Study Plan

Graduate courses

Roles and significances of biotechnology in everyday life, concepts and application of biotechnology, molecular biology, bioinformatics and fermentation technologies for food, medical, environment and agricultural. Legal issues and public concerns with the biotechnology research, application, and impact on economy. Case studies of biotechnology that could have impact in the industries for example production of cultured meat or spider protein for textile.

Existing technologies to increase processing efficiency, improve products’ quality and safety, produce new products and reduce environmental effects. New technologies from research for physical processing including high pressure, pulse electrical field, ultrasound, high-intensity light, FT-IR and near-infrared technologies, membrane filtration technologies, use of natural antimicrobial and antioxidant substances, active intelligent packaging, microencapsulation of food ingredients and edible film and coating, and corresponding laboratory sessions.  

A: Design and implementation of multi-media tools for effective scientific presentation together with the discussion of topics in biotechnology by graduate students, faculty, and external experts.

B: Implement different techniques for presentation in various situation such as three-minute talk, news reporting, and proposal presentation. Discussions of current literature and related graduate research projects. External experts from governmental and private sectors will be invited to give presentation weekly. 

C: Oral presentation, discussion, and critical evaluation of topics in biotechnology by graduate students, faculty, and external experts.

Three major components of food microbiology: foods, microorganisms and human, food-borne microorganisms, their interactions with the environment and host, critical pathways and mechanisms for microorganisms to survive the environment and the host, their implication to human health, microbiomes and their roles, microorganisms and industrial significance. Genetics and molecular biology approaches important for studying food-borne microorganisms and cutting edge techniques in solving industrial food microbial problems, and corresponding laboratory sessions.

Concepts of scientific methods and experimental designs, corresponding parametric and non-parametric statistic models, data management and the data analysis techniques with application to food science and biotechnology in research profession and sensory evaluation as well as computer laboratory sessions using statistical data analysis software, e.g. Excel and Excel pivot table, SAS and R-Program

Concept overview of commercial food processing of thermal processing, low temperature processing, freezing, dehydration, irradiation and chemical preservation, minimal processing, post-harvesting and raw material preparation, advance food processing of non-thermal processing, and current technologies of food products

An overview of the laws, regulations, policies and food safety system (GMP, HACCP, ISO 2200 etc.) that govern food regulation in Thailand, practical applications of the food laws and regulations including regulatory compliance, administrative procedure, food and color additive approval, an introductory knowledge of international food regulation, food standards, codex, risk analysis, and nutritional labeling. Halal and Kosher regulation

Systematic approach to innovation and creative problem solving using in developing new products, services and business organization, design thinking tools to have self-development to become innovative thinker and to uncover business opportunities, design of product concept and concept testing, products specifications, formulation and process development, quality testing and consumer acceptability, shelf-life evaluation, launch factors, patent registrations and corresponding workshop sessions

Literature review and research proposal writing.

Research experiment under supervision of the research advisor. 

Completion of thesis writing process.

Independent Study is designed for field research. What distinguishes the suitable project is the application of analytical skills to the objectives of the Independent Study, not the intrinsic worthiness or instructiveness of the experience itself. Permission to undertake an independent study project is a privilege granted to students who have demonstrated their ability to work with little supervision. The student wishing to undertake the project must develop a written proposal and secure approval of the proposal by the advisor of the project. The Director for Graduate Studies will determine if the number of credits associated with the independent study proposal is consistent with the rigor of the course. The project normally results in a paper and performance by the student.

Overview of theories and concepts in business entrepreneurship and innovation management. Models, tools, methods and approaches related to entrepreneurship and innovation management are included through case studies.

Master of Science in Food Biotechnology

Curriculum 2022-onward

  1. Plan A type A1 (Thesis ONLY),  length of study : 1 year
  2. Plan A type A2 (Coursework and Thesis), length of study: 1.5 – 2 years
    1. Food Biotechnology track
    2. Food Bio-Entrepreneur track
  1. Plan B (Coursework and Independent Study), length of study: 2 years
    1. Food Biotechnology track
    2. Food Bio-Entrepreneur track

Doctoral Program in Food Biotechnology

Study Plan

Curriculum 2022-onward

Type 1.1: Dissertation (For students holding Master’s Degree), length of study: 3 years

Type 1.2: Dissertation (For students holding Bachelor’s Degree), length of study: 5 years

Type 2.1: Courses and Dissertation (For students holding Master’s Degree), length of study : 3 years

Type 2.2: Courses and Dissertation (For students holding Bachelor’s Degree), length of study : 5 years

Study Plan