Academic

 

The school offers two majors of undergraduate and master degrees and one major of doctoral degree as stated in detail below:

1.Bachelor of Science Degrees in:

1.1 Food Technology Program

               The Food Technology program aims to develop graduates with knowledge and skill in Food Technology in order to make significant contributions to the development in food manufacturing and exporting industries. The course covers raw material handling, processing, quality assurance and control, product development and marketing, as well as seminar, special problem and cooperative education so as to enable the student to think, to solve problems and to pursue careers responsibility and ethically.

Course Structure 138 Credits

Course                            Creditse

General education                  30

Specific requirement              102

Free elective                          6

Careers Path

               Graduated students have various job opportunities in food processing companies, food research laboratories, hotels, restaurants, educational institutions, government bodies and catering establishments as:

  • Lecturer/researcher
  • Food technologist
  • Food and health inspectors
  • Consultant or auditor for Food Industry
  • Entrepreneur

1.2 Technology Management of Agricultural Produces and Packaging Program     

               The Technology Management of Agricultural Produced and Packaging program emphasizes the application of postharvest technology and packaging to maintain quality and prolong shelf life of fresh produces. The program provides knowledge and expertise that covers all aspects of technology management of agricultural produced including postharvest physiology, postharvest handling, packaging, agricultural logistics and supply chain for successful to business management in postharvest and food technology.

Course Structure 138 Credits

Course                               Credits

General education                     30

Specific requirement                102

Free elective                             6

Careers Path                

  • Import and export business of fresh fruits and vegetables, flowers, herbs and cereals
  • Logistic and supply chain business for agricultural produces
  • Agricultural produces management officer
  • Purchase or packaging officer in food factory or related sectors
  • Lecturer or researcher
  • Business owner

 

2.Master of Science Degrees in:

2.1 Food Technology Program

               This program aims to develop graduates with well rounded skills to integrate advanced information on food science and technology. Equipped with knowledge, skills, and lifelong learning spirit, our food scientist from this program will be able to pursue research and develop food technology to maximize resources in each segment of food ecology effectively based on progressive knowledge.  The specialist will also be trained to transfer the modern knowledge to food industrial actors with high ethical awareness.  Such ultimate goal will gear toward world class level of acceptance among partners in both national and global academic realm.

Research Groups

  • Tea and tea products
  • Bioactive compounds in vegetables, fruits and cereals such as pineapple, pomelo, legumes, coffee and passion fruit
  • Fruit, vegetables and cereals value-added process development
  • Characterization and processing of meat and seafood products
  • Agricultural waste utilization such as peel, seed, skin, bone and entrails
  • Isolation, study of characteristic and utilization of enzyme from plant, animal and microorganism

 

2.2 Technology Management of Agricultural Produces

              Emphasis is on management of agricultural produces in order to minimise postharvest losses, consequently, extend shelf life, with a focus on safety of the produces. Students learn to combine science and technology, postharvest handling, transportation and commercial management for effective management of produces. The program is designed as a multidisciplinary course, integrating scientific communication, critical thinking and problem solving into the curriculum.

 

Research Groups

  • Postharvest biology and technology of fruits, vegetables and ornamentals
  • Postharvest technology of cereals and legumes
  • Postharvest pathology and microbiology
  • Produce packaging system
  • Quality and safety of fresh produces
  • Postharvest management of agricultural produces

 

Program Structure              

Duration: 2 years (Full time)

  • Program 1: Research program
  • Program 2: Coursework program

Course             Program1           Program2

Compulsory              -                  16 (or 17*)

Elective                   -                    8 (or 7*)

Thesis                    36                       12

Total Credit            36                       36

* For M.Sc. in Technology Management of Agricultural Produces

 

 Admission/Entry Requirements

               Entry to the program generally requires a bachelor degree in Food Science and/or Food Technology or related fields (for Food Technology program) or a bachelor degree in Agriculture, Science and technology or related fields (for Technology Management of Agricultural Produces) with a GPA of at least 2.5 from accredited universities or a bachelor degree plus one year full time professional work experience.

  

3.Doctor of Philosophy Program

3.1 Food Technology Program

               This program aims to develop graduates with well rounded skills to integrate advanced information on food science and technology. Equipped with knowledge, skills, and lifelong learning spirit, our food scientist from this program will be able to pursue research and develop food technology to maximize resources in each segment of food ecology effectively based on progressive knowledge.  The specialist will also be trained to transfer the modern knowledge to food industrial actors with high ethical awareness.  Such ultimate goal will gear toward world class level of acceptance among partners in both national and global academic realm.

Program Structure

               Duration:

               Program 1.1 and 2.1 - 3 years (Full time)

               Program 1.2 and 2.2 - 5 years (Full time) 

 

                                   Program1                Program2

Course                       1.1*      1.2**         2.1*      2.2**

Compulsory                    -            -                 6           18

Elective                         -            -                 6            6

Thesis                         48          72               36          48

Total Credits                48          72               48          72

* For a master degree or equivalent graduate

** For a bachelor degree or equivalent graduate

 

Admission/Entry Requirements              

  • A master degree in Food Science and/or Food Technology or related fields with a GPA of at least 3.00 from accredited universities OR
  • A bachelor degree in Food Science and/or Food Technology or related fields with a GPA of at least 3.25 from accredited universities OR
  • A master degree candidate in Food Science and/or Food Technology or related filed

 

Scholarships

1. Mae Fah Luang University scholarships

2. CP GROUP SCHOLARSHIP

3. Dr.Theeraphong Theppakorn Scholarships (for Food Technology Student)

3. MIT SCHOLARSHIP

4. There are large numbers of scholarships from various sources available for qualified students as listed below:

  • The Thailand Research Fund (TRF)
  • National Research Council of Thailand (NRCT)
  • Commission on Higher Education
  • Natural Science and Technology Development Agency (NSTDA)
  • Thailand Institute of Scientific and Technology Research (TISTR)