Study Plan
COURSES
Bachelor of Science in FOOD TECHNOLOGY
(International Program)
Curriculum 2022
1. General Education Courses | 33 Credits |
2. Core Courses | 24 Credits |
3. Major Required Courses | 36 Credits |
4. Major Elective Courses | 33 Credits |
5. Free Elective Courses | 6 Credits |
Total Credits: 132 Credits
| 1. General Education Courses | 33 Credits |
| 2. Core Courses | 24 Credits |
| 3. Major Required Courses | 36 Credits |
| 4. Major Elective Courses | 33 Credits |
| 5. Free Elective Courses | 6 Credits |
1. General Education Courses (AU Requirement) (33 Credits)
| GE 2102 | Human Heritage and Globalization | 3 (3-0-6) |
| Total | 3 Credits |
| BA 1001 | Business Exploration | 3 (3-0-6) |
| GE 2202 | Ethics | 3 (3-0-6) |
| Total | 6 Credits |
| GE 1302 | Ecology and Sustainability | 3 (3-0-6) |
| MA 1000 | Ecology and Sustainability | 3 (3-0-6) |
| ITX3002 | Introduction to Information Technology | 3 (3-0-6) |
| Total | 9 Credits |
| ELE 1001 | Communicative English I | 3 (2-3-6) |
| ELE 1002 | Communicative English II | 3 (2-3-6) |
| ELE 2000 | Academic English | 3 (2-3-6) |
| ELE 2001 | Advanced Academic English | 3 (2-3-6) |
| GE 1403 | Communication in Thai (for Thai Students) | 3 (3-0-6) |
| or | ||
| GE1408 | Thai Usage (for Thai Students from International Program) | |
| or | ||
| GE1409 | Thai Language for Intercultural Communication (for Non-Thai Students) | |
| Total | 15 Credits | |
General Education Courses (Others*)
| Subject | Credits | |
| ADD 3012 | Thai Art and Culture | 3 (3-0-6) |
| BBA 2001 | Human Behavior | 3 (3-0-6) |
| CA 1110 | Art and Beauty of Living | 3 (2-2-5) |
| FT 4156 | Food Revolution and History | 3 (3-0-6) |
| MU 1231 | History and Literature of Music | 3 (3-0-6) |
| Subject | Credits | |
| BBA 1003 | Introduction to Microeconomics and Personal Finance | 3 (3-0-6) |
| BBA 1104 | Fundamentals of Marketing | 3 (3-0-6) |
| ECO 2200 | Introduction to Economic | 3 (3-0-6) |
| IBE 1121 | Economic Decision Making for Management | 3 (3-0-6) |
| Subject | Credits | |
| MB 1500 | Introduction to Data Science | 3 (3-0-6) |
| SA 1002 | Introduction to Statistics | 3 (3-0-6) |
| * Students can take general education courses upon requirements that might suitable for specified concentrations. | ||
2. Core Courses (24 Credits)
| BS 1115 | Basic Chemistry | 3 (2-3-5) |
| BS 1116 | Basic Biology | 3 (2-3-5) |
| BS 1117 | Basic Physics | 3 (2-3-5) |
| BS 2020 | Basic Microbiology | 3 (2-3-5) |
| BS 2006 | Basic Biochemistry | 3 (2-3-5) |
| BT 2012 | Introduction to Food Biotechnology | 3 (3-0-6) |
| BT 3020 | Design Thinking and Research Design | 3 (3-0-6) |
| BT 4001 | Food Biotechnology World Trend | 3 (3-0-6) |
| Total | 24 Credits |
3. Major Required Courses (36 Credits)
| FT 3114 | Functional Food for Health | 3 (3-0-6) |
| FT 3115 | Food Safety and Microbiology Technology | 3 (2-3-5) |
| FT 3116 | Food System and Breakthrough | 3 (2-3-5) |
| FT 3117 | Food Processing Innovations and Technologies | 3 (2-3-5) |
| FT 3118 | Properties of Food and Engineering | 3 (2-3-5) |
| FT 4143 | Food Quality and Safety Standard, Law and Regulation | 3 (2-3-5) |
| FT 4146 | Food Product Design and Development | 3 (2-3-5) |
| FT 4147 | Industrial Fermentation Innovation and Products | 3 (2-3-5) |
