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MUGE 101 |
General Education for Human Development |
2 (1-2-3) |
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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
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MUGE 102 |
Social Studies for Human Development |
3 (2-2-5) |
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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
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MUGE 103 |
Arts and Science for Human Development |
2 (1-2-3) |
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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
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LATH 100 |
Art of Using Thai Language for Communication |
3 (2-2-5) |
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Art of using Thai language and of speaking, listening, reading, writing, and thinking skills for accurate and appropriate communication
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LATH 103 |
English Level 1 |
3 (2-2-5) |
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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
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LATH 104 |
English Level 2 |
3 (2-2-5) |
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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
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LATH 105 |
English Level 3 |
3 (2-2-5) |
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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
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LATH 106 |
English Level 4 |
3 (2-2-5) |
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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
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KAFE 146 |
Personality Development |
3 (3-0-6) |
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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
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KAID 240 |
English for Organizational Communications |
3 (3-0-6) |
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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
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KAID 242 |
English for Project Writing and Presentation |
3 (3-0-6) |
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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
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KAID 243 |
English for Research |
3 (3-0-6) |
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Grammar, vocabulary, expressions, and learning strategies in writing, reading, listening, and speaking skills in scientific and social science research contexts
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KAFT 101 |
Introduction to Food Science and Technology |
2 (2-0-4) |
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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
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KAID 272 |
Computer Program Applications |
2 (1-3-4) |
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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
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KAID 370 |
Experimental Design |
3 (3-0-6) |
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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
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SPGE 101 |
Aerobics for Health |
1 (0-2-1) |
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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
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SPGE 102 |
Yoga for Health |
1 (0-2-1) |
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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
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SCCH 103 |
General Chemistry I |
3 (3-0-6) |
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Stoichiometry, atomic structure, chemical bonding theory, representative and transition metal elements, organic chemistry, nuclear chemistry, environmental chemistry
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SCCH 104 |
General Chemistry II |
3 (3-0-6) |
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Chemical thermodynamics, chemical kinetics, chemical equilibrium, ionic equilibrium, electrochemistry, gas, liquid, and solid
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SCCH 107 |
General Chemistry Laboratory |
1 (0-3-1) |
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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
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KAID 220 |
Chemistry Laboratory |
3 (3-0-6) |
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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
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KAID 221 |
Organic Chemistry Laboratory |
1 (0-3-1) |
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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
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KAID 222 |
Analytical Chemistry |
2 (2-0-4) |
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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
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KAID 223 |
Analytical Chemistry Laboratory |
1 (0-3-1) |
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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)
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KAID 200 |
Basic Biochemistry |
3 (3-0-6) |
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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
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KAID 201 |
Basic Biochemistry Laboratory |
1 (0-3-1) |
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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
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SCPY 167 |
Physics for Applied Science 1 |
3 (3-0-6) |
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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
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SCPY 110 |
General Physics Laboratory |
1 (0-3-1) |
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Basic physics experiments relating to physics curriculums taught to the first year students in each faculty
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SCMA 111 |
Calculus |
2 (2-0-4) |
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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
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SCMA 166 |
Ordinary Differential Equations |
3 (3-0-6) |
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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
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KAID 270 |
Introduction to Statistics |
2 (2-0-4) |
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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
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SCBI 124 |
General Biology I |
2 (2-0-4) |
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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
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SCBI 102 |
Biology Laboratory I |
1 (0-3-1) |
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Microscopy, cell structure and function, plant and animal tissue; cell division, genetics and natural selection, ecology, and behavior
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KAFT 210 |
Physical Chemistry |
2 (2-0-4) |
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Conservation of energy; spontaneous reactions; entropy and free energy; the concentration dependence of free energy; physical equilibria; transport phenomena; kinetics and enzyme kinetics
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KAFT 213 |
Engineering Drawing |
1 (0-3-1) |
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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
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KAFT 215 |
Food Engineering I |
3 (3-0-6) |
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Mass and energy balance; fluid mechanics; heat transfer; mass transfer; self responsibility; work effectively with others
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KAFT 237 |
Food Processing I |
4 (3-3-7) |
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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
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KAFT 242 |
General Microbiology |
3 (3-0-6) |
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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
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KAFT 244 |
General Microbiology Laboratory |
1 (0-3-1) |
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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
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KAFT 315 |
Food Engineering II |
3 (3-0-6) |
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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
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KAFT 320 |
Food Chemistry I |
3 (3-2-5) |
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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
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KAFT 327 |
Food Processing II |
4 (3-3-7) |
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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
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KAFT 353 |
Food Safety and Sanitation |
3 (3-0-6) |
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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
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KAFT 342 |
Food Microbiology 1 |
3 (2-3-4) |
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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
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KAFT 356 |
Food and Nutrition |
3 (3-0-6) |
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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
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KAFT 325 |
Food Analysis |
4 (3-3-7) |
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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
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KAFT 355 |
Sensory Analysis |
2 (1-3-3) |
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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
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KAFT 324 |
Food Chemistry II |
2 (2-0-4) |
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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
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KAFT 325 |
Food Law Regulation and Standard |
2 (2-0-4) |
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Legislation, regulation, standard, patent and agencies about food products in the country and abroad; demonstrate moral and ethics
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KAFT 354 |
Principles of Quality Control and Quality Assurance |
3 (3-0-6) |
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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
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KAFT 343 |
Food Microbiology 2 |
3 (2-3-5) |
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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
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KAFT 451 |
Shelf Life Studies of Food Products |
2 (1-3-3) |
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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
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KAFT 452 |
Product Development |
3 (2-3-5) |
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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
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KAFT 454 |
Industrial Plant Studies |
1 (0-3-1) |
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Visiting food factories at least 8 plants; following rules of the visit; summarize the knowledge from visiting and write the report; critical thinking
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KAFT 455 |
Seminar |
2 (2-0-4) |
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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
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KAFT 493 |
Industrial Training |
2 (0-6-2) |
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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
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KAFT 494 |
Special Project |
4 (0-12-4) |
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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
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KAFT 495 |
Cooperative Education |
6 (0-18-6) |
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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
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KAFT 460 |
Meat and Fishery Product Technology |
3 (3-0-6) |
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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
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KAFT 482 |
Cereal and Starch Technology |
3 (3-0-6) |
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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 reporting
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KAFT 462 |
Waste Treatment and Utilization |
3 (3-0-6) |
|
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
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KAFT 480 |
Food Fermentation Technology |
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; use of life-long learning skills to support student development
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KAFT 470 |
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; communicate effectively; use of life-long learning skills, problem solving skills and interaction skills to support student development
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KAFT 483 |
Dairy and Dairy Product Technology |
3 (3-0-6) |
|
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
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KAFT 281 |
Logistics and Supply Chain Management |
3 (3-0-6) |
|
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
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KAFT 401 |
Basics for Entrepreneur |
3 (3-0-6) |
|
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
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