Bachelor of Science in Food Science and Technology (B.Sc.)
Faculty of Agricultural Technology
Overview
Food industry is one of the world largest industries, thus food science and technology have become important for the economic development of the country. This program offers an integrated science in which the students will learn basic theory and knowledge of chemistry, microbiology, engineering, nutrition, food analysis, food processing. The principles of science together with the applied sciences in order to understand how to transform raw materials into processed food products and solve problems related to the production, preservation, processing, distribution, evaluation of the safety, and utilization of the food.This program aims to produce graduates capable of; 1. describing food components, their characteristics and properties, the changes of food components during processing and storage; 2. Understanding the principles used in food chemistry and analysis, preservation, engineering, processing, plant sanitation and packaging of the foods and applying the knowledge in order to develop food products or food production process; 3. applying laws, standards and regulations concerning foods and agricultural products.
Duration of Course 4 years
Language of Instruction: Thai
Entry requirements:
Academic Requirements- Applicants for bachelor’s degree programs must have the equivalent of a High school with a minimum GPA equivalent to 2.0-4.0 grading scale.
- Your GPA (Grade Point Average) is calculated using the grades that you received in each course and is determined by the points assigned to each grade (e.g. for the US grading scale from A-F)
- High school transcript.
- International students must have the concurrence of a University Designated School Official (DSO) charged with compliance of Immigration guidelines.
- Before starting a program, you need to have a basic knowledge of the English Language. The TOEIC/ IELTS/ TOEFL is administered in a paper format and measures your ability to use and understand English in a classroom setting at the college or university level. It accurately measures how well you can listen, read and write in English while performing academic tasks
| English Language Requirement | Required Score |
| TOEFL (677) (Paper-based test) | ≥ 420 |
| TOEFL (120) (Internet-based test) | ≥ 40 |
| TOEFL (300) (Computer-based test) | ≥ 120 |
| IELTS (9) | ≥ 3.5 |
| TOEIC (990) | ≥ 400 |
Required Knowledge
- Completed Upper Secondary (M.6 Certificate) or its equivalent as recognized by the Thai Ministry of Education or; Completed High School Grade 12 (US System)
- Basic theory of chemistry, biology, mathematics and statistics
- Ability to communicate in English
Course Content
Total of Credit 136 Credits
Program Structure
1. General Education Course 30 Credits
| 1.1 | Value of Life and Citizenship | 7 | Credits |
| - Social Science | 3 | Credits | |
| - Humanities | 3 | Credits | |
| - Physical Education and Recreation | 1 | Credit | |
| 1.2 | Language and Communication | 12 | Credits |
| - English for Communication | 6 | Credits | |
| - Additional Languages | 6 | Credits | |
| 1.3 | Science, Technology and Innovation | 6 | Credits |
| - Information Technology | 3 | Credits | |
| - Science, Mathematics and Innovation | 3 | Credits | |
| 1.4 | Integration and Entrepreneurship | 5 | Credits |
| - Integration and Entrepreneurship | 5 | Credits |
2. Specialized Course 100 Credits
| 2.1 | Basic Profession Course | 32 | Credits |
| 2.2 | Major Required Course | 46 | Credits |
| 2.3 | Major Elective Course | 15 | Credits |
| 2.4 | Enhance Professional Experience | 7 | Credits |
3. Elective Course 6 Credits
Elective Course 6 Credits
Subject
1. General Education Course 30 Credits
1.1 Value of Life and Citizenship at least 7 Credits
1.1.1 Social Science chose at least 3 credits from the following course
1.1.2 Humanities chose at least 3 credits from the following course
1.1.3 Physical Education and Recreation chose at least 1 credit from the following course
| 01-110-004 | Society and Environment | 3(3-0-6) |
| 01-110-007 | Communication and Society | 3(3-0-6) |
| 01-110-009 | Development of Social and Life Quality | 3(3-0-6) |
| 01-110-012 | Sufficiency Economy for Sustainable Development | 3(3-0-6) |
| 01-110-017 | Quality Life for New Generation | 3(3-0-6) |
| 01-110-018 | Happiness Trend | 3(3-0-6) |
