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.
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.Prof. Kriskamol Na Jom
Food Chemical Safety, Metabolomics for food quality and safety
Assoc. Prof. Chitsiri Thongson Rachtanapun
Food microbiology and safety natural antimicrobials
Assoc. Prof. Namfone Lumdubwong
Thermoplastic starch materials and packaging, Structure-function properties of starch
Assoc. Prof. Prisana Suwannaporn
Carbohydrate health food, Plant based food/Protein, Rice Science and Technology, Cereal and Baking Technology
Assoc. Prof. Parichat Hongsprabhas
Food colloids, Food rheology and microstructure, Food proteins
Assoc. Prof. Pitiya Kamonpatana
Mathematical Modeling of Continuous Ohmic Heating of Liquid-Particle Mixtures
Asst. Prof. Pathima Udompijitkul
Food microbiology
Asst.Prof. Pinthip Rumpagaporn
Carbohydrates in food, Starch and its applications, Dietary fiber and health benefits
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
Assoc. Prof. Warapa Mahakarnchanakul
Safety of minimally processed produce, Microbial stress response GMP/HACCP system, Mycotoxin detection in food products
Asst. Prof. Wasaporn Pretescille 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
ASSOC. PROF. Savitree Ratanasumawong
Noodle technology (especially rice noodles), Gluten-free products, Rice based products, Physico-chemical properties of starchy food, Rehydration of starchy food, Mass transfer/ Heat transfer in starchy food
Assoc. Prof. Sirichai Songsermpong
Food engineering, Rice processing, Aseptic processing
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
(Emeritus) Assoc. Prof. Sanguansri Charoenrein
ลักษณะทางเคมีกายภาพของแป้ง, เทคโนโลยีการแช่แข็งของอาหาร, กระบวนการเกิดผลึกน้ำแข็งในอาหาร
(Emeritus) Assoc. Prof. Siree Chaiseri
Food flavor, Confectionary
(Emeritus) Professor Onanong Naivikul
Rice science and technology, Rice utilization, Cereals chemistry
(Emeritus) 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
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