Application of SPSS software in data preparation, management and analysis; designing data and graphical output; descriptive statistics; chi-square test; non-parametric statistics; t-tests; Analysis of Variance; regression and correlation analyses; principal component analysis

Techniques, methods and instruments for analyses of content and nutritional quality of fats and oils in food and food ingredients; selection of suitable analytical method and instrument

Practice of chromatography; High Performance Liquid Chromatography (HPLC) type; HPLC instrumentation; development and optimization of HPLC condition for food analysis; column chemistry; selection and optimization of mobile phase; optimization of detector; method of chromatogram integration; HPLC trouble shooting

Principles and laboratory practices on the most common sensory methods; consumer test of food products; designing and executing of sensory testing of foods; statistical analyses and data interpretation

Principle of rheological analysis; practice on rheological analysis of food sample; rheometer instrumentation and principle; choosing appropriate measuring geometries; sample conditioning and handling; sample loading best practices; viscosity profiling approaches; dynamic rheology testing methods; development and optimization of rheological analysis for food samples; interpretation of results; correlation between rheological property and food structure; trouble shooting in rheological analysis

Knowledge and laboratory skill on research planning, methodology, data analysis and troubleshooting of enzymatic methods in food and nutrition research

Role of food structure on properties and quality of food; determination and characterization of food structure; processing technology in food structure design; food structure design for stability, delivery, bioaccessibility, bioavailability and bioactivity of food components; food structure design for oral processing; food structure design for satiety control; food structure design for sensory quality; current topic in food structure design; industrial perspective on food structure design

Application of recent methodologies of consumer study in the business context of food industry; preference mapping; consumer segmentation; category appraisal; claim substantiation; drivers of liking using multivariate statistical techniques

Global situation and trend of food and nutrition; product and process design for food innovation; writing a business plan; food product development; pilot manufacturing and commercialization of food product

Microbial fermentation process; solid state fermentation and submerge fermentation in food; fed-batch/batch fermentation; probiotic fermentation; Bioactive produced during fermentation processes; functional properties of the microorganisms associated with fermented foods and beverages; practices in culture screening and selection in the food fermentation; single and mixed culture preparation; direct and indirect measurements of microbial growth; fermentation profiles; fermentation monitoring and control; downstream processing operations

Sample preparation techniques; quality control system in laboratory; spectrophotometry, high performance liquid chromatography; gas chromatography; atomic absorption spectrophotometry; inductively coupled plasma; isotope ratio mass spectrometry; Fourier transform infrared spectrometry; liquid chromatography tandem mass spectrometry

Exchanges of food, food knowledge and food belief in world history; developments of food and nutrition sciences due to starvation and war crises; classic nutritional diseases; history of modern nutrition science; evolution of food preservation from survival-based to market-oriented; case studies of food and nutrition histories in Thailand; selected topics in history of food and nutrition

Quality systems in food industry; food standard; prerequisite program; Good Manufacturing Practice; Hazard Analysis and Critical Control Point; food quality and safety management; standards of International Organization for Standardization, British Retail Consortium Global Standards for food safety; religious food beliefs standard; Halal standard; food safety risk analysis

Types and components of scientific papers; techniques for writing the title, abstract, materials and experimental methods, results and discussion, and references; preparation of tables and figures; submission and review process; ethics; use and misuse of English; writing for publication in food science and nutrition

Anatomy and physiology of sensory perception for food; variation and dysfunction of senses; mechanism of taste perception; chemistry and association of taste and aroma; brain and ingestive behavior; sensation in different stages of life; sensory evaluation methodology; application of sensory science in food product; application of sensory science for better nutrition and wellbeing

Preparation for living in foreign country as visiting student; short-term training or research on food and nutrition in foreign country; report writing and presentation on the learning experience in foreign country

Green and clean technology in food production and processing; non-thermal processing; alternative thermal processing; innovations in food refrigeration; minimal processing; food nanotechnology; food structure design; three-dimensional food printing, smart and active food packaging; advanced food quality monitoring systems