| 01-110-019 | Proactive Thinking of Sufficiency Economy | 3(3-0-6) |
| 01-110-020 | One voice for Social Empowerment | 3(3-0-6) |
| 01-110-021 | Life in Multicultural Society | 3(3-0-6) |
| 01-110-022 | Sociological perspective as a researcher | 3(3-0-6) |
| 01-110-023 | Good Citizen by Democratic Way | 3(3-0-6) |
| 01-110-024 | Sufficiency Life with Thai Wisdom | 3(3-0-6) |
| 01-210-017 | Searching and Academic Report Writing | 3(3-0-6) | |||
| 01-210-018 | Information Retrieval | 3(3-0-6) | |||
| 01-210-019 | Personality Development | 3(2-2-5) | |||
| 01-210-020 | Applied Psychology to Work | 3(3-0-6) | |||
| 01-210-021 | Reasoning and Ethics | 3(3-0-6) | |||
| 01-210-022 | Religions and Thai Culture | 3(3-0-6) | |||
| 01-210-023 | Miracle of Love | 3(3-0-6) | |||
| 01-210-024 | Learning Skills to Success | 3(3-0-6) | |||
| 01-210-025 | Life on Films | 3(3-0-6) | |||
| 01-610-003 | Recreation | 1(0-2-1) |
| 01-610-005 | Organizing and Managing Camps | 3(3-0-6) |
| 01-610-006 | Weight Training for Health | 3(2-2-5) |
| 01-610-007 | Basic Skin Diving | 3(2-2-5) |
| 01-610-008 | Social Dances for Health | 3(2-2-5) |
| 01-610-009 | Health for Life | 3(3-0-6) |
| 01-610-010 | Recreation for Life Quality Development | 3(2-2-5) |
| 01-610-011 | Physical Activities for Wellness | 3(2-2-5) |
| 01-610-012 | Health for New Generation Living | 3(2-2-5) |
| 01-610-013 | Weight and Body Shapes Control for Health | 3(2-2-5) |
| 01-610-014 | Sports Skill for health | 1(0-2-1) |
| 01-610-015 | Water Activities for Health | 3(2-2-5) |
1.2 Language and Communication at least 12 Credits
1.2.1 English for Communication chose 6 credits following course
1.2.2 Additional Languages chose at least 6 credits from the following course
| 01-320-001 | English for Communication 1 | 3(2-2-5) |
| 01-320-002 | English for Communication 2 | 3(2-2-5) |
| 01-310-001 | Thai for Communication | 3(3-0-6) |
| 01-320-003 | English Conversation | 3(2-2-5) |
| 01-320-005 | English for Job Application | 3(2-2-5) |
| 01-320-006 | English for Science and Technology | 3(2-2-5) |
| 01-320-007 | English for Presentation | 3(2-2-5) |
| 01-320-010 | English for Standardized Tests | 3(2-2-5) |
| 01-320-013 | English for Service Industry | 3(2-2-5) |
| 01-320-014 | English for Business Communication | 3(2-2-5) |
| 01-320-015 | English for Online Business | 3(2-2-5) |
| 01-320-016 | English for Academic Reading | 3(2-2-5) |
| 01-320-017 | English for Academic Writing | 3(2-2-5) |
| 01-320-018 | English Writing Development | 3(2-2-5) |
| 01-320-019 | English for Edutainment | 3(2-2-5) |
| 01-320-021 | Using Digital Tools for English Learning | 3(2-2-5) |
| 01-320-025 | English for Organizational Communication | 3(2-2-5) |
| 01-330-001 | Basic Chinese | 3(3-0-6) |
| 01-330-002 | Basic Chinese Conversation | 3(3-0-6) |
| 01-330-006 | Basic Japanese | 3(3-0-6) |
| 01-330-007 | Basic Japanese Conversation | 3(3-0-6) |
1.3 Science, Technology and Innovation at least 6 Credits
1.3.1 Information Technology chose at least 3 credits from the following course
1.3.2 Science, Mathematics and Innovation chose at least 3 credits from the following course
| 09-000-001 | Computer and Information Technology Skills | 3(2-2-5) |
| 09-000-002 | Program Package for Multimedia | 3(2-2-5) |
| 09-000-003 | Information Technology for Decision Making | 3(2-2-5) |
| 09-111-001 | Thinking and Reasoning | 3(3-0-6) |
| 09-111-002 | Mathematics for Tourism | 3(3-0-6) |
| 09-111-051 | Mathematics in Daily Life | 3(3-0-6) |
| 09-121-001 | Statistical in Daily Life | 3(2-2-5) |
| 09-121-002 | Basic Statistics for Innovation | 3(2-2-5) |
| 09-130-001 | Green ICT | 3(3-0-6) |
| 09-130-002 | Internet of Things in Everyday Life | 3(3-0-6) |
| 09-130-003 | Digital Life | 3(3-0-6) |
| 09-210-001 | Chemistry in Digital Life | 3(3-0-6) |
| 09-210-002 | Toxic Alert and Safety Life | 3(3-0-6) |
| 09-210-003 | Science, Creativity and Innovation | 3(3-0-6) |
| 09-210-033 | Green Technology | 3(3-0-6) |
| 09-311-001 | Modern Life with Food Safety | 3(3-0-6) |
| 09-311-051 | Life and Environment | 3(3-0-6) |
| 09-410-001 | Keep Pace with Technology | 3(3-0-6) |
| 09-410-002 | Sciences for Life | 3(3-0-6) |
| 09-410-003 | Natural Disaster Survival | 3(3-0-6) |
| 09-410-004 | Renewable Energy Technologies for Sustainability | 3(3-0-6) |
| 09-090-011 | Science Communication and Public Awareness | 2(1-2-3) |
1.4 Integration and Entrepreneurship at least 5 Credits
