Course Description

MUGE 101   General Education for Human Development 2 (1-2-3)
The meaning, significance, and relation of General Education to other vocational/specific subjects; the relation between behavior and mentality; critical thinking; the qualifications of ideal graduates; analysis of causes and consequences of events/ situations/ problems; synthesis of solutions to, precautions against, or improvements in those events / situations to benefit individuals and their community; and the application of knowledge to solve the problems of case studies

 
MUGE 102   Social Studies for Human Development 3 (2-2-5)
Basic principles and theory in relation to events / situations / major problems of the Thai and global communities, for example, evolution of civilization; important events in historical, political and public administration systems; the economic and health systems, etc.; analysis of causes and consequences of events/situations/problems; synthesis of solutions to, precautions against, or improvements in those events/situations to benefit individuals and their community; and the application of knowledge to solve the problems of case studies

 
MUGE 103   Arts and Science for Human Development 2 (1-2-3)
Humankind in the past, present and future; events / situations / problems in relation to the evolution of the arts and sciences in the Thai and global communities; concepts of the sufficiency economy; analysis of causes and consequences of events / situations / problems; synthesis of solutions to, precautions against, or improvements in those events / situations to benefit individuals and their community; and the application of knowledge to solve the problems of case studies

 
LATH 100   Art of Using Thai Language for Communication 3 (2-2-5)
Art of using Thai language and of speaking, listening, reading, writing, and thinking skills for accurate and appropriate communication

 
LATH 103   English Level 1 3 (2-2-5)
English structure, grammar and vocabulary in the context of daily language use, dealing with integration in four basic skills (listening, speaking, reading, and writing); reading strategies, sentence writing, listening for the gist, pronunciation and classroom communication

 
LATH 104   English Level 2 3 (2-2-5)
Vocabulary, grammar, and contextualized social language; essential communicative skills in small groups; simulations in various situations; writing practice at a paragraph level; and reading and listening from various sources

 
LATH 105   English Level 3 3 (2-2-5)
Essential strategies for four language skills: reading and listening from various sources, speaking in everyday use and writing at a paragraph level and short essay, including sub-skills i.e., grammar, pronunciation, and vocabulary; focusing on English in everyday life and in academic reading and issues that enhance student’s world knowledge

 
LATH 106   English Level 4 3 (2-2-5)
Reading passages and writing at sentence and paragraph levels about sequence of events and process, function, purpose, method and means, cause and effect, and conditional reasoning; academic English paragraph writing and an introduction to essay writing; listening comprehension; listening for the main idea; listening for specific details; and making inferences

 
KAID    216   Basic Organic Chemistry 1(3-0-6)
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.

 
KAGE   261   Information Management and Computer Applications 3(3-0-6)
Evolution and history of computers, Fundamental concepts of computer systems, Computer main components, Operating systems and the usage, Computer networks and interconnection, Internet and its connecting protocols, Structure of web and its language called HTML, Search engines for Internet. E-mail mechanism and its usage, Internet security, information management, Word processing software. Electronic spreadsheet software, Presentation software.

 
KAFT   351   Principles of Quality Control and Quality Assurance 3(3-0-6)
Principle concepts and systematic methods of quality control and

quality assurance of food products in the industry, including quality standard and management as well as quality control of raw materials, processes and final products

 
KAFT   151   Introduction to Food Science and Technology 2(2-0-5)
Knowledge of food science and technology. Introduction to relevant sections

of various foods including agricultural raw material production, food processing and preservation, storage as well as consumption and use by the public and various types of food and agro-industry.

 
KAGE   260   Administration and Organization Management 3(3-0-6)
Principles of management, the roles of managers in planning, organizing, leading, directing, motivating, communicating, coordinating and controlling in order to achieve the organization goals. Introduction to economics, demand-supply, equilibrium, elasticity and category of goods, market system in economics, production cost, national income account, economic growth, elementary finance, how to read financial statements, the important financial ratios, financial planning, investment, investment diversification.

 
KAEL    201   English for Organizational Communications 3(3-0-6)
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

 
KAEL    211   English for Project Writing and Presentation 3(3-0-6)
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

 
KAEL    212   English for Research 3(3-0-6)
Grammar, vocabulary, expressions, and learning strategies in writing, reading, listening, and speaking skills in scientific and social science research contexts

 
SCCH   135   General Chemistry I 2(2-0-4)
Atoms, molecules and ions, Atomic structure, Periodic table, Chemical

bonding, Chemical thermodynamics, Chemical  kinetics, Chemical equilibrium

 
SCCH   118   Chemistry Laboratory 1(0-3-1)
General techniques in chemistry, simple experiment in qualitative and quantitative analysis, some experiments that are related to lectures

 
SCCH   136   General Chemistry II 3(3-0-6)
Gases, solids, liquids and solutions, electrochemistry, periodic table and

representative elements, transition elements, nuclear chemistry, and organic chemistry

 
SCCH   109   General Chemistry Laboratory II 1(0-3-1)
Electrochemistry, Nanoparticles, Organic Synthesis, Inorganic Synthesis, Solid

State

 
KAID    216   Basic Organic Chemistry 2(3-0-6)
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    218   Organic Chemistry Laboratory 1(0-3-1)
Experiments of basic organic chemistry include recrystallisation, melting point, distillation, extraction and chromatography, solubility classification, 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    217   Analytical Chemistry 3(3-0-6)
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    219   Analytical Chemistry Laboratory 1(0-3-1)
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    231   Basic Biochemistry 3(3-0-6)
Origin of life, structure and function 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  applications of biochemistry in food and plants.