| FT 4148 | Consumer Food Marketing | 3 (3-0-6) |
| FT 4149 | Sensory Marketing and Consumer Behavior | 3 (3-0-6) |
| FT 4190 | Special Project | 3 (0-9-4) |
| FT 4151 | Internship for biotechnology students | 3 (0-9-4) |
| Total | 36 Credits |
| BS 1115 | Basic Chemistry | 3 (2-3-5) |
| BS 1116 | Basic Biology | 3 (2-3-5) |
| BS 1117 | Basic Physics | 3 (2-3-5) |
| BS 2020 | Basic Microbiology | 3 (2-3-5) |
| BS 2006 | Basic Biochemistry | 3 (2-3-5) |
| BT 2012 | Introduction to Food Biotechnology | 3 (3-0-6) |
| BT 3020 | Design Thinking and Research Design | 3 (3-0-6) |
| BT 4001 | Food Biotechnology World Trend | 3 (3-0-6) |
| Total | 24 Credits |
| FT 3114 | Functional Food for Health | 3 (3-0-6) |
| FT 3115 | Food Safety and Microbiology Technology | 3 (2-3-5) |
| FT 3116 | Food System and Breakthrough | 3 (2-3-5) |
| FT 3117 | Food Processing Innovations and Technologies | 3 (2-3-5) |
| FT 3118 | Properties of Food and Engineering | 3 (2-3-5) |
| FT 4143 | Food Quality and Safety Standard, Law and Regulation | 3 (2-3-5) |
| FT 4146 | Food Product Design and Development | 3 (2-3-5) |
| FT 4147 | Industrial Fermentation Innovation and Products | 3 (2-3-5) |
| FT 4148 | Consumer Food Marketing | 3 (3-0-6) |
| FT 4149 | Sensory Marketing and Consumer Behavior | 3 (3-0-6) |
| FT 4190 | Special Project | 3 (0-9-4) |
| FT 4151 | Internship for biotechnology students | 3 (0-9-4) |
| Total | 36 Credits |
4. Major Elective Courses (33 Credits)
| FT 1002 | Calculus for Biotechnology | 3 (3-0-6) |
| FT 2001 | Genetic inheritance and Molecular Genetic in Food application | 3 (2-3-5) |
| FT 2002 | Advance Chemistry | 3 (2-3-5) |
| FT 3119 | Advance Food Physical and Chemistry | 3 (2-3-5) |
| FT 3120 | Protein and Enzyme Technology | 3 (2-3-5) |
| FT 4144 | Food Ingredients Functionality | 3 (3-0-6) |
| FT 4145 | Packaging Design Innovation | 3 (3-0-6) |
| FT 4152 | Bioinformatics for Food TechnologyProducts | 3 (3-0-6) |
| FT 4153 | Integrated IOT to Smart and Green Food Industry | 3 (3-0-6) |
| FT 4154 | Intelligent Packaging Technology | 3 (3-0-6) |
| FT 4157 | Advance Food Processing Innovations and Technologies | 3 (2-3-5) |
| FT 4158 | Sweet and Bitter Tasty Café’ | 3 (2-3-5) |
| FT 4159 | Cannabis for Food and Health Products | 3 (2-3-5) |
| FT 4160 | Food Appreciation Through Music | 3 (3-0-6) |
| FT 4161 | Intelligent Food for the Future | 3 (3-0-6) |
| FT 4162 | Bakery Technology and Entrepreneur Management | 3 (2-3-5) |
| FT 4163 | Dairy and Plant-Based Dairy Alternatives Innovation | 3 (2-3-5) |
| FT 4164 | Plant-Based Meat, Lab Grown and Meat Innovation | 3 (2-3-5) |
| FT 4191 | Field Trip | 1 (0-3-1) |
| FT 4301 | Selected Topic I | 3 (3-0-6) |
| FT 4302 | Selected Topic II | 3 (2-3-5) |
| BSC 3201 | Logistics and Supply Chain Management | 3 (3-0-6) |
| BSC 3204 | International Transportation and Distribution Management | 3 (3-0-6) |
| BEN 3001 | Entrepreneur and Innovation | 3 (3-0-6) |
| FTM 4004 | Business Finance for Entrepreneurs and Startups | 3 (3-0-6) |
| FTM 4005 | Digital Marketing for Food Business and Industry | 3 (3-0-6) |
| Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||
| FBT 4001 | Agro-Industry Intelligence | 3 (3-0-6) |
