The Faculty of Agro-Industry at Kasetsart University was established on 23 May 1980, though courses covering aspects of agro-industry had […]

Food Science and Technology

Shaping your future

Food science is the profession that deals with the scientific and technological aspects of foods and related products. Food science is a multidisciplinary field where concepts of chemistry, biology, physics, mathematics, engineering and nutrition are utilized to develop and produce foods that are safe, palatable, healthy and economical.

The Department of Food Science and Technology at Kasetsart University is one of the oldest departments which was founded in 1964 as the first program in Thailand. Internationally recognized, the department takes pride in the rigorous scientific curriculum. All of our programs both undergraduate and graduate students are taught by all Ph.D. level faculty members who care about the success of each student. Food science and technology graduates are major driving forces that contribute to the success of Thai food industry.

Bs.C. (Food Science and Technology)

Undergraduate program include the fundamentals of food chemistry and analysis, microbiology, processing and engineering, with an emphasis on food innovation, safety and quality. Our program is very strong with high job placement of our students upon graduation which offers students valuable experience by providing an innovative curriculum, professional experience and numerous internships and scholarships.

 

Course Description

More details of courses can be found on here.
*Details of scholarship for international students can be downloaded here.

M.S. (Food Science)

Our master graduate programs in Food Science aim for excellence in applied and basic researchers which emphasize the importance of developing skills in research leadership, scientific communication and international collaboration. Our program is offered to graduates with either food science and technology or related areas backgrounds both Thai and international students.. Our program is very strong with high job placement of our students upon graduation which offers students valuable experience by providing an innovative curriculum, professional experience and numerous internships and scholarships.

 

Course Description

More details of courses can be found on here.
*Details of scholarship for international students can be downloaded here.

Ph.D. (Food Science)

Our Ph.D. programs in Food Science aim for excellence in applied and basic researchers which emphasize the importance of developing skills in research leadership, scientific communication and international collaboration. Our program is offered to graduates with either food science and technology or related areas backgrounds both Thai and international students.. Our program is very strong with high job placement of our students upon graduation which offers students valuable experience by providing an innovative curriculum, professional experience and numerous internships and scholarships.

 

Course Description

More details of courses can be found on here.
*Details of scholarship for international students can be downloaded here.

Ph.D. (Food Science) (International Program)

N/A

 

Course Description

More details of courses can be found on here.
*Details of scholarship for international students can be downloaded here.

Faculty Members

Asst. Prof. Kullanart Tongkhao

Food microbiology, Food safety, Risk assessment

Asst. Prof. Kanithaporn Vangnai

Food chemical safety, Mitigation of toxicants formed during processing, Risk assessment, Mycotoxin, Meat technology

Asst. Prof. Kanokrat Limpisophon

Protein chemistry, Fishery product technology, Meat technology, Protein-based film

Asst. Kriskamol Na Jom

Food Chemical Safety, Metabolomics for food quality and safety

Asst. Prof. Chitsiri Rachtanapun

Food microbiology and safety natural antimicrobials

Asso. Prof. Namfone Lumdubwong

Thermoplastic starch materials and packaging, Structure-function properties of starch

Asso. Prof. Prisana Suwannaporn

New product development management in food industry

Assoc. Prof. Parichat Hongsprabhas

Food colloids, Food rheology and microstructure, Food proteins

Asst. Prof. Pitiya Kamonpatana

Mathematical Modeling of Continuous Ohmic Heating of Liquid-Particle Mixtures

Asst. Prof. Pathima Udompijitkul

Food microbiology

Asst. Prof. Pinthip Rumpagaporn

Dietary Fiber, Rice Starch

Asst. Prof. Masubon Thongngam

Food microstructure, Food polysaccharide, Starch chemistry

Dr. Methavee Peanparkdee

Extraction and HPLC analysis of phenolic compounds

Asst. Prof. Yaowapa Lorjaroenphon

Flavor chemistry, Flavor analysis by instrumental and sensory measurements, Flavor enhancer, Flavor modifier

Assoc. Prof. Wannee Jirapakkul

Food analysis, Food additive, Flavor analysis in food

Assoc. Prof. Waraporn Boonsupthip

Engineering of food freezing, Food shelf-life prediction, Food process modeling and simulation, Microbial growth prediction

Asst. Prof. Warapa Mahakarnchanakul

Safety of minimally processed produce, Microbial stress response GMP/HACCP system, Mycotoxin detection in food products

Asst. Prof. Wasaporn Chanput

Effects of food compounds on human immune responses, Molecular biology Nutrigenomics

