Prerequisites: ICCH 111, ICCH 211, ICCH 220, ICBI 211, ICBI 212
Chemistry and biochemistry of foods; changes that occur during processing and utilization of water, carbohydrates, colloids, lipids; practical exercises included. ICFS 313 Food Chemistry II
Prerequisite: ICFS 312
Chemistry and biochemistry of foods: proteins, enzymes; changes that occur during processing and utilization; proteins, enzymes, basic concepts of biotechnology and genetic modification of organisms; colors and pigments; food toxicology; changes in nutrition of vitamins and minerals during processing; practical exercises included. ICFS 314 Food Analysis
Prerequisite: ICCH 311
Principles of chemical and instrumental methods for the qualitative and quantitative analysis of moisture, protein, carbohydrate, lipids, dietary fiber, minerals and vitamins. Practical exercises are determination of major food components using chemical and instrumentals methods. ICFS 315 Food Processing I
Prerequisites: ICCH 111, ICCH 211, ICCH 220, ICBI 211, ICBI 212
Introduction to the food processing industry. General characteristics of raw food materials; processing, and preservation of food materials by heating, dehydration, concentration, irradiation, ohmic heating and microwaves; processing factors that influence quality. Field trips to processing facilities are included. ICFS 316 Food Processing II
Prerequisite: ICFS 315
Continuation of food processing sequence; food processing techniques including preservation by chilling, freezing, membrane technology, fractionation, fermentation, high pressure processing and other emerging technologies; processing factors that influence quality; practical exercises included. ICFS 321 Principles of Quality Assurance in Food Processing
Prerequisites: ICFS 316, ICSC 303
Methods of quality control and management in food processing; Total Quality Control Management, HACCP, ISO 9000 and 14,000 series; control of raw materials, process, and finished products; sampling, evaluation of sensory properties, and other factors. ICFS 322 Fruits and Vegetables Technology
Prerequisites: ICFS 313, ICFS 316
Raw material handling, storage and preparation; processing and preservation of fruits and vegetables; production of fermented food products from vegetables; application of HACCP to fruit and vegetable processing; post-harvest changes in fruits and vegetables. ICFS 323 Marine and Freshwater Products Technology
Prerequisites: ICFS 313, ICFS 316
Raw material sources, raw material handling, storage and preparation; processing and preservation of products from both freshwater and marine sources; physical, microbiological, and chemical properties of aquatic products; HSCCP and GMPs applicable to storage and processing aquatic products and basic concepts of quality assurance and quality control. ICFS 324 Meat and Poultry Products Technology
Prerequisites: ICFS 313, ICFS 316
Raw material sources, raw material handling, storage and preparation; processing and preservation of products from various animal sources; physical, microbiological, and chemical properties of muscle foods; ISO 9002, HACCP, and GMPs applicable to storage and processing of muscle food products and basic concepts of quality assurance and quality control. ICFS 325 Dairy Products Technology
Prerequisites: ICFS 313, ICFS 316
Processing and technologies of fluid milk plant operation from milk receiving to various finished products. Fluid milk, yogurt, cheese, and frozen dairy desserts; physical, microbiological, and chemical properties of fluid milk and milk components; milk quality supply; good manufacturing practices (GMPs); HACCP, and basic concepts of quality assurance and quality control. ICFS 331 Food Hygiene and Sanitation
Prerequisites: ICCH 111, ICCH 211, ICCH 220, ICBI 211, ICBI 212 Biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean-in-place, clean-out-of-place, sanitizers and their characteristics, and GMPs. ICFS 332 Food Law and Standard of Commercial Food Products
Thai and international food regulations and standards applicable to the food industry. ICFS 371 Food Product Development
Prerequisites: ICFS 313, ICFS 316
Principles and steps used in a new product-developing process: formulation, lab-scale production, quality control, and commercial feasibility study. ICFS 372 Utilization of Water and Wastewater Treatment (2-cr.)
