A: Yes, by studying Food Technology every student gets an exposure to a wide range of scientific disciplines and has a chance to succeed in more areas. Food Technology courses then ask students to apply principles learned in general science classes to the science of food production.
A: Internship can guide you towards you career path in the future. It involves 200-hour training during the summer break of students’ third year. Before choosing where to head, students can join the presentation made by their seniors who just got back from their internship. Internship can be done at a scientific laboratory, food-related or biotech-related factory, governmental agency, or even a farm! Domestically or internationally is acceptable.
A: The Food Technology major provides enough rigor for further educational advancement in graduate or professional schools. Students will obtain the B.S. degree in Food Technology. Thus, if the Grad school requires B.S. degree, the students are applicable. We have some of the alumni who graduated here and successfully continued for medical schools or switching to pharmaceutical area.
A: Yes. Our students have no difficulty in obtaining employment throughout the food industry. Companies such as CP enterprises, Nestlé, Mondalez, P&G, Uniliver, Betagro, as well as governmental agencies, have hired several of our graduates.
A: Definitely! At Assumption University, there are many clubs, sports activities, and events for you to join. Although most of them may be located at Suvarnabhumi campus, it is still tempting to join such many activities. This will shape your soft skills to be ready for your future. You also have opportunity to developing leadership skills by serving as a staff at the Assumption University Student Organization (AUSO), or by organizing club activities.
A: Food Biotechnology deals with the science and technology which is required to produce food from agricultural commodities. Food Science ensures a safe food supply. Proper storage and processing prevent the transfer, or the production, of toxicants. Biotechnology creates new, innovative, useful foodstuffs by manipulation of biological source materials. Sensory science allows consumer testing and product research. Quality control maintains production standards. Engineering develops new methods of processing, and perhaps even new ways to make familiar foods.
Nutrition deals with the effects of foods on the people who consume them. It deals with nutrient contents and their effects on human health and development.
Culinary Science is the science that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry.
A: Here we will teach you to be more than a scientist. The curriculum is emphasized on the AU Identity of graduates (3E: Ethics, English Proficiency and Entrepreneurial Spirit). Our graduates will automatically absorb the business perspective from the University to develop their entrepreneurial spirit. With the other 2Es, Ethics and English Proficiency, graduates are not only able to work in the food production factory. You can have a career path in technical sales, marketing, distribution, plant supervision, product development. You might even form your own company.