| FBT 4002 | Molecular Genetic and Recombinant DNA Technology | 3 (2-3-5) |
| FBT 4003 | Natural Antioxidant and Toxicology | 3 (2-3-5) |
| FBT 4004 | Biopharmaceuticals | 3 (2-3-5) |
| FBT 4005 | Nanomaterials for Life Science and Industrial Applications | 3 (3-0-6) |
| FBT 4006 | Ecofriendly, Zero-waste and Circular Economy | 3 (3-0-6) |
| FBT 4007 | Waste Management and By-product Utilization | 3 (2-3-5) |
| Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||
| IBE 1102 | Data and Information Literacy | 3 (2-2-5) |
| IBE 1103 | Business Laws for Entrepreneurs | 3 (3-0-6) |
| IBE 1122 | Accounting for Entrepreneurs | 3 (3-0-6) |
| IBE 2101 | Contemporary Marketing Practice | 3 (3-0-6) |
| IBE 2102 | Business Strategy and People Management | 3 (3-0-6) |
| IBE 2103 | Business Finance | 3 (3-0-6) |
| IBE 2105 | Operations and Supply Chain Management | 3 (3-0-6) |
| IBE 2121 | Global Business Strategy | 3 (3-0-6) |
| IBE 2122 | Communication and Negotiation for Business Success | 3 (3-0-6) |
| IBE 3101 | Business Analysis | 3 (3-0-6) |
| BMK 3202 | Digital Marketing | 3 (3-0-6) |
| Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||
| FTC 4001 | Discover the Circular Economy | 3 (2-2-5) |
| FTC 4002 | Circular Economy for Food Management | 3 (3-0-6) |
| FTC 4003 | Sustainable Food Security | 3 (3-0-6) |
| FTC 4004 | Scents and Sense Symphony | 3 (2-3-5) |
| FTC 4005 | Food Communication | 3 (3-0-6) |
| FTC 4006 | Analysis and Insight of Food Business | 3 (3-0-6) |
| FTC 4007 | Holistic Knowledge for New Product Development | 3 (2-3-5) |
| FTC 4008 | Food Photography | 3 (2-3-5) |
| FTC 4009 | Molecular Gastronomy | 3 (2-3-5) |
| Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||
| ITX 2007 | Data Science | 3 (3-0-6) |
| ITX 2009 | Presentation and Data Visualization Techniques | 3 (3-0-6) |
| ITX 4213 | AI in Business | 3 (3-0-6) |
| ITX 4215 | Data Science Project Management | 3 (3-0-6) |
| ITX 4403 | Manufacturing Management System | 3 (3-0-6) |
| ITX 4404 | Supply Chain Management System | 3 (3-0-6) |
| ITX 4518 | Blockchain and Digital Currencies | 3 (3-0-6) |
| Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||
| FTC 4005 | Food Communication | 3 (3-0-6) |
| FTC 4006 | Analysis and Insight of Food Business | 3 (3-0-6) |
| MB 3512 | Legal Aspects of Music Business | 3 (3-0-6) |
| MB 3541 | Online Social Media for Music Business | 3 (3-0-6) |
| MB 3545 | Digital Marketing for Music Entrepreneur | 3 (3-0-6) |
| MB 3550 | Feasibility Study for Music Entrepreneur | 3 (3-0-6) |
| MB 4550 | Business Intelligence and Data Analytics | 3 (3-0-6) |
| MP 2510 | Visual Media for Musician | 2 (1-2-3) |
| MP 2511 | Digital Photography for Musician | 1 (0-2-1) |
| MP 3411 | Song Demo Production | 3 (1-4-4) |
| MU 4539 | Music Cognition | 3 (1-4-4) |
| Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||
FT 1002 | Calculus for Biotechnology | 3(3-0-6) |
|
FT 2001 | Genetic inheritance and Molecular Genetic in Food application | 3(2-3-5) |
|
FT 2002 | Advance Chemistry | 3(2-3-5) |
|
FT 3119 | Advance Food Physical and Chemistry | 3(2-3-5) |
|
FT 3120 | Protein and Enzyme Technology | 3(2-3-5) |
|
FT 4144 | Food Ingredients Functionality | 3(3-0-6) |
|
FT 4145 | Packaging Design Innovation | 3(3-0-6) |
