General Information
Department of Food Chemistry provides 3 courses for Pharmacy undergraduates as follows: - Food Chemistry, Diet Therapy and Food and Nutrition Laboratory. All three courses are provided for fourth-year students. In addition, the department also offers interesting senior special projects for undergraduate students to fulfil their research experiences.
Since 2013, Department of Food Chemistry has launched the Master of Science Program in Nutraceuticals and Functional Foods (International Program) for graduate students. This program consists of 8 required courses as follows: - Nutraceuticals I, Functional Foods I, Bioactive compounds, Food Chemistry, Product Development of Nutraceuticals and Functional Foods, Seminar in Nutraceuticals and Functional Foods I and II, and Research Methodology in Pharmacy I. The elective courses include Biological, Pharmacological, Epidemiological, and Clinical Studies, Nutraceuticals II, Functional Foods II, Processing of Functional Foods, and Packaging for Nutraceuticals and Functional Foods.
The research activities of the department currently focus on product development of functional foods and nutraceuticals from food plants and herbal medicinal plants, sensory evaluation of food products, food analyses, food technology, biological testings of food products, effect of processing on bioactive compounds, quantitative analysis of bioactive compounds in food plants and food products, and nutrition. Regarding to these research areas, graduate students can choose the topic of interest to conduct their research under supervision.
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