Bachelor of Engineering in Food Engineering (B.Eng.)
Faculty of Engineering
Overview
Food engineering is a multidisciplinary field of applied mechanical engineering and knowledge of science. Examples of major subjects for food engineering are Heat and Mass Transfer, Unit Operation, Food Plant Sanitation, etc. Our mission is to create hands-on food engineers who are able to manage their knowledge of food product properties, process development and equipment to produce good quality and safe foods to consumers.Food engineering graduates are well-positioned to work in both private and academic sectors as supervisor, consultant, lecturer or running own business. Besides academic knowledge, our graduates also have excellent skills in planning, problem solving, teamworking, and communication.
Duration of Course 4 years
Language of Instruction: Thai
Entry requirements:
- High school transcript.
- International students must have the concurrence of a University Designated School Official (DSO) charged with compliance of Immigration guidelines
- Obtained High school transcript or vocational college with a CGPA of at least 3.00 out of 4.00.
- Exemption from above criteria may be considered on a case by case by the Dean of the Faculty of Engineering
Course Content
Total of Credit 149 Credits
Program Structure
1. General education 30 Credits
General education 30 Credits
2. Specific courses 113 Credits
2.1 Basic engineering course 54 Credits
2.2 Required technical in Food Engineering 59 Credits
| 2.1.1 Mathematics and science for engineering | 21 Credits |
| 2.1.2 Basic engineering | 33 Credits |
| Basic engineering core course | 24 Credits |
| Basic engineering skills | 9 Credits |
| 2.2.1 Technical in Food Engineering | 31 Credits |
| Core technical | 27 Credits |
| Integrated technical | 4 Credits |
| 2.2.2 Technical Electives in Food Engineering | 21 Credits |
| 2.2.3 Professional Experience in Food Engineering | 7 Credits |
3. Free electives 6 Credits
** Free electives subjects are chose to study from the courses offered at the Rajamangala University of Technology Thanyaburi which is not the same as the courses already studied and must not be the subjects assigned to study without credits
Subject
Year 1
Year 1 / First Semester
| Subject Code | Subject | Credit |
| 01-320-001 | English for Communication 1 | 3 |
| 01-610-xxx | Physical Education and Recreation | 1 |
| 04-411-101 | Basic Engineering Training | 3 |
| 04-621-101 | Computer Programming | 3 |
| 04-711-101 | Chemistry for Engineers | 3 |
| 09-111-141 | Calculus for Engineers 1 | 3 |
| 09-410-141 | Physics for Engineers 1 | 3 |
| 09-410-142 | Physics Laboratory for Engineers 1 | 1 |
| Total | 20 | |
Year 1 / Second Semester
| Subject Code | Subject | Credit |
| 00-100-101 | RMUTT Identity | 2 |
| 01-110-xxx | Social sciences | 3 |
| 01-210-xxx | Humanities | 3 |
| 04-313-101 | Engineering Mechanics | 3 |
| 04-411-102 | Engineering Drawing | 3 |
| 04-720-201 | Engineering Materials | 3 |
| 09-111-142 | Calculus for Engineers 2 | 3 |
| Total | 20 | |
Year 1 / Summer
| Subject Code | Subject | Credit |
| 04-000-101 | Engineering Workshop | 2 |
| Total | 2 | |
Year 2
Year 2 / First Semester
| Subject Code | Subject | Credit |
| 01-320-002 | English for Communication 2 | 3 |
| 04-000-202 | Applied Calculus for Engineering | 3 |
| 04-711-102 | Chemistry Laboratory for Engineers | 1 |
| 04-820-204 | Principles of Thermodynamics | 3 |
| 04-820-205 | Principles of Fluid Mechanics | 3 |
| 04-820-301 | Principles of Food Engineering | 3 |
| 04-820-326 | Computer Aided Food Engineering Design 1 | 2 |
| 04-xxx-xxx | Elective Professional | 3 |
| Total | 21 | |
Year 2 / Second Semester
| Subject Code | Subject | Credit |
| 00-100-201 | Green University | 1 |
| 00-100-202 | Design Thinking | 1 |
| 04-000-201 | English for Engineering | 3 |
| 04-820-202 | Principles of Mechanics of Materials | 3 |
| 04-820-203 | Heat and Mass Transfer for Food Engineering | 3 |
| 09-410-143 | Physics for Engineers 2 | 3 |
| 09-410-144 | Physics Laboratory for Engineers 2 | 1 |
| 09-xxx-xxx | Science Math and Innovation | 3 |
| 04-xxx-xxx | Elective Professional | 3 |
| Total | 21 | |
Year 3
Year 3 / First Semester
| Subject Code | Subject | Credit |
| 00-100-301 | Entrepreneurship | 1 |
| 04-000-301 | Preparation for Professional Experience | 1 |
| 04-820-318 | Cold Storage | 3 |
| 04-820-320 | Power Systems in Food Industry | 3 |
| 04-820-322 | Mechanics of Food Machinery | 3 |
| 09-000-xxx | Information Technology | 3 |
| 04-xxx-xxx | Elective Professional | 3 |
| xx-xxx-xxx | Free elective | 3 |
| Total | 21 | |
Year 3 / Second Semester
| 01-3xx-xxx | Languages | 3 |
| 04-411-203 | Manufacturing Process | 3 |
| 04-820-321 | Design of Food Machinery | 3 |
| 04-820-323 | Laboratory for Food Engineering 1 | 1 |
| 04-820-327 | Food Engineering Pre-Project | 1 |
| 04-xxx-xxx | Elective Professional | 3 |
| 04-xxx-xxx | Elective Professional | 3 |
| xx-xxx-xxx | Free elective | 3 |
| Total | 20 | |
Year 4
Year 4 / First Semester
| Subject Code | Subject | Credit |
| 04-000-401 | Cooperative Education | 6(0-40-0) |
| or | ||
| 04-000-403 | International Cooperative Education | 6(0-40-0) |
| Total | 6 | |
Year 4 / Second Semester
| Subject Code | Subject | Credit |
| 04-820-331 | Occupational Health and Safety in Industry | 3 |
| 04-820-324 | Laboratory for Food Engineering 2 | 3 |
| 04-820-425 | Computer Aided Food Engineering Design 2 | 3 |
| 04-820-423 | Automatic Control in Food Engineering | 3 |
| 04-820-404 | Food Engineering Project | 3 |
| 04-xxx-xxx | Elective Professional | 3 |
| 04-xxx-xxx | Elective Professional | 3 |
| Total | 19 | |