 
KAID    232   Basic Biochemistry Laboratory 1(0-3-1)
Principle and technique 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)
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)
Basic physics experiments relating to physics curriculums taught to the first year students in each faculty

 
SCPY   168   Physics for Applied Science II 3(3-0-6)
Optics: Geometrical optics, physical optics

Electricity and magnetism: Electric force, electric field, Gauss’s law, electric

potential, capacitor, magnetic force, magnetic field, electromagnetic induction, basic electric circuits

Quantum mechanics: Blackbody radiation, photoelectric effect, Compton

effect, atomic spectra de Broglie’s hypothesis (wave-particle duality) wave function, Schroedinger’s wave equation, hydrogen atom, laser

Nuclear physics: Nuclear structure, mass-energy equivalence, binding energy,

nuclear forces, radioactive decay, nuclear reaction, interaction of radiation with matter, radiation detection and measurement, classification of particles

Astrophysics: Solar system, universe, stars

 
SCMA  111   Calculus 2(2-0-4)
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 2(2-0-4)
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    209   Introduction to Statistics 2(2-0-4)
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)
Basics 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)
Microscopy, cell structure and function, plant and animal tissue; cell division, genetics and natural selection, ecology, and behavior

 
SCBI    125   General Biology II 3(3-0-6)
Biodiversity and diversity status of Thailand; classification and diversity of

Eubacteria, Archea, Eukarya; reproduction , embryo development and organogenesis; animal form and function, such as food procurement and digestion, respiratory system, circulatory system, excretory system, immune system, homeostasis, hormones and nervous system.

 
SCBI    104   Biology Laboratory II 1(0-3-1)
Diversity of plants and animals including invertebrates and vertebrates;

reproduction and development; nervous system and control of body function; circulatory system

 
KAFT   211   Engineering Drawing 2(2-0-4)
Introduction to engineering drawing, use of drawing instruments and lettering, applied geometry, theory of orthographic projection and orthographic drawing, three dimensional drawing (isometric and oblique), convention practice and dimensioning, basic knowledge of using software application for computer-aided design, sectional views drawing, threaded fasteners, application of engineering drawing knowledge in food industry

 
KAFT   218   Basic Principle for Food Engineering 2(2-0-4)
Concept and the importance of unit operations in food technology, system and basic physical properties of food materials, unit conversions, concepts and basic calculations of mass balance with case study, energy and work, energy balance, phase rule, phase equilibrium, phase transition, law of thermodynamics, heat effects, thermal processing, properties of fluid, fluid statics and fluid dynamics, continuity equation, energy equation, bernoulli’s equation, energy losses in flow, pump selection and flow measurement, compressible flow and flow around submerged objects.

 
KAFT   219   Food Engineering I 3(3-0-6)
Basic principles of heat transfer including conduction, convection, and radiation, heat exchanger,  basic principles of mass transfer, convective mass transfer, Unsteady state, refrigeration, chilling and freezing, drying, evaporation, heat utilities in unit operations.

 
KAFT   238   Food Processing I 4(3-3-7)
Basic principles, unit operations, postharvest handling for agricultural materials, preparation of food processing which include techniques of raw material preparation, principles of thermal processing, low temperature processing, evaporation, dehydration, high pressure processing, irradiation,  chemical preservation and emerging technologies for food processing

 
KAFT   259   Food Laws and Standard 2(2-0-4)
Legislation, regulation, standard, patent and agencies about food products in the country and international

 
KAFT   347   General Microbiology 3(3-0-6)
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

 
KAFT   348   General Microbiology Laboratory 1(0-3-1)
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, growth and preservation of microorganisms.

 
KAFT   319   Food Engineering II 3(3-0-6)
Basic calculations and designs for food processes such as membrane separation, ion exchange, filtration, centrifugation, sedimentation, mixing and size reduction, gas absorption and adsorption, distillation, extraction, and crystallization.

 
KAFT   323   Food Analysis 4(3-3-7)
Theory and practices on the determination of food constituents and food additives, foodsampling method, the determination of food quality in physical, chemical and sensory attributes, principle of spectroscopy, principle of chromatography.

 
KAFT   338   Food Processing II 4(3-3-7)
Raw materials in Agro-Industry which including plants, land and aquatic animals. The theory and laboratory of some food processing procedures and techniques, such as vegetable and fruit, cereal, confectionary, land animals, milk, aquatic animals, enzyme, alcohol and non-alcohol beverage processing, cleaning and waste water treatment, and food packaging will be discussed

 
KAFT   321   Food Chemistry I 4(3-3-7)
Physical and chemical change in food components, water, colloid system in foods, protein, lipid, carbohydrate, vitamin and mineral, enzyme, pigment, browning reaction, rancidity in food

 
KAFT   327   Sensory Analysis 3(3-0-6)
The principles and procedures of sensory evaluation which include 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, relationship to instrumental or chemical data.

