Program Structure

General Information

Name of Study Program	Bachelor of Science Program in Conservation Biology
Address	Mahidol University Kanchanaburi Campus 199, Lumsum, Saiyok District, Kanchanaburi 71150
Contact	Phone: (+66) -3458-5058 Website: https://www.ka.mahidol.ac.th
Year of Establishment	2002
Degree Awarded	Bachelor of Science (B.Sc)
Language used	Thai/English
Admissions	Thai students who are proficient in English

Academic Calendar

	1st semester	2nd semester
1st year	August to December	January to May
2nd year	August to December	January to May
3rd year	August to December	January to May
4th year	August to December	January to May

Study Period

The duration of study is usually 4 years with a maximum of 8 years to complete the degree.

Total credits No fewer than 140 credits

Graduation Requirments

Have good behavior suitable for the prestige of the degree
Pass all courses and fulfill other criteria indicated in the curriculum
Have CUM-GPA of at least 2.00

Teching and Learning Approach

Program learning outcomes, Teaching & Learning activity, and Assessment method

PLO 1 Apply knowledge and skill in food technology and related field to work as a food technologist for producing safe food products in the food industry by meeting the constantly changing food regulatory standards

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Provides essential basic knowledge	2	KAFT 237 Food Processing I KAFT 215 Food Engineering I	– Lecture	– Examination (MCQ, MEQ) – Pre-, mid-, and post-learning assessments
			– Classroom-based activity – Discussion	– Observation
	3	KAFT 356 Food and Nutrition KAFT 353 Food Safety and Sanitation KAFT 354 Principles of Quality Control and Quality Assurance KAFT 352 Food Law Regulation and Standard KAFT 337 Food Processing II KAFT 315 Food Engineering II KAFT 342 Food Microbiology I KAFT 343 Food Microbiology II KAFT 320 Food Chemistry I	– Lecture	– Examination (MCQ, MEQ) – Pre-, mid-, and post-learning assessments
			– Classroom-based activity – Discussion	– Observation
	4	KAFT 401 Basics for Entrepreneur KAFT 452 Product Development KAFT 454 Industrial Plant Studies	– Lecture	– Examination (MCQ, MEQ)
			– Classroom-based activity – Discussion	– Observation
			– Inquiry-based learning – Industrial plant studies report	– Rubric assessment
2. Practice to enhance skills	3	KAFT 337 Food Processing II KAFT 342 Food Microbiology I KAFT 343 Food Microbiology II KAFT 325 Food Analysis	– Laboratory practice	– Observation
			– Laboratory report	– Rubric assessment
3. Apply knowledge	4	KAFT 451 Shelf-Life Studies of Food Products KAFT 455 Seminar	– Project-based learning – Classroom-based activity	– Rubric assessment
			– Case study – Discussion	– Observation

PLO 2 Analyze basic food qualities using appropriate laboratory techniques following best ethical laboratory practices and effectively utilizing laboratory resources

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Practice correctly according to standard methods	2	KAFT 237 Food Processing I	– Laboratory practice	– Laboratory Practical Exams
	2	KAFT 237 Food Processing I	– Laboratory report	– Evaluating experimental reports using a rubric assessment
	3	KAFT 337 Food Processing II KAFT 342 Food Microbiology I KAFT 343 Food Microbiology II KAFT 320 Food Chemistry I KAFT 325 Food Analysis	– Laboratory practice	– Laboratory Practical Exams
	3		– Laboratory report	– Evaluating experimental reports using a rubric assessment
	4	KAFT 452 Product Development	– Laboratory report	– Evaluating experimental reports using a rubric assessment
2. Practical training in organizations related to the food industry	4	KAFT 493 Industrial Training	– Internships, fieldwork, or hands-on training experiences	– Evaluation by Supervisors from Internships or Cooperative Education Programs using rubric assessment

PLO 3 Conduct research in food technology related to troubleshooting or product development to address current challenges in food industries at local, national, and global levels based on economic, societal, and environmental conditions, using appropriate scientific research methodology, and working with good ethics

