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3 Reasons Why It’s Cool to Study Food Science

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3 Reasons Why It’s Cool to Study Food Science

What ingredients go into your favorite meal? How can you preserve food? Do you like healthy meals?

If you’re inclined to ask these questions, then the Food Science and Technology program of Mahidol University International College (MUIC) could be the best choice for your university studies.

Two 3rd Year Food Science and Technology students whose team was recently selected to be part of the Top 60 teams in the “APEC 2022 Future Food for Sustainability: Plate to Planet” competition will tell you why this program is one of the coolest in MUIC.

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Ms. Panyawaree “Patty” Saringkarnpoonperm

  1. Food science is not just about learning how to cook, but learning the uniqueness of food through science.
  1. Technological advances and population growth. Better technology can bring about more food choices for consumers. A rapidly growing populationn would limit resources. By learning food science, you would be able to see how technology could contribute to a more sustainable food production which would then adequately feed billions of people.
  1. More food choices. Have you ever walked into a supermarket and see tons of food products in front of you and not know which one to buy? Even if it is the same product but with a different brand or a different product but the same brand, you would get a wide variety of nutrition value, taste, and others. Knowing food-related science would widen your perspective.
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Ms. Kittiwadee “Kitty” Kittisuphat

  1. You will learn more about food processing. That is, how commercial or local food products, like canned food, freeze-dried fruits, alternative milk, etc., in your kitchen, supermarket shelf, or even in cuisines and beverages you consume, are made industrially and their shelf life extended for consumer’s safety without destroying the nutrients and organoleptic properties. The process from harvest until digestion is the responsibility of food producers.
  1. What role chemistry plays in food production. The minimal modification of chemical structure can alter the odor, color, or taste of food products. Plus, novel and local natural ingredients as well as microorganisms can be genetically modified safely to produce desirable traits for alternative foods that suit both consumers’ beliefs and health conditions such as diabetes and intolerances.
  1. Food for a sustainable environment. It is now one of the key factors in sustaining the environment. We aim to truly protect the Earth without greenwashing, extend the shelf life of fresh products, solve social problems like famine, as well as provide hygienic food for everyone in the world.

Indeed, there is more to food than getting a full belly. Studying in the Food Science and Technology program will enable you to come up with food solutions for individuals and society.

To learn more about the Food Science and Technology program of MUIC, please click here:


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