Overall SDG Alignment Evaluation:
The Bachelor of Science Program in Food Technology and Innovation is meticulously designed to produce graduates who are not only technically proficient but also deeply aware of their role in fostering a sustainable future. The curriculum's philosophy, which emphasizes the application of scientific principles to create safe, nutritious, and innovative food products while respecting local wisdom, ensures a robust alignment with multiple Sustainable Development Goals. The program's core focus on food processing, quality control, and sanitation makes it a cornerstone for achieving SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being). By training students in innovative food product development and smart entrepreneurship, the curriculum directly supports SDG 8 (Decent Work and Economic Growth) and SDG 9 (Industry, Innovation, and Infrastructure). The program's emphasis on utilizing local resources and adding value to agricultural products aligns with SDG 1 (No Poverty) by supporting community economies. Furthermore, the focus on sustainable processing and quality assurance contributes to SDG 12 (Responsible Consumption and Production). As an academic program, it is inherently a driver for SDG 4 (Quality Education) and, through its required professional experiences and seminars, fosters the multi-stakeholder collaborations essential for SDG 17 (Partnerships for the Goals).
SDG 1: No PovertyAlignment Summary: This program addresses poverty by empowering graduates to add value to local agricultural products, thereby creating economic opportunities in rural communities. The course on local wisdom and smart food entrepreneurship equips students with the skills to develop sustainable businesses that support local economies and improve livelihoods.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| GE 141 153 | ภูมิปัญญาท้องถิ่น (Local Wisdom) | Contributes to poverty reduction by teaching students to recognize and utilize local wisdom in product development, which can create economic opportunities and support community-based enterprises (Target 1.4). |
| *IS 134 803 | การเป็นผู้ประกอบการอาหารอัจฉริยะ (Smart Food Entrepreneurship) | Aligns with SDG 1 by equipping students with the entrepreneurial skills to create sustainable food businesses that can generate income and improve economic resilience in local communities (Target 1.4). |
SDG 2: Zero HungerAlignment Summary: The curriculum directly addresses food security and improved nutrition through comprehensive training in food processing, preservation, and sanitation. By focusing on post-harvest technology and quality control, the program ensures a safe, stable, and nutritious food supply, contributing to the goal of ending hunger for all.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| **IS 133 303 | การเปลี่ยนแปลงหลังการเก็บเกี่ยวของวัตถุดิบอาหาร (Post Harvest Changes of Food Raw Materials) | Directly contributes to ending hunger by addressing post-harvest losses, which is critical for ensuring a stable and secure food supply (Target 2.1). |
| *IS 133 401 | การแปรรูปอาหาร (Food Processing) | Supports sustainable food production by teaching methods to process and preserve food, which enhances food security and reduces food waste (Target 2.4). |
| **IS 133 505 | สุขาภิบาลและการประกันคุณภาพอาหาร (Sanitation and Food Quality Assurance) | Aligns with SDG 2 by ensuring food safety, which is essential for preventing foodborne illnesses and ensuring that the food supply is safe and nutritious (Target 2.1). |
SDG 3: Good Health and Well-beingAlignment Summary: The program is fundamentally centered on SDG 3, providing extensive knowledge in food chemistry, nutrition, and food safety. Courses cover food processing, quality control, and sanitation, equipping graduates to produce safe and nutritious food products that promote health and well-being for all ages.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| **IS 133 301 | เคมีอาหาร (Food Chemistry) | Provides a deep understanding of the chemical properties of food, which is foundational for ensuring food safety and nutritional quality, thereby promoting good health. |
| **IS 133 304 | โภชนศาสตร์ โภชนบำบัด และการกำหนดอาหาร (Food Nutrition, Dietetic and Dieting) | Directly aligns with ensuring healthy lives by focusing on the role of nutrition in health and disease prevention, contributing to improved well-being for all ages (Target 3.4). |
| **IS 133 502 | การควบคุมคุณภาพอาหาร (Food Quality Control) | Supports well-being by ensuring that food products meet quality and safety standards, which is critical for preventing foodborne illnesses and promoting public health (Target 3.9). |
