for credit)

FD 500 Fundamental of Food Science and Technology 4 credits

(For students who are accepted to the program without completing. Food Processing, Food Chemistry

and Food Microbiology courses in their previous degree)

First Year First Semester (11 credits)

FD 600 Experimental Design for Research in 3 credits

Food Science and Technology

FD 601 Science Presentation 1 credits

FD 602 Food Analysis 4 credits

FD XXX Compulsory course of specialized area 3 credits

First Year Second Semester (10 credits)

FD 690 Seminar in Food Science and Technology 1 1 credits

FD XXX Compulsory courses of specialized area 6 credits

FD XXX Elective course 3 credits

Second Year First Semester (12 credits)

FD XXX Elective course 6 credits

FD 800 Thesis 6 credits

Second Year Second Semester (7 credits)

FD 691 Seminar in Food Science and Technology 2 1 credits

FD 800 Thesis 6 credits

Course Descriptions

FD500 Fundamental of Food Science and Technology 4 credits

Composition and chemical properties of foods, chemical and biochemical changes of food

components affecting food processing and product quality, microbial contamination in foods,

microorganism involved in food spoilage, food pathogens, microorganism used in food industries,

principles of food preservation and food processing, processing factors affecting quality and shelf-life

of food products.

(Lecture : 4 hours/week)

FD600 Experimental Design for Research in Food Science and Technology 3 credits

A study of statistical designs of experiment for conducting research in food science and

technology. Topics include various designs of experiments, selecting appropriate designs, analysis and

interpretation of data.


FD601 Science Presentation 1 credits

Research resources, various presentation techniques including writing scientific paper for

national and international publishing.


FD602 Food Analysis 4 credits

Theories and principles of the chemical, physical and microbiological methods to analyze the

constituents of foods and to apply in food science and technology researches. Field trips.

(Lecture : 3 hours/week, Laboratory : 3 hours/week)

FD620 Food Biotechnology 3 credits

Pre-requisite : consent of instructor

Use of advance in biotechnology in food product development, food manufacturing and value

added in food products. Use of raw materials which produced by biotechnology as food ingredients

and packaging. Use of biotechnology techniques in food analysis and study in genetic engineering of

microbial, plant and animal. Safety of food products made from genetically modified bio-materials.

Field trips.


FD626 Food Toxicology 3 credits


Occurrence of toxin caused from microorganism and chemical substance in raw materials and

food products, prevention, management and examination; Evaluation technical methods used to

examine safety of food and food additives


FD636 Implementation of GMP and HACCP for food Industry 3 credits


Risk analysis is described by 3 processes:- i.e. risk assessment, risk management and risk

communication. Risk assessment is a systematic process that introduced science-based data through 4

steps generating the outcome to describe the critical risk in place. Such risk is then managed

according to the food safety objective via GMP and HACCP plan to achieve the goal.


FD640 Food Product Research and Development 3 credits


Correlation of the market information to develop food products for market needs. Study

process and step in research and product development. Knowledge about innovation for technology,

natural substances and substitute substances to use for quality and value added of food products.

Application of that knowledge to develop useful food product for consumer. Field trips.


FD641 Statistics for Product Development 3 credits

Pre-requisite : Pass FD 600

A study of statistical concepts and methods which have proven useful in product development,

e.g., mixture design, response surface methodology, and multivariate analysis. Date analysis using

statistical software and interpretation of data.


FD642 Marketing Research and Food Product Launching 3 credits


Role, importance and marketing research technique for product development. Planning and

marketing strategy. Study of process for food product launching as well as monitoring and evaluation.

Field trips.


FD650 Physical and Engineering Properties of Foods 3 credits


Principles and definitions of physical and engineering properties of foods, i.e. physical,

rheological, thermal, electromagnetic, mass transfer and kinetic properties. Measurements of these

properties to properly design the food process system.


FD670 Properties of water in Foods 3 credits


Physico-chemical properties and interaction of water related in food processing. Management

and storage of frozen, dried and intermediate moisture foods.


FD671 Food Carbohydrates 3 credits


Classification and soure of carbohydrate. Structure, chemical properties and functional

properties of food carbohydrate, that are sugar, starch, cellulose, etc. Chemical and physical changes

in food carbohydrate during processing and storage. Analysis of carbohydrate. Application of food

carbohydrate in food industries.


