Khon Kaen University - SDG Alignment for Master of Science Program in Plant-Based Food Technology and Innovation

SDG Alignment for Master of Science Program in Plant-Based Food Technology and Innovation

Overall SDG Alignment Evaluation:

The Master of Science Program in Plant-Based Food Technology and Innovation is fundamentally designed to produce researchers and innovators who can create sustainable solutions for the global food system. The program's core philosophy is deeply aligned with SDG 2 (Zero Hunger) by focusing on food security, nutrition, and sustainable agricultural practices through the development of innovative plant-based foods.

As a master's level program, it is a cornerstone of SDG 4 (Quality Education), providing graduates with specialized, lifelong learning skills for high-level careers. The curriculum's intensive focus on innovation, from novel food processing to functional foods, directly drives SDG 9 (Industry, Innovation, and Infrastructure). The program's emphasis on food safety and the development of healthy food products makes a strong contribution to SDG 3 (Good Health and Well-being). Furthermore, by teaching principles of sustainable processing and resource utilization, the program aligns with SDG 12 (Responsible Consumption and Production), while its requirement for seminars and international collaboration fosters the global partnerships essential for SDG 17 (Partnerships for the Goals).

SDG Related Course(s)

SDG 2: Zero Hunger

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Alignment Summary: This program directly addresses food security and sustainable agriculture by focusing on the development of plant-based foods. Courses on food chemistry, processing, and innovation are designed to create resilient and nutritious food systems, contributing to the global effort to end hunger and ensure access to safe, nutritious food for all.

Course Code	Course Title	Alignment Rationale
FT 444 711	Advanced Food Chemistry	Supports sustainable food production by providing the chemical knowledge needed to improve food quality, safety, and nutrition (Target 2.1).
FT 444 721	Advanced Food Processing	Contributes to ending hunger by teaching advanced methods to preserve food and reduce post-harvest losses, enhancing food security (Target 2.3).
FT 444 722	Technology of Plant-Based Foods	Directly aligns with sustainable agriculture by focusing on the development of plant-based food products, which are crucial for building resilient food systems (Target 2.4).

SDG 3: Good Health and Well-being

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Alignment Summary: The curriculum contributes to good health and well-being by focusing on food safety and the development of healthy food products. By studying food microbiology and creating plant-based foods with enhanced nutritional value, the program helps to ensure that food is safe and contributes to a healthy lifestyle, reducing the risk of foodborne and non-communicable diseases.

Course Code	Course Title	Alignment Rationale
FT 444 712	Advanced Food Microbiology	Contributes to food safety and public health by developing knowledge to control foodborne pathogens, reducing the risk of foodborne illnesses (Target 3.9).
FT 444 741	Functional Foods and Nutraceuticals	Directly supports well-being by focusing on the development of foods with proven health benefits, contributing to disease prevention (Target 3.4).

SDG 4: Quality Education

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Alignment Summary: As a master's program, this curriculum represents a high level of quality education, designed to create experts and researchers in food technology. It provides inclusive and equitable advanced education, equipping graduates with specialized technical and research skills for high-level employment and lifelong learning.

Course Code	Course Title	Alignment Rationale
FT 444 897	Seminar	Enhances quality education by developing students' skills in critically appraising scientific literature and effectively communicating complex research findings.
FT 444 899	Thesis	Represents a capstone lifelong learning opportunity (Target 4.3), where students conduct original research, thereby acquiring superior technical and vocational skills for employment and innovation (Target 4.4).

SDG 9: Industry, Innovation and Infrastructure

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Alignment Summary: This research-intensive program drives innovation in the food industry. Through advanced courses in food processing, technology, and product development, it fosters the creation of new technologies and sustainable practices that enhance the industry's productivity and upgrade its technological capabilities.

Course Code	Course Title	Alignment Rationale
FT 444 722	Technology of Plant-Based Foods	Supports Target 9.5 by enhancing scientific research and upgrading the technological capabilities of the food industry through the development of innovative plant-based food technologies.
FT 444 731	Food Product Development and Innovation	Promotes innovation by focusing on the entire process of creating new food products, fostering a more technologically advanced food industry (Target 9.5).
FT 444 899	Thesis	The thesis process promotes innovation by requiring students to conduct original research that often leads to new intellectual property and technologies applicable to the food industry (Target 9.5).

SDG 12: Responsible Consumption and Production

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Alignment Summary: The program promotes responsible production patterns by focusing on sustainable food processing and the efficient use of resources. This approach contributes to more sustainable and environmentally friendly production chains in the food industry.

Course Code	Course Title	Alignment Rationale
FT 444 721	Advanced Food Processing	Aligns with Target 12.2 by promoting the sustainable management and efficient use of natural resources through advanced and efficient processing technologies.

SDG 17: Partnerships for the Goals

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Alignment Summary: The program's international nature and research focus inherently build partnerships for sustainable development. Seminars, thesis work, and the requirement to engage with the global scientific community foster a culture of knowledge-sharing and multi-stakeholder collaboration essential for addressing complex global food challenges.

Course Code	Course Title	Alignment Rationale
FT 444 897	Seminar	Promotes partnerships (Target 17.16) by requiring students to engage with and present on the latest global research, fostering a culture of international knowledge-sharing and collaboration.
FT 444 899	Thesis	Represents a significant contribution to global partnerships (Target 17.17) by creating new, publishable knowledge that is shared with the international scientific community to help solve critical food challenges.