Food Biotechnology stresses on combining the knowledge in food technology and biotechnology to apply in processing of high quality and safety foods and the related products. The curriculum also encourages the students to be able to perform scientific research in order to develop new products with respect to responsibility to the society and ethical aspect.

In Thailand, Food Biotechnology has played an important role in development of the agricultural field for a long time. Now together with biotechnology techniques, they will enable value-adding of the agricultural products to the high-pries processed products such as the use of enzymes to produce different sugars, the use of yeast to produce supplement protein and amino acids, the production of natural colorants from microorganisms using cassava, and the production of flavoring agents various organisms.

Objectives

1. To provide the processing industry and the nation with highly trained professionals who are able to apply basic and applied scientific principles to improving the process of converting raw agricultural materials into finished food in a safe and nutritious manner. Graduates of this program will also be morally sound, committed to acting in a just manner, and open to further spiritual and intellectual growth. They will be able to assume leadership roles in the further development of the nation.
2. To provide graduates with sufficient scientific knowledge to pursue post-graduate studies and research.
3. To design and develop efficient, sanitary, and environmentally safe food processes as well as conduction basic for the food industry.
4. To disseminate knowledge of Food Science and Technology through outreach to the community by conducting seminars and workshops, by providing advice to the community, and through scientific publications.