LAFE 146 Personality Development 3 (3-0-6)
Suitable skills, knowledge, ability and approach for self-development; personality development; appropriate self, moral and emotional adjustment; conscientiousness for acceptable ways of living; realization of human value, Knowing how to appreciate and differentiate beauty and virtue which are foundation of humanness
KAID 240 English for Organizational Communications 3 (3-0-6)
Prerequisite None
Grammar, vocabulary, expressions and learning strategies of four basic skills in English including speaking, listening, reading, and writing, as well as, intercultural communication, being relevant to organizational communications
KAID 242 English for Project Writing and Presentation 3 (3-0-6)
Prerequisite None
Using English in writing and presenting projects by integrating four language learning strategies: listening, speaking, writing, and reading in order to understand the process of project preparation such as sharing opinions, brainstorming, searching for information, collecting data and writing reports, as well as, knowing techniques to prepare for project presentations in conferences
KAID 243 English for Research 3 (3-0-6)
Prerequisite None
Grammar, vocabulary, expressions, and learning strategies in writing, reading, listening, and speaking skills in scientific and social science research contexts
KAFT 101 Introduction to Food Science and Technology 2 (2-0-4)
Prerequisite None
Overview of food and agro industries in Thailand and the world; roles of Food Technologists in food industries; introduction to the changes in food properties before, during and after being processed; some important food processing techniques; special topics on current global issues in food science and technology
KAID 272 Computer Program Applications 2 (1-3-4)
Prerequisite None
Basics for computer utilization; office programs including document file, presentation file, excel file for computing mathematical models; basic program for statistical analysis and interpretation; presentation platform for mathematical and statistical data
KAID 370 Experimental Design 3 (3-0-6)
Prerequisite KAID 270
Basic principle of experimental design; completely randomized design; randomized blocked design; Latin square design; factorial experiments; slit-plot experiment; SPSS program; Interpretation of the results from a statistical analysis
SPGE 101 Aerobics for Health 1 (0-2-1)
Prerequisite None
Aerobics exercise significance, benefits and basic principles of aerobic dance training. Skills of aerobic dance movements, safety, Aerobic activities such as hydroaerobics, aerobic boxing with music
SPGE 102 Yoga for Health 1 (0-2-1)
Prerequisite None
History, meaning, training locations and equipment, and benefits of Yoga. Body preparation, joint and muscle stretching, Techniques of muscle contraction and relaxation. Practice of Asana (body position/posture), breathing control, Pranayama, deep relaxation and Yoga training safety
SPGE 112 Social Dances 1 (0-2-1)
Prerequisite None
SCCH 103 General Chemistry I 3 (3-0-6)
Prerequisite None
Stoichiometry, atomic structure, chemical bonding theory, representative and transition metal elements, organic chemistry, nuclear chemistry, environmental chemistry
SCCH 104 General Chemistry II 3 (3-0-6)
Prerequisite SCCH 103
Chemical thermodynamics, chemical kinetics, chemical equilibrium, ionic equilibrium, electrochemistry, gas, liquid, and solid
SCCH 107 General Chemistry Laboratory 1 (0-3-1)
Prerequisite None
General techniques in chemistry and some experiments that relate to lectures in General Chemistry: thermochemistry, chemical kinetics, electrochemistry, synthesis of organic compounds, synthesis of inorganic compound; quantitative analysis, acid-base reaction and titration; solid state, and molecular modeling; practicing communication skills in chemistry; practicing teamwork skills
KAID 220 Basic Organic Chemistry 3 (3-0-6)
Prerequisite SCCH 104
Bonding and molecular structure of organic compounds, nomenclature, reactions of organic compounds, stereochemistry, synthesis and reactions of alkane, cycloalkane, alkene, cycloalkene, alkyne, aromatic hydrocarbon, halide, alcohol, phenol, ether, aldehyde, ketone, carboxylic acid and their derivatives, amine
KAID 221 Organic Chemistry Laboratory 1 (0-3-1)
Prerequisite None
Experiments of basic organic chemistry including recrystallisation, melting point,distillation, extraction and chromatography, solubility classification; the use of models to study stereochemistry of organic substance; reactions of hydrocarbons, reactions of alcohols and phenols, reactions of aldehydes and ketones, reactions of carboxylic acids and derivatives, reactions of amines