|
FT 4152 | Bioinformatics for Food Technology | 3(3-0-6) |
|
FT 4153 | Integrated IOT to Smart and Green Food Industry | 3(3-0-6) |
|
FT 4154 | Intelligent Packaging Technology | 3(3-0-6) |
|
FT 4157 | Advance Food Processing Innovations and Technologies | 3(2-3-5) |
|
FT 4158 | Sweet and Bitter Tasty Café’ | 3(2-3-5) |
|
FT 4159 | Cannabis for Food and Health Products | 3(2-3-5) |
|
FT 4160 | Food Appreciation Through Music | 3(3-0-6) |
|
FT 4161 | Intelligent Food for the Future | 3(3-0-6) |
|
FT 4162 | Bakery Technology and Entrepreneur Management | 3(2-3-5) |
|
FT 4163 | Dairy and Plant-Based Dairy Alternatives Innovation | 3(2-3-5) |
|
FT 4164 | Plant-Based Meat, Lab Grown and Meat Innovation | 3(2-3-5) |
|
FT 4191 | Field Trip | 1(0-3-1) |
|
FT 4301 | Selected Topic I | 3(3-0-6) |
|
FT 4302 | Selected Topic II | 3(2-3-5) |
|
BSC 3201 | Logistics and Supply Chain Management | 3(3-0-6) |
|
|
BSC 3204 | International Transportation and Distribution Management | 3(3-0-6) |
|
|
BEN 3001 | Entrepreneur and Innovation | 3(3-0-6) |
|
|
FTM 4004 | Business Finance for Entrepreneurs and Startups | 3(3-0-6) |
|
|
FTM 4005 | Digital Marketing for Food Business and Industry | 3(3-0-6) |
|
|
Students can take FT and/or IBE courses upon completion of the 33 credits requirement for major elective requirements. | ||||
FBT 4001 | Agro-Industry Intelligence | 3(3-0-6) |
|
|
FBT 4002 | Molecular Genetic and Recombinant DNA Technology | 3(2-3-5) |
|
|
FBT 4003 | Natural Antioxidant and Toxicology | 3(2-3-5) |
|
|
FBT 4004 | Biopharmaceuticals | 3(2-3-5) |
|
|
FBT 4005 | Nanomaterials for Life Science and Industrial Applications | 3(3-0-6) |
|
|
FBT 4006 | Ecofriendly, Zero-waste and Circular Economy | 3(3-0-6) |
|
|
FBT 4007 | Waste Management and By-product Utilization | 3(2-3-5) |
|
|
Students can take FT upon completion of the 33 credits requirement for major elective requirements. | ||||
IBE 1102 | Data and Information Literacy | 3(2-2-5) |
|
| |
IBE 1103 | Business Laws for Entrepreneurs | 3(3-0-6) |
|
| |
IBE 1122 | Accounting for Entrepreneurs | 3(3-0-6) |
|
| |
IBE 2101 | Contemporary Marketing Practice | 3(3-0-6) |
|
| |
IBE 2102 | Business Strategy and People Management | 3(3-0-6) |
|
| |
IBE 2103 | Business Finance | 3(3-0-6) |
|
| |
IBE 2105 | Operations and Supply Chain Management | 3(3-0-6) |
|
| |
IBE 2121 | Global Business Strategy | 3(3-0-6) |
|
| |
IBE 2122 | Communication and Negotiation for Business Success | 3(3-0-6) |
|
| |
IBE 3101 | Business Analysis | 3(3-0-6) |
|
| |
BMK 3202 | Digital Marketing | 3(3-0-6) |
|
| |
Students can take total credits of IBE and/or BMK 32 credits maximum. Students can take FT upon completion of the 33 credits requirement for major elective requirements. | |||||
FTC 4001 | Discover the Circular Economy | 3(3-0-6) |
|
|
FTC 4002 | Circular Economy for Food Management | 3(3-0-6) |
|
|
FTC 4003 | Sustainable Food Security | 3(3-0-6) |
|
|
FTC 4004 | Scents and Sense Symphony | 3(2-3-5) |
|
|
FTC 4005 | Food Communication | 3(3-0-6) |
|
|
FTC 4006 | Analysis and Insight of Food Business | 3(3-0-6) |
|
|
FTC 4007 | Holistic Knowledge for New Product Development | 3(2-3-5) |
|
|
FTC 4008 | Food Photography | 3(2-3-5) |
|
|