FD672 Food Lipids 3 credits


Structure, composition, and chemical properties of edible fats and oils. Physical

characteristics/plasticity, polymorphism, melting, solidification. Functions of edible fats and oils.

Technology of industrial fats: extraction, refining, hydrogenation, inter-esterification. Methods of

analysis. Deteriorative reactions: oxidation, thermal degradation. Review of current literature.


FD673 Food Proteins 3 credits


Chemical, structure and functional properties of protein in food. Changes during processing.

Preparation of proteins from plants, animals and microbial. Application of protein in food products.


FD674 Food Additives and Ingredients 3 credits


Classification and functional properties of food additives and ingredients. Application in food

products. Effect of food additives and ingredients on quality and storage of foods. Law and regulation

of food additives and ingredients.


FD690 Seminar in Food Science and Technology 1 1 credit

Presentation of current research that is in the field of food science and technology


FD691 Seminar in Food Science and Technology 2 1 credit

Prerequisite : Pass FD 690

Presentation of research that is parts of master degree thesis


FD720 Advance Food Microbiology 3 credits


Importance of food microorganisms in related to public health and industries; Qualitative

indicator microorganism; Control and hazardous assessment of microorganism and quantitative risk

used for management of food safety; Criteria of microorganism in food; Standard analysis and

monitoring according to HACCP system


FD721 Research Techniques for Microbiology 3 credits


The use of various instruments: gas chromatography, high performance liquid chromatography,

electrophoresis, microbial genetic engineering techniques, separation of bacterial cell components and

products


FD726 Industrial Microbiology 3 credits


Classification and utilization of microorganism in food industry, Bleeding of microorganism strains

for applying in food industry. Field trips.


FD 727 Bioprocessing Microbiology 3 credits


Kinetics of microbial processes and enzyme reactions in bioreactors, Mass transfer

phenomena, Designing and analysis of bioreactors, Instrumentation and control in bioprocesses,

Process and unit operations in harvesting bio-products. Field trips.


FD728 Advanced Fermentation Technology 3 credits


Isolation and selection of microbial strains for food fermentation. Microbial strains ‘collection,

improvement and development. Types of fermentation and kinetics. Design of Fermenters and

process optimization. Products recovery and purification. Field trips.


FD729 Molecular Biology 3 credits


Genetic materials, Genome structure in prokaryotic and eukaryotic organisms, Protein synthetic

control, Gene functions, Principle of gene cloning and its modification using enzyme, Clone

characteristics, Application of gene cloning in food industry


FD736 Food Import / Export and International trade 3 credits


Understanding the food shipping and transportation via land ,sea and air carriers with

documents associated. Custom proceeding and special practices under international trade regulations

and agreements. Transportation of foods and agricultural practices across countries. Distribution of

foods from port of entry to marketing channel practices in overseas. Field trips.


FD737 Product Management and strategic marketing mix 3 credits


Presentation of product ‘s values as well as its differentiation to target customers. Brand

equity and strategic marketing mix design. Keys success factors and failure factors. Corrective actions

to protect the failure.


FD738 Food Supply Chain Management. 3 credits


Agricultural and food trade in the past, present and trends in the future. Impacts of

government ‘s policy as well as the Food and Agriculture Organization (FAO) ‘s policy for world

food supply. Post – harvest management for quality and safety food supply. Storage and distribution

management Problem reviews on production , marketing , pricing and processing of agricultural and

food commodity with guidelines to solve problems. Business cluster forming strategies and case study

Field trips.


FD746 Consumer Study and Consumer Response Evaluation 3 credits


Classified consumers regarding to their consumption behaviors. Factors affecting their

decision process on purchasing. Application of consumer behavior studies to strategic marketing

planning. How to evaluate consumers ‘ attitude and acceptability on product testing , pending to

product launching.


FD747 Descriptive Sensory Analysis 3 credits


Flavor and texture profiling and other descriptive techniques for evaluation of product quality.

Selection and training of panelists. Conducting the tests. Data collection, analysis and interpretation.

Practical experiences in training panels for use in research and product development.