KAID 222 Analytical Chemistry 2 (2-0-4)
Prerequisite SCCH 104
Co-requisite KAID 223
Fundamental knowledge of chemical analysis both qualitative and quantitative; calculations: concentration, buffer, error, accuracy, precision, statistics; chemical equilibria and electrolyte; quantitative analysis by titration and by calibration; molecular absorption spectrometry: UV-Visible; atomic absorption spectrometry; atomic emission spectrometry; potentiometry: ion-selective electrode and pH measurement; high performance liquid chromatography; gas chromatography; detection limit in quantitative analysis
KAID 223 Analytical Chemistry Laboratory 1 (0-3-1)
Prerequisite None
Co-requisite KAID 222
Sampling; sample preparation; acid-base titration; precipitation titration; complexometric titration; redox titration; spectrophotometric instruments (i.e., UV-visible, atomic absorption, atomic emission); electrochemical instruments (i.e., potentiometry, conductometry); chromatographic instruments (i.e., gas chromatography and high performance liquid chromatography)
KAID 200 Basic Biochemistry 3 (3-0-6)
Prerequisite None
Co-requisite KAID 201
The origin of life, structure, functions, and properties of carbohydrates, proteins, enzymes and coenzyme, lipids, nucleic acids, vitamins and minerals as well as their metabolic pathways; synthesis of proteins and nucleic acids, mechanisms of gene expression; molecular biology techniques, hormones and the applications of biochemistry to food and plants
KAID 201 Basic Biochemistry Laboratory 1 (0-3-1)
Prerequisite None
Co-requisite KAID 200
Principles and techniques of spectroscopy, pH measurement and buffer preparation; properties measurement of carbohydrates, proteins, lipids and nucleic acids, enzyme kinetic; the determination of vitamin C from fruits including yeast metabolisms
SCPY 167 Physics for Applied Science 1 3 (3-0-6)
Prerequisite None
Mechanics: particle kinematics, particle dynamics, work and energy, linear momentum and collisions; rotational motions, elastic properties of matters, oscillatory motions; fluid mechanics: fluid statics, fluid dynamics; thermodynamics: temperature and heat, the first law of thermodynamics, entropy and the second law of thermodynamics; waves: wave motion, reflection, refraction, superposition of waves, sound and hearing, doppler effect of sound, standing waves, resonance, electromagnetic wave
SCPY 110 General Physics Laboratory 1 (0-3-1)
Prerequisite None
Basic physics experiments relating to physics curriculums taught to the first year students in each faculty
SCMA 111 Calculus 2 (2-0-4)
Prerequisite None
Limits, continuity, definition and properties of derivatives, derivatives of algebraic functions, logarithmic functions, exponential functions, trigonometric functions, inverse trigonometric functions, hyperbolic functions and inverse hyperbolic functions, implicit differentiation, higher-order derivatives, differentials, applications of differentiation, indeterminate forms and l’ Hospital’s rule, functions of several variables and partial derivatives, total differentials and total derivatives, antiderivatives and integration; techniques of integration, improper integrals, applications of integration
SCMA 166 Ordinary Differential Equations 3 (3-0-6)
Prerequisite None
Complex variables introduction to ordinary differential equations; linear first order differential equations, nonlinear first order differential equations; applications of first order equations, second order linear equations, applications of second order equations, high order linear equations; systems of linear equations, matrices, determinants, vector spaces, linear transformations, applications in science
KAID 270 Introduction to Statistics 2 (2-0-4)
Prerequisite SCMA 111
Probability; random variables and probability distributions; mathematical expectation; special probability distributions; descriptive statistics; sampling distributions; point estimation; interval estimation; hypothesis testing; elementary use of statistical software
SCBI 124 General Biology I 2 (2-0-4)
Prerequisite None
Basic concept in biology, carbon and the molecular diversity of life; cell structure and function, energy and metabolism, cellular respiration, photosynthesis, principles of heredity; molecular biology of gene, evolution, population genetics, ecology and conservation biology
SCBI 102 Biology Laboratory I 1 (0-3-1)
Prerequisite None
Microscopy, cell structure and function, plant and animal tissue; cell division, genetics and natural selection, ecology, and behavior
