Master of Science Program in Food Science and Technology Faculty of Science and Technology, Thammasat University New Curriculum Year 2006

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1 Master of Science Program in Food Science and Technology Faculty of Science and Technology, Thammasat University New Curriculum Year Curriculum Title Master of Science in Food Science and Technology 2. Degree Title (Full) Master of Science (Food Science and Technology) (Abbr.) M.Sc. (Food Science and Technology) 3. Organization in Charge Department of Food Science and Technology Faculty of Science and Technology Thammasat University 4. Philosophies and Objectives 4.1 Philosophies Thailand is the world leading producer of quality agricultural products. As such, food industries are of the highest importance to Thailand, in terms of education, research and development to build potential world class food production. Consequently, improving qualified personnel to support food industries in Thailand becomes increasingly important as for Thailand to be accepted in world trade venue. Department of Food Science and Technology, Faculty of Science and Technology as an organization responsible for developing know-how in food technology, has realized the importance in developing knowledge and increasing quality of related personnel both in agro-industries and educations to gain the highest ability in their occupations. Furthermore, students would be able to create their own know-how and to integrate these new technologies to their professions. Finally, moral and ethic quality toward society are also being emphasized. 4.2 Objectives (1) To produce graduates in Food science and Technology with knowledge and skill that meet the international standard in the field of Food Science and Technology and with capability to efficiently apply the knowledge (2) To produce graduates that serve government policy of agro-industries (3) To produce graduates with ability of conducting research and applying the knowledge to the food industries

2 5. Effective Academic Year Academic year Applicants Qualifications According to the general Thammasat University admission requirements (Graduate studies curriculum 1998, Item 8), students seeking admission to the Department of Food Science and Technology will be considered for admission if they: 6.1 Have successfully completed through Bachelor degree of Science in Food Science and Technology, agro-industry, or equivalent from either Thailand or aboard that Thammasat University council approved. 6.2 Present an admission grade point average (GPA) of at least 2.5 or 6.3 Present an admission grade point average (GPA) of at least 2.0 with at least 3-year working experience. Recommendation letter from supervisor is required. 6.4 Have no severe contagious disease 6.5 Have no criminal record 6.6 Have not registered in any other programs at Thammasat University or any other academic institutions in Thailand unless received special approval from Thammasat University council. 7. Admission Requirements Applicants must: 7.1 Pass written examination and interview 7.2 Submit an official test score from any of the following: TU-GET, TOEFL or IELTS, within two years of the examination to the application deadline. 7.3 Specialized area of study clearly in the application form (food processing, food product development, food microbiology, or food chemistry). 7.4 Other conditions must follow graduate application announcement of Thammasat University and/or Faculty of Science and Technology 8. Academic System 8.1 The program requires students to enroll full-time. 8.2 The academic year is divided into two regular 16-week semesters. Summer sessions in optional with duration of at least 8 weeks and the total number of instruction hours must be equivalent to the regular semester. 8.3 Coursework is quantified into credit representing the hour of instruction provided by the University to regular students. For example, one credit equals to one-hour lecture or at least two-hour laboratory unless otherwise stated by the Faculty of Science and Technology. 8.4 The program requires students to complete both coursework and thesis to graduate.

3 8.5 Program regulations Students who are accepted to the program without completed Food Processing, Food Chemistry and Food Microbiology courses in their previous degree must take FD 500 Fundamental of Food Science and Technology Students are required to work as a teaching assistant of at least one course of undergrad level in order to increase skill and experience of knowledge transfer Students are eligible to register Thesis course only after they have completed 2 semesters with at least 12-credit coursework and obtain at least GPA of Students must pass foreign language examination according to the University rules and regulations for graduate studies Thesis defense; Dean of the faculty may appoint at least 3 committee members of which at least one from outside the University. Chair of the committee cannot be supervisor or co-supervisor of the thesis. Students must receive the grade of S unanimously from thesis committee to pass their defense. 9. Period of Study Students have to complete their study within 8 regular semesters from their initial enrollment to the program. 10. Registration Students can register at least 6 credits but no more than 12 credits per semester including master thesis. In case students cannot enroll in any semester, they have to apply for a leave of absence following the University s rules and regulation Academic Performance Evaluation and Graduation 11.1 Academic Performance Evaluation Academic performance is evaluated as follows: Grade A A- B+ B B- C+ C D F Point Students must receive the grade of S or at least C for their credits to be counted toward the completion of the Master degree Thesis evaluation is divided into S (satisfactory) and U (unsatisfactory) Fundamental of Food Science and Technology and foreign language courses are evaluated by the grades of P (pass) and N (failure). Students do not gain any credits from these courses.