Prerequisites: ICBI 211, ICCH 111
Sources and uses of water, municipal and agricultural water uses; ecological and biological characteristics of water; chemical characteristics of water; biological indicators of rivers and streams; water quality in streams, rivers and estuaries; water quality in lakes and reservoirs; water and wastewater treatment; biological treatment methods. ICFS 381 Production Management and Marketing of Food Products
Factors affecting food plant organization, production, procurement, distributing, and also the interactions required to develop food plant operation; principles of marketing, marketing systems and management with emphasis on food products; market research and analysis, consumer behavior and marketing strategies. ICFS 421 Food and Nutrition
Prerequisite: ICBI 212
Elements of human nutrition including vitamins, minerals, micronutrients, and antioxidants including sources, metabolism, and functions in the human body; nutritive values of foods; requirements for human health, nutraceuticals, and functional foods and their effects on human health beyond basic nutrition. ICFS 423 Beverage Technology
Prerequisites: ICFS 313, ICFS 316
Processing and technologies of alcoholic and non-alcoholic beverages; physical, microbiological, and chemical properties of both raw materials and finished products; GMPs, ISO 9002, HACCP, basic concepts of quality assurance and quality control applicable to the beverage industry. ICFS 424 Fat and Oil Technology
Prerequisites: ICFS 313, ICFS 316
Processing and technologies of edible fats and oils; physical and chemical properties of both raw materials and finished products; GMPs, ISO 9002, HACCP, basic concepts of quality assurance and quality control applicable to fat and oil technology. ICFS 425 Cereal Science and Technology
Prerequisites: ICFS 313, ICFS 316
The structure, composition and utilization of rice, wheat and other cereal grains for the production of starches, flours, milling by-products, and cereal-based human food products; cereal processing technologies such as dry and wet milling, baking, extrusion cooking, breakfast cereals and noodle and pasta manufacturing; the Quality/Sanitary Control and Quality Assurance aspects of production; practical exercises. ICFS 431 Food Microbiology
Prerequisite: ICBI 211
Microbial ecology related to food; the effect of environment on food spoilage and food manufacture; physical, chemical, and biological destruction of microorganisms in foods; microbiological examination of foods; public health and sanitation microbiology; practical exercises. ICFS 432 Sensory Evaluation of Food Products
Prerequisites: ICFS 313, ICFS 316
Basic discrimination/difference tests, data analysis and interpretation of results; basic scaling procedures such as ranking, interval scaling and magnitude estimation; descriptive analysis; analytical instrumental methods of sensory evaluation and correlation with consumer sensory evaluation; anatomy and physiology of the sensory systems (sight, taste, smell, touch, and hearing); physiological and psychological factors that affect performance on sensory tests. ICFS 441 Food Engineering I
Prerequisites: ICPY 210, ICMA 215 Introduction to engineering operations in food processing, process control, and instrumentation. Engineering principles including material and energy balances, thermodynamics, fluid flow, heat transfer, refrigeration, and psychometrics as applied to foods; practical exercises included. ICFS 442 Food Engineering II
Prerequisite: ICFS 441
Continuation of Food Engineering I; the principles and measurement of various physical properties of foods that measure the overall quality of fresh and prepared foods. These are properties that are important in handling, preparing, processing, preserving, packaging, storing, and distribution of foods, also the principles and limitations of instrumental methods that are currently used to determine physical properties of foods; practical exercises included. ICFS 452 Food Packaging
Prerequisites: ICFS 313, ICFS 316
Materials, systems, and applications of food packaging materials and methods; properties, fabrication, and function of metal, glass, paper and plastic packaging, sanitation of packaging materials, forming, filling, joining and enclosure operations and related equipment for packaging systems and equipment; selected topics for food packaging applications including aseptic packaging, food-package interactions, sealing integrity, handling of packages, and modified atmospheric packaging. ICFS 463 Field Trip (2-cr.)
Visits and industrial plant studies of food manufacturing industry or related organizations ICFS 491 Seminar in Food Science and Technology (2-cr.)
Prerequisite: Seniors
Senior student presentations, discussion of research, and review of topics of current interest. Staff and invited speakers from Mahidol University and from other universities or the food processing industry. ICFS 492 Senior Project in Food Science and Technology (6-cr.)
Prerequisite: Seniors
Small research projects in Food Science and Technology or related fields under the supervision of a research advisor. ICFS 493 Internship
Industrial work-internship program in the food manufacturing industry, the industrial internship program will focus on actual work and on-the-job training at production line, process control, quality control of process and product, laboratory work; chemical, physical, microbiological analysis.