COURSES

Pre-requisite course

Principles and techniques in food processing, modern technology in food industry, packing technology and food packaging, quality control in food processing

Required courses

Chemical and physical measurements in food industry, techniques, methods and instruments in food research and nutrient analyses, sensory evaluation
Food sources and nutrients, metabolisms of carbohydrates, proteins, lipids, vitamins, minerals, water and electrolyte, energy requirement, dietary reference intake and food based dietary guideline, nutrition across the life cycle, nutritional assessment, nutritional toxicology, nutrigenomics
Food and nutrition systems, food and nutrition security concepts and elements, food habits and feeding behaviors, emerging food and nutrition behaviors, policy and program implementation for food and nutrition security, code of conduct for food scientist
Literature search, components of a scientific paper, critical appraisal, critical thinkingand question asking, group discussion skill, techniques for preperation scientific presentation
Concepts of research, rationale and significance of a study, research method and study designs, formulating research questionsand research hypothesis, research designs, writing research grant or proposal, diagnostic tools and screening tests, research ethics, appropriate citing and referencing, validity and reliability, survey sampling, sample size calculation, selection and use of statistical test, data analysis and interpretation, applicationof computer program in statistical analysis
Formulation of food products, food exchange and diet planning, nutrition-related diseases, medical foods, food for the elderly, weight control products, dietary fiber enriched products, fortified/supplemented product, functional food, functional ingredients, food for athletes, food and nutrition labeling
Nutrient and non-nutrient analyses, in vitro and in vivo evaluations, toxicity evaluation, risk assessment for food and nutrition safety
Chemical structure and properties, key chemical reactions, changes due to processing on nutrient availability, loss, physiological function and safety of food, food processing toxicants
Searching and selecting research articles in food science for nutrition, critical analysis of the strengths and weaknesses of research, making scientific presentation and participating scientific discussion
Quality systems for food industry, food standards and regulation, nutrition and health claims
Concepts, principles and operations of private enterprise; types of business ownership; management functions; marketing, production and operation management; human resource management; accounting; financial management; examining bookkeeping and financial statements
Implementation of food and nutrition programs in institutions, agencies and communities; production and processing of nutritious and safe food in cottage industry, small-, medium-, and large-scale industry levels

Elective courses

Concept techniques and practices in application of computer programs in data management, descriptive statistics, categorical statistics, charts and outputs, t-test, analysis of variance, regression and correlation analysis
Analyses of carbohydrate and minerals in food, principle of analytical methods for quantity and nutritional quality of starch, sugars, dietary fiber and minerals, suitable analytical methods and instruments
Techniques, methods and instruments for determinations of composition and structure of starch, Fractionation of starch, determinations of pasting property, gelatinization and retrogradation
Techniques, methods and instruments for quantitative and qualitative analyses of fats and oils in food, selection of suitable analytical methods and instruments
Types and components of scientific papers; How to prepare the title, abstract, Materials and experimental methods, results and discussion, references; How to prepare tables and figures; Submission and review process; Ethic, Use and misuse of English; Writing for publication in food sciences and nutrition
Basic sensory science, taste active components and taste interactions, taste physiology, mechanism of taste perception, taste active components, brain and eating behavior, olfactory and taste association, taste in different stage of life, taste management, sensory science aspects of food culture
Preparation on living in foreign country as visiting student, short-term training/research on food and nutrition in foreign country, report writing and presentation on the learning experience in foreign country
Practice of Chromatography and HPLC type, HPLC instrumentation, development and optimization of HPLC for food analysis, column chemistry, selection and optimization of mobile phase, optimization of detector, method of chromatogram integration, HPLC trouble shooting
Modern agricultural technology for crop and livestock improvements; green and clean technology in food production and processing; advanced food processing technology; advanced food quality monitoring systems; smart and active food packaging; food nanotechnology; food structure design; three-dimensional food printing; radio-frequency identification technology
Principles and procedures for accurately assessing the sensory and hedonic properties of foods products; design and implementation of sensory testing of foods; statistical analyses and data interpretation
Practice in texture analysis of food sample; principle and practice in texture analysis; texture analyzer instrumentation and principle; texture evaluation techniques; Texture Profile Analysis; instrument calibration; sample preparation; test method consideration; appropriate fixture and probe; special accessories; data calculation and analysis; development and optimization of texture analysis for food samples; correlation between texture analysis and sensory perception; trouble shooting in texture analysis
Practice in rheological analysis of food sample; principle of rheological analysis; rheometer instrumentation and principle; choosing appropriate measuring geometries; sample conditioning and handling; sample loading best practices; viscosity profiling approaches; dynamic rheology testing methods; development and optimization of rheological analysis for food samples; interpretation of results; correlation between rheological property and food structure; trouble shooting in rheological analysis
Practice in shelf life study of food products; designing a shelf life study; tools and resources for developing shelf life study; handling and sampling methods; determination of quality indicators and quality testing methods; accelerated shelf life testing; shelf life calculation; data analysis
Practice in biochemical knowledge and laboratory skill on critical thinking of research planning, methodology, data analysis and troubleshooting of enzymology related research topics in food and nutrition

Thesis

Identifying and selecting research topic in food product development and production and processing of food for nutrition and safety, and food and nutrition policy; conducting ethical research; data collection; data analysis and interpretation; research critiquing; thesis writing; research publication in scholarly journals; presenting research at academic conferences; ethical dissemination of research findings

List of course directors for academic years 2017 – 2018

Student assessment criteria