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 |
Social Science
Social Science Courses 9 Credits
GE 1207 |
Fundamental Psychology |
3 |
GE 2202 |
Ethics |
3 |
ECO 2200 |
Introduction to Economics |
3 |
Humanities
Humanities Courses 3 Credits
GE 2101 |
World Civilization |
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 |
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 |