PROGRAM OVERVIEW

Food Technology is a multidisciplinary field dedicated to the research, development, and application of advanced technologies in food processing, preservation, quality control, and distribution. Its primary goals are to enhance nutritional value, extend shelf life, and ensure food safety and hygiene.

This field plays a vital role in the food supply chain, meeting the increasingly high demands of modern consumers and society.

The program integrates knowledge from multiple disciplines, including food biochemistry, food microbiology, processing engineering, and quality management. Through this integrated approach, students are equipped to improve food products, optimize production processes, and develop innovative products such as functional foods, organic foods, and smart foods.

In addition, Food Technology increasingly incorporates modern technologies such as Artificial Intelligence (AI), the Internet of Things (IoT), Blockchain, and Big Data to enhance food safety management and supply chain efficiency.

With the growing global trends toward green consumption, sustainable food systems, and advanced processing technologies, Food Technology continues to expand its importance—creating diverse career opportunities in food corporations, processing companies, R&D laboratories, and food quality and safety management sectors.

SUITABLE ATTRIBUTES FOR THE MAJOR

Applicants who are well-suited for this program typically demonstrate:

• A strong sense of organization and discipline

• The ability to read, analyze, and synthesize information

• Logical thinking, as well as the ability to argue, evaluate, and think critically

• The ability to work independently and collaboratively in teams

• Honesty, objectivity, and fairness in handling tasks

• Effective communication, presentation, persuasion, and negotiation skills

• Proactiveness, creativity, and perseverance in achieving goals

CAREER OPPORTUNITIES

Graduates of Food Technology can pursue a wide range of professional roles, including:

• Production Management Engineer: Working in food manufacturing plants, responsible for managing production processes, operating processing lines, ensuring product quality, and planning materials and resources.

• R&D Specialist / Supplier Evaluation / Quality Assurance Officer: Working in supermarket systems, restaurant chains, and industrial catering companies, ensuring food safety and quality from raw materials to finished products.

• Food Quality Analyst: Conducting testing, inspection, and quality evaluation in laboratories of food enterprises or quality control centers.

• Food Safety Inspector: Working in governmental agencies such as the Food Safety Authority, Departments of Industry and Trade, or Departments of Agriculture and Rural Development, responsible for inspection, supervision, and licensing of food production facilities.

• Quality Management System Specialist: Providing consultancy, auditing, and certification for international standards such as HACCP, ISO 22000, and FSSC 22000 within food quality assurance organizations.

• Lecturer or Researcher: Teaching and conducting research at universities, colleges, and research institutes, contributing to the advancement of food science and technology.

STUDENT BENEFITS

Students enrolled in the program will benefit from:

• Studying in a modern and dynamic learning environment

• Support in participating in field trips, internships, and job placement opportunities upon graduation

• Opportunities to attend specialized seminars and academic activities organized by the Food Science and Technology Club

• Participation in student exchange programs with prestigious universities worldwide

• Engagement in cultural, artistic, and sports activities at both faculty and university levels

• Access to student benefits and policies in accordance with public university regulations

• Eligibility for student financial support and loan programs

Program Duration:

• Bachelor’s Degree: 3.5 years

• Engineering Degree: 4 years