Master of Science Program in Food Science for Nutrition

Course Type
: Normal
: Master’s Degree

General Information

Degree Name

In Thai
: วิทยาศาสตรมหาบัณฑิต (วิทยาศาสตร์การอาหารเพื่อโภชนาการ)
: วท.ม.(วิทยาศาสตร์การอาหารเพื่อโภชนาการ)
In English
: Master of Science (Food Science for Nutrition)
: M.Sc. (Food Science for Nutrition)

     The Master of Science Program in Food Science for Nutrition provides an excellent place for students to gain knowledge in food science and nutrition. Emphasis is placed on providing them with the knowledge and skills needed to conduct innovative research, and apply knowledge to develop work in the areas of food, nutrition, and food safety. Students within this program may plan to apply for the Ph.D. program further, pursue a career in academia, or they may use their Master of Science degree as a stepping stone for career advancement within the private sector of as a member of various governmental or non-governmental institutions.


The objective of this degree program is to produce quality graduate students by instilling them with the knowledge and the capacity to learn based on a foundation of good moral values, in accordance as follows:

  1. Being an example of good character with strong ethical conviction
  2. Possess analytical problem-solving skills in food, nutrition, and food safety for both national and international levels
  3. Able to integrate the theoretical knowledge and the practical knowledge in food science for nutrition in order to conduct research and develop foods and food products to prevent, reduce the risk and solve the nutrition problems including to generate new knowledge and to add value to food products
  4. Possess good leadership, interpersonal, and teamwork skills
  5. Possess strong information technology (IT) skills
  6. Able to compile, analyze and synthesis data through proper research methodology

Career Opportunities

  1. Researcher in an academic institution, research facility, food industry, and food service industry
  2. Academic in an institution of higher education which provides educational programs related to food science and nutrition, health science, and biological science
  3. Consultants to public and private agencies, international agencies, research projects, health promotion units, and food and nutrition-related industries

Admission Requirements

  1. Hold or currently studying in the last semester of a Bachelor of Science degree in the fields that haveorganic chemistry course, biochemistry course or physiology course, from an accredited national or international academic institution with a minimum of a 2.5 grade point average
  2. Applicants may be exempted from the above requirement, on a case by basis, depending upon approval and consent given by the program committee and the Dean of the Faculty of Graduate Studies, Mahidol University

Curriculum Structure

Pre-requisite Courses
  2 credits
Required Courses
20 credits
Elective Courses no less than
  4 credits
12 credits
Total: No less than
38 credits

Course List

Pre-requisite Courses        no credit

NUFN 663

Core Course 20 credit

NUFN 602
NUFN 664
NUFN 665

Elective Courses 4 credit

Study Plan


Semester 1

Semester 2




 NUFN 664 Food Nutrition and Health


 NUFN 602 Quality Evaluation of Food


 NUFN 665 Food and Nutrition Updates


 NUFN 666 Seminar in Food Science
 for Nutrition I


 NUFN 667 Research Methodology in
 Food Science for Nutrition


 NUFN 668 Formulation of Nutritional
 and Functional Foods


 NUFN 670 Food Processing and
 Nutritional Quality


 NUFN 669 Nutritional and Safety
 Evaluationsof Food


 NUFN 672 Quality Systems for Food Industry


 NUFN 643 Food and Nutrition Activities
 Field Trip


 Elective course no less than

2 credits

Total 10 credits

Total 11 credits


 NUFN 671  Seminar in Food Science
 for Nutrition II


 NUFN 698 Thesis


 Elective course no less than

2 credits

 NUFN 698 Thesis


Total 9 credits

Total 6 credits


NUFN 698