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 2014

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 2014

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