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Bachelor of Science (B.Sc.)

Major in Food Science and Technology

MUIC > Programs > Undergraduate Programs > Science > Major in Food Science and Technology

Food Science and Technology involves the application of a variety of scientific disciplines to food manufacturing. Food Science and Technology students learn the chemistry, microbiology, structure, engineering, safety and nutrition of food as it is processed, packed, distributed, stored and used. We provide this distinctive program to discover more about the various aspects of food. It starts from how food is processed up to how it is consumed. The students will be stimulated to develop research specialization with strong critical thinking and innovation.

Career Opportunities

  • Quality control or quality assurance positions in food manufacturing and related markets
  • Positions in Food Product Research and Development departments
  • Opportunities in trading and services departments in private and governmental sectors
  • Careers in food manufacturing and related markets
  • Customer relations officers for food companies

Course Structure

Foundation Courses Non-credit
General Education Courses 38 credits
– English Communication
12 credits
– Natural Sciences
8 credits
– Humanities and Foreign Languages
8 credits
– Social Sciences
8 credits
– Physical Education
2 credits
Major Courses  
Food Science Concentration 135 credits
– Core Courses
52 credits
– Required Major Courses
71 credits
– Elective Major Courses
12 credits
Culinary Science Concentration  135 credits
– Core Courses
52 credits
– Required Major Courses
79 credits
– Elective Major Courses
4 credits
Free Electives  8 credits

Total Credits Required
No Less Than 181 Credits

Note: If students are placed into the ‘EC Track’ for their General Education requirement in English Communication, they must take 4 more credits of General Education in English Communication.

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