Department of Food Technology

DEGREE CONFERRED

Bachelor of Science (Food Technology)

B.Sc. (Food Technology)

GRADUATION REQUIREMENTS

Assumption University confers the degree of Bachelor of Science in Food Technology upon students who meet all of the following requirements:

Have completed the total number of credits of the curriculum
Have obtained a cumulative Grade Point Average of at least 2.00
Have participated in 16 sessions of the Professional Ethics Seminar
Have obtained library and financial clearance from the University
Have demonstrated good behavior and discipline
Have met the minimum English proficiency requirement

Test Instruments	Required Passing Score
AU English Proficiency Assessment OR	70%*
TOEFL (iBT) OR	90
TOEFL(P) OR	575
IELTS	6.5

*70% = Level B2 of Common European Framework of Reference for Language (CEFR)

OBJECTIVES

To produce graduates who have the characteristics, knowledge and skills as follows:

Possess good moral and ethics, socially and professionally.
Aware of laws, standards and regulations concerning foods and agricultural products.
Understand food components, their characteristics and properties, the changes of food components during processing and storage, and selection of suitable analyzing method to determine those food components.
Understand the principles underlying food safety and food microbiology, development of quality assurance plan for safety food production and food plant sanitation.
Understand the principles used in preservation, engineering, processing and packaging of the foods and the application of the knowledge in order to develop suitable food production process.
Understand product development procedure as a systematic and controllable process as well as principle of food marketing
Understand how the food business works as well as entrepreneurship
Possess analysis skills in food chemistry, food safety and food plant sanitation as well as food processing to control and assure of the quality food.
Experiment and analyze the problems related to assessment of physical and sensory qualities of the foods.
Able to work with different groups of people in the food industries and related fields.
Able to use information technology in searching for information, communication, and presentation of ideas effectively.

COURSES

General Education Courses 30 Credits

Language

Language Courses 12 Credits

BG 1001	English I	3
BG 1002	English II	3
BG 2000	English III	3
BG 2001	English IV	3

Science and Mathematics

Science and Mathematics Courses 6 Credits

SA 1201	Statistics I	3
SC 2151	Introduction to Microcomputer Application	3

Specialized Courses 102 Credits

Core Courses

Core Courses 49 Credits

BS 1001	General Chemistry	3
BS 1002	General Chemistry Laboratory	1
BS 1005	Principles of Biology	3
BS 1006	Biology Laboratory	1
BS 1007	Organic Chemistry	3
BS 1008	Organic Chemistry Laboratory	1
BS 1101	Calculus I for Bioscience	3
BS 1201	Physics for Bioscience	3
BS 1202	Physics Laboratory for Bioscience	1
BS 2004	Analytical Chemistry	3
BS 2005	Analytical Chemistry Laboratory	1
BS 2006	Basic Biochemistry	3
BS 2007	Basic Biochemistry Laboratory	1
BS 2008	Physical Chemistry	3
BS 2011	Introduction to Microbiology	3
BS 2013	Engineering Drawing for Bioscience	1
BS 2019	Genetics and Its Food Application	3
BT 2011	Introduction to Biotechnology	3
BT 3015	Industrial Fermentation	3
BT 3016	Enzyme Technology	3
BT 3017	Principles of Research	3

Major Required

Major Required Courses 44 credits

FT 3100	Introduction to Food Technology	2
FT 3103	Food Microbiology	3
FT 3105	Human Nutrition	3
FT 3106	Industrial Food Processing I	3
FT 3108	Food Chemistry I	3
FT 3109	Food Chemistry II	3
FT 3110	Food Law and Regulation	1
FT 3111	Food Engineering I	3
FT 3112	Food Engineering II	3
FT 4108	Industrial Food Processing II	3
FT 4110	Food Marketing and Management	3
FT 4112	Food Quality Control	3
FT 4113	Food Product Development	3
FT 4128	Food Safety and Sanitation	3
FT 4190	Special Project	3
FT 4191	Field Trip	1
FT 4192	Seminar	1
FT 4194	Internship	Non-credit (300 Hours)

