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Program information
Curriculum
MASTER OF SCIENCE PROGRAM IN FOOD SCIENCE FOR NUTRITION (INTERNATIONAL PROGRAM) (SPECIAL PROGRAM)
Level
Master's
Faculty / Institute
INSTITUTE OF NUTRITION
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
- Associate Professor Dr. NATTIRA ON-NOM (PROGRAMME DIRECTOR)
- Associate Professor Dr. SUWAPAT KITTIBUNCHAKUL
- Associate Professor Dr. VARONGSIRI KEMSAWASD
- Associate Professor Dr. KUNCHIT JUDPRASONG
- Associate Professor Dr. NATTAPOL TANGSUPHOOM
- Associate Professor Dr. AIKKARACH KETTAWAN
- Associate Professor Dr. RUNGTIWA WONGSAGONSUP
- Associate Professor Dr. CHALAT SANTIVARANGKNA
- Associate Professor Dr. WARANGKANA SRICHAMNONG
- Associate Professor Dr. CHAOWANEE CHUPEERACH
- Associate Professor Dr. UTHAIWAN SUTTISANSANEE
- Associate Professor Dr. MONRUEDEE SUKPRASANSAP
- Associate Professor Dr. THUNNALIN WINUPRASITH
- Associate Professor Dr. YURAPORN SAHASAKUL
- Lecturer Dr. WISUWAT THONGPHICHAI
- Lecturer Dr. JARUKITT LIMWACHIRANON
