Doctor of Philosophy Program in Agriculture and Food Science by Bunyisa Bamrung

COURSE HIGHLIGHTS

It 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.

Teachers 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 as well as raw material resources including plants, animals, and aquatic animals that are important sources of food to use for research.

CAREER PATH

Lecturers, researchers, scientists, academicians, and government officials in government and private institutions both domestic and abroad

Academic advisors and research advisors in agriculture and food science in government and private institutions both domestic and abroad

Postdoctoral researchers

Entrepreneurs in the agriculture and food industries

GRADUATION REQUIREMENTS

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

Passed the qualifying examination.

Passed all courses in the curriculum.

Type 2 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.

Published paper(s), or at least accepted for publication in an international journal.

Total credits throughout the curriculum 48 credits 1) Required Subject Category (*Not counting credits, but S-level grades are required ) 3* credits 2) Elective Subject Category 0 credit 3) Thesis Subject Category 48 credits

Total credits throughout the curriculum 72 credits 1) Required Subject Category (*Not counting credits, but S-level grades are required ) 5* credits 2) Elective Subject Category 0 credit 3) Thesis Subject Category 72 credits Total credits throughout the curriculum 48 credits 1) Required Subject Category 6 credits 2) Elective Subject Category 6 credits 3) Thesis Subject Category 36 credits Total credits throughout the curriculum 72 credits 1) Required Subject Category 11 credits 2) Elective Subject Category 13 credits 3) Thesis Subject Category 48 credits Type 1.1 Type 1.2 Type 2.1 Type 2.2

PROGRAM STRUCTURES

LIST OF COURSES IN THE CURRICULUM

Type

1.1 (48 credits)

1) Required Subject Category

AFS66-603* Seminar III

AFS66-604* Seminar IV

AFS66-605* Seminar V

Note: *Not counting credits, but S-level grades are required.

2) Thesis Subject Category

AFS66-930 Thesis

3* credits

1 credits

48 credits

Type

1.2 (72 credits)

1) Required Subject Category

AFS66-601* Seminar I

AFS66-602* Seminar II

AFS66-603* Seminar III

AFS66-604* Seminar IV

AFS66-605* Seminar V

Note: *Not counting credits, but S-level grades are required.

2) Thesis Subject Category

AFS66-931 Thesis

5* credits

1 credits

72 credits

1) Required Subject Category

AFS66-603 Seminar III

AFS66-604 Seminar IV

AFS66-605 Seminar V

AFS66-612 Research Methodology and Applied Statistics for Agriculture and Food Science

2) Elective Subject Category

2.1) Core Subject Category

AFS66-643 Future Food

AFS66-644 Data Visualization and Manuscript Preparation

AFS66-645 Advanced Omics Technology

AFS66-646 Intellectual Property for Agricultural and Food Research and Development

AFS66-647 Innovation Management for Logistics and Supply

Chain in Agricultural and Food Industries

AFS66-648 Entrepreneurship in Agri-Food Industry

AFS66-649 Selected Topics in Agriculture and Food Science

AFS66-650 Special Problem in Agriculture and Food Science

2.2) Agriculture Subject Category

AFS66-663

Advanced Physiology in Horticulture

AFS66-667 Advanced Plant Tissue Culture AFS66-761 Plant Breeding by Gene Technology AFS66-762 Physiology of Plants under Stress AFS66-763 Ecology of Plant Pathogens AFS66-764 Genetic Relationship between Plants and Plant Pathogens AFS66-765 Biotechnology in Advanced Animal Breeding AFS66-766 Advanced Monogastric Animals Nutrition and Feed Technology AFS66-767 Advanced Ruminant Nutrition and Feed Technology

Advanced Animal Reproductive Physiology

2 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits 3 credits Type 2.1 (48 credits)

AFS66-664 Good Agriculture Practice for Crop Production

AFS66-768

6 credits

credits

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

AFS66-781 Immobilized Biocatalyst

AFS66-782 Advanced Food Analysis

AFS66-783 Advances in Functional Food Ingredient

3) Thesis Subject Category

AFS66-932 Thesis

3 credits

36 credits

1) Required Subject Category

AFS66-601 Seminar I

AFS66-602 Seminar II

AFS66-603 Seminar III

AFS66-604 Seminar IV

AFS66-605 Seminar V

AFS66-611 Experimental Design and Analysis for Agriculture and Food

AFS66-612 Research Methodology and Applied Statistics for Agriculture and Food Science

2) Elective Subject Category

2.1 Core Subject Category

AFS66-643 Future Food

AFS66-644 Data Visualization and Manuscript Preparation

AFS66-645 Advanced Omics Technology

AFS66-646 Intellectual Property for Agricultural and Food Research and Development

AFS66-647 Innovation Management for Logistics and Supply Chain in Agricultural and Food Industries

AFS66-648 Entrepreneurship in Agri-Food Industry

AFS66-649 Selected Topics in Agriculture and Food Science

AFS66-650 Special Problem in Agriculture and Food Science

2.2 Agriculture Subject

AFS66-767

AFS66-768

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

AFS66-781 Immobilized Biocatalyst

AFS66-782 Advanced Food Analysis

AFS66-783 Advanced Functional Food Ingredients

3) Thesis Subject Category

AFS66-933 Thesis

3 credits

48 credits