Assoc. Prof. Weerachet Jittanit

Drying Technology, Freezing Technology, Ohmic Heating

Asst. Prof. Sasitorn Tongchitpakdee

Fruit and vegetable technology, Bioactive compounds in fruits, vegetables and herbs, Functional foods and nutraceuticals

Asst. Prof. Saipin Thanachasai

Food engineering, Food biosensor, Enzyme technology

Asst. Prof. Savitree Ratanasumawong

Mass transfer/Heat transfer in starchy food, Starchy food (Noodle, wheat flour based products)

Assoc. Prof. Sirichai Songsermpong

Food engineering, Rice processing, Aseptic processing

Assoc. Prof. Siree Chaiseri

Food flavor, Confectionary

Assoc. Prof. Sudsai Trevanich

Food microbiology, Food safety, Rapid method

Asst. Prof. Sudathip Sae-tan

Functional foods and nutraceuticals, Dietary bioactive compounds, Molecular Nutrition

Asst. Prof. Suvimol Charoensiddhi

Food ingredients for gut health and digestion, Functional foods and nutraceuticals

Assoc. Prof. Utai Klinkesorn

Technology of Fat and Oil, Enrichment and encapsulation of Omega-3 Fatty Acid, Food Emulsion

Dr. Wattinee Katekhong

Frrezing technology, Drying technology, starch and utilization, food protein and functionality

Assoc. Prof. Sanguansri Charoenrein

Physico-chemical properties of starches, Freezing technology of foods, Crystallization in foods

Professor Onanong Naivikul

Rice science and technology, Rice utilization, Cereals chemistry

Asst. Prof. Tanaboon Sajjaanantakul

Functional ingredients and phytochemicals, Chemistry of pectin and plant polysaccharides, Post-harvest technology

Supporting Staffs

Piyawan Sukwises

Scientists
Office: Department of Food Science and Technology, Building A.I. 2, Room 2105
Tel. 02-562-5020 Ext. 5212

Ruethaiwan Sitiworakorn

General Administration Officer
Office: Department of Food Science and Technology, Building A.I. 2
Tel. 02-562-5020

Nongnuch Radomlek

General Administration Officer
Office: Department of Food Science and Technology, Building A.I. 2
Tel. 02-562-5020 Ext. 5204

Poonyanooch Thaiyakorn

General Administration Officer
Office: Department of Food Science and Technology, Building A.I. 2
Tel. 02-562-5020 Ext. 5203

Natphapa Sittithanaworakul

Scientist
Office: Department of Food Science and Technology, Building A.I. 2, Room 2106/1
Tel. 02-562-5020 Ext. 5202

Praphatsorn​ Masuk

Scientist
Office: Department of Food Science and Technology, Building A.I. 2, Room 2105
Tel. 02-562-5020 Ext. 5212

Sasiwimon Buabai

Scientist
Office: Department of Food Science and Technology, Building A.I. 2, Room 21056/1
Tel. 02-562-5020 Ext. 5202

Somporn Boonin

Technician
Office: Department of Food Science and Technology, Pilot Plant 1
Tel. 02-562-5020 Ext. 5130

Thanuan Wakham

Technician
Office: Department of Food Science and Technology, Pilot Plant 1
Tel. 02-562-5020 Ext. 5130

Pornpimol Ponsuwan

Scientist
Office: Department of Food Science and Technology, Pilot Plant 1
Tel. 02-562-5020 Ext. 5130

Jittima Boonin

General Administration Officer
Office: Department of Food Science and Technology, Building A.I. 2
Tel. 02-562-5020 Ext. 5203

Jintana wongphitak

General staff
Office: Department of Food Science and Technology, Building A.I. 2
Tel. 02-562-5020

Siriton chuanchuen

General staff
Office: Department of Food Science and Technology, Building A.I. 2
Tel. 02-562-5020

Research

Author Name

Rice & Rice Products

Author Name

Food Process Innovation

Author Name

Food Safety

Research Topic

Advanced Sensory and Consumer Neuroscience
Innovation for Agri-Food Value Chain Design and Management
Experience Design for Product and Service
Design & Development for Innovative Textile and Fashion
Factors Affecting the Elderly’s Adoption of Online Purchasing
Noise Trading Behavior Analysis in the Stock Exchange of Thailand
Drivers for continued use of a direct marketing channel: evidence from Thai farmers
The evaluation of digital platform for the development of food service value chain

See More Research

News

News Topic Tes

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