Course Number 2314336
Course Credits3 (3-0-6)
Course AbbrviationPROC FOOD BIOT II
Course Title (TH)กระบวนการเทคโนโลยีชีวภาพทางอาหาร 2
Responsible UnitFaculty of Science, Department of
Type of CourseInternational Course
SemesterIntl 2nd semester
Academic Year2024
Course Coordinator
Measurement Method
Type of CourseSemester Course
Course Conditionpre-requisite: 2314335 PROC FOOD BIOT I
Course StatusElective Prescribed Course
Instructors / staffs
Enrollment conditionsNone
Degree levelBachelor
Related curricularBachelor of Science in Biotechnology (2562)
Bachelor of Science in Biotechnology (2567)
Course description (TH)การควบคุมกระบวนการผลิตโดยใช้สถิติ ปัญญาประดิษฐ์ การออกแบบกระบวนการผลิต กระบวนการปลายนํ้า ได้แก่ การทําให้แห้ง การแช่เยือกแข็ง การให้ความร้อน การฉายรังสี การแยก และเครื่องมือที่เกี่ยวข้อง บรรจุภัณฑ์
Course description (EN)Statistical process control, artificial intelligence; process design; downstream process: drying , freezing, heating, irradiation, separating and related equipment; packaging.
Curriculum mapping/CU-1.1: Behavioral Objectives Possessing well-rounded knowledge
CU-1.2: Possessing in-depth knowledge
CU-2.1: Being moral and ethical
/CU-2.2: Having an awareness of etiquette
CU-3.1: Being able to think critically
CU-3.2: Being able to think creatively
CU-3.3: Having skills in problem solving
/CU-4.1: Having professional skills
CU-4.2: Having communication skills
CU-4.3: Having skills in information technology
CU-4.4: Having mathematical and statistical skills
CU-4.5: Having management skills
CU-5.1: Having an inquiring mind
CU-5.2: Knowing how to learn
CU-5.3: Having leadership qualities
CU-5.4: Maintaining well-being
CU-5.5: Being community-minded and possessing social responsibility
CU-5.6: Sustaining Thainess in a globalized world
subPLO1.1 Explain biotechnology knowledge in practice.
subPLO1.2 Analyze biotechnology knowledge in practice.
subPLO1.3 Apply biotechnology knowledge in practice.
PLO2 Employ biotechnology-related technology and scientific tools.
PLO3 Communicate effectively in English within the Biotechnology field
PLO4 Demonstrate behavior that aligns with ethical principles, moral values, and professional ethics.
PLO5 Demonstrate social responsibility, courage, and creativity.
Course learning outcome (CLO)1.
#DateTimeLearning contentInstructorCLORemark
1Statistical process control (1)
Statistical process control (1)
2Statistical process control (2)
Statistical process control (2)
3Application of artificial intelligence in process control
Application of artificial intelligence in process control
4Principle of process design
Principle of process design
5Synthesis of biotechnological process
Synthesis of biotechnological process
6Analysis of process and production economics
Analysis of process and production economics
7Broth conditioning, size reduction and separation
Broth conditioning, size reduction and separation
8filtration, centifugation, sedimendation and flotation
filtration, centifugation, sedimendation and flotation
9Solvent extraction
Solvent extraction
11Concentration and drying
Concentration and drying
12Thermal processing and Irradiation
Thermal processing and Irradiation
13Chilling and Freezing
Chilling and Freezing
14Packaging type
Packaging type
15Modified atmosphere packaging
Teaching/learning mediaslides, video, white board and handout
Communication channels / LMS
TypeChannel identifier / URLRemarks
Learning Management System (LMS)
Assessment methodLevel of assessmentRelated CLOPercentage
Mid-term examination50 %
Final examination50 %
GradingGrading SystemLetter Grad (A-F)
Grading methodCriterion-referenced Grading (อิงเกณฑ์)
Minimum Passing Level (MPL)50
Reading list
Text bookGoldberg, B. 1997. Handbook of Downstream Processing. Springer Dordrecht.None
Course evaluationCourse evaluation system
Details of improvement from previous evaluation
Course quality controlResponses to complaints / petitions from students