Master of Science Program in Agriculture and Food Science

COURSE HIGHLIGHTS

• This is an integrated course in both agricultural production and processing to add value to agricultural products at the industrial level.

• The teaching and learning process follow the UKPSF framework that focuses on the development of students’ skills in analytical and synthetic thinking, as well as the ability to conduct independent research, with a system to closely and regularly track the progress of thesis work. This ensures that students can complete their studies within the specified time period.

• Lecturers and personnel are highly qualified, have specialized knowledge, and cooperate with external networks, including both public and private agencies within and beyond the country.

• Students have access to a modern laboratory equipped with comprehensive scientific instruments for research in agriculture and food science.

GRADUATION REQUIREMENTS

Following Walailak University’s Regulations for Graduate Studies, Semester System (Biateral System), 2022:

• Passed the English proficiency test score requirements set by the committee of the College of Graduate Studies

• Passed all courses in the curriculum.

• Plan A Type A2 students must have a cumulative grade point average of not less than 3.00.

• Passed the thesis defense examination and already submitted the completed thesis to the university.

• The thesis or a part of the thesis must be published or at least accepted for publication according to the criteria set by the Graduate Studies Committee.

CAREER PATH

• Teachers/researchers/scientists/academicians/government officials/academic advisors/research advisors in agriculture and food science in public and private institutions, both domestic and abroad

• Entrepreneurs in agriculture and food industries

Total credits throughout the curriculum

1) Thesis Subject Category

credits

Total credits throughout the curriculum

1) Required Subject Category

2) Elective Subject Category

3) Thesis Subject Category

1) Required Subject Category AFS66-601* Seminar I AFS66-602* Seminar II

2) Thesis Subject Category AFS66-920 Thesis

credits

1(0-3-2) 1(0-3-2) 36 credits

Note:* means the credits are not counted but must have an S grade.

36

5

19

12

Plan

Plan A Type

PROGRAM STRUCTURE Plan A Type A 1

A Type A 2

A 1

1) Required Subject Category

AFS66-601 Seminar I

AFS66-602 Seminar II

AFS66-611 Experimental Design and Analysis for Agriculture and Food

2) Elective Subject Category

2.1) Core Subject Category

AFS66-641 Omics Technologies for Agriculture and Food

AFS66-642 Bioinformatics for Agriculture and Food

AFS66-643 Future Food

AFS66-649 Selected Topics in Agriculture and Food Science

AFS66-650 Special Problem in Agriculture and Food Science

2.2) Agricultural Subject Category

AFS66-661 Advanced Plant Breeding

AFS66-662 Plant Growth and Development

AFS66-663 Advanced Physiology in Horticulture

AFS66-664 Good Agricultural Practice for Crop Production

AFS66-665 Post-harvest Diseases

AFS66-666 Biological Control of Plant Diseases

AFS66-667 Advanced Plant Tissue Culture

AFS66-668 Agricultural Meteorology and Climate Change

5 credits

19 credits

Type

Plan A

A 2

Animal Production

Change AFS66-670 Environmental Physiology of Farm Animals AFS66-671 Animal Physiology and Environmental Physiology AFS66-672 Advanced Animal Breeding AFS66-673 Animal Nutrition and Feed Technology AFS66-674 Research Techniques in Animal Science AFS66-675 Aquaculture Technology and Innovation AFS66-676 Economic Herbal Plants and Processing

AFS66-669

under Climate

1(0-3-2) 1(0-3-2) 3(3-0-6)

2(2-0-4) 2(2-0-4) 2(2-0-4) 2(2-0-4) 3(0-9-5) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6)

2.3) Food Science Subject Category

AFS66-681 Advanced Fermentation Technology

AFS66-682 Advanced Enzyme Technology

AFS66-683 Food Lipids

AFS66-684 Food Structure and Functionality

AFS66-685 Muscle Foods

AFS66-686 Food Proteins

AFS66-687 Advanced Food Microbiological Assessment Techniques

AFS66-688 Antimicrobial Agents in Food

AFS66-689 Food Additives

AFS66-690 Essential Oil Technology

AFS66-691 Active Packaging and Food Safety

AFS66-692 Food Toxicology

AFS66-693 Hazards in Food and Food Safety Management

AFS66-694 Foodborne Pathogens

AFS66-695 Advanced Dairy Technology

AFS66-696 Advanced Food Processing

AFS66-697 Chemistry and Biochemistry of Seafoods

AFS66-698 Advanced Food Quality Control

AFS66-699 Advanced Food Product Development Technology

3)

Thesis

Category AFS66-921 Thesis 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(3-0-6) 3(2-3-6) 3(3-0-6) 3(3-0-6)

Subject

12 credits

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