Food science and technology

Program description

Thailand is the kitchen of the world and has always created widely-accepted food products. Food product processing and development require technologies and personnel who possess in-depth academic knowledge who have the capability to develop organizations on the basis of professional morals and ethics to sustainably develop the Thai food industry on the international level.

The Master of Science in Food Science and Technology is provided covering four subject categories based on learner preferences, namely, food processing, food microbiology, food chemistry, and food product development clearly consistent with structured career tracks in the food industry. In addition, students can choose 28 subjects electively, and the program offers openings for students in other science fields to study food science and technology in order to support them in various occupational pursuits in the food industry.

The program provides modern equipment, machinery and analysis tools such as HPP, water spray retorts, spray dryers, and NIR spectroscopy along with a 15-member teaching staff to help students complete their thesis dissertations in topics of their interest. The Food Science and Technology program is equipped with a laboratory, a food industrial factory model and food processing tools along with various quality analysis tools and a sensory quality evaluation center. Moreover, the department conducts research in collaboration with agencies in the public and industrial sectors, such as the National Center for Genetic Engineering and Biotechnology, and even academic institutions such as the Anhui Agricultural University (AHAU) of China.

Research Topics

– Denaturation and gelatinization of fish proteins.

– Food anti-oxidants. 

– Protein hydrolysates. 

– Inulin extraction and purification.

– Food allergens.

– Suppression of natural bacterial growth.

– Foods in retort pouch.

– Health foods.

– Cereal grain foods.

– Foods from ground fish.

– Emulsion food products.

– Dried food products.

– Fermented food and beverage products.

– Extrusion products.

– Food packaging.

– Food product testing through the senses.

Target Occupations After Graduation –

1. Employee of a food standard specification agency.
2. Instructor and researcher.
3. Food analyst.
4. Food product developer.
5. Sales and marketing person.
6. Planning and production control employee.
7. Product quality control and guarantee employee.