Ph.D. Food Biotechnology

What has come to be called “Biotechnology” and the genetic manipulation of agricultural products is nothing new. Indeed, it may be one of the oldest human activities. For thousands of years, from the time human communities began to settle in one place, cultivate crops and farm the land, humans have manipulated the genetic nature of the crops and animals they raise. Crops have been bred to improve yields, enhance taste and extend the growing season.

Today, Biotechnology holds out promise for consumers seeking quality, value added, safety and taste in their food choices; for farmers seeking new methods to improve their productivity and profitability; and for governments and non-governmental public advocates seeking to strive off global hunger, assure environmental quality, preserve bio-diversity and promote health and food safety.

As the largest industry in Thailand, food products account for more than 20 percent of the country's gross national product. Consumers drive the industry as they seek more convenience and nutrition, yet fewer calories, in the foods they buy. As the industry strives to meet consumer demands, its feast, not famine, in the job market for trained food biotechnologists as the demand for their knowledge grows. The Faculty of Biotechnology, Assumption University intends to provide programs of study for students with an interest in this field. According to the collaboration agreement between University of California, Davis and Assumption University, the students will learn cutting-edge technology in the nation's fastest growing food industry. University of California, Davis is recognized worldwide for its expertise in beverage technology, industrial fermentation, microbial integrated manufacturing and more.