Master of Science Programme in Innovative Food Science and Technology

Degree Academic Programme Plan Class Length of Programme
M.Sc. Innovative Food Science and Technology
A1, A2, B Mon-Fri 2 Years

Agricultural and food industry is the basic source of the food supply of all the countries in the world. The demand for food is increasing at a fast rate, therefore, it is one of the important industries in the world and especially in Thailand. The prosperity of this industrial sector contributed considerably to fostering the economic advancement of the countries. It engenders income for the population who work in the relevant parts of the supply chain. Thailand aims to be the center of food production in ASEAN and has a gross food product of 1.42 trillion Baht or an increase of 4% per year. Currently, the total economic value of the food processing industry is more than 5 trillion baht each year. In 2019, Thailand was the 11th largest food exporter in the world. Throughout our history we can trace back development and research for better food supply, management, and safety as the world population has risen while our access to resources remains the same or in some areas has even decreased. In recent years, the world has witnessed a global food crisis which creates a knock-on effect on people, society, and the environment. Being aware of the importance of the issues, the United Nations has announced Sustainable Development Goal 2: to “end hunger, achieve food security, improve nutrition and promote sustainable agriculture”, all of this reflects well how the agricultural and food industry is a prerequisite for people’s wellbeing. Therefore, promoting research and development that requires knowledge in food science and technology will not only ensure food security but more importantly will drive the agricultural and food industry in Thailand to become a global market leader in the future.
Surrounded by flourishing agricultural communities, Mae Fah Luang University takes an active role in the agro-industry with pride. The Master of Science Program in Innovative Food Science and Technology focuses on applying basic scientific knowledge to strengthen the agricultural and food industry of the country through research, development, and innovation. Therefore, the curriculum has been designed and developed according to the constructivist educational approach where knowledge and skills of learners will be developed from within the learner through real practices. Therefore, the Master of Science program in Innovative Food Science and Technology aims to create and develop human resources in the agricultural and food industry with professional morals and ethics.  Students can apply the knowledge to solve problems in industry or work with others to further develop the agricultural and food industry. 
The Master of Science Program in Innovative Food Science and Technology provides you with an understanding of modern food production and prepares you to work in various aspects of food research and development. A wide range of learning environments is available to students, including lectures (small degree programs with an excellent student-teacher ratio), tutorials, modern laboratory, and pilot plant practicals, factory visits, visiting scholars, and academic activities. This degree has strong links to Thailand's food industry leaders. With input from industry partners, you’ll create new products, develop manufacturing processes, or design foods of the future with a focus on taste, health, sustainability, food quality, and food safety. Lecturers are active researchers who'll share the latest knowledge in food safety and quality management, food chemistry, food microbiology, functional food and nutrition, food processing technology, food product development, future food, and Geographical Indications (GI) products. In order to further expand and improve successful ongoing research projects as well as to create sustainable synergies, the program is engaged in successful and intense cooperation with excellent partners in both the national and global academic realm, including; Chiba University, Shinshu University, Tokyo University of Marine Science and Technology, Kagoshima University, Japan; Korea University, Sejong University, Kyungnam University, Korea, Bogor Agricultural University, Indonesia; Universiti Teknologi Mara, Malaysia; Universiti Putra Malaysia, Malaysia; Hohenheim University, Germany; Mendel University in Brno, Czech Republic, and IUT Lyon 1 - site de Bourg en Bresse, AgroSup Dijon, France.

The aims of this program are to educate the students to have the knowledge, expertise, and potency in food science and technology; and to be able to apply their skills and advanced knowledge to a food-related workplace situation, as well as create knowledge, innovation, research and development of food products to the global challenges associated with feeding the world by contributing to meet the provision of high-quality, safe and nutritionally valuable food and food products; and be able to work with others in a multicultural society, realize morality, ethics, and professional ethics.

PLO1 Follow the code of conduct for food scientist professional,  academic and  research ethics (Affective; valuing to characterization)
PLO2 Integrate knowledge throughout the supply chain of food science and technology for efficient natural resource management (Cognitive; applying to evaluating) 
PLO3 Apply knowledge in food science and technology to solve problems in the agricultural and food industry
(Psychomotor; manipulation to naturalization)
PLO4 Conduct research and development of future food to keep up with the changing world for sustainable production and consumption  (Psychomotor; manipulation to naturalization)
PLO5 Collaborate with others according to its roles and duties in a multicultural society (Psychomotor; manipulation to precision)
PLO6 Present information in food science and technology both nationally and internationally (Psychomotor; manipulation to precision)

  • Plan A1, A2, B:
    • 45,500 Baht per semester
    • 182,000 Baht per programme 

 (Refer to Master of Science Program in Food Science and Technology Year 2022)

  • A1 = Thesis (not less than 36 credits), no course work
  • A2 = Thesis (not less than 12 credits) with course work (not less than 12 credits)
  • B = Coursework (No Thesis) with Independent Study (IS) or Special Project (not less than 3 credits but not over 6 credits)