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 121 credits

Graduation Requirments

Pass all courses and fulfill other criteria indicated in the curriculum
Have CUM-GPA of at least 2.00
Have good behavior suitable for the prestige of the degree
Pass English proficiency test according to the university’s regulation

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 221 Basics for Entrepreneur KAFT 250 Food Processing I KAFT 261 Food Engineering I	– Lecture	– Examination (MCQ, MEQ) – Pre-, mid-, and post-learning assessments
			– Classroom-based activity – Discussion	– Observation
	3	KAFT 330 Food and Nutrition KAFT 333 Food Safety and Sanitation KAFT 334 Principles of Quality Control and Quality Assurance KAFT 335 Food Law Regulation and Standard KAFT 350 Food Processing II KAFT 361 Food Engineering II KAFT 372 Food Microbiology I KAFT 373 Food Microbiology II KAFT 382 Food Chemistry I	– Lecture	– Examination (MCQ, MEQ) – Pre-, mid-, and post-learning assessments
			– Classroom-based activity – Discussion	– Observation
	4	KAFT 431 Product Development KAFT 433 Industrial Plant Studies	– Inquiry-based learning – Industrial plant studies report	– Rubric assessment
2. Practice to enhance skills	3	KAFT 350 Food Processing II KAFT 372 Food Microbiology I KAFT 373 Food Microbiology II KAFT 390 Food Analysis	– Laboratory practice	– Observation
			– Laboratory report	– Rubric assessment
3. Apply knowledge	4	KAFT 430 Shelf-Life Studies of Food Products KAFT 432 Seminar	– Project-based learning – Classroom-based activity	– Rubric assessment
			– Case study – Discussion	– Observation

PLO 2 Conduct experiments using food processing equipment, analyze basic food qualities with focus on safety in accordance with laboratory standards and effectively utilizing laboratory resources (วิชา food anal, food law/safety)

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Practice correctly according to standard methods	2	KAFT 250 Food Processing I	– Laboratory practice	– Laboratory Practical Exams
	2	KAFT 250 Food Processing I	– Laboratory report	– Evaluating experimental reports using a rubric assessment
	3	KAFT 350 Food Processing II KAFT 372 Food Microbiology I KAFT 373 Food Microbiology II KAFT 382 Food Chemistry I KAFT 390 Food Analysis	– Laboratory practice	– Laboratory Practical Exams
	3		– Laboratory report	– Evaluating experimental reports using a rubric assessment
	4	KAFT 431 Product Development	– Laboratory report	– Evaluating experimental reports using a rubric assessment
2. Practical training in organizations related to the food industry	4	KAFT 440 Practicum	– Internships, fieldwork, or hands-on training experiences	– Evaluation by Supervisors from Internships or Cooperative Education Programs using rubric assessment

PLO 3 Conduct research in the field of food technology for problem-solving or product development 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	2	KAFT 221 Basics for Entrepreneur	– Lecture	– Examination (MCQ, MEQ) – Rubric assessment
	3	KAID 370 Experimental Design	– Lecture	– Examination (MCQ, MEQ) – Pre-, mid-, and post-learning assessments
			Classroom-based activity – Case study – Discussion	– Observation
2. Training in experimental design based on given problems	3	KAFT 350 Food Processing II	Project-based learning (Mini project)	– Rubric assessment
			– Consult and discussion	– Observation
	4	KAFT 431 Product Development KAFT 430 Shelf-Life Studies of Food Products	– Problem-based learning	– Rubric assessment
			– Consult and discussion	– Observation
3. Conducting experiments independently	4	KAFT 431 Product Development KAFT 442 Research Project KAFT 443 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 250 Food Processing I	– Laboratory report	– Evaluating experimental reports using a rubric assessment
1. Training in writing lab reports and group discussions	3	KAFT 350 Food Processing II KAFT 372 Food Microbiology I KAFT 373 Food Microbiology II KAFT 382 Food Chemistry I KAFT 390 Food Analysis	– Laboratory report	– Evaluating experimental reports using a rubric assessment
2. Writing a research project report using academic writing	4	KAFT 440 Practicum KAFT 442 Research Project KAFT 443 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 221 Basics for Entrepreneur KAFT 250 Food Processing I	– Project-based learning	– Evaluation of presentations in both Thai and English using rubric assessment
	2		– Consult and discussion	– Observation
	3	KAFT 335 Food Law Regulation and Standard KAFT 350 Food Processing II KAFT 382 Food Chemistry I KAFT 390 Food Analysis	– Project-based learning	– Evaluation of presentations in both Thai and English using rubric assessment
	3		– Consult and discussion	– Observation
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 432 Seminar	– Role playing	– Evaluation of presentations in both Thai and English using rubric assessment
		KAFT 430 Shelf-Life Studies of Food Products KAFT 431 Product Development KAFT 440 Practicum KAFT 442 Research Project KAFT 443 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, both in leadership roles and as a member of the group

Stages of learning	Year	Subject	Teaching & Learning Activities	Assessment method
1. Teamwork training through basic laboratory operations	2	KAFT 221 Basics for Entrepreneur	– Assignment	– Rubric assessment
		KAFT 250 Food Processing I	– Laboratory group work	– Group report assessment
		KAFT 250 Food Processing I	– Team-based discussion	– Observation
	3	KAFT 350 Food Processing II KAFT 372 Food Microbiology I KAFT 373 Food Microbiology II KAFT 382 Food Chemistry I KAFT 390 Food Analysis	– Assignment	– Rubric assessment
	3		– Consult and discussion	– Observation
2. Group research on assigned topics or self-developed ideas	4	KAFT 430 Shelf-Life Studies of Food Products KAFT 431 Product Development KAFT 442 Research Project KAFT 443 Cooperative Education	– Project-based learning	– Observation
	4		– Consult and discussion	– Observation – Peer evaluation and feedback

Future Careers

Food Technologist, working in food industries such as:

1. Quality control
2. Research and development
3. Production

Other career paths include roles such as academic professional in government and private organizations (e.g., food institutes, the Food and Drug Administration, hospitals), supplier, sales representative for raw materials and equipment, and provider of technical services related to the food and pharmaceutical industries.

Program Structure