SDG 4: Quality EducationAlignment Summary: As a bachelor's degree program, this curriculum provides inclusive and high-quality education in a specialized technical field. It equips students with the necessary skills for employment and lifelong learning in the food industry, while also fostering critical thinking, research skills, and professional development.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| GE 321 415 | ทักษะการเรียนรู้ (Learning Skills) | Directly supports quality education by equipping students with essential learning skills, which are fundamental for lifelong learning and professional development (Target 4.3). |
| **IS 134 761 | สัมมนาทางนวัตกรรมอาหาร (Seminar in Food Innovation) | Enhances lifelong learning opportunities by teaching students how to critically evaluate scientific literature and present research findings, a key component of higher education (Target 4.3). |
| **IS 134 785 | สหกิจศึกษา (Cooperative Education) | Provides students with technical and vocational skills for employment and decent jobs through extensive hands-on professional experience, directly aligning with the goals of quality education (Target 4.4). |
SDG 8: Decent Work and Economic GrowthAlignment Summary: The program contributes to decent work and economic growth by preparing graduates for professional careers in the food industry. The course on smart food entrepreneurship equips students with the skills to create new businesses and improve productivity in a manner that is both economically and socially sustainable.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| *IS 134 803 | การเป็นผู้ประกอบการอาหารอัจฉริยะ (Smart Food Entrepreneurship) | Fosters economic growth by equipping graduates with the entrepreneurial skills to start and manage successful food businesses, thereby creating decent work and driving innovation (Target 8.3). |
SDG 9: Industry, Innovation and InfrastructureAlignment Summary: This program directly supports innovation and sustainable industrialization by focusing on food engineering, product development, and intellectual property. Graduates are equipped with the skills to upgrade the food industry with clean and environmentally sound technologies and to foster a culture of innovation.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| **IS 132 102 | วิศวกรรมอาหาร (Food Engineering) | Supports the upgrading of industries by providing the expertise to create more efficient and sustainable food processing systems, fostering sustainable industrialization (Target 9.4). |
| **IS 134 602 | การพัฒนาผลิตภัณฑ์อาหาร (Food Product Development) | Contributes to building resilient infrastructure by teaching the process of creating and commercializing new food products, which supports sustainable industrialization (Target 9.4). |
| *IS 134 781 | นวัตกรรมอาหารและทรัพย์สินทางปัญญา (Food Innovation and Intellectual Properties) | Promotes the adoption of clean and environmentally sound technologies by teaching principles of innovation and intellectual property protection within the food industry (Target 9.4). |
SDG 12: Responsible Consumption and ProductionAlignment Summary: This program promotes responsible production patterns by focusing on food processing, quality assurance, and sanitation. Courses on food processing and quality control teach students to produce food in a manner that is efficient, safe, and environmentally sound, minimizing waste and maximizing resource efficiency.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| *IS 133 401 | การแปรรูปอาหาร (Food Processing) | Promotes responsible production by teaching methods to process food efficiently and sustainably, which helps to reduce waste and conserve resources (Target 12.2). |
| **IS 133 502 | การควบคุมคุณภาพอาหาร (Food Quality Control) | Directly aligns with Target 12.5 by teaching methods to ensure food quality and safety, which is essential for reducing food losses along production and supply chains. |
SDG 17: Partnerships for the GoalsAlignment Summary: The program actively promotes partnerships through its emphasis on professional experience, seminars, and collaborative projects. Students are required to engage with various stakeholders, including industry professionals and academic communities, fostering the multi-stakeholder partnerships necessary to achieve the SDGs.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| **IS 134 761 | สัมมนาทางนวัตกรรมอาหาร (Seminar in Food Innovation) | Promotes multi-stakeholder partnerships by teaching students how to work collaboratively with industry professionals and academic communities to achieve innovation goals (Target 17.17). |
| **IS 134 785 | สหกิจศึกษา (Cooperative Education) | This course requires students to work within various food industry organizations, fostering direct partnerships and cross-sectoral dialogue to tackle the SDGs (Target 17.17). |