FOOD TECHNOLOGY
Offers B.Sc., M.Sc., and Ph.D. levels which studies natural food ingredients, fundamentals and methods used for processing of ingredients into food products, quality and safety assurance of food products, principles and processes of developing new food products. In addition to studying in the classroom and food laboratory, students in the Food Technology Department have the chance to learn through internships and by engaging in cooperative education in the actual workplace like in government offices, private companies or food industry factories.
This links the world of education and the real world of work for a smooth entry into the labor market in the future.
Department of Food Technology
Curriculum
Bachelor Degree: This program aims to strengthen the graduates in the area of basic principles of physical, biological, and engineering sciences used in food processing industry. Current areas of study include physicochemical, microbiological and sensory changes of food raw materials and food products as well as principles of food processing and engineering technology, quality assurance, and product development.
Master Degree: This program aims to provide researchers with advanced knowledge of food processing technology and food quality related to the processing, quality assessment, food safety and acceptance of foods. The students will have an opportunity to develop their critical thinking and communication skills by conducting research, data analyses, and presenting the result. Areas of specialization include food chemistry, food processing, food microbiology, food safety, food engineering, and food product development.
Doctoral Degree: This program aims to produce researchers with the ability to carry out independent research projects which significantly contribute to the knowledge of more advanced technological aspects related to the food industry problems or developing new food products.
International Program
Master Degree in Food Safety and Quality Management: The program aims to provide students with advanced knowledge emphasizing on safety aspects of food production and quality management systems in food industry. The students will have an opportunity to develop their critical thinking and communication skills by conducting research, data analyses, and presenting the result. Areas of specialization include risk analysis in food industry; international food safety policy and regulations; quality monitoring, verification and improvement in food industry; as well as food analytical techniques in safety and quality aspect.
Research Aspects
- Food Microbiology
- Food Processing and Engineering
- Food Chemistry and Analysis
- Food Product Development
- Consumer Study and Market Research
- Food Safety Management System