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Teaching research skills and basic experimental data analysis	3	KAID 370 Experimental Design	– Lecture	– Examination (MCQ, MEQ) – Pre-, mid-, and post-learning assessments
			Classroom-based activity – Case study – Discussion	– Observation
	4	KAFT 401 Basics for Entrepreneur	Lecture	– Examination (MCQ, MEQ) – Rubric assessment
2. Training in experimental design based on given problems	3	KAFT 337 Food Processing II	Project-based learning (Mini project)	– Rubric assessment
			– Consult and discussion	– Observation
	4	KAFT 452 Product Development KAFT 451 Shelf-Life Studies of Food Products	– Problem-based learning	– Rubric assessment
			– Consult and discussion	– Observation
3. Conducting experiments independently	4	KAFT 452 Product Development KAFT 494 Special Project KAFT 495 Cooperative Education	– Project-based learning	– Rubric assessment
			– Consult and discussion	– Observation

PLO 4 Convey clear message with appropriate methods in oral and written communication in Thai and English with an audience possessing varying degrees of food technology knowledge

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Training in writing lab reports and group discussions	2	KAFT 237 Food Processing I	– Laboratory report	– Evaluating experimental reports using a rubric assessment
1. Training in writing lab reports and group discussions	3	KAFT 337 Food Processing II KAFT 342 Food Microbiology I KAFT 343 Food Microbiology II KAFT 320 Food Chemistry I KAFT 325 Food Analysis	– Laboratory report	– Evaluating experimental reports using a rubric assessment
2. Writing a research project report using academic writing	4	KAFT 493 Industrial Training KAFT 494 Special Project KAFT 495 Cooperative Education	– Research project report – Workshops and Seminars	– Evaluating research project reports using a rubric assessment
2. Writing a research project report using academic writing	4		– Consult and discussion	– Observation
3. Training in presenting to peers in the same field in both Thai and English	2	KAFT 237 Food Processing I	– Project-based learning	– Evaluation of presentations in both Thai and English using rubric assessment
	2	KAFT 237 Food Processing I	– Consult and discussion	– Observation
	3	KAFT 352 Food Law Regulation and Standard KAFT 337 Food Processing II KAFT 320 Food Chemistry I KAFT 325 Food Analysis	– Project-based learning	– Evaluation of presentations in both Thai and English using rubric assessment
	3		– Consult and discussion	– Observation
	4	KAFT 401 Basics for Entrepreneur	– Project-based learning	– Evaluation of presentations in both Thai and English using rubric assessment
4. Presenting to both the general public and peers in the same field in both Thai and English, with strong scientific communication and academic presentation skills.	4	KAFT 455 Seminar	– Role playing	– Evaluation of presentations in both Thai and English using rubric assessment
		KAFT 451 Shelf-Life Studies of Food Products KAFT 452 Product Development KAFT 493 Industrial Training KAFT 494 Special Project KAFT 495 Cooperative Education	– Project-based learning	– Evaluation of presentations in both Thai and English using rubric assessment
			– Consult and discussion	– Observation

PLO 5 Work effectively as a team leader or a team member to promote good collaborative working environment

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Teamwork training through basic laboratory operations	2	KAFT 237 Food Processing I	– Laboratory group work	– Group report assessment
	2	KAFT 237 Food Processing I	– Team-based discussion	– Observation
	3	KAFT 337 Food Processing II KAFT 342 Food Microbiology I KAFT 343 Food Microbiology II KAFT 320 Food Chemistry I KAFT 325 Food Analysis	– Assignment	– Rubric assessment
	3		– Consult and discussion	– Observation
	4	KAFT 401 Basics for Entrepreneur	– Assignment	– Rubric assessment
2. Group research on assigned topics or self-developed ideas	4	KAFT 451 Shelf-Life Studies of Food Products KAFT 452 Product Development KAFT 494 Special Project KAFT 495 Cooperative Education	– Project-based learning	– Observation
	4		– Consult and discussion	– Observation – Peer evaluation and feedback

Future Careers

Work as a food technologist in roles such as production, quality control and inspection, regulatory affairs, or product development and research within the food industry or related fields. They can work in industrial factories, laboratories, and offices
Work in academic roles, such as positions at the Food and Drug Administration or similar organizations

Program Structure