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Prospective Students


MASTER OF SCIENCE PROGRAM IN FOOD SCIENCE FOR NUTRITION (INTERNATIONAL PROGRAM) 

Level Master's
Faculty INSTITUTE OF NUTRITION
Website https://inmu2.mahidol.ac.th/foodsci/

Degree Designation

MASTER OF SCIENCE(FOOD SCIENCE FOR NUTRITION)

Admission Requirements

Plan A1 applicant
1) Hold a bachelor's degree in Food Science, Food Technology, Food Biotechnology, or Product Development from an institution which is accredited by the Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation
2) Have cumulative grade point average (GPA) not less than 2.50 on a 4-point grading system or equivalent
3) Have an English Proficiency Examination score as the requirement of Faculty of Graduate Studies 
4) Have at least 2 years of technical work experience in food and nutrition or other related fields
5) Have at least 1 publication published or accepted for publication, as the first author or corresponding author, in a peer-reviewed international journal, or international conference proceedings which has a peer review
6) Applicants with qualification other than No. 2 to No. 5 specified above may be considered by the Program Administrative Committee and the Dean of the Faculty of Graduate Studies.

Plan A2 applicant
1) Hold a bachelor's degree in Food Science, Food Technology, Product Development, Food Biotechnology, Public Health, Nutrition, Health Sciences, Biological Sciences, or other related fields that have organic chemistry, and biochemistry or physiology courses from an institution which is accredited by the Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation
2) Have cumulative grade point average (GPA) not less than 2.50 on a 4-point grading system or equivalent
3) Have an English Proficiency Examination score as the requirement of Faculty of Graduate Studies 
4) Applicants with qualification other than No. 2 and No. 3 specified above may be considered by the Program Administrative Committee and the Dean of the Faculty of Graduate Studies.

Curriculum Structure

Plan A1
Thesis 36            Credits
Total not less than 36            Credits
Plan A2
Prerequisite Course No Credit
Required Courses 18            Credits
Elective Courses not less than 6            Credits
Thesis 12            Credits
Total not less than 36            Credits
Students of Plan A1 may register in certain courses, upon suggestions of the Program Administrative Committee or Thesis Advisory Committee. However, such courses are not counted as degree credits.           
          

Job option after graduation


- Scholars, executives, or entrepreneurs in food and nutrition-related business
- Researchers in an academic institution, research facility, food industry, and public and private agencies related to food and nutrition research
- Academics in an institution of higher education which provides educational programs related to food science and nutrition, and health sciences
- Consultants on food and nutrition-related projects to public and private agencies, international organizations, research projects, health promotion units, and food industry

Course Requirements

Plan A1

Thesis Credit
NUFN798 : THESIS 36

Plan A2

Prerequisite Courses Credit
NUFN663 : FOOD PROCESSING TECHNOLOGY 2
Required Courses Credit
NUFN611 : FOOD QUALITY EVALUATION FOR RESEARCH AND INDUSTRIAL APPLICATIONS 1
NUFN612 : PRODUCT DESIGN AND INNOVATION FOR NUTRITIONAL AND FUNCTIONAL FOODS 2
NUFN613 : EFFICACY AND SAFETY EVALUATIONS OF NUTRIENTS AND NON-NUTRIENTS 2
NUFN614 : FOOD BUSINESS MANAGEMENT 2
NUFN664 : FOOD, NUTRITION AND HEALTH 2
NUFN665 : FOOD AND NUTRITION UPDATES 2
NUFN666 : SEMINAR IN FOOD SCIENCE FOR NUTRITION I 1
NUFN667 : RESEARCH METHODOLOGY IN FOOD SCIENCE FOR NUTRITION 2
NUFN670 : FOOD PROCESSING AND NUTRITIONAL QUALITY 2
NUFN671 : SEMINAR IN FOOD SCIENCE FOR NUTRITION II 1
NUFN682 : FOOD AND NUTRITION ACTIVITIES FIELD TRIP 1
Elective Courses Credit
NUFN615 : STATISTICAL ANALYSIS FOR RESEARCH IN FOOD SCIENCE FOR NUTRITION USING SPSS SOFTWARE 2
NUFN616 : ANALYSIS OF FATS AND OILS IN FOOD AND FOOD INGREDIENTS 2
NUFN617 : ANALYSIS OF FOOD AND FOOD INGREDIENTS USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY 2
NUFN618 : SENSORY EVALUATION OF FOOD 2
NUFN619 : RHEOLOGICAL ANALYSIS OF FOOD 2
NUFN620 : ENZYMATIC METHODS FOR FOOD AND NUTRITION RESEARCH 2
NUFN621 : FOOD STRUCTURE DESIGN FOR NUTRITION 2
NUFN622 : CONSUMER STUDY FOR FOOD INDUSTRY 2
NUFN623 : FOOD INNOVATION AND ENTREPRENEURSHIP 2
NUFN624 : BIOTECHNOLOGY IN FERMENTED AND FUNCTIONAL FOODS 2
NUFN625 : ADVANCED INSTRUMENTAL TECHNIQUES FOR NUTRIENT AND NON-NUTRIENT ANALYSIS 2
NUFN626 : HISTORY OF FOOD AND NUTRITION 2
NUFN672 : QUALITY SYSTEMS FOR FOOD INDUSTRY 2
NUFN677 : WRITING FOR RESEARCH PUBLICATIONS IN FOOD SCIENCE AND NUTRITION 2
NUFN678 : SENSORY SCIENCE FOR NUTRITION 2
NUFN679 : INTERNATIONAL ACADEMIC EXPERIENCE ON FOOD AND NUTRITION 2
NUFN683 : EMERGING TECHNOLOGY IN FOOD PRODUCTION 2
Thesis Credit
NUFN698 : THESIS 12