FD748 Shelf-life Evaluation of Food Products 3 credits


Food components and its deterioration, intrinsic and extrinsic factors controlling shelf life, shelf life

evaluation methods, packing techniques and packaging materials selection.


FD 749 Food Product Development for Special Nutritional

Requirement Consumers 3 credits

Importance of nutrition for human growth. Study of category type, composition and standards

of special nutrition for food product by using concept and formulation to develop valued food product

for special consumer groups. Such as children, pregnancy, elder and patience. Field trips.


FD750 Advanced Food Processing 3 credits


Theory and application of new technologies in food processing. Field trips.


FD751 Food Process Engineering 3 credits


Comprehensive of the study of food processing and food engineering to analyze and design the unit

operations in food processes, including application of these concepts to food industry.


FD756 Fat and Oil Product Technology 3 credits


Source of raw material using for edible fat and oil manufacturing. Preparation and storage of

raw material before processing. Extraction, refining and modification of fat. Processing for products

and quality control. Advance technology for manufacturing. Utilization of waste and by-products of

fat and oil industries, Field trips.


FD757 Sugar Technology 3 credits


Quality and preparation of raw material in sugar manufacturing. Production, quality control,

deterioration, and storage of sugar. Operation of sugar industry. Use of sugar as an ingredient in food

products. Utilization of by-products from sugar industry. Field Trips.


FD758 Food Rheology 3 credits


Definition and importance of food rheology. Measurement of texture and rheological

properties of foods to describe behavior of solid, semi-solid, and liquid foods. Application of food

rheology in food processing and product development.


FD759 Nutrition in Food Processing 3 credits


Properties and important nutrition values of food and products. Inhibitors and utilization of

natural nutrients. Pre- and Post harvest management. Effects of food processing, storage conditions

influencing nutrients stability. Methods of improving nutrition values on products.


FD766 Functional foods 3 credits


Definition, role and function of active ingredients present in functional foods, applications in

food industries, trends in developing functional food products, regulations and labeling. Field trips.


FD767 Waste Utilization from Food Industries 3 credits


Source of wastes classified by food industries categories. Chemical compositions and

physical, chemical and biological characteristics of waste from food industries. Processing for value

added products, investment cost and advanced technologies related in this field. Field trips.


FD768 Polymeric Packaging Materials 3 credits


Study the structure, processing, chemical and physical properties of polymeric packaging

materials, modification of polymeric packaging material characteristics, fundamental principles and

techniques commonly used in polymeric packaging material analysis, packaging design and the use of

polymeric packaging materials for food packaging. Field trips.


FD776 Food Composition Systems 3 credits


Physico-chemical principle and interaction between food composition. Functional properties

of protein, carbohydrate and fat in food systems; emulsion, foam and gel. Effect of interaction between

food composition, processing and storage on quality of food products.


FD777 Food Colloids 3 credits


Type, structure, and physical and functional properties of food colloids: kinetics and

thermodynamics; origin and modification of surface forces; electrophysical phenomena; colloid

aggregates and dispersions; formation and stability of emulsions and foams; adsorption phenomena;

properties of food polymers in solution; structure and formation of gels.


FD778 Starch Technology 3 credits


Source of raw materials and natural starch manufacturing. Specification and properties of natural

starches. Chemical structure and physico-chemical of natural starch. Factors influencing on changes in

physico-chemical properties during processing. Starch modification by chemical, physical and

biological methods. Application of starch and starch derivatives in food industries. Field trips.


FD779 Food Flavor Technology 3 credits


Source of food flavors, chemistry and reaction. Extraction from natural raw material. Production and

application for manufactory. Storage analysis of food flavor by instrument and sensory evaluation.

Safety and related laws. Field trips.


FD786 Food Enzyme 3 credits


Classification of enzymes. Molecular structure and mechanism of food enzymes. Roles of

enzymes in quality and changes of foods. Regulation of enzyme activity. Enzyme immobilization.

Application of enzyme in food analysis and food processing.


FD787 Food Pigments and Colors 3 credits


Chemistry and biochemistry of food pigments source of raw material. Principle and method

for color production usage in industry. Change of pigment during processing and storage. Color

measurement.


