Overall SDG Alignment Evaluation:
The Bachelor of Science Program in Food Technology is deeply committed to advancing the principles of sustainable development by focusing on the entire food value chain, from raw material to consumer. The curriculum is designed to produce graduates who are not only technically proficient but also ethically grounded and innovative, capable of addressing critical global challenges. The program's core focus on food processing, preservation, quality, and safety makes it a powerful contributor to SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being) by reducing food loss and ensuring a safe, nutritious food supply. Through its emphasis on food process engineering, product development, and waste utilization, the curriculum drives innovation in the food industry (SDG 9) and promotes sustainable industrialization. Furthermore, it champions SDG 12 (Responsible Consumption and Production) by teaching resource efficiency, waste management, and the principles of a circular economy in food systems. As a comprehensive science program, it inherently provides SDG 4 (Quality Education) and prepares graduates to build the multi-stakeholder collaborations crucial for SDG 17 (Partnerships for the Goals).
Best Practices
Bachelor of Science Program in Food Technology Program at Khon Kaen University reaffirms its leadership in advancing sustainable development through food innovation for food security and grassroots economic empowerment. The university has implemented the "Food Security and Community Well-being Enhancement Project," which focuses on developing high-value food products from surplus agricultural resources in the Northeast. This initiative directly addresses the challenges of food loss and waste, as well as the need to enhance the nutritional value of affordable local food products.
Students have fully integrated experiential learning from core courses, including TE 033 106: Food Processing Laboratory, which builds understanding of food preservation and processing; TE 034 405: Innovative Food Product Development Laboratory, which focuses on designing products that meet market needs; and TE 034 507: Special Project in Food Technology, which enables the systematic development and piloting of advanced processing technologies to transform agricultural by-products into high-value nutritional supplements.
This process has yielded tangible results, including the development of three innovative food products, with technology transferred to ten local SMEs and community enterprises. In the pilot phase, the project achieved a reduction of two tons of food waste and generated an additional 150,000 baht in economic value within the local food supply chain.
The most significant and lasting impact is the creation of a concrete circular economy model for the agri-food industry in Northeastern Thailand. This model reduces environmental pollution and improves regional well-being by ensuring equitable access to quality food. These achievements are powerfully aligned with the Sustainable Development Goals (SDGs): SDG 12 (Responsible Consumption and Production) by reducing food waste and promoting efficient resource use; SDG 9 (Industry, Innovation, and Infrastructure) by upgrading local industries through value-added bio-based innovation; and SDG 2 (Zero Hunger) by enhancing nutritional security and promoting sustainable agriculture and food systems at the community level.
SDG 2: Zero HungerAlignment Summary: This program directly addresses the challenge of Zero Hunger by focusing on the science and technology of food preservation and processing. By teaching students how to transform raw agricultural materials into stable, safe, and nutritious food products, the curriculum provides essential skills to reduce post-harvest losses and improve food security.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT032201 | Food Processing I | Contributes to ending hunger by teaching fundamental food processing techniques that extend the shelf-life of agricultural products, thereby reducing food loss and enhancing food availability (Target 2.1). |
| FT033202 | Food Processing II | Further supports sustainable food production systems by covering advanced processing methods, which are crucial for creating a diverse and stable food supply (Target 2.4). |
| FT034401 | Food Product Development | Aligns with improving nutrition (Target 2.2) by training students to develop new, innovative, and nutritious food products to meet diverse dietary needs. |
SDG 3: Good Health and Well-beingAlignment Summary: The curriculum strongly promotes good health and well-being by emphasizing food safety, quality control, and nutrition. Courses are dedicated to identifying and controlling hazards in the food supply chain, ensuring that food is safe for consumption and contributes positively to human health.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT032103 | Food Chemistry I | Provides the chemical foundation for understanding food composition and safety, which is essential for preventing foodborne illnesses and promoting good health (Target 3.9). |
| FT033101 | Food Microbiology | Directly addresses food safety by studying microorganisms in food, teaching methods to control pathogens and prevent diseases transmitted through contaminated food (Target 3.9). |
| FT034601 | Food Safety and Quality Management | Aligns with good health by teaching systematic approaches like HACCP to manage food safety and quality throughout the production process, ensuring safe food for consumers. |
