1st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| LAEN 103 – LAEN 105 | English Level 1-3 | 3 (2-2-5) |
| SCMA 111 | Calculus | 2 (2-0-4) |
| SCCH 103 | General Chemistry I | 3 (3-0-6) |
| SCBI 102 | Biology Laboratory I | 1 (0-3-1) |
| SCBI 124 | General Biology | 2 (2-0-4) |
| SCPY 167 | Physics for Applied Science I | 3 (3-0-6) |
| MUGE 101 | General Education for Human Development | 2 (1-2-3) |
| MUGE 102 | Social Studies for Human Development | 3 (2-2-5) |
| MUGE 103 | Arts and Sciences for Human Development | 2 (1-2-3) |
| LATH 100 | Art of Thai Language in Communication | 3 (2-2-5) |
| Total credits | 24 |
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| LAEN 104 – LAEN 106 | English Level 2-4 | 3 (2-2-5) |
| SCCH 104 | General Chemistry II | 3 (3-0-6) |
| SCCH 107 | General Chemistry Laboratory | 1 (0-3-1) |
| SCPY 110 | General Physics Laboratory | 1 (0-3-1) |
| KAFT 101 | Food Science and Technology | 2 (2-0-4) |
| MUGE 101 | General Education for Human Development | 2 (1-2-3) |
| MUGE 102 | Social Studies for Human Development | 3 (2-2-5) |
| MUGE 103 | Arts and Sciences for Human Development | 2 (1-2-3) |
| SCMA 166 | Ordinary Differential Equations | 3 (3-0-6) |
| LAFE 146 | Personality Development | 3 (3-0-6) |
| PEGE xxx | Xxxx | 1 (0-2-1) |
| Total credits | 17 |
2st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAID 220 | Basic Organic Chemistry | 3 (3-0-6) |
| KAID 221 | Organic Chemistry Laboratory | 1 (0-3-1) |
| KAID 222 | Analytical Chemistry | 2 (2-0-4) |
| KAID 223 | Analytical Chemistry Laboratory | 1 (0-3-1) |
| KAFT 210 | Physical Chemistry | 2 (2-0-4) |
| KAID 270 | Introduction to Statistics | 2 (2-0-4) |
| KAID xxx | English* | 3 (3-0-6) |
| KAID 272 | Computer Program Applications | 2 (1-3-4) |
| KAFT 213 | Engineering Drawing | 1 (0-3-1) |
| Total credits | 17 |
*Recommended course: KAID 240 English for Organizational Communications, KAID 242 English for Project Writing and Presentation or KAID 243 English for Research
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAID 200 | Basic Biochemistry | 3 (3-0-6) |
| KAID 201 | Basic Biochemsitry Laboratory | 1 (0-3-1) |
| KAFT 215 | Food Engineering I | 3 (3-0-6) |
| KAFT 237 | Food Processing I | 4 (3-3-7) |
| KAFT 242 | General Microbiology | 3 (3-0-6) |
| KAFT 244 | General Microbiology Laboratory | 1 (0-3-1) |
| Xxxx xxx | Free Elective | 3 (x-x-x) |
| Total credits | 18 |
*Recommended course:KAFT281 Logistics and Supply Chain Management 3 (3-0-6)
3st year
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 315 | Food Engineering | 3 (3-0-6) |
| KAFT 320 | Food Chemistry I | 3 (2-3-6) |
| KAFT 337 | Food Processing II | 4 (3-3-7) |
| KAFT 342 | Food Microbiology I | 3 (2-3-5) |
| KAFT 356 | Food and Nutrition | 3 (3-0-6) |
| KAFT 353 | Food Safety and Sanitation | 3 (3-0-6) |
| Total credits | 19 |
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 325 | Food Analysis | 4 (3-3-7) |
| KAFT 324 | Food Chemistry II | 2 (2-0-4) |
| KAFT 343 | Food Microbiology II | 3 (2-3-5) |
| KAFT 354 | Principles of Quality Control and Quality Assurance | 3 (3-0-6) |
| KAID 370 | Experimental Design | 3 (3-0-6) |
| KAFT 352 | Food Law Regulation and Standard | 2 (2-0-4) |
| KAFT 355 | Sensory Analysis | 2 (1-3-3) |
| Total credits | 19 |
4st year Plan A
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 454 | Industrial Plant Studies | 1 (0-3-1) |
| KAFT 455 | Seminar | 2 (2-0-4) |
| KAFT 493 | Industrial Training | 2 (0-6-2) |
| KAFT 452 | Product Development | 3 (2-3-5) |
| KAFT 451 | Shelf Life Studies of Food Products | 2 (1-3-3) |
| KAFT xxx | Elective* | 3 (x-x-x) |
| KAFT xxx | Elective* | 3 (x-x-x) |
| KAFT xxx | Elective* | 3 (x-x-x) |
| Xxxx xxx | Free electives** | 3 (x-x-x) |
| Total credits | 27 |
*Select at least 9 credits of elective courses from the following options;
KAFT 460 Meat and Fishery Product Technology 3 (3-0-6)
KAFT 482 Cereal and Starch Technology 3 (3-0-6)
KAFT 466 Waste Treatment and Utilization 3 (3-0-6)
KAFT 480 Food Fermentation Technology 3 (3-0-6)
KAFT 483 Dairy and Dairy Product Technology 3 (3-0-6)
KAFT 470 Food Packaging Technology 3 (3-0-6)
**Recommended Course: KAFT 401 Basic of Entrepreneur 3 (3-0-6)
4st year Plan B
The 1st Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KAFT 454 | Industrial Plant Studies | 1 (0-3-1) |
| KAFT 455 | Seminar | 2 (2-0-4) |
| KAFT 452 | Product Development | 3 (2-3-5) |
| KAFT 451 | Shelf Life Studies of Food Products | 2 (1-3-3) |
| KAFT xxx | Elective* | 3 (x-x-x) |
| KAFT xxx | Elective* | 3 (x-x-x) |
| KAFT xxx | Elective* | 3 (x-x-x) |
| Xxxx xxx | Free electives** | 3 (x-x-x) |
| Total credits | 20 |
*Select at least 9 credits of elective courses from the following options;
KAFT 460 Meat and Fishery Product Technology 3 (3-0-6)
KAFT 482 Cereal and Starch Technology 3 (3-0-6)
KAFT 466 Waste Treatment and Utilization 3 (3-0-6)
KAFT 480 Food Fermentation Technology 3 (3-0-6)
KAFT 483 Dairy and Dairy Product Technology 3 (3-0-6)
KAFT 470 Food Packaging Technology 3 (3-0-6)
**Recommended Course: KAFT 401 Basic of Entrepreneur 3 (3-0-6)
4st year Plan A
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KACB 494 | Special Project | 4 (0-12-4) |
| Total credits | 4 |
4st year Plan B
The 2nd Semester
| Course Code | Title | Number of Credits
(Theory-Practice-Self-study) |
| KACB 495 | Cooperative Education | 6 (0-18-6) |
| Total credits | 6 |