FD796 Selected topics in Food Science and Technology 3 credits

Topics of Emerging technology used in the field of food science and technology including

application and novel food products


FD800 Thesis 12 credits

Individual research in the field of food science and technology in a master’s thesis.

18. Quality Assurance

System and methods for quality assurance has been established as follow

Curriculum management

Appointed faculty members and curriculum responsible faculty members take action

for master degree curriculum

Teaching and learning facility

5-year (2006 – 2010) budget planning for durable articles has been set

Student support

Budget allotment for students to present their research at a national conference

Labor market and public needs and/or satisfaction of employers

Satisfactory evaluation of employers is done every 5 years to improve the curriculum

to meet the needs of the labor market. In addition, course descriptions are updated annually

to meet labor market requirement.

19. Curriculum Improvement (every 5 years)

Index for educational standard and quality

(1) Curriculum assessment is performed every 5 year

(2) 60 percentage of master students graduate within 2 years of studies

(3) Feedback from the employers shows no later than 60 percentage satisfaction on

the graduate

(4) A student has at least one publication in national peered review

Curriculum assessment according to the specified index is carried out every 5 years

The first assessment will be performed in 2011

APPENDIX A

List of Instructor Names

1. Responsible Faculty Members

Kingkeaw Chroenpornsook Ph.D (Applied Microbiology)

Prapasri Theprugsa Ph.D (Food Technology)

Bootsrapa Limanond Ph.D (Agricultural Engineering)

2. Faculty Members in the program

Kingkeaw Chroenpornsook Ph.D (Applied Microbiology)

Prapasri Theprugsa Ph.D (Food Technology)

Bootsrapa Limanond Ph.D (Agricultural Engineering)

Warangkana Sompongse Ph.D (Food Science)

Suntaree Suwansichon Ph.D (Food Science)

3. Course Lectures

No. Name Title Academic

1 Dr.Kingkeaw Charoenpornsook Associate

Professor

Ph.D (Applied Microbiology)

University of Strathclyde

M.Sc (Micrbiology)

Mahidol University

B.Sc. (Biology)

Prince of Songkla University

2 Dr.Prapasri Theprugsa Associate

Professor

Ph.D (Food Technology)

Chulalongkorn University

M.Sc (Food Technology)


B.Sc. (Agro-Industry)

King Mongkut’s Institute of

Technology (Ladkrabang)

3 Dr.Bootsrapa Limanond Assistant

Professor

Ph.D (Agricultural Engineering)

Texas A&M University



B.Sc. (Food Technology)


4 Dr.Warangkana Sompongse Associate

Professor

Ph.D (Food Science)

Ehime University

M.S. (Aquatic Product Utilization)

Kochi University

B.S. (Food Science and

Technology)

(First Class Honor)

Kasetsart University

5 Dr.Suntaree Suwansichon Associate

Professor

Ph.D (Food Science)

Kansas State University





6 Sumontha Vadhanasin Associate

Professor

M.S. (Food Science)

University of California,

Davis

M.B.A. (Business Admin)

Rangsit University

B.S. (Food Science)


7 Dr.Jarunee Loksuwan Associate

Professor

Ph.D (Food Science)

University of Wisconsin,

Madison

M.S. (Food Science)

University of Wisconsin,

Madison

B.Sc. (Chemistry)

(Second Class Honor)


8 Dr.Sompoche Pojjanapimol Assistant

Professor

Ph.D (Food Science)


M.S. (Product Development in

Agro-Industry)


B.Sc. (General Science)


9 Dr.Manoch Srinangyam Assistant

Professor

Ph.D (Packaging)

Michigan State University

M.S. (Packaging)

Michigan State University

B.Sc. (Physics)


10 Dr.Sirinda Kusump - Ph.D (Food Science and

Technology)

University of Alberta

M.S. (Food Technology)




11 Dur.Wilailuk Chaiyasit - Ph.D (Food Science)

University of Massachusetts

M.Sc (Food Science)

University of Massachusetts

M.S. (Food Technology)


B.Sc. (Food and Technology)


12 Dr.Peamsuk Suvarnakuta - D.Eng. (Food Engineering)

King Mongkut’s University

of Technology Thonburi

M.Eng. (Food Engineering)

King Mongkut’s University

of Technology Thonburi

B.Sc. (Food Science and

Technology)

Thammasat University

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