KAFT 210 Physical Chemistry 2 (2-0-4)
Prerequisite SCCH 104
Conservation of energy; spontaneous reactions; entropy and free energy; the concentration dependence of free energy; physical equilibria; transport phenomena; kinetics and enzyme kinetics
KAFT 213 Engineering Drawing 1(0-3-1)
Prerequisite None
An introduction to engineering drawing; the use of drawing instruments and lettering; applied geometry; theory of orthographic projection, orthographic drawing; three dimensional drawing (isometric and oblique); conventional practice and dimensioning; sectional views drawing; threaded fasteners; basic knowledge of using software application for computer-aided design; the application of engineering drawing knowledge in food industry; self responsibility; effective time management
KAFT 215 Food Engineering I 3 (3-0-6)
Prerequisite None
Mass and energy balance; fluid mechanics; heat transfer; mass transfer; self responsibility; work effectively with others
KAFT 237 Food Processing I 4 (3-3-7)
Prerequisite KAFT 101
Unit operations, properties of raw food material, postharvest handling for agricultural materials, food deterioration; principles of food preservation methods such as temperature and water activity control, and effects of preservation methods on food quality; principles of food processing techniques, such as minimal processing, heating, pasteurization and sterilization, chilling and freezing, high pressure processing, drying and evaporation, extrusion and fermentation; operation of food processing; apply mass balance in food processing; work effectively as a team
KAFT 242 General Microbiology 3 (3-0-6)
Prerequisite SCBI124
Co-requisite KAFT 244
Basic knowledge of microorganisms, particularly bacteria and fungi, regarding shape, structure and functions, physiology and genetics, microbial classification and taxonomy; host-microorganism interaction, control and immunity; sterilization and disinfection; importance and application of major microorganisms in agriculture, industry, environment and public health; use of life-long learning skills to support student development
KAFT 244 General Microbiology Laboratory 1 (0-3-1)
Prerequisite None
Co-requisite KAFT 242
Laboratory experiments on aseptic techniques and laboratory safety, staining techniques, morphological examination of microorganisms by microscope; preparation of media, isolation of pure culture, selection, classification, culture, enumeration, growth, and preservation of microorganisms; use of life-long learning skills, project and time management to support student development
KAFT 315 Food Engineering II 3 (3-0-6)
Prerequisite KAFT 215
Principles and importance of unit operations in food technology; basics of calculation and design for various methods of food manufacturing i.e., thermal and non-thermal processing, and manufacturing related to physical separation; self responsibility; work effectively with others
KAFT 320 Food Chemistry I 3 (2-3-5)
Prerequisite KAID 220, KAID 221, KAID 222, KAID 223, KAID 200
Physical and chemical change in food components, water, colloid system in foods, protein, lipid, carbohydrate, vitamin and mineral, enzyme, pigments, browning reaction, rancidity in food; laboratories on some chemical reactions in foods; work as a team; utilization of resources effectively
KAFT 337 Food Processing II 4 (3-3-7)
Prerequisite KAFT 237
Principles of non-thermal food processing techniques such as irradiation, membrane separation, aseptic processing, hurdle technology; emerging technologies for food processing including microwave heating, ohmic heating; principle of cleaning and sanitation; principle of waste water treatment; principle of packing technology; principle of packaging technology; food storage; basics of plant layout; operation of food processes; use resources effectively; work effectively as a team
KAFT 353 Food Safety and Sanitation 3 (3-0-6)
Prerequisite KAFT 237
Basic knowledge of food safety, regulations and requirements for food safety; effects of food processing on food safety; hygiene in food production in food factory, safety and sanitation control in the food production processes and in food products; good manufacturing practices (GMP), hazard analysis and critical control point (HACCP), risk assessment of different food types; critical thinking
KAFT 342 Food Microbiology 1 3 (2-3-5)
Prerequisite KAFT 242, KAFT 244