Major Elective

Major Elective Courses 9 credits

BS 4001	Ecology, Conservation and Environmentalism	3
BT 3018	Genetic Engineering	3
FT 4114	Bakery Technology	3
FT 4115	Fruit and Vegetable Technology	3
FT 4116	Food Toxicology	3
FT 4117	Dairy Technology	3
FT 4120	Food Additive	3
FT 4121	Meat Poultry and Fishery Technology	3
FT 4122	Confectionery Technology	3
FT 4124	Lipid Technology	3
FT 4125	Beverage Technology	3
FT 4126	Food Packaging	3
FT 4127	Cereal Technology	3
FT 4131	Selected Topic	3
FT 4132	Color and Flavor Technology	3
FT 4135	Sensory Analysis	3
FT 4136	Advance Product Development	3
FT 4137	Technology of Confectionery and Thai Sweet	3
FT 4138	Phytochemicals and Functional Foods	3
AI 3201	Biological Material and Biodegradation	3
AI 3209	Microbial Physiology	3
AI 4219	Sugar Technology	3
AI 4220	Post Harvest Technology	3
AI 4221	Alcoholic Beverage Technology	3
AI 4222	Water and Waste Management	3
AI 4223	Waste and By-product Utilization	3

Free Elective Course 6 Credits

FT 4133	Introduction to Wine Appreciation	3
FT 4134	Food Health and Beauty	3

Students can take free elective courses of 6 credits from any faculty in Assumption University upon completion of the prerequisites (if any).

STUDY PLAN

FIRST YEAR

First Semester

Code	Subjects	Credits
BG 1001	English I	3
BS 1001	General Chemistry	3
BS 1002	General Chemistry Laboratory	1
BS 1005	Principles of Biology	3
BS 1006	Biology Laboratory	1
BS 1101	Calculus I for Bioscience	3
BS 1201	Physics for Bioscience	3
BS 1202	Physics Laboratory for Bioscience	1
	One Free Elective Course	3
	Total	21

Second Semester

Code	Subjects	Credits
BG 1002	English II	3
SA 1201	Statistics I	3
BS 1007	Organic Chemistry	3
BS 1008	Organic Chemistry Laboratory	1
BS 2004	Analytical Chemistry	3
BS 2005	Analytical Chemistry Laboratory	1
GE 1207	Fundamental Psychology	3
SC 2151	Introduction to Microcomputer Application	3
	Total	20

SECOND YEAR

First Semester

Code	Subjects	Credits
BG 2000	English III	3
ECO 2200	Introduction to Economics	3
BS 2006	Basic Biochemistry	3
BS 2007	Basic Biochemistry Laboratory	1
BS 2013	Engineering Drawing for Bioscience	1
FT 3100	Introduction to Food Technology	2
FT 3105	Human Nutrition	3
FT 3110	Food Law and Regulation	1
	Total	17

Second Semester

Code	Subjects	Credits
BG 2001	English IV	3
BS 2008	Physical Chemistry	3
BS 2011	Introduction to Microbiology	3
BS 2019	Genetics and Its Food Application	3
BT 2011	Introduction to Biotechnology	3
FT 3108	Food Chemistry I	3
	Total	18

THIRD YEAR

First Semester

Code	Subjects	Credits
BT 3015	Industrial Fermentation	3
FT 3103	Food Microbiology	3
FT 3106	Industrial Food Processing I	3
FT 3109	Food Chemistry II	3
FT 3111	Food Engineering I	3
	Total	15

Second Semester

Code	Subjects	Credits
BT 3016	Enzyme Technology	3
FT 3112	Food Engineering II	3
FT 4108	Industrial Food Processing II	3
FT 4128	Food Safety and Sanitation	3
FT 4110	Food Marketing and Management	3
GE 2101	World Civilization	3
	Total	18

Summer Session

Code	Subjects	Credits
FT 4194	Internship	Non-credit

FOURTH YEAR

First Semester

Code	Subjects	Credits
BT 3017	Principles of Research	3
FT 4112	Food Quality Control	3
FT 4113	Food Product Development	3
	One Major Elective Course	3
	One Free Elective Course	3
	Total	15

Second Semester

Code	Subjects	Credits
GE 2202	Ethics	3
FT 4190	Special Project	3
FT 4191	Field Trip	1
FT 4192	Seminar	1
	Two Major Elective Courses	6
	Total	14

Department of Food Technology

DEGREE CONFERRED

GRADUATION REQUIREMENTS

OBJECTIVES

COURSES

Language

Humanities

Science and Mathematics

Core Courses

Major Required

Major Elective

STUDY PLAN

FIRST YEAR

SECOND YEAR

THIRD YEAR

FOURTH YEAR

Study Programs

Undergraduate Programs

Martin de Tours School of Management and Economics

Theodore Maria School of Arts

School of Law

School of Biotechnology

Vincent Mary School of Science & Technology

Vincent Mary School of Engineering

Bernadette de Lourdes School of Nursing Science

Albert Laurence School of Communication Arts

Montfort Del Rosario School of Architecture and Design

School of Music

Institute for English Language Education