Prof. Dr. Chartchalerm Isarankura-Na-Ayudhya
Dean of Faculty of Graduate Studies
Curriculum
MASTER OF SCIENCE PROGRAM IN FOOD SCIENCE FOR NUTRITION (INTERNATIONAL PROGRAM)
| Level | Master's |
| Faculty / Institute | INSTITUTE OF NUTRITION |
| Website |
https://inmu2.mahidol.ac.th/foodsci/ |
Degree Designation
MASTER OF SCIENCE(FOOD SCIENCE FOR NUTRITION)
Admission Requirements
Curriculum Structure
| Plan A2 | |||
| Prerequisite Course | No Credit | ||
| Required Courses | 18 | Credits | |
| Elective Courses not less than | 6 | Credits | |
| Thesis | 12 | Credits | |
| Total not less than | 36 | Credits | |
Job Option after Graduation
- Scholars, executives, or entrepreneurs in food and nutrition-related business
- Researchers in an academic institution, research facility, food industry, and public and private agencies related to food and nutrition research
- Academics in an institution of higher education which provides educational programs related to food science and nutrition, and health sciences
- Consultants on food and nutrition-related projects to public and private agencies, international organizations, research projects, health promotion units, and food industry
Course Requirements
Plan A1
| Thesis | Credit | ||
| NUFN798 : THESIS | 36 | ||
Plan A2
| Prerequisite Courses | Credit | ||
| NUFN663 : FOOD PROCESSING TECHNOLOGY | 2 | ||
| Required Courses | Credit | ||
| NUFN611 : FOOD QUALITY EVALUATION FOR RESEARCH AND INDUSTRIAL APPLICATIONS | 1 | ||
| NUFN612 : PRODUCT DESIGN AND INNOVATION FOR NUTRITIONAL AND FUNCTIONAL FOODS | 2 | ||
| NUFN613 : EFFICACY AND SAFETY EVALUATIONS OF NUTRIENTS AND NON-NUTRIENTS | 2 | ||
| NUFN614 : FOOD BUSINESS MANAGEMENT | 2 | ||
| NUFN664 : FOOD, NUTRITION AND HEALTH | 2 | ||
| NUFN665 : FOOD AND NUTRITION UPDATES | 2 | ||
| NUFN666 : SEMINAR IN FOOD SCIENCE FOR NUTRITION I | 1 | ||
| NUFN667 : RESEARCH METHODOLOGY IN FOOD SCIENCE FOR NUTRITION | 2 | ||
| NUFN670 : FOOD PROCESSING AND NUTRITIONAL QUALITY | 2 | ||
| NUFN671 : SEMINAR IN FOOD SCIENCE FOR NUTRITION II | 1 | ||
| NUFN682 : FOOD AND NUTRITION ACTIVITIES FIELD TRIP | 1 | ||
| Elective Courses | Credit | ||
| NUFN615 : STATISTICAL ANALYSIS FOR RESEARCH IN FOOD SCIENCE FOR NUTRITION USING SPSS SOFTWARE | 2 | ||
| NUFN616 : ANALYSIS OF FATS AND OILS IN FOOD AND FOOD INGREDIENTS | 2 | ||
| NUFN617 : ANALYSIS OF FOOD AND FOOD INGREDIENTS USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY | 2 | ||
| NUFN618 : SENSORY EVALUATION OF FOOD | 2 | ||
| NUFN619 : RHEOLOGICAL ANALYSIS OF FOOD | 2 | ||
| NUFN620 : ENZYMATIC METHODS FOR FOOD AND NUTRITION RESEARCH | 2 | ||
| NUFN621 : FOOD STRUCTURE DESIGN FOR NUTRITION | 2 | ||
| NUFN622 : CONSUMER STUDY FOR FOOD INDUSTRY | 2 | ||
| NUFN623 : FOOD INNOVATION AND ENTREPRENEURSHIP | 2 | ||
| NUFN624 : BIOTECHNOLOGY IN FERMENTED AND FUNCTIONAL FOODS | 2 | ||
| NUFN625 : ADVANCED INSTRUMENTAL TECHNIQUES FOR NUTRIENT AND NON-NUTRIENT ANALYSIS | 2 | ||
| NUFN626 : HISTORY OF FOOD AND NUTRITION | 2 | ||
| NUFN672 : QUALITY SYSTEMS FOR FOOD INDUSTRY | 2 | ||
| NUFN677 : WRITING FOR RESEARCH PUBLICATIONS IN FOOD SCIENCE AND NUTRITION | 2 | ||
| NUFN678 : SENSORY SCIENCE FOR NUTRITION | 2 | ||
| NUFN679 : INTERNATIONAL ACADEMIC EXPERIENCE ON FOOD AND NUTRITION | 2 | ||
| NUFN683 : EMERGING TECHNOLOGY IN FOOD PRODUCTION | 2 | ||
| Thesis | Credit | ||
| NUFN698 : THESIS | 12 | ||
Program Lecturer
- Assistant Professor Dr. NATTAPOL TANGSUPHOOM (PROGRAMME DIRECTOR)
- Associate Professor DR. PORNRAT SINCHAIPANIT
- Associate Professor Dr. KUNCHIT JUDPRASONG
- Associate Professor Dr. AIKKARACH KETTAWAN
- Associate Professor Dr. NATTIRA ON-NOM
- Associate Professor Dr. RUNGTIWA WONGSAGONSUP
- Associate Professor Dr. CHALAT SANTIVARANGKNA
- Associate Professor Dr. WARANGKANA SRICHAMNONG
- Associate Professor Dr. THUNNALIN WINUPRASITH
- Assistant Professor Dr. SUWAPAT KITTIBUNCHAKUL
- Assistant Professor Dr. VARONGSIRI KEMSAWASD
- Assistant Professor Dr. MONRUEDEE SUKPRASANSAP
