1st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| SCCH 135 | General Chemistry I | 2 (2-0-4) |
| SCCH 118 | Chemistry Laboratory | 1 (0-3-1) |
| SCPY 167 | Physics for Applied Science 1 | 3 (3-0-6) |
| SCMA 111 | Calculus | 2 (2-0-4) |
| SCBI 124 | General Biology I | 2 (2-0-4) |
| SCBI 102 | Biology Laboratory I | 1 (0-3-1) |
| LAEN 103-105 | LAEN 103-105 | 3 (2-2-5) |
| MUGE 101 | General Education for Human Development | 2 (1-2-3) |
| MUGE 102 | Social Studies for Human Development | 3 (2-2-5) |
| LATH 100 | Arts of Using Thai Language in Communication | 3 (2-2-5) |
| MUGE 103 | Arts and Science for Human Development | – |
| Total credits | 22 |
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| SCCH 136 | General Chemistry II | 3(3-0-6) |
| SCCH 109 | General Chemistry Laboratory II | 1(0-3-1) |
| SCPY 168 | Physics for Applied Science II | 3(3-0-6) |
| SCPY 110 | General Physics Laboratory | 1(0-3-1) |
| SCMA 166 | Ordinary Differential Equations | 3(3-0-6) |
| SCBI 125 | General Biology II | 3(3-0-6) |
| SCBI 104 | Biology Laboratory II | 1(0-3-1) |
| LAEN 104-106 | English Level 2-4 | 3(2-2-5) |
| MUGE 103 | Arts and Science for Human Development | 2(1-2-3) |
| MUGE 101 | General Education for Human Development | – |
| MUGE 102 | Social Studies for Human Development | – |
| LATH 100 | Arts of Using Thai Language in Communication | – |
| KAFT 151 | Introduction to Food Science and Technology | – |
| Total credits | 22 |
2st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAID 216 | Basic Organic Chemistry | 3(3-0-6) |
| KAID 218 | Organic Chemistry Laboratory | 1(0-3-1) |
| KAID 209 | Introduction to Statistics | 2(2-0-4) |
| KAGE 602 | Information Management and Computer Applications | 3(3-0-6) |
| KAFT 259 | Food Laws and Standard | 2(2-0-4) |
| KAFT 211 | Engineering Drawing | 2(2-0-4) |
| KAFT 218 | Basic Principles for Food Engineering | 2(2-0-4) |
| KAEL xxx | General Education | 3(3-0-6) |
| Total credits | 18 |
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAID 231 | Basic Biochemistry | 3(3-0-6) |
| KAID 232 | Basic Biochemistry Laboratory | 1(0-3-1) |
| KAID 217 | Analytical Chemistry | 3(3-0-6) |
| KAID 219 | Analytical Chemistry Laboratory | 1(0-3-1) |
| KAGE 260 | Administration and Organization Management | 3(3-0-6) |
| KAFT 219 | Food Engineering 1 | 3(3-0-6) |
| KAFT 238 | Food Processing I | 4(3-3-7) |
| Total credits | 18 |
3st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 319 | Food Engineering II | 3(3-0-6) |
| KAFT 318 | Bioprocess Engineering | 2(2-0-4) |
| KAFT 321 | Food Chemistry I | 4(3-3-7) |
| KAFT 347 | General Microbiology | 3(3-0-6) |
| KAFT 348 | General Microbiology Laboratory | 1(0-3-1) |
| KAFT 338 | Food Processing II | 4(3-3-7) |
| Total credits | 17 | |
| Free electives | 3 |
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 329 | Food Chemistry II | 2(2-0-4) |
| KAFT 323 | Food Analysis | 4(3-3-7) |
| KAFT 349 | Food Microbiology | 3(2-3-5) |
| KAFT 351 | Principles of Quality Control and Quality Assurance | 3(3-0-6) |
| KAFT 327 | Sensory analysis | 2(1-3-8) |
| KAFT 328 | Physical Properties of Foods | 2(2-0-4) |
| Total credits | 16 | |
| Free Elective | 3 | |
| Electives | 3 |
4st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 496 | Industrial Plant Studies | 1(0-3-1) |
| KAFT 497 | Seminar | 1(0-3-1) |
| KAFT 456 | Food Packaging Technology | 3(3-0-6) |
| KAFT 457 | Food Safety | 3(3-0-6) |
| KAFT 458 | Shelf Life Studies of Food Product | 1(0-3-1) |
| KAFT 459 | Product Development | 3(2-3-5) |
| Total credits | 12 | |
| Elective | 6 |
The 2st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 498 | Industrial Training | 1(0-3-1) |
| KAFT 499 | Special Project | 4(0-12-4) |
| Total credits | 5 |