 
KAFT   328   Physical Properties of Foods 2(2-0-4)
Theories and measurements of the physical properties of foods including optical, thermal, mechanical, rheological, and dielectric properties and others; the effects of processing condition on these properties; the relationship of these properties and the final quality of food products; rheological characteristics of foods including Newtonian and non-Newtonian fluid, viscous, elastic and viscoelastic materials; probing food microstructure; analysis of food emulsions.

 
KAFT   329   Food Chemistry II 2(2-0-4)
Biochemistry of food and food processing of meat, milk, vegetables and fruits, egg, and cereal; chemical properties of flavor, hydrocolloids and food additives on the qualities of foods; nutrition needs for each age group, functional foods, bioactive compounds, food toxicology

 
KAFT   318   Bioprocess Engineering 2(2-0-4)
The principles of chemical and biological reactors calculations and design are focused. In addition, the topic of fermentation engineering is also included.

 
KAFT   349   Food Microbiology 3(2-3-5)
The role of microorganisms in food processing and preservation, food contamination and spoilage, foodborne disease, food production and health promotion, as well as microbiological analyses of various kind of food products.

 
KAFT   456   Food Packaging Technology 3(3-0-6)
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.

 
KAFT   457   Food Safety 3(3-0-6)
Basic knowledge of food safety, Regulations for food safety, Food processing effects on food safety, Food toxicants, Food additives, Risk assessments of food types

 
KAFT   458   Shelf Life Studies of Food Product 1(0-3-1)
Concept, methodology and applications of shelf life study; physical deterioration, chemical deterioration and microbial deterioration; and factors effecting shelf life of food products (product composition, packaging and storage and distribution)

 
KAFT   459   Product Development 3(2-3-5)
The principles and procedures of food product development which include generating and screening of new product ideas, the development of product formulation, lab-scale production, consumer test, market and cost evaluation

 
KAFT   496   Industrial Plant Studies 1(0-3-1)
Each fourth year students, in consultation with a faculty advisor, will select a specific problem in food technology. He/ She will carry out an individual investigation in the university laboratory, or train and work in a full-time position in any food or related plant. A final written and oral report will be presented to the department.

 
KAFT   497   Seminar 1(0-3-1)
Student must be able to search the data, write the abstract, prepare the seminar’s media and present the topic about food technology at least 1 time. Every student must attend the seminar class and have the participation in discussion, asking and answer the question about the presentation.

 
KAFT   498   Industrial Training 1(0-3-1)
The study of working processes and training in the food industry fields to increase the working skills from the integration of the theory and practical skills related to the knowledge of food technology. At the work places, the students are required to work as the trainees in any divisions assigned by the trainers as well as to solve the primary process technique problems.

 
KAFT   499   Special Project 4(0-12-4)
Each fourth year student, in consultation with a faculty advisor, will select a special problem in food technology. He/She will carry out an individual investigation in the university laboratory, or train and work in a full-time position in any food or related plant. A final written and oral report will be presented to the department.

 
KAFT   463   Meat and Fishery Product Technology 3(3-0-6)
Structure, characteristics and qualities as well as preparation and processing of meat, poultry and fishery products such as freezing, canning, drying, salting, smoking, and fermentation

 
KAFT   464   Cereal and Starch Technology 3(3-0-6)
Structure, components and properties of various types of cereal grains, processing of these grains to other products, starch biosynthesis, components and structure of starch granules, properties of native and modified starches and their applications in food and other industries.

 
KAFT   465   Food and Nutrition 3(3-0-6)
The functions and requirements of nutrients in human body, nutritive values of foods and food products commonly eaten by human and their metabolisms. Nutritional labeling will also be discussed and prepared for practice.

 
KAFT   468   Waste Treatment and Utilization 3(3-0-6)
Various types of industrial wastes and their characteristics in order to form a

basis for later treatment, biological and chemical treatment and utilization of waste with appropriate technology.

 
KAFT   469   Food Fermentation 3(3-0-6)
History, Importance of fermented food, starter cultures,    biochemical and chemical reactions in food fermentation, principle of food fermentation, Thai and international fermented foods.

 
KAFT   478   Food Sanitation and Hygiene 3(3-0-6)
Environmental hygiene in relation to food production, food plant hygiene, personal hygiene, food-borne pathogens and food poisoning; chemical, physical, and microbiological principles in cleaning and sanitizing food processing equipment; development of sanitation programmes including Good Manufacturing Practices (GMPs) and Hazard Analysis & Critical Control Point (HACCP), concerning with hazard, safety and sanitation control in processing of food and food products; detergents and biocides used in food plants.

 
KAFT   479   Dairy and Dairy Product Technology 3(3-0-6)
Characteristics of milk and milk products. The production and processing of various product types in dairy industry.

 
KAFT   381   Science and Technology Administration 3(3-0-6)
Principles, strategies and policy of management and administration in the

field of science and technology with some concepts of accounting, financing and marketing involved in food industries.