Doctoral of Philosophy Program in Food Science (International Program)

B.E. 2565

12. Curriculum
Plan 1.1
12.1 Total credits minimum 48 credits
12.2 Curriculum structure
a. Major courses minimum 4 credits (audits)
- Seminar 4 credits (audits)
b. Thesis minimum 48 credits

12.3 Course requirements

a. Major courses minimum 4 credits (audits)
- Seminar 4 credits (audits)
01052697 Seminar 1, 1, 1, 1
(register as GA, group 2)
b. Thesis minimum 48 credits
01052699 Thesis 1-48 credits
(register as GC, group 12)

Plan 2.1
12.1 Total credits minimum 48 credits
12.2 Curriculum structure
a. Major courses minimum 12 credits
- Seminar 4 credits
- Compulsory courses 3 credits
- Electives minimum 5 credits
b. Thesis minimum 36 credits
12.3 Course requirements
a. Major courses minimum 12 credits
- Seminar minimum 4 credits
01052697 Seminar 1, 1, 1, 1
(register as GC, group 2)
Ph.D. (Food Science) (International Program) 2565 1
 - Compulsory courses minimum 3 credits
01052691 Advanced Research Methods in Food Science 3(2-3-6)
(register as GC, group 2 for lecture and 12 for lab)
- Electives minimum 5 credits
(register as GC, group 2 for lecture and 12 for lab)
A student must take at least three credits of courses, which have
the course codes with the last three digits of 600, that offered by the Department of Food
Science and Technology. The rest of the elective courses can be taken from the course that
codes with the last three digits of 500 or above which offered by the Department of Food
Science and Technology or other Department, in Kasetsart University. Example of courses are
as the following:
01052511 Cereal Chemistry 3(2-3-6)
01052512 Carbohydrate in Foods 3(2-3-6)
01052513 Lipid in Foods 2(2-0-4)
01052514 Protein in Foods 3(2-3-6)
01052515 Enzyme in Foods 3(2-3-6)
01052516 Food Additives 3(2-3-6)
01052517 Advanced Food Science 3(3-0-6)
01052518 Chemistry of Food Flavor and Analysis 2(2-0-4)
01052521 Advanced Food Processing 2(2-0-4)
01052522 Colloidal Systems in Foods 3(3-0-6)
01052523 Food Analysis 2(2-0-4)
01052524 Biosensor Technology in Food Industry 2(2-0-4)
01052531 The Application of Physical Chemistry to Food Science2(2-0-4)
01052541 Food Toxicology 2(2-0-4)
01052542 Hygienic Problems of Foods 2(2-0-4)
01052543 Nutrition in Food Science 2(2-0-4)
01052544 Nutrition in Food Processing 2(2-0-4)
01052545 Quality Management in Food Industry 2(2-0-4)
01052546 Health Foods and Nutraceuticals 2(2-0-4)
01052591 Research Methods in Food Science 2(1-3-4)
01052592 Applied Statistics for Food Science Research 3(2-3-6)
01052611 Advanced Food Analysis 3(2-3-6)
Ph.D. (Food Science) (International Program) 2565 2
 01052613 Food Materials 2(1-3-4)
01052614 Chemical Senses and Flavor Perception 3(3-0-6)
01052661 Advanced Food Microbiology 3(2-3-6)
01052671 Global Food Security 2(2-0-4)
01052691 Advanced Research Methods in Food Science 3(2-3-6)
01052693 Body of Knowledge at the Doctoral Degree Level from 1-5
Overseas Studies
01052696 Selected Topic in Food Science and Technology 1-3
01052698 Special Problems 1-3

b. Thesis minimum 36 credits

01052699 Thesis 1-36 (register as GC, group 12)

Ph.D. (Food Science) (International Program) 2565 3

3.1.4 Course description
01052611 Advanced Instrumental Analysis for Foods 3(2-3-6)
Principles and current techniques of food analysis. Advance in food analysis.
Appropriate food analytical methods for food components. Term paper and project required.

01052613 Food Materials 3(2-3-6)

Physics related to food structure creation of nutrients and food ingredients having self-
assembling characteristics. Interactions and chemical bonds within food structure fabricated
during processing and storage associated with materials properties of food products under the
alterations of stress, strain and time. Evaluation methods of the materials property changes in
food.

01052614 Chemical Senses and Flavor Perception 3(3-0-6)

Chemical sense organs, chemical stimuli, mechanisms of chemoreception, neural
process of flavor perception (smell, taste, and trigeminal). Advanced technology, current
trends and important issues in research and development of chemical senses and food flavor
perception.

01052661 Advanced Food Microbiology 3(2-3-6)

Innovative technologies for microbial control. Advanced detection method for
microorganisms in food. Mechanisms of microbial stress response in food. Pathogenesis of
foodborne microorganisms. Recent antimicrobial agents and their applications in food.
Antimicrobial resistant mechanism. Cell-to-cell communication on food quality and safety.
Beneficial microorganisms for sustainable food. Microbiome in human gut.

01052671 Global Food Security 2(2-0-4)

Vulnerability of global food system under climate and demographic changes. Policy
and assessment of food security and food system. Analysis of agri-food value chain.
Implementation and management of science, technology and innovation in increasing value
within sustainable agri-food chain in food business and industry.

Ph.D. (Food Science) (International Program) 2565 4

01052691 Advanced Research Methods in Food Science 3(2-3-6)
Advanced research methods in food science, preparation of research proposal,
application of computer and information technology for data retrieval and data analysis. Data
collection and manuscript preparation for technical presentation and group discussion with
academic and food industry, technical report writing for publication in accredited journals in
the food science area or for technical report in food industry.

01052693 Body of Knowledge at the Doctoral Degree Level from Overseas Studies 1-5
Knowledge in food science at the doctoral degree level taken in oversea universities.
Credit equivalence according to Kasetsart University regulation.

01052696 Selected Topics in Food Science and Technology 1-3

Selected topics in food science at the doctoral degree level. Topics are subjected to
be changed each semester.

01052697 Seminar 1
Presentation and discussion on current interesting topics in food science at doctoral
degree level.

01052698 Special Problems 1-3

Study and research in food science at the doctoral degree level and compile into a
report.

01052699 Thesis 1-72

Research study at the doctoral degree level and writing thesis.

Ph.D. (Food Science) (International Program) 2565 5