FTC 4009 | Molecular Gastronomy | 3(2-3-5) |
|
|
Students can take FT upon completion of the 33 credits requirement for major elective requirements. | ||||
ITX 2007 | Data Science | 3(3-0-6) |
|
|
ITX 2009 | Presentation and Data Visualization Techniques | 3(3-0-6) |
|
|
ITX 4213 | AI in Business | 3(3-0-6) |
|
|
ITX 4215 | Data Science Project Management | 3(3-0-6) |
|
|
ITX 4403 | Manufacturing Management System | 3(3-0-6) |
|
|
ITX 4404 | Supply Chain Management System | 3(3-0-6) |
|
|
ITX 4518 | Blockchain and Digital Currencies | 3(3-0-6) |
|
|
Students can take FT upon completion of the 33 credits requirement for major elective requirements. | ||||
| FTC 4005 | Food Communication | 3(3-0-6) |
|
| FTC 4006 | Analysis and Insight of Food Business | 3(3-0-6) |
|
| MB 3512 | Legal Aspects of Music Business | 3(3-0-6) |
|
| MB 3541 | Online Social Media for Music Business | 3(3-0-6) |
|
| MB 3545 | Digital Marketing for Music Entrepreneur | 3(3-0-6) |
|
| MB 3550 | Feasibility Study for Music Entrepreneur | 3(3-0-6) |
|
| MB 4550 | Business Intelligence and Data Analytics | 3(3-0-6) |
|
| MP 2510 | Visual Media for Musician | 2(1-2-3) |
|
| MP 2511 | Digital Photography for Musician | 1(0-2-1) |
|
| MP 3411 | Song Demo Production | 3(1-4-4) |
|
| MU 4539 | Music Cognition | 3(1-4-4) |
|
Students can take FT upon completion of the 33 credits requirement for major elective requirements. | ||||
5. Free Elective Courses (6 Credits)
Students can take free elective courses of 6 credits from any faculty at Assumption University upon completion of the prerequisites (if any).
*Subjects suggested for non-biotech students taking as FREE ELECTIVE COURSES
| FT 1001 | Food Technology Exploration | 3 (3-0-6) |
| FT 4133 | Introduction to Wine Appreciation | 3 (3-0-6) |
| FT 4134 | Food Health and Beauty | 3 (3-0-6) |
| FT 4140 | Packaging Technology | 3 (3-0-6) |
| FT 4155 | Gastronomy Tourism | 3 (3-0-6) |
| FBT 1001 | Overview of Agro-Industry | 3 (3-0-6) |
| FBT 1002 | Biotechnology for Beginner | 3 (3-0-6) |
| FBT 4008 | Eco-Friendly Products | 2 (1-2-3) |
| FBT 4009 | Everyday Uses of Bio-based Products | 1 (0-2-1) |
FT 1001 | Food Technology Exploration | 3(3-0-6) |
FT 4133 | Introduction to Wine Appreciation | 3(3-0-6) |
FT 4134 | Food Health and Beauty | 3(3-0-6) |
FT 4140 | Packaging Technology | 3(3-0-6) |
FT 4155 | Gastronomy Tourism | 3(3-0-6) |
FBT 1001 | Overview of Agro-Industry | 3(3-0-6) |
FBT 1002 | Biotechnology for Beginner | 3(3-0-6) |
FBT 4008 | Eco-Friendly Products | 3(3-0-6) |
FBT 4009 | Everyday Uses of Bio-based Products | 3(3-0-6) |
STUDY PLAN
First Semester
| Course Code | Course Title | Credits |
|---|---|---|
| ELE 1001 | Communicative English I | 3 (2-3-6) |
| BS 1115 | Basic Chemistry | 3 (2-3-5) |
| BS 1116 | Basic Biology | 3 (2-3-5) |
| BS 1117 | Basic Physics | 3 (2-3-5) |
| ITX 3002 | Introduction to Information Technology | 3 (3-0-6) |
| GE 1403* | Communication in Thai (for Thai students) | 3 (3-0-6) |
| Total | 18 (14-12-33) |
* Students can take either GE 1403 Communication in Thai (for Thai students) or GE 1408 Thai Usage (for Thai Students from International Program) or GE 1409 Thai Language for Intercultural Communication (for Non-Thai Students) upon students’ background.