4 11.2 Graduation To complete master program, students must: Pass all required courseworks and complete a total of 40 credits Obtain GPA of at least Receive P from foreign language according to Obtain S for thesis evaluation and submit bound thesis to the University Have part(s) of the thesis published or accepted for publication in a peer reviewed journal or conference Fulfill all other requirements of the Faculty of Science and Technology and the Thammasat University as well as pay all fees in debt with the university 12. Faculty Members (See in Appendix A) 13. Numbers of Students are as follows: The number of admitted students and the number of expected graduates over the five years Number of students Academic year First year Second year Total Graduates Venue and Facilities All venue and facilities used for study are of the Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Campus. 15. Library Thammasat University Libraries including Pridi Banomyong Library at Thaprachan Campus, Puey Ungphakorn Library at Rangsit Campus, Thammasat University, Rangsit Library at Rangsit Campus, and other libraries in the University provide numerous textbooks and journals in the field of food science and technology and related area in both Thai and English.

5 16. Budget student. The budget used to complete this curriculum is approximately 80,000 baths per year per 17. Curriculum 17.1 Credit Requirements Candidates for the M.Sc. must complete a minimum requirement of 40 credits Curriculum Structure Compulsory courses 10 credits Compulsory courses of specialized area 9 credits Elective courses 9 credits Thesis 12 credits Total 40 credits 17.3 Courses Courses in Food Science and Technology program consist of the first two letters which are FD followed by three digit numbers: The first digit number represents a compulsory or an elective course: 0-5 : Compulsory course 6-9 : Elective course The second digit number represents the nature of course in Food Science and Technology: 0-1 : Fundamental course 2 : Microbiology course 3 : Quality control, management and marketing course 4 : Product development course 5-6 : Processing, engineering and packaging course 7-8 : Chemistry course 9 : Selected topics or seminar course The third digit number represents a level of difficulty: 5 : Fundamental course 6 : Basic course 7 : Advanced course 8 : Thesis course

6 17.4 Course Listing Fundamental courses Students who have never completed Food Processing, Food Chemistry, and Food Microbiology courses elsewhere need to take the course below: Course number Course title Credits (Lecture-Training-Practice) FD 500 Fundamental of Food Science and Technology 4 (4-0-12) Compulsory courses Students must take all 5 compulsory courses as follows: Course number Course title Credits FD 600 Experimental Design for Research in Food Science 3 (3-0-9) and Technology FD 601 Science Presentation 1 (1-0-3) FD 602 Food Analysis 4 (3-3-10) FD 690 Seminar in Food Science and Technology 1 1 (1-0-3) FD 691 Seminar in Food Science and Technology 2 1 (1-0-3) Compulsory courses of specialized area Students are required to select compulsory courses of specialized area at least 9 credits as follows: Food Processing Course number Course title Credits FD 650 Physical and Engineering Properties of Foods 3 (2-3-7) FD 750 Advanced Food Processing 3 (3-0-9) FD 751 Food Process Engineering 3 (2-3-7) Food Microbiology Course number Course title Credits FD 620 Food Biotechnology 3 (3-0-9) FD 720 Advanced Food Microbiology 3 (2-3-7) FD 721 Research Techniques for Microbiology 3 (2-3-7) 9 credits from 5 courses as follows: Food Chemistry Students are required to select compulsory courses of specialized area at least

