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Doctor of Philosophy Program in Food Biotechnology

(International Program)
Joint Program of Assumption University, Thailand and University of California at Davis, USA.
Modified Program 2012

Philosophy

What has come to be called “Biotechnology” and the genetic manipulation of agricultural products is nothing new. Indeed, it may be one of the oldest human activities. For thousands of years, from the time human communities began to settle in one place, cultivate crops and farm the land, humans have manipulated the genetic nature of the crops and animals they raise. Crops have been bred to improve yields, enhance taste and extend the growing season.
Today, Biotechnology holds out promise for consumers seeking quality, value added, safety and taste in their food choices; for farmers seeking new methods to improve their productivity and profitability; and for governments and non-governmental public advocates seeking to strive off global hunger, assure environmental quality, preserve bio-diversity and promote health and food safety.  
As the largest industry in Thailand, food products account for more than 20 percent of the country's gross national product. Consumers drive the industry as they seek more convenience and nutrition, yet fewer calories, in the foods they buy. As the industry strives to meet consumer demands, its feast, not famine, in the job market for trained food biotechnologists as the demand for their knowledge grows. The Faculty of Biotechnology, Assumption University intends to provide programs of study for students with an interest in this field. According to the collaboration agreement between University of California, Davis and Assumption University, the students will learn cutting-edge technology in the nation's fastest growing food industry. University of California, Davis is recognized worldwide for its expertise in beverage technology, industrial fermentation, microbial integrated manufacturing and more.

Objectives: To produce graduates who have the characteristics, knowledge and skills as follows:

  1. Have consciousness and awareness of professional codes of ethics.
  2. Demonstrate awareness of national and international laws, regulations and standards relating to foods and agricultural products
  3. Understand the fundamental knowledge of the components of the foods, their properties and structures, the changes of the food components during processing and storing, the roles of microorganisms in foods and are able to select a proper method of analyzing the food components 
  4. Capable of planning an experiment, collecting, analyzing, and summarizing the data for improvement of food processing and quality of the food products
  5. Able to use genetic engineering as a tool for improving and developing the quality of foods
  6. Able to search and use existing information and knowledge to solve unforeseen problems involved with food products.
  7. Have knowledge and understanding and able to apply skills in food business and marketing to run business in the food industry
  8. Have interpersonal skills and responsibilities
  9. Have numerical analysis, communication and information technology skills

Educational Management System

  1. System
    Semester System, 15 Weeks per Semester
  2. Summer Session
    No summer session is offered.
  3. Credit Equivalent to Semester System 
    None 

Program Implementation

  1. Study Period
    First Semester : June - October
    Second Semester : November – March
  2. Admission Requirements
  • Hold a Bachelor’s degree or a Master’s degree in Food Technology, Biotechnology, Bioscience or related fields.
  • Obtain a cumulative GPA of at least 3.00 for a Master’s Degree holder or
  • Obtain a cumulative GPA of at least 3.5 for a Bachelor’s Degree holder
  • Obtain the TOEFL score of at least 500 or equivalent
  1. Teaching and Learning Mode
    Classroom, laboratory practice, discussion module, internet based activity, presentation, and self learning
  2. Credit Transfer, Course Transfer and Cross-University Registration 
    Students who formerly studied in other institutions may have their courses and credits transferred to their current programs in accordance with the Commission on Higher Education’s Criteria of Degree Transfer B.E. 2545. Cross-university registration can be done whereby AU allows students of other programs recognized by the Commission on Higher Education to register for courses at AU.

Curriculum and Faculty Members
 

Curriculum

  1. Number of credits
  2. Type 1.1 48 Credits
    Type 1.2 72 Credits
    Type 2.1 51 Credits
    Type 2.2 75 Credits
  1. Duration of Study
    1. Students holding Bachelor’s Degree must complete all the requirements for the degree in a maximum of 8 academic years from the first date of enrollment.
    2. 2 Students holding Master’s Degree must complete all the requirements for the degree in a maximum of 6 academic years from the first date of enrollment.
  2. Curriculum Structure
Type 1.1: Dissertation (For students holding Master’s Degree)
Seminar
Non-Credit
Dissertation
48 Credits
Total
48 Credits
Type 1.2 : Dissertation (For students holding Bachelor’s Degree)
Seminar
Non-Credit
Dissertation
72 Credits
Total
72 Credits
Type 2.1 : Courses and Dissertation (For students holding Master’s Degree)
Elective Courses
6 Credits
Advanced Elective Courses
6 Credits
Seminar
3 Credits
Dissertation
36 Credits
Total 51 Credits
Type 2.2 : Courses and Dissertation (For students holding Bachelor’s Degree)
Elective Courses
18 Credits
Advanced Elective Courses
6 Credits
Seminar
3 Credits
Dissertation
48 Credits
Total 75 Credits

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