Second Semester
| Course Code | Course Title | Credits |
|---|---|---|
| ELE 1002 | Communicative English II | 3 (2-3-6) |
| BS 2020 | Basic Microbiology | 3 (2-3-5) |
| BS 2006 | Basic Biochemistry | 3 (2-3-5) |
| BT 2012 | Introduction to Food Biotechnology | 3 (3-0-6) |
| BBA 1001 | Business Exploration | 3 (3-0-6) |
| MA 1000* | Business Mathematics and Statistics | 3 (3-0-6) |
| Total | 18 (15-9-34) |
* Students can take either MA 1200 Mathematics for Business or MA 1000 Business Mathematics and Statistics upon the Concertation’s requirements.
First Semester
| Course Code | Course Title | Credits |
|---|---|---|
| ELE 2000 | Academic English | 3 (2-3-6) |
| FT 3114 | Functional Food for Health | 3 (3-0-6) |
| FT 3115 | Food Safety and Microbiology Technology | 3 (2-3-5) |
| FT 3116 | Food System and Breakthrough | 3 (2-3-5) |
| GE 1302 | Ecology and Sustainability | 3 (3-0-6) |
| XX xxxx | Concentration Courses | 3 (x-x-x) |
| Total | 18 (x-x-x) |
Second Semester
| Course Code | Course Title | Credits |
|---|---|---|
| ELE 2001 | Advanced Academic English | 3 (2-3-6) |
| FT 3117 | Food Processing Innovations and Technologies | 3 (2-3-5) |
| FT 3118 | Properties of Food and Engineering | 3 (2-3-5) |
| FT 4147 | Industrial Fermentation Innovation and Products | 3 (2-3-5) |
| GE 2202 | Ethics | 3 (3-0-6) |
| GE 2102 | Human Heritage and Globalization | 3 (3-0-6) |
| Total | 18 (14-12-33) |
First Semester
| Course Code | Course Title | Credits |
|---|---|---|
| BT 3020 | Design Thinking and Research | 3 (3-0-6) |
| BT 4001 | Food Biotechnology World Trend | 3 (3-0-6) |
| FT 4143 | Food Quality and Safety Standard, Law and Regulation | 3 (2-3-5) |
| FT 4148 | Consumer Food Marketing | 3 (3-0-6) |
| XX xxxx | Concentration Courses | 3 (x-x-x) |
| Total | 15 (x-x-x) |
Second Semester
| Course Code | Course Title | Credits |
|---|---|---|
| FT 4146 | Food Product Design and Development | 3 (2-3-5) |
| FT 4149 | Sensory Marketing and Consumer Behavior | 3 (3-0-6) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| Total | 18 (x-x-x) |
Summer Semester
| Course Code | Course Title | Credits |
|---|---|---|
| FT 4151 | Internship for biotechnology students | 3 (0-9-4) |
| Total | 3 (0-9-4) |
First Semester
| Course Code | Course Title | Credits |
|---|---|---|
| XXxxxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Free Elective | 3 (x-x-x) |
| Total | 15 (x-x-x) |
Second Semester
| Course Code | Course Title | Credits |
|---|---|---|
| FT 4190 | Special Project | 3 (0-9-4) |
| XXX xxxx | Concentration Courses | 3 (x-x-x) |
| XXX xxxx | Free Elective | 3 (x-x-x) |
| Total | 12 (x-x-x) |
First Semester |
|
|
|
| ||
| Course Code | Course Title | Credits | |||
| ELE 1001 | Communicative English I | 3(2-3-6) | |||
| BS 1115 | Basic Chemistry | 3(2-3-5) | |||
| BS 1116 | Basic Biology | 3(2-3-5) | |||
| BS 1117 | Basic Physics | 3(2-3-5) | |||
| ITX 3002 | Introduction to Information Technology | 3(3-0-6) | |||
| GE 1403* | Communication in Thai (for Thai students) | 3(3-0-6) | |||
|
| Total | 18(14-12-33) | |||