The role of microorganisms in food processing and preservation; food contamination and spoilage; foodborne disease; food production using microorganism for healthy food; microbiological techniques for identification and quantification of bacterial contamination in various kind of food products; utilization of resources effectively
KAFT 356 Food and Nutrition 3 (3-0-6)
Prerequisite KAID 200
Human nutritional requirement; nutritional value of various foods; nutritional requirement in different stages of life; diet therapy in patient and malnutrition person; the current issues of food for health; food law and regulations about healthy foods; critical thinking and teamwork
KAFT 325 Food Analysis 4 (3-3-7)
Prerequisite KAFT 222, KAFT 320
Principles, methods, and practices on the determination of food constituents; nutritional labeling; the determination of food quality in physical and chemical aspects; principle of spectroscopy; principle of chromatography; ethical awareness; work effectively with others
KAFT 355 Sensory Analysis 2 (1-3-3)
Corequisite KAFT 325
The principles and procedures of sensory evaluation, sensory organs and factors that influence perception, measuring the perception, sensory data, methods used in sensory evaluation, different tests, preference tests, acceptance tests, descriptive sensory analyses, conducting sensory tests, sensory data analysis, presentation of sensory test designing and implementation; teamwork, communicate sufficiently both orally and verbally, conduct experiment with ethics and moral considerations
KAFT 324 Food Chemistry II 2 (2-0-4)
Prerequisite KAFT 320
Biochemistry of food and food processing of some food products for examples: meat, milk, vegetables and fruits, egg, and cereal; chemical properties of flavor, hydrocolloids and food additives on the qualities of foods; functional foods, bioactive compounds, food toxicology; life-long learning skill
KAFT 352 Food Law Regulation and Standard 2 (2-0-4)
Prerequisite None
Legislation, regulation, standard, patent and agencies about food products in the country and abroad; demonstrate moral and ethics
KAFT 354 Principles of Quality Control and Quality Assurance 3 (3-0-6)
Prerequisite KAID 270
Concept of quality, principle concepts and systematic methods of quality control and quality assurance of food products in the industry; quality standard and quality management, quality control of raw materials, processes and final products; statistics for quality control; demonstrate good ethics and time management
KAFT 343 Food Microbiology 2 3 (2-3-5)
Prerequisite KAFT 342
Controlling and killing of microorganisms by moist-heat and dry-heat for food processing; bacterial destroying by UV; using of food preservative and effect of industrial sanitizer on microbial growth; checking of sterilization for canned food; detection of antibiotic residue in food by microbiological method; as well as isolation of enzyme-producing microorganisms and effect of microbial activity product on food
KAFT 451 Shelf Life Studies of Food Products 2 (1-3-3)
Prerequisite KAFT 325, KAFT 352, KAFT 342
Concept, methodology, and applications of shelf life study; physical deterioration, chemical deterioration, and microbial deterioration; factors affecting shelf life of food products (product composition, packaging, and storage and distribution); assess basic quality of food products during storage; coummunicate and work as a team effectively
KAFT 452 Product Development 3 (2-3-5)
Prerequisite KAFT 237, KAFT 325, KAFT 352
The principles and procedures of food product development including generating and screening of new product ideas; the development of product formulation, lab-scale production, consumer test, market and cost evaluation; teamwork, communicate sufficiently both orally and verbally, conduct experiment with ethics and moral considerations
KAFT 454 Industrial Plant Studies 1 (0-3-1)
Prerequisite KAFT 354
Visiting food factories at least 8 plants; following rules of the visit; summarize the knowledge from visiting and write the report; critical thinking
KAFT 455 Seminar 2 (2-0-4)
Prerequisite KAID 272
Students’ searching the data; abstract writing; preparing the media for the seminar and presenting the topic about food technology; effective communication with others; critical thinking
KAFT 493 Industrial Training 2 (0-6-2)
Prerequisite KAFT 325, KAFT 354, KAFT 353
The study of the working processes and training in the food industry fields at least 8 weeks; integration of the theory and practical skills related to the knowledge of food technology; communication effectively, team work, ethics at work and self-responsibility
KAFT 494 Special Project 4 (0-12-4)
Prerequisite KAID 370, KAFT 451, KAFT 452
