NATIONAL UNIVERSITY OF LAOS 1
BACKGROUND The NUOL was established on 5 th November 1996 There are 11 faculties, 2 institutes, 1 library, 5 centers, 10 offices, 1 hospital, and a talented school The current total number of students: 40,000 students The current courses provided: Bsc, Msc and PhD 2
FACULTY OF AGRICULTURE (FOA) 3
I. HISTORY (1) December 9, 1975 Founded Nabong Agricultural School (under the ministry of Agriculture and Forestry) by transferring from Ecole Royale Agro-Silvo Pastorale ERASP Mid-level Certificates in 5 disciplines: Agronomy, Animal Husbandry, Forestry, Irrigation Farm Mechanization 2/13/2014 4
I. HISTORY (2) 1992 : Rename to Nabong Agriculture College (NAC) and upgraded to High-level Diploma. 1994: End the Mid-level Certificates 1996: NAC become the Faculty of Agriculture and Forestry (FAF) change from under the Ministry of Agriculture & Forestry to the Ministry of Education 5
I. HISTORY (3) 2000 : FAF Divided into two different Faculties: Faculty of Agriculture (FoA) located at Nabong campus Faculty of Forestry located at Dongdok campus 2/13/2014 6
II. LOCATION AND LAND AREA Faculty of Agriculture, Nabong campus, is located about 35 Km from Vientiane City (25 Km from Dongdok, main campus of NUoL), near to Ban Paksap Mai, Xaythany District of Vientiane Capital 7
II. LOCATION AND LAND AREA (cont) The campus has 114 ha : 17 ha are designated for buildings (offices, classrooms, dormitories and staff housing). 97 ha are used for practical training (campus farm) and research plots 8
III. ORGANISATION Dean Vice-Dean Vice-Dean Vice-Dean Plant science Department Livestock and Fisheries Department Rural Economics & Food Technology Department Administration Division Library Academic Affairs Division Postgraduate Division Research Division Student Affairs Division 9
IV. HUMAN RESOURCES Total : 81 people (25 females) Teaching staffs : 70 people Staff qualification: 11 PhD, 35 Msc 23 Bsc, 3 HD, and 8 other degrees Administrative Staffs : 11 people 10
V. STUDY PROGRAMS Year 5 BSc BSc Continuing Bridging (5 years programs) (4 years program (2 years program) (3.5 years program) Year 4 Year 3 HD + HD + MD Year 2 Year 1 (3 years program) 11
V. STUDY PROGRAMS (cont) 5.1 Current Study Programs 1. Department of Crop Production High Diploma and Bachelor of Science in Crop production Bachelor of science in Plant protection 2. Department of Livestock High Diploma and Bachelor of Science in livestock production Bachelor of Veterinary Science (5 years) Bachelor of Science in Fishery 12
V. STUDY PROGRAM (cont) 5.1 Current Study Programs 3. Department of Rural Economics and Food technology Bachelor of Science in Rural Economics and Food Technology Master of Science in Sustainable Agricultural Resources Management - SARM (since 2009) 13
VI. Academic Year Two systems: Modular system One module has 8 weeks Semester system September January: Semester 1 March July: Semester 2 14
VIII. Number of Students in 2012-2013 Item Year 1 Year 2 Year 3 Year 4 Year s Total HD 40 (12) 22 (3) 0 - - 62 (15) BSC 172(58) 197 (54) 0 190(64) 177(57) 736 (233) Total 212(70) 219 (57) 0 190(64) 177(57) 798(248) 15
IX. Number of Graduates 450 400 350 300 250 200 150 100 50 0 373 374 401 365 252 2007-2008 2008-2009 2009-2010 2010-2011 2010-2012 16
X. FACILITIES 1. Laboratories Chemical analysis Soil analysis Plant pathology, Anatomy and Physiology Seed Technology Animal Feed analysis Anatomy and Physiology of animal Food Microbiology Food biochemistry Food processing 17
X. FACILITIES (cont) 2. Demonstration at farm and workshop places Rice production Organic vegetable, Mushroom Fruit trees Agro-forestry plot Soil improvement Animal production Fish production Food processing 18
XI. RESEARCH Four main research areas 1. Crop Science Rice (SRI, rice varieties) Diagnosis of plant diseases IPM (Integrate Pest Management), GAP (Good Agriculture Practice) 2. Animal Science Animal Feed for pig, goat, cattle, fish Animal health Aquaculture species Insect production for food 19
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XI. RESEARCH (cont) 3. Agricultural Economics and Agribusiness Value Chain Analysis and Marketing (Rice, Cattle, banana, cassava, forest product) Agricultural Resources Management (land management, water management) Adaptive Capacity to climate change 4. Food Processing and Food Technology Food processing and Food preservation Food safety standards Food safety analysis 21
X. Services Consultant in Agriculture and Rural Development to Rural Development Projects, International Organizations, NGOs, and Companies. Training in Animal Science, Crop Science, Agricultural Economics and Food processing 22
XIII. Current International Cooperation JAPAN Uni.Nagoya, Kyoto, Waseda JIRCAS CANADA Veterinaire sans Frontiere FRANCE CIRAD, IRD AgroParisTech Vet-SupAgro THAILAND Uni.Khonkean AIT ADB SPS project AUSTRALIA Uni.Sydney, Queensland ACIAR FAO 23
Department of Rural Economics and Food Technology 24
Background Established in 2005 Major courses provided: agricultural economics and food technology (Bsc in Agricultural Economics and Food Technology and Msc in Sustainable Agricultural Resources Management) Current students number: Bsc 39 Msc 24 25
Facilities 26
Current cooperation with private sectors and ASEAN Universities Current student placement collaboration Eg: Lao Agricultural Product Processing Factory, Xaoban Daily Processing Company, Fish Processing Company Under consideration for future collaboration Chulalongkon University, Thailand. 27
Current research collaboration in food related areas Food Safety Project, supported by Asian Development Bank (5 years projects) Fish Processing Study, supported by JIRCAS, Japan, on going research 28
Issues in developing human resources in food area Limited human resources Limited collaboration with private food sector Limited financial resources for student placement in food industries Limited financial resources for conducting practice for students in food related areas Limited facilities 29
Future plan Establish Food Technology Department Basic food processing curriculum Industrial food processing curriculum New building Capacity building for human resources Improving curriculum 30
Expected collaboration with MAFF Human resources development: students and staff internship in food related areas Research collaboration and financial support on food related research areas Financial support for student practice and placement 31
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