| * Students can take either GE 1403 Communication in Thai (for Thai students) or GE 1408 Thai Usage (for Thai Students from International Program) or GE 1409 Thai Language for Intercultural Communication (for Non-Thai Students) upon students’ background. | |||||
Second Semester | ||||||
| Course Code | Course Title | Credits | |||
| ELE 1002 | Communicative English II | 3(2-3-6) | |||
| BS 2020 | Basic Microbiology | 3(2-3-5) | |||
| BS 2006 | Basic Biochemistry | 3(2-3-5) | |||
| BT 2012 | Introduction to Food Biotechnology | 3(3-0-6) | |||
| BBA 1001 | Business Exploration | 3(3-0-6) | |||
| MA 1000* | Business Mathematics and Statistics | 3(3-0-6) | |||
|
| Total | 18(15-9-34) | |||
* Students can take either MA 1200 Mathematics for Business or MA 1000 Business Mathematics and Statistics upon the Concertation’s requirements.
First Semester |
|
|
|
| ||
| Course Code | Course Title | Credits | |||
| ELE 2000 | Academic English | 3(2-3-6) | |||
| FT 3114 | Functional Food for Health | 3(3-0-6) | |||
| FT 3115 | Food Safety and Microbiology Technology | 3(2-3-5) | |||
| FT 3116 | Food System and Breakthrough | 3(2-3-5) | |||
| GE 1302 | Ecology and Sustainability | 3(3-0-6) | |||
| XX xxxx | Concentration Courses | 3(x-x-x) | |||
|
| Total | 18 (x-x-x) | |||
Second Semester | ||||||
| Course Code | Course Title | Credits | |||
| ELE 2001 | Advanced Academic English | 3(2-3-6) | |||
| FT 3117 | Food Processing Innovations and Technologies | 3(2-3-5) | |||
| FT 3118 | Properties of Food and Engineering | 3(2-3-5) | |||
| FT 4147 | Industrial Fermentation Innovation and Products | 3(2-3-5) | |||
| GE 2202 | Ethics | 3(3-0-6) | |||
| GE 2102 | Human Heritage and Globalization | 3(3-0-6) | |||
|
| Total | 18(14-12-33) | |||
First Semester |
|
|
|
| ||
| Course Code | Course Title | Credits | |||
| BT 3020 | Design Thinking and Research | 3(3-0-6) | |||
| BT 4001 | Food Biotechnology World Trend | 3(3-0-6) | |||
| FT 4143 | Food Quality and Safety Standard, Law and Regulation | 3(2-3-5) | |||
| FT 4148 | Consumer Food Marketing | 3(3-0-6) | |||
| XX xxxx | Concentration Courses | 3(x-x-x) | |||
|
| Total | 15(x-x-x) | |||
|
|
|
| |||
Second Semester | ||||||
| Course Code | Course Title | Credits | |||
| FT 4146 | Food Product Design and Development | 3(2-3-5) | |||
| FT 4149 | Sensory Marketing and Consumer Behavior | 3(3-0-6) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
|
| Total | 18(x-x-x) | |||
Summer Semester | ||||||
| Course Code | Course Title | Credits | |||
| FT 4151 | Internship for biotechnology students | 3(0-9-4) | |||
|
| Total | 3(0-9-4) | |||
First Semester |
|
|
|
| ||
| Course Code | Course Title | Credits | |||
| XXxxxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Free Elective | 3(x-x-x) | |||
|
| Total | 15(x-x-x) | |||
Second Semester | ||||||
| Course Code | Course Title | Credits | |||
| FT 4190 | Special Project | 3(0-9-4) | |||
| XXX xxxx | Concentration Courses | 3(x-x-x) | |||
| XXX xxxx | Free Elective | 3(x-x-x) | |||
|
| Total | 12(x-x-x) | |||