1.4.1 Integration and Entrepreneurship from the following course
1.4.2 Additional Integration and Entrepreneurship chose from the following course
| 00-100-101 | RMUTT Identity | 2(0-4-2) |
| 00-100-201 | Green University | 1(0-2-1) |
| 00-100-202 | Design Thinking | 1(0-2-1) |
| 00-100-301 | Entrepreneurship | 1(0-2-1) |
| 00-100-302 | Innovation for the Community | 3(1-4-4) |
| 09-090-013 | Information Management for Entrepreneur | 3(2-2-5) |
2. Specialized Course 100 Credits
2.1 Basic Profession Course 32 credits from the following course
| 03-311-101 | Introduction of Food Science and Technology | 2(2-0-4) |
| 03-311-102 | Statistics for Experimental Design of Food Science and Technology | 3(2-3-5) |
| 03-311-103 | Microbiology Techniques | 3(2-3-5) |
| 03-311-104 | Technical Skills in Food Science and Technology | 1(0-3-1) |
| 03-311-203 | Human Nutrition | 2(2-0-4) |
| 03-311-204 | Experimental Design for Food Science and Technology | 3(2-3-5) |
| 09-210-034 | General Chemistry | 3(2-3-5) |
| 09-212-106 | General Organic Chemistry | 3(2-3-5) |
| 09-213-221 | General Biochemistry | 3(2-3-5) |
| 09-311-050 | General Biology | 3(2-3-5) |
| 09-215-201 | General Analytical Chemistry | 3(2-3-5) |
| 09-410-040 | General Physics | 3(2-3-5) |
2.2 Major Required Course 46 credits from the following course
| 03-311-205 | Food Process Technology 1 | 3(2-3-5 |
| 03-311-206 | Food Process Technology 2 | 3(2-3-5) |
| 03-311-207 | Food Engineering 1 | 3(2-3-5) |
| 03-311-208 | Microbiology of Food Industry | 3(2-3-5) |
| 03-311-209 | Principle of Food Analysis | 3(2-3-5) |
| 03-313-210 | Food Quality Control and Assurance | 3(2-3-5) |
| 03-314-211 | Design and development Packaging | 3(2-3-5) |
| 03-311-301 | Food Engineering 2 | 3(2-3-5) |
| 03-312-302 | Food Chemistry | 3(2-3-5) |
| 03-313-303 | Food Plant Sanitation and Food Safety Management System | 3(2-3-5) |
| 03-313-304 | Food Production Planning and Control | 3(2-3-5) |
| 03-314-305 | Sensory Evaluation of Food | 3(2-3-5) |
| 03-314-306 | Food Additives in Food Processing | 3(2-3-5) |
| 03-314-307 | Food Product Development | 3(2-3-5) |
| 03-314-308 | Food Science and Technology Seminar | 1(0-2-1) |
| 03-314-309 | Special Problems of Food Science and Technology | 3(1-6-5) |
2.3 Major Elective Course 15 credits; Students can select from 2 groups following course
2.3.1 Production Technology in Food Processing industry
2.3.2 Food Business Entrepreneur
| 03-315-402 | Production Technology of Meat and Poultry Products | 3(2-3-5) |
| 03-315-403 | Production Technology of Fishery Products | 3(2-3-5) |
| 03-315-404 | Production Technology of Frozen Food | 3(2-3-5 |
| 03-315-405 | Production Technology of Bakery Products | 3(2-3-5) |
| 03-315-406 | Production Technology of Fruit and Vegetable Products | 3(2-3-5) |
| 03-315-407 | Production Technology of Beverage Products | 3(2-3-5) |
| 03-315-408 | Production Technology of Cereal Products | 3(2-3-5) |
| 03-315-409 | Production Technology of Fermented Food Products | 3(2-3-5) |
| 03-315-410 | Production Technology of Nutraceutical Products and Functional Food | 3(2-3-5) |
| 03-315-411 | Production Technology of Dairy Products | 3(2-3-5) |
| 03-315-412 | Production Technology of Dried Food Products | 3(2-3-5) |
| 03-315-413 | Biotechnology in Food Industry | 3(2-3-5) |
| 03-315-414 | Posthavest Technology of Agricultural Products | 3(2-3-5) |
| 03-315-415 | Waste Management in Food Industry | 3(2-3-5) |
| 03-316-416 | Food Business Entrepreneur Creation | 3(2-3-5) |
| 03-316-417 | Marketing Strategies and Planning | 3(2-3-5) |
| 03-006-401 | Digital Marketing | 2(1-3-3) |
| 03-116-304 03-314-401 | Agricultural Products Marketing Food Innovation and Product Design | 3(3-0-6) 3(2-3-5) |
2.4 Enhance Professional Experience 7 Credits
Select 1 credit from this course
and select 6 credits from the cooperative education course following below
| 03-000-301 | Preparation for Professional Experience | 1(0-2-1) |
| 03-000-401 | Cooperative Education | 6(0-40-0) |
| 03-000-402 | International Cooperative Education | 6(0-40-0) |
| 03-000-404 | Post-course Internship | 6(0-40-0) |
3 . Elective Course 6 Credits
Elective Course 6 Credits
Chose to study from the courses offered at the Rajamangala University of Technology Thanyaburi which is not the same as the courses already studied and must not be the subjects assigned to study without credits.