7 Course number Course title Credits FD 670 Properties of Water in Foods 3 (3-0-9) FD 671 Food Carbohydrates 3 (3-0-9) FD 672 Food Lipids 3 (3-0-9) FD 673 Food Proteins 3 (3-0-9) FD 674 Food Additives and Ingredients 3 (3-0-9) Food Product Development Course number Course title Credits FD 640 Food Product Research and Development 3 (2-3-7) FD 641 Statistics for Product Development 3 (2-3-7) FD 642 Marketing Research and Food Product Launching 3 (2-3-7) Elective courses Students must take at least 3 courses or 9 credits from elective courses in department under supervision of their thesis advisors Thesis Course number Course title Credits FD 800 Thesis 12 List of courses in the Department of Food Science and Technology Subject Credits (Lecture-Training-Practice) FD 500 Fundamental of Food Science and Technology 4 (4-0-12) FD 600 Experimental Design for Research in Food Science 3 (3-0-9) and Technology FD 601 Science Presentation 1 (1-0-3) FD 602 Food Analysis 4 (3-3-10) FD 620 Food Biotechnology 3 (3-0-9) FD 626 Food Toxicology 3 (2-3-7) FD 636 Implementation of GMP and HACCP for 3 (3-0-9) Food Industry FD 640 Food Product Research and Development 3 (2-3-7) FD 641 Statistics for Product Development 3 (2-3-7) FD 642 Marketing Research and Food Product Launching 3 (2-3-7) FD 650 Physical and Engineering Properties of Foods 3 (2-3-7) FD 670 Properties of Water in Foods 3 (3-0-9)

8 FD 671 Food Carbohydrates 3 (3-0-9) FD 672 Food Lipids 3 (3-0-9) FD 673 Food Proteins 3 (3-0-9) FD 674 Food Additives and Ingredients 3 (3-0-9) List of courses in the Department of Food Science and Technology Subject Credits (Lecture-Training-Practice) FD 690 Seminar in Food Science and Technology 1 1 (1-0-3) FD 691 Seminar in Food Science and Technology 2 1 (1-0-3) FD 720 Advanced Food Microbiology 3 (2-3-7) FD 721 Research Techniques for Microbiology 3 (2-3-7) FD 726 Industrial Microbiology 3 (2-3-7) FD 727 Bioprocessing Technology 3 (2-3-7) FD 728 Advanced Fermentation Technology 3 (2-3-7) FD 729 Molecular Biology 3 (3-0-9) FD 736 Import-Export Systems for Food Products 3 (3-0-9) and International Marketing FD 737 Product Management and Marketing Mix Strategies 3 (3-0-9) FD 738 Food Supply Chain Management 3 (3-0-9) FD 746 Consumer Study and Consumer Response 3 (2-3-7) Evaluation FD 747 Descriptive Sensory Analysis 3 (2-3-7) FD 748 Shelf-Life Evaluation of Food Products 3 (2-3-7) FD 749 Food Product Development for Special 3 (2-3-7) Nutritional Requirement Consumers FD 750 Advanced Food Processing 3 (3-0-9) FD 751 Food Process Engineering 3 (2-3-7) FD 756 Fat and Oil Product Technology 3 (2-3-7) FD 757 Sugar Technology 3 (2-3-7) FD 758 Food Rheology 3 (2-3-7) FD 759 Nutrition in Food Processing 3 (3-0-9) FD 766 Functional Foods 3 (3-0-9) FD 767 Waste Utilization from Food Industries 3 (3-0-9) FD 768 Polymeric Packaging Materials 3 (2-3-7) FD 776 Food Composition Systems 3 (3-0-9) FD 777 Food Colloids 3 (3-0-9)

