Course Number 2314572
Course Credits2 (2-0-6)
Course AbbrviationFOOD PROD DESIGN
Course Title (TH)การออกแบบผลิตภัณฑ์อาหาร
Responsible UnitFaculty of Science/Department of Food Technology
Type of CourseInternational Course
SemesterIntl 2nd semester
Academic Year2024
Course Coordinator
Measurement Method
Type of CourseSemester Course
Course ConditionNone
Course StatusSelective
Instructors / staffs
Enrollment conditionsNone
Degree levelBachelor
Related curricularBachelor of Science in Biotechnology (2562)
Bachelor of Science in Biotechnology (2567)
Course description (TH)แนวคิดพื้นฐานนของผลิตภัณฑ์อาหารและกระบวนการผลิตอาหารอย่างเป็นระบบ การระบุระบบการสร้างแบบจําลอง การสร้างแบบจําลอง และการออพติไมซ์ในสูตร อาหารและกระบวนการผลิตอาหาร
Course description (EN)Basic concepts of systematic food products and process, identification of modeling system, modeling and optimization for both food formulation and process.
Curriculum mappingCU-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)Understand concept of product design throughout the food product development process – designing products, process design, packaging design, and brand building.
#DateTimeLearning contentInstructorCLORemark
1Class Introduction
2Intro on Marketing (4 P)
3Steps in food product development, Product ideas and product concept
4Product Specification and Prototype
5Topic 1: Type of innovations / Trends of novel food products // Topic 2: Business canvas
6Product ideation and development for different ages, stages and for patients
7Flavor Design for food products
8Food processing overview
9Food process lay-out and design
10Packaging design
11Sensory Evaluation: Tools for PD
12Project Presentation
Teaching/learning mediaCourseville LMS and Zoom Application (VDO clip of lecture may be applied for some topics)
Communication channels / LMS
TypeChannel identifier / URLRemarks
Learning Management System (LMS)
Assessment methodLevel of assessmentRelated CLOPercentage
On-line Exam14%
On-line Exam14%
Exam (11%) + Project (20%)31%
GradingGrading SystemLetter Grad (A-F)
Grading methodCriterion-referenced Grading (อิงเกณฑ์)
Minimum Passing Level (MPL)50
Reading list
TextbookEarle, M.D. and Anderson, A.M. (Eds.) 2000. Product and Process Development in the Food Industry. Harwood Academic Publishers.None
TextbookFuller, G.W.. 2011. New Food Product Development: From Concept to Marketplace. CRC Press.None
TextbookMoskowitz, H.R., et al. (2009) Packaging research in food product design and development. Wiley Balackwell.None
TextbookMoskowitz, H.R., Beckley, J.H. and Resurreccion, A.V.A. (2012) Sensory and Consumer Research in Food Produce Design and Development 2nd ed. Blackwell Pub.None
TextbookReineccius, G. 2006. Flavor, Chemistry, and Technology. 2nd ed. CRC Press.None
TextbookRobertson, G.L. 2005. Food Packaging: Principles and Practice, Second Edition. CRC PressNone
TextbookSmith, J. and Charter, E. (2010). Functional Food Product Development. Blackwell.None
Course evaluationCourse evaluation systemmyCourseVille
Details of improvement from previous evaluation
Course quality controlResponses to complaints / petitions from studentsDirectly to the instructor