Curriculum of Master Program in Food Technology

Curriculum of Master Program in Food Technology

 Education / Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning

The courses in the curriculum of Master Program of food technology are classified as food science courses, collocium, graduate seminar and research project/thesis. A minimum of 40 credits is required for graduation. The curriculum of Master of Food Technology covers the following areas:

  1. Basic Courses: Food Processing Technology, Characteristic of Food Materials, Food Safety, and Latest Development of Food Industry.
  2. Core Competence Courses: Food Industrial Management, Total Quality Management in Food Industry, Applied Nutrition in Food Industry, Functional Food, Management of Food Product Development, Good Practices in Food Production Chain, HACCP System in Food Industry, Food Law and Regulation, Food Packaging, Labeling and Expiration.
  3. Supporting Courses: Professional Ethics, and Graduate Seminar

At the end of semester (Semester 4), students are required to perform research  project or thesis at a certain area. Students gain the knowledge from lectures and final project. Students are also encouraged to the development of written and oral communication skills through course work, seminars and group meeting presentations. There is no practical work in this program. The curriculum of Master program in Food Technology based on semester standing is as follows:

Semester 1

  1. FST532 Food Processing Technology
  2. FST513 Characteristics of Food Components
  3. FST522 Food Safety
  4. FST533 Recent Development in Food Industry

Semester 2

  1. FST536 Total Quality Management in Food Industry
  2. FST543 Applied Nutrition in Food Industry
  3. FST542 Functional Food
  4. FST534 Management of New Food Product Development

Semester 3

  1. FST544 Application of Biotechnology in Food Production
  2. FST523 Good Practices in Food Chain
  3. FST524 HACCP System in Food Industry
  4. FST535 Packaging, Labeling and Shelf-life Coding
  5. FST592 Method in Scientific Writing and Presentation Technique
  6. GRS 601 Collocium

Semester 4

  1. FST501 Food Law and Regulation
  2. FST502 Professional Ethics
  3. GRS 690 Graduate Seminar
  4. GRS 699 Research Project (Thesis)