Carry out research project related to food technology using scientific method; oral presentation on project proposal and final report; write scientific report; critical thinking; communicate effectively; ethics in research; demonstrate of self driven for improvement of the work
KAFT 495 Cooperative Education 6 (0-18-6)
Prerequisite KAFT 325, KAFT 354, KAFT 353, KAFT 451, KAFT 452
A cooperative study of students to perform their knowledge and skills as employees at public or private organizations related to food technology for a continuous period of at least 16 weeks under the approval of the curriculum committee; the accomplishment including at least 30 hours of cooperative study preparation and orientation, cooperative study report and presentation works in the seminar either with advisors or cooperative study supervisors; use of life-long learning skills, problem solving skills, interpersonal skills and interaction skills to support student development
KAFT 460 Meat and Fishery Product Technology 3 (3-0-6)
Prerequisite KAFT 324, KAFT 337
Structure, properties and qualities as well as preparation and processing of meat, poultry, and fishery products such as freezing, canning, drying, salting, smoking, fermentation, and food additives in meat, poultry, and fisheries products; ethics in food business
KAFT 482 Cereal and Starch Technology 3 (3-0-6)
Prerequisite KAFT 324, KAFT 337
Structure, components and properties of various types of cereal grains; post-harvesting management of cereal; processing of cereal grains to other products; starch biosynthesis; components and structure of starch granules; properties of native and modified starches; starch applications in food and other industries; work effectively with others
KAFT 462 Waste Treatment and Utilization 3 (3-0-6)
Prerequisite KAFT 353, KAFT 337
Introduction, environmental issues, characteristics of food industrial wastes, wastewater quality standards, waste treatment and utilization, recycling technologies, solid waste management, hazardous waste management, air pollution management, reducing waste from industrial processing, recycled energy or upcycling materials with economically consideration, waste management system, environmental laws; case study presentation; communicate sufficiently both orally and verbally, teamwork, social and environment responsibility
KAFT 480 Food Fermentation Technology 3 (3-0-6)
Prerequisite KAFT 241, KAFT 242, KAFT 341
History, importance of fermented food, starter cultures, biochemical and chemical reactions in food fermentation; principle of food fermentation, Thai and international fermented foods; use of life-long learning skills to support student development
KAFT 470 Food Packaging Technology 3 (3-0-6)
Prerequisite KAFT 237, KAFT 337
Basic knowledge on important properties of packaging materials; material and package testing; material selection and packaging design; packaging systems to improve shelf life and products’ safety; legislative issues regarding food packaging; waste management options and impacts; sustainable food packaging; and novel food packaging; communicate effectively; use of life-long learning skills, problem solving skills and interaction skills to support student development
KAFT 483 Dairy and Dairy Product Technology 3 (3-0-6)
Prerequisite KAFT 324, KAFT 337
Introduction, raw milk production and standard, raw milk analysis, milk secretion and collection, dairy microbiology, starter culture, probiotic, prebiotic, pasteurization and sterilization, dairy products (e.g. ice cream, cream and butter, yoghurt and fermented milk products, evaporated milk and milk powder), dairy plant design, dairy utility systems, cleaning in dairy industry, industrial plant studies (optional); self-development improvement, positive thinking
KAFT 281 Logistics and Supply Chain Management 3 (3-0-6)
Prerequisite None
An overview of logistics; procurement, delivery of goods; supply chain; planning in purchasing, production, inventory management, warehousing, channel distribution, and transportation; information technology for the logistic system enhancement
KAFT 401 Basics for Entrepreneur 3 (3-0-6)
Prerequisite None
Concepts of entrepreneurship, factors affecting entrepreneurship, the establishment of businesses, business theories and operations; human resources management, capital management, managerial accounting, products and operation management; channels of distribution, product and price policies, marketing, advertising and public relations; sales promotions, risk and insurance, business documents, and business law; ethics in food business