9 List of courses in the Department of Food Science and Technology Subject Credits (Lecture-Training-Practice) FD 778 Starch Technology 3 (2-3-7) FD 779 Food Flavor Technology 3 (2-3-7) FD 786 Food Enzymes 3 (2-3-7) FD 787 Food Pigment and Colors 3 (3-0-9) FD 796 Special Topics in Food Science and Technology 3 (3-0-9) FD 800 Thesis Study Plan Summer Session (not count for credit) FD 500 Fundamental of Food Science and Technology 4 credits (For students who are accepted to the program without completing. Food Processing, Food Chemistry and Food Microbiology courses in their previous degree) First Year First Semester (11 credits) FD 600 Experimental Design for Research in Food Science and Technology FD 601 Science Presentation 1 credits FD 602 Food Analysis 4 credits FD XXX Compulsory course of specialized area First Year Second Semester (10 credits) FD 690 Seminar in Food Science and Technology 1 1 credits FD XXX Compulsory courses of specialized area 6 credits FD XXX Elective course Second Year First Semester (12 credits) FD XXX Elective course 6 credits FD 800 Thesis 6 credits Second Year Second Semester (7 credits) FD 691 Seminar in Food Science and Technology 2 1 credits FD 800 Thesis 6 credits

10 Course Descriptions FD500 Fundamental of Food Science and Technology 4 credits Composition and chemical properties of foods, chemical and biochemical changes of food components affecting food processing and product quality, microbial contamination in foods, microorganism involved in food spoilage, food pathogens, microorganism used in food industries, principles of food preservation and food processing, processing factors affecting quality and shelf-life of food products. (Lecture : 4 hours/week) FD600 Experimental Design for Research in Food Science and Technology A study of statistical designs of experiment for conducting research in food science and technology. Topics include various designs of experiments, selecting appropriate designs, analysis and interpretation of data. FD601 Science Presentation 1 credits Research resources, various presentation techniques including writing scientific paper for national and international publishing. (Lecture : 1 hours/week) FD602 Food Analysis 4 credits Theories and principles of the chemical, physical and microbiological methods to analyze the constituents of foods and to apply in food science and technology researches. Field trips. (Lecture : 3 hours/week, Laboratory : 3 hours/week) FD620 Food Biotechnology Use of advance in biotechnology in food product development, food manufacturing and value added in food products. Use of raw materials which produced by biotechnology as food ingredients and packaging. Use of biotechnology techniques in food analysis and study in genetic engineering of microbial, plant and animal. Safety of food products made from genetically modified bio-materials. Field trips. FD626 Food Toxicology Occurrence of toxin caused from microorganism and chemical substance in raw materials and

11 food products, prevention, management and examination; Evaluation technical methods used to examine safety of food and food additives (Lecture : 3 hours/week, Laboratory : 3 hours/week) FD636 Implementation of GMP and HACCP for food Industry Risk analysis is described by 3 processes:- i.e. risk assessment, risk management and risk communication. Risk assessment is a systematic process that introduced science-based data through 4 steps generating the outcome to describe the critical risk in place. Such risk is then managed according to the food safety objective via GMP and HACCP plan to achieve the goal. FD640 Food Product Research and Development Correlation of the market information to develop food products for market needs. Study process and step in research and product development. Knowledge about innovation for technology, natural substances and substitute substances to use for quality and value added of food products. Application of that knowledge to develop useful food product for consumer. Field trips. FD641 Statistics for Product Development Pre-requisite : Pass FD 600 A study of statistical concepts and methods which have proven useful in product development, e.g., mixture design, response surface methodology, and multivariate analysis. Date analysis using statistical software and interpretation of data. FD642 Marketing Research and Food Product Launching Role, importance and marketing research technique for product development. Planning and marketing strategy. Study of process for food product launching as well as monitoring and evaluation. Field trips. FD650 Physical and Engineering Properties of Foods Principles and definitions of physical and engineering properties of foods, i.e. physical, rheological, thermal, electromagnetic, mass transfer and kinetic properties. Measurements of these

