Reference : Undergraduate Bulletin 2015-2016

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.
  • 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

A. 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 6 Credits
BG 2403 Introduction to Economics 3
GE 2202 Ethics 3

Humanities

Humanities Courses 6 Credits
GE 1202 General Psychology 3
GE 2101 World Civilization 3

Science and Mathematics

Science and Mathematics Courses 6 Credits
BG 1201 Statistics I 3
SC 2151 Introduction to Microcomputer Application 3

B. Specialized Courses 106 Credits

Core Courses

Core Courses 55 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 1102 Calculus II for Bioscience 1
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 2012 Genetics 3
BS 2013 Engineering Drawing for Bioscience 1
BT 2011 Introduction to Biotechnology 3
BT 3013 Introduction to Bioprocessing Engineering 3
BT 3015 Industrial Fermentation 3
BT 3016 Enzyme Technology 3
BT 3017 Principles of Research 3

Major Required Courses

Major Required Courses 42 Credits
AI 3208 Standards and Regulations of Agricultural Products 2
FT 3100 Introduction to Food Technology 2
FT 3102 Food Engineering 3
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 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 4123 Food Sanitation 3
FT 4190 Special Project 3
FT 4191 Field Trip 1
FT 4192 Seminar 1
FT 4194 Internship (300 Hours) Non-credit

Major Required Courses

Major Elective Courses 9 Credits
AI 3201 Biological Material and Biodegradation 3
AI 3205 Biochemical Engineering 3
AI 4211 Fermentation Process 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
BS 4001 Ecology, Conversation and Environmentalism 3
BT 3014 Microbial Physiology 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

C. Free Elective Courses 6 Credits

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 Year 
First Semester  
Course Code Course Title 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
GE 2101 World Civilization 3
Total
21
Second Semester 
Course Code Course Title Credits
BG 1002 English II 3
BG 1201 Statistics I 3
BS 1007 Organic Chemistry 3
BS 1008 Organic Chemistry Laboratory 1
BS 1102 Calculus II for Bioscience 3
GE 1202 General Psychology 3
SC 2151 Introduction to Microcomputer Application 3
Total 19

Second Year

Second Year 
First Semester  
Course Code Course Title Credits
BG 2000 English III 3
BG 2403 Introduction to Economics 3
BS 2004 Analytical Chemistry 3
BS 2005 Analytical Chemistry Laboratory 1
BS 2006 Basic Biochemistry 3
BS 2007 Basic Biochemistry Laboratory 1
BS 2013 Engineering Drawing for Bioscience 1
  One Free Elective Course 3
Total 18
Second Semester  
Course Code Course Title Credits
BG 2001 English IV 3
BS 2008 Physical Chemistry 3
BS 2011 Introduction to Microbiology 3
BS 2012 Genetics 3
BT 2011 Introduction to Biotechnology 3
FT 3100 Introduction to Food Technology 2
GE 2202 Ethics 3
Total 20

Third Year

Third Year 
First Semester  
Course Code Course Title Credits
BT 3013 Introduction to Bioprocessing Engineering 3
BT 3015 Industrial Fermentation 3
FT 3103 Food Microbiology 3
FT 3106 Industrial Food Processing I 3
FT 3108 Food Chemistry I 3
  One Free Elective Course 3
Total 18
Second Semester  
Course Code Course Title Credits
AI 3208 Standards and Regulations of Agricultural Products 2
BT 3016 Enzyme Technology 3
FT 3102 Food Engineering 3
FT 3105 Human Nutrition 3
FT 3109 Food Chemistry II 3
FT 4108 Industrial Food Processing II 3
Total 17

Fourth Year

Fourth Year 
First Semester  
Course Code Course Title Credits
BT 3017 Principles of Research 3
FT 4110 Food Marketing and Management 3
FT 4112 Food Quality Control 3
FT 4194 Internship (300 Hours) Non-credit
  Two Major Elective Courses 6
Total 15
Second Semester  
Course Code Course Title Credits
FT 4113 Food Product Development 3
FT 4123 Food Sanitation 3
FT 4190 Special Project 3
FT 4191 Field Trip 1
FT 4192 Seminar 1
  One Major Elective Course 3
Total 14