SDG 4: Quality EducationAlignment Summary: This program provides a high-quality, specialized education in the field of food technology. It equips students with the scientific knowledge, technical skills, and research capabilities required for employment and leadership in the food industry, thus contributing to a skilled workforce for sustainable development.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034901 | Seminar | Supports quality education by developing students' skills in research, critical analysis, and communication, preparing them for professional and academic careers (Target 4.4). |
| FT034902 | Special Problems in Food Technology | Enhances education for sustainable development by allowing students to conduct research on specific industry problems, fostering innovation and lifelong learning skills (Target 4.7). |
| FT034904 | Cooperative Education in Food Technology | Increases the number of youths and adults who have relevant skills for employment by providing extensive, practical work experience within the food industry (Target 4.4). |
SDG 6: Clean Water and SanitationAlignment Summary: The program addresses the importance of clean water in the food industry. The course on food plant sanitation emphasizes the need for high-quality water for cleaning and processing, as well as the proper management of wastewater to prevent pollution of water resources.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034602 | Food Plant Sanitation | Directly addresses the need to improve water quality by teaching methods for wastewater management in food processing plants, thereby reducing pollution of water bodies (Target 6.3). |
SDG 8: Decent Work and Economic GrowthAlignment Summary: This program directly supports economic growth by training a skilled workforce for the food manufacturing industry, a key sector of the economy. It promotes higher levels of economic productivity through a focus on food technology, innovation, and efficient production processes.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034401 | Food Product Development | Promotes sustained economic growth by teaching students to innovate and develop new, value-added food products, which drives industry growth and creates employment (Target 8.2). |
| FT033301 | Food Process Engineering I | Contributes to higher levels of economic productivity through technological upgrading by teaching the engineering principles behind efficient food manufacturing (Target 8.2). |
SDG 9: Industry, Innovation and InfrastructureAlignment Summary: The program is a catalyst for innovation in the food industry. The curriculum is built around applying scientific and engineering principles to develop new products, improve processes, and upgrade the technological capabilities of the food manufacturing sector for enhanced sustainability and efficiency.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT033302 | Food Process Engineering II | Supports sustainable industrialization and innovation by teaching the design and operation of food processing equipment and systems (Target 9.4). |
| FT034401 | Food Product Development | Enhances scientific research and upgrades the technological capabilities of the food industry by providing a systematic approach to creating new and improved food products (Target 9.5). |
| FT034502 | Food Packaging | Fosters innovation by exploring advanced and sustainable packaging technologies that are crucial for the modern food industry's infrastructure (Target 9.4). |
SDG 12: Responsible Consumption and ProductionAlignment Summary: This curriculum strongly promotes responsible production patterns within the food industry. It provides the knowledge to achieve the sustainable management and efficient use of raw materials, substantially reduce food waste through processing and preservation, and manage food plant waste in an environmentally sound manner.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT032201 | Food Processing I | Contributes to the sustainable management and efficient use of natural resources by transforming perishable raw materials into stable products, thereby reducing food loss (Target 12.2 & 12.3). |
| FT034602 | Food Plant Sanitation | Directly addresses the environmentally sound management of wastes throughout their life cycle, by teaching proper waste handling and disposal in food factories (Target 12.4 & 12.5). |
| FT034502 | Food Packaging | Promotes responsible production by teaching principles of packaging that protect food, reduce waste, and consider the environmental impact of packaging materials (Target 12.5). |
SDG 14: Life Below WaterAlignment Summary: The program contributes to the conservation of aquatic resources by teaching responsible practices for processing seafood and managing waste from food plants. Proper treatment of wastewater from seafood processing is crucial to preventing land-based pollution of marine environments.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034602 | Food Plant Sanitation | Helps prevent marine pollution from land-based activities (Target 14.1) by ensuring that wastewater from food processing plants, including those handling seafood, is properly managed and treated. |
SDG 17: Partnerships for the GoalsAlignment Summary: The program fosters partnerships for sustainable development through its strong industry ties, particularly via its cooperative education program. This creates a vital link between academia and the private sector, facilitating knowledge sharing, technology transfer, and collaborative efforts to achieve the SDGs within the food industry.
| Course Code | Course Title | Alignment Rationale |
|---|---|---|
| FT034904 | Cooperative Education in Food Technology | Directly encourages and promotes effective public-private partnerships by immersing students in the food industry, building collaborative experience (Target 17.17). |
| FT034901 | Seminar | Enhances the global partnership for sustainable development by encouraging the sharing of scientific knowledge and best practices in food technology (Target 17.6). |