12 properties to properly design the food process system. FD670 Properties of water in Foods Physico-chemical properties and interaction of water related in food processing. Management and storage of frozen, dried and intermediate moisture foods. FD671 Food Carbohydrates Classification and soure of carbohydrate. Structure, chemical properties and functional properties of food carbohydrate, that are sugar, starch, cellulose, etc. Chemical and physical changes in food carbohydrate during processing and storage. Analysis of carbohydrate. Application of food carbohydrate in food industries. FD672 Food Lipids Structure, composition, and chemical properties of edible fats and oils. Physical characteristics/plasticity, polymorphism, melting, solidification. Functions of edible fats and oils. Technology of industrial fats: extraction, refining, hydrogenation, inter-esterification. Methods of analysis. Deteriorative reactions: oxidation, thermal degradation. Review of current literature. FD673 Food Proteins Chemical, structure and functional properties of protein in food. Changes during processing. Preparation of proteins from plants, animals and microbial. Application of protein in food products. FD674 Food Additives and Ingredients Classification and functional properties of food additives and ingredients. Application in food products. Effect of food additives and ingredients on quality and storage of foods. Law and regulation of food additives and ingredients.

13 FD690 Seminar in Food Science and Technology 1 1 credit Presentation of current research that is in the field of food science and technology (Lecture : 1 hours/week) FD691 Seminar in Food Science and Technology 2 Prerequisite : Pass FD 690 Presentation of research that is parts of master degree thesis (Lecture : 1 hours/week) 1 credit FD720 Advance Food Microbiology Importance of food microorganisms in related to public health and industries; Qualitative indicator microorganism; Control and hazardous assessment of microorganism and quantitative risk used for management of food safety; Criteria of microorganism in food; Standard analysis and monitoring according to HACCP system FD721 Research Techniques for Microbiology The use of various instruments: gas chromatography, high performance liquid chromatography, electrophoresis, microbial genetic engineering techniques, separation of bacterial cell components and products FD726 Industrial Microbiology Classification and utilization of microorganism in food industry, Bleeding of microorganism strains for applying in food industry. Field trips. FD 727 Bioprocessing Microbiology Kinetics of microbial processes and enzyme reactions in bioreactors, Mass transfer phenomena, Designing and analysis of bioreactors, Instrumentation and control in bioprocesses, Process and unit operations in harvesting bio-products. Field trips.

14 FD728 Advanced Fermentation Technology Isolation and selection of microbial strains for food fermentation. Microbial strains collection, improvement and development. Types of fermentation and kinetics. Design of Fermenters and process optimization. Products recovery and purification. Field trips. FD729 Molecular Biology Genetic materials, Genome structure in prokaryotic and eukaryotic organisms, Protein synthetic control, Gene functions, Principle of gene cloning and its modification using enzyme, Clone characteristics, Application of gene cloning in food industry FD736 Food Import / Export and International trade Understanding the food shipping and transportation via land,sea and air carriers with documents associated. Custom proceeding and special practices under international trade regulations and agreements. Transportation of foods and agricultural practices across countries. Distribution of foods from port of entry to marketing channel practices in overseas. Field trips. FD737 Product Management and strategic marketing mix Presentation of product s values as well as its differentiation to target customers. Brand equity and strategic marketing mix design. Keys success factors and failure factors. Corrective actions to protect the failure. FD738 Food Supply Chain Management. Agricultural and food trade in the past, present and trends in the future. Impacts of government s policy as well as the Food and Agriculture Organization (FAO) s policy for world food supply. Post harvest management for quality and safety food supply. Storage and distribution management Problem reviews on production, marketing, pricing and processing of agricultural and food commodity with guidelines to solve problems. Business cluster forming strategies and case study Field trips.

15 FD746 Consumer Study and Consumer Response Evaluation Classified consumers regarding to their consumption behaviors. Factors affecting their decision process on purchasing. Application of consumer behavior studies to strategic marketing planning. How to evaluate consumers attitude and acceptability on product testing, pending to product launching. FD747 Descriptive Sensory Analysis Flavor and texture profiling and other descriptive techniques for evaluation of product quality. Selection and training of panelists. Conducting the tests. Data collection, analysis and interpretation. Practical experiences in training panels for use in research and product development. FD748 Shelf-life Evaluation of Food Products Food components and its deterioration, intrinsic and extrinsic factors controlling shelf life, shelf life evaluation methods, packing techniques and packaging materials selection. FD 749 Food Product Development for Special Nutritional Requirement Consumers Importance of nutrition for human growth. Study of category type, composition and standards of special nutrition for food product by using concept and formulation to develop valued food product for special consumer groups. Such as children, pregnancy, elder and patience. Field trips. FD750 Advanced Food Processing Theory and application of new technologies in food processing. Field trips. FD751 Food Process Engineering Comprehensive of the study of food processing and food engineering to analyze and design the unit operations in food processes, including application of these concepts to food industry.

