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Master of Science (M.Sc.)
Innovative Food Science and Nutrition

   Philosophy of the Program

The Master of Science Program in Innovative Food Science and Nutrition focuses on producing graduates with integrated knowledge in food science, nutrition, and innovative business, using research and development to create food and nutrition innovations, including commercialization or social benefits of innovative works, and being science, technology, and innovation personnel with morality, ethics, professional work, and the ability to adapt and keep up with changes in society, the environment, and modern technology.

   Program Objectives

To produce graduates with the following characteristics:

  • Be disciplined and moral, and have academic and research ethics.
  • Be able to apply knowledge in food science, nutrition, and innovative business management to develop innovative food concepts that meet the needs of the Halal market, add value to local ingredients, promote health, or solve nutritional problems under the context of multiculturalism, wisdom, and southern identity.
  • Be able to apply research in food science, nutrition, and innovative business management to create knowledge and develop prototypes of food and nutrition innovations.
  • Be able to design business models or social utilization models from food and nutrition innovations.
  • Be able to perform duties, work with others, and adapt to a multicultural society.
  • Communicate and present academic work. Use information technology and mathematical and statistical techniques for lifelong learning and to keep up with changes in society and modern technology.
  • PLO1: Apply knowledge in food science, nutrition, and innovative business management to develop innovative concepts that meet the needs of the Halal market, add value to local ingredients, promote well-being, or solve nutritional problems in the context of multiculturalism, wisdom, and southern identity.
  • PLO2: Use research processes in food science, nutrition, and innovative business management to create innovations that meet the needs of the Halal market, add value to local ingredients, promote well-being, or solve nutritional problems.
  • PLO3: Design a business model or social utilization model from food and nutrition innovations.
  • PLO4: Demonstrate disciplined behavior, morality, and academic and research ethics.
  • PLO5: Communicate and present academic work accurately and to the point.
  • PLO6: Work as a team within the context of leaders and followers and adapt to a multicultural society.
  • PLO7: Use information technology to search for lifelong learning and keep up with changes in society and technology.

Plan A 1

– A graduate of a bachelor’s degree or equivalent in a Bachelor of Science program in Food Science and Technology or Nutrition with a cumulative grade point average of at least 3.00 or

– A graduate of a bachelor’s degree or equivalent in a Bachelor of Science program in Food Science and Technology or Nutrition with a cumulative grade point average of at least 2.50 and a person with research experience/work experience in a field related to food science and technology or nutrition for at least 1 year or

– It is at the discretion of the curriculum management committee.

Plan A 1 (Hi-FI)

– The qualifications of the applicants shall be in accordance with Plan A 1, and the applicants must submit a letter confirming cooperation from the entrepreneur (according to Appendix C-1 or C-2) for further study in this field of study.

Plan A 2

– A graduate of a bachelor’s degree or equivalent in a Bachelor of Science program in Food Science and Technology or Nutrition or

– A graduate of a bachelor’s degree or equivalent in a Bachelor of Science program in Science and Technology with a cumulative grade point average of not less than 2.50. In case the cumulative grade point average is lower than 2.50, must have work experience related to food science, technology, or nutrition for not less than 1 year or

– At the discretion of the curriculum management committee

Plan A 2 (Hi-FI)

– The qualifications of the applicants shall be in accordance with Plan A 2, and the applicants must submit a letter confirming cooperation from the entrepreneur (according to Appendix C-1 or C-2) for further study in this field of study.

Plan B

– A graduate of a bachelor’s degree or equivalent in the Bachelor of Science program in Food Science and Technology or Nutrition or other related bachelor’s degree programs with a cumulative grade point average of not less than 2.50. In case the cumulative grade point average is lower than 2.50, one must have work experience related to food science, technology, nutrition, and health or operate a food or health business for not less than 1 year or at the discretion of the curriculum management committee.

Plan A 1 and Plan A 1 Hi-FI

  • Propose a thesis and pass the final oral examination by the thesis examination committee. It must be open to interested people.
  • The thesis, or part of the thesis, must be published or at least accepted for publication in a quality national or international journal as announced by the Higher Education Commission on the criteria for considering academic journals for publishing academic works, at least 1 article.
  • Must pass or pass the English proficiency test. Have other qualifications and comply with the conditions of graduates specified in the Prince of Songkla University Regulations on Graduate Studies B.E. 2563 regarding the qualifications and conditions of graduates in the master’s and doctoral degree programs.
  • Comply with the conditions of the regulations, rules, and announcements of the university and related faculties.

Plan A 2 and Plan A 2 Hi-FI

  • Complete courses as specified in the curriculum. Must have a cumulative grade point average of at least 3.00 out of a 4-point system or equivalent.
  • Propose a thesis and pass the final oral examination by the thesis examination committee. It must be open to interested people.
  • For the thesis or part of the thesis, it must be published or at least accepted for publication in a national journal. Or international quality according to the announcement of the Higher Education Commission on the criteria for considering academic journals for publishing academic works or presenting them at academic conferences as complete articles (full papers) published in the proceedings of academic conferences (proceedings) with at least 1 peer review process or any part of the research has received at least 1 patent or patent application number. And
  • Must take an English language proficiency test, have other qualifications, and comply with the conditions of graduates specified in the Prince of Songkla University Regulations on Graduate Studies B.E. 2563 regarding the qualifications and conditions of graduates in the master’s and doctoral degree programs.
  • Comply with the conditions according to the regulations, rules, and announcements of the university and related faculties.

