ชื่อปริญญา

ปรัชญาดุษฎีบัณฑิต(อาหารและโภชนาการเพื่อสุขภาพและสุขภาวะ)

คุณสมบัติของผุู้เข้าศึกษา

Plan 1.1 (research only) applicants
1) Holding a Master's degree in Nutrition, Food and Nutrition, Food Science, Food Technology, Biological Sciences, Biomedical Sciences.
2) Having cumulative GPA not less than 3.50.
3) Have and English Proficiency Examination score as the requirement of Faculty of Graduate Studies.
4) Have at least 2 years of technical work experience related to food and nutrition.
5) Have at least 1 publication published or accepted for publication, as the first author or corresponding author, in a peer-reviewed international journal.
6) Other requirements shall follow those that specified by the Faculty of Graduate Studies
7) Qualifications different from 2), 3) and 6) may be considered by the Program Administrative Committee and the Dean of the Faculty of Graduate Studies.

2 Plan 2.1 (coursework and research) applicants
1) Holding a Master's degree in Nutrition, Food and Nutrition, Food Science, Food Technology, Biological Sciences, Biomedical Sciences.
2) Having cumulative GPA not less than 3.50.
3) Have and English Proficiency Examination score as the requirement of Faculty of Graduate Studies.
4)  Other requirements shall follow those that specified by the Faculty of Graduate Studies
5) Qualifications different from 2) - 4) may be considered by the Program Administrative Committee and the Dean of the Faculty of Graduate Studies.

โครงสร้างหลักสูตร

อาชีพที่สามารถประกอบได้หลังสำเร็จการศึกษา

1. Researchers in academic institutions, research facilities, and public and private agencies related to food, nutrition, health and well-being research
2. Specialists or knowledge transfer specialists in higher education institutions providing educational programs related to food, nutrition, health and well-being
3. Academics in public agencies governing food and nutrition policy and regulatory affairs
4. Experts in international organizations and non-governmental agencies related to food and nutrition
5. Executives or entrepreneurs in functional food and medical food-related business