16 FD756 Fat and Oil Product Technology Source of raw material using for edible fat and oil manufacturing. Preparation and storage of raw material before processing. Extraction, refining and modification of fat. Processing for products and quality control. Advance technology for manufacturing. Utilization of waste and by-products of fat and oil industries, Field trips. (Lecture : 3 hours/week, Laboratory : 3 hours/week) FD757 Sugar Technology Quality and preparation of raw material in sugar manufacturing. Production, quality control, deterioration, and storage of sugar. Operation of sugar industry. Use of sugar as an ingredient in food products. Utilization of by-products from sugar industry. Field Trips. FD758 Food Rheology Definition and importance of food rheology. Measurement of texture and rheological properties of foods to describe behavior of solid, semi-solid, and liquid foods. Application of food rheology in food processing and product development. FD759 Nutrition in Food Processing Properties and important nutrition values of food and products. Inhibitors and utilization of natural nutrients. Pre- and Post harvest management. Effects of food processing, storage conditions influencing nutrients stability. Methods of improving nutrition values on products. FD766 Functional foods Definition, role and function of active ingredients present in functional foods, applications in food industries, trends in developing functional food products, regulations and labeling. Field trips. FD767 Waste Utilization from Food Industries Source of wastes classified by food industries categories. Chemical compositions and

17 physical, chemical and biological characteristics of waste from food industries. Processing for value added products, investment cost and advanced technologies related in this field. Field trips. FD768 Polymeric Packaging Materials Study the structure, processing, chemical and physical properties of polymeric packaging materials, modification of polymeric packaging material characteristics, fundamental principles and techniques commonly used in polymeric packaging material analysis, packaging design and the use of polymeric packaging materials for food packaging. Field trips. FD776 Food Composition Systems Physico-chemical principle and interaction between food composition. Functional properties of protein, carbohydrate and fat in food systems; emulsion, foam and gel. Effect of interaction between food composition, processing and storage on quality of food products. FD777 Food Colloids Type, structure, and physical and functional properties of food colloids: kinetics and thermodynamics; origin and modification of surface forces; electrophysical phenomena; colloid aggregates and dispersions; formation and stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; structure and formation of gels. FD778 Starch Technology Source of raw materials and natural starch manufacturing. Specification and properties of natural starches. Chemical structure and physico-chemical of natural starch. Factors influencing on changes in physico-chemical properties during processing. Starch modification by chemical, physical and biological methods. Application of starch and starch derivatives in food industries. Field trips. FD779 Food Flavor Technology Source of food flavors, chemistry and reaction. Extraction from natural raw material. Production and

18 application for manufactory. Storage analysis of food flavor by instrument and sensory evaluation. Safety and related laws. Field trips. FD786 Food Enzyme Classification of enzymes. Molecular structure and mechanism of food enzymes. Roles of enzymes in quality and changes of foods. Regulation of enzyme activity. Enzyme immobilization. Application of enzyme in food analysis and food processing. FD787 Food Pigments and Colors Chemistry and biochemistry of food pigments source of raw material. Principle and method for color production usage in industry. Change of pigment during processing and storage. Color measurement. FD796 Selected topics in Food Science and Technology Topics of Emerging technology used in the field of food science and technology including application and novel food products FD800 Thesis 12 credits Individual research in the field of food science and technology in a master s thesis. 18. Quality Assurance System and methods for quality assurance has been established as follow Curriculum management Appointed faculty members and curriculum responsible faculty members take action for master degree curriculum Teaching and learning facility 5-year ( ) budget planning for durable articles has been set Student support Budget allotment for students to present their research at a national conference Labor market and public needs and/or satisfaction of employers