Plan B

  • Study all courses as specified in the curriculum by obtaining a cumulative grade point average of at least 3.00 from a 4-point system or equivalent. And
  • Pass the written and/or oral knowledge examination (Comprehensive Examination) by the Comprehensive Examination Committee appointed by the program. And
  • Present the thesis and pass the final oral examination by the Thesis Examination Committee, and it must be an open system for interested people to listen to. And
  • The thesis report, or part of the thesis report, must be presented at least in an academic conference as a complete paper (full paper), published in the proceedings of the academic conference (proceedings), or published in any form that can be searched according to the announcement of the Graduate School, Prince of Songkla University on the criteria for publishing research results for thesis for master’s degree students, Plan B program for graduation. And
  • Must take an equivalency exam or pass the English proficiency exam, have other qualifications, and comply with the conditions of graduates specified in the Prince of Songkla University Regulations on Graduate Studies, B.E. 2563, regarding the qualifications and conditions of graduates in the master’s and doctoral degree programs.
  • Comply with the conditions according to the regulations, rules, and announcements of the university and the relevant faculties.

Plan A 1      

36

credits

– Thesis

36

credits

Plan A 1 Hi-FI

36

credits

– Thesis

36

credits

Plan A 2

36

credits

– Required subjects 18 credits
– Elective subjects 3 credits
– Thesis 15 credits

Plan A 2 Hi-FI

36

credits

– Required subjects 13 credits
– Elective subjects 3 credits
– Thesis 20 credits

Plan B

36

credits

– Required subjects 18 credits
– Elective subjects 12 credits
– Thesis 6 credits

Plan A 1 / Plan A 1 Hi-FI

Year

Semester I

Credits

Semester II

Credits

1 712-561 Thesis

9

712-561 Thesis

9

712-514 Principles of Halal Food, Muslim Way with Health Behaviour and
Multiculturalism for Food Innovation

Development

1

712-513 Advance
and Innovation in Globalization
of Food and Nutrition
Science
 

1

 

 

 

 

Total

9

Total

9

2 712-561 Thesis

9

712-561 Thesis

9

  Total

9

Total

9

Total credits 36
Credits

** Register for non-credit courses

   Plan A 2

Year

Semester I

Credits

Semester II

Credits

1 712-511 Module: Applications of Food Science and Nutrition for
Innovation

6

 

712-541 Module:
Innopreneurship
 

5

 

712-512 Principles of Prototyping in
Food
Innovation
Development
 

3

 

712-513 Advance and Innovation in Globalization of Food and Nutrition
Science

1

712-514 Principles of Halal Food,
Muslim Way
with
Health Behaviour and
Multiculturalism for Food
Innovation
Development 

1

712-515 Research
Methodology in Food Science
and Nutrition 

2

Total 10 Total

8

2 712-563 Thesis

6

712-563 Thesis

9

xxx-xxx Elective course

3

  Total

9

Total

9

Total credits 36
Credits

Plan A 2 / Hi-FI

Year

Semester I

Credits

Semester II

Credits

1 712-511 Module: Applications of Food Science and Nutrition for
Innovation

6

 

712-541 Module:
Innopreneurship
 

5

712-514 Principles of Halal Food, Muslim Way with Health Behaviour and
Multiculturalism for Food
Innovation

Development

1

 

712-513 Advance
and Innovation in Globalization
of Food and Nutrition
Science
 

1

 

712-564 Thesis

2

712-564 Thesis

3

Total

9

Total

9

2 712-564 Thesis

xxx-xxx Elective course

6

3

712-564 Thesis

9

Total 9 Total 9
Total credits 36
Credits

      Plan B

Year

Semester I

Credits

Semester II

Credits

1 712-511 Module: Applications of Food Science and Nutrition for
Innovation

6

712-541 Module:
Innopreneurship

5

712-512 Principles of Prototyping in
Food
Innovation
Development

3

712-513 Advance
and Innovation in Globalization
of Food and Nutrition
Science

1

712-514 Principles of Halal Food, Muslim Way with Health Behaviour and
Multiculturalism for Food
Innovation

Development

1

712-515 Research
Methodology in Food Science
and Nutrition 

2

Total

10

Total

8

2 xxx-xxx Elective course

9

712-565 Minor Thesis

6

xxx-xxx Elective course

3

Total

9

Total

9

Total credits 36
Credits
 

Contact Information

ประธานหลักสูตร (ผศ.ดร.ศิวพร ปิ่นแก้ว) E-mail : siwaporn.p@psu.ac.th

สาขาวิชาวิทยาศาสตร์การอาหารและโภชนาการ 073-333230, 0808630707


Graduate Studies, Prince of Songkla University