19 Satisfactory evaluation of employers is done every 5 years to improve the curriculum to meet the needs of the labor market. In addition, course descriptions are updated annually to meet labor market requirement. 19. Curriculum Improvement (every 5 years) Index for educational standard and quality (1) Curriculum assessment is performed every 5 year (2) 60 percentage of master students graduate within 2 years of studies (3) Feedback from the employers shows no later than 60 percentage satisfaction on the graduate (4) A student has at least one publication in national peered review Curriculum assessment according to the specified index is carried out every 5 years The first assessment will be performed in 2011

20 APPENDIX A List of Instructor Names 1. Responsible Faculty Members Kingkeaw Chroenpornsook Ph.D (Applied Microbiology) Prapasri Theprugsa Ph.D (Food Technology) Bootsrapa Limanond Ph.D (Agricultural Engineering) 2. Faculty Members in the program Kingkeaw Chroenpornsook Ph.D (Applied Microbiology) Prapasri Theprugsa Ph.D (Food Technology) Bootsrapa Limanond Ph.D (Agricultural Engineering) Warangkana Sompongse Ph.D (Food Science) Suntaree Suwansichon Ph.D (Food Science) 3. Course Lectures No. Name Title Academic 1 Dr.Kingkeaw Charoenpornsook Associate Professor Ph.D (Applied Microbiology) University of Strathclyde M.Sc (Micrbiology) Mahidol University B.Sc. (Biology) Prince of Songkla University 2 Dr.Prapasri Theprugsa Associate Professor Ph.D (Food Technology) Chulalongkorn University M.Sc (Food Technology) Chulalongkorn University B.Sc. (Agro-Industry) King Mongkut s Institute of Technology (Ladkrabang) 3 Dr.Bootsrapa Limanond Assistant Professor Ph.D (Agricultural Engineering) Texas A&M University M.Sc (Food Technology) Chulalongkorn University B.Sc. (Food Technology) Chulalongkorn University

21 4 Dr.Warangkana Sompongse Associate Professor 5 Dr.Suntaree Suwansichon Associate Professor 6 Sumontha Vadhanasin Associate Professor 7 Dr.Jarunee Loksuwan Associate Professor 8 Dr.Sompoche Pojjanapimol Assistant Professor Ph.D (Food Science) Ehime University M.S. (Aquatic Product Utilization) Kochi University B.S. (Food Science and Technology) (First Class Honor) Kasetsart University Ph.D (Food Science) Kansas State University M.Sc (Food Technology) Chulalongkorn University B.Sc. (Food Technology) Chulalongkorn University M.S. (Food Science) University of California, Davis M.B.A. (Business Admin) Rangsit University B.S. (Food Science) Kasetsart University Ph.D (Food Science) University of Wisconsin, Madison M.S. (Food Science) University of Wisconsin, Madison B.Sc. (Chemistry) (Second Class Honor) Prince of Songkla University Ph.D (Food Science) Kasetsart University M.S. (Product Development in Agro-Industry) Kasetsart University B.Sc. (General Science) Prince of Songkla University

22 9 Dr.Manoch Srinangyam Assistant Professor Ph.D (Packaging) Michigan State University M.S. (Packaging) Michigan State University B.Sc. (Physics) Chulalongkorn University 10 Dr.Sirinda Kusump - Ph.D (Food Science and Technology) University of Alberta M.S. (Food Technology) Chulalongkorn University B.Sc. (Food Technology) Chulalongkorn University 11 Dur.Wilailuk Chaiyasit - Ph.D (Food Science) University of Massachusetts M.Sc (Food Science) University of Massachusetts M.S. (Food Technology) Chulalongkorn University B.Sc. (Food and Technology) Chulalongkorn University 12 Dr.Peamsuk Suvarnakuta - D.Eng. (Food Engineering) King Mongkut s University of Technology Thonburi M.Eng. (Food Engineering) King Mongkut s University of Technology Thonburi B.Sc. (Food Science and Technology) Thammasat University