about us

About Us  (School of Food Industry)

Build up a fortune 1981-1987

  • The Department of Agro-Industry was established, as a part of the Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang (KMITL) in 1981 when Assoc. Prof. Dr. Supachai Ratnopas was the Dean. At first there were only three academic staff: Mr. Anong Wongaurai, Assoc. Prof. Dr. Ratiporn Haruenkit and Assoc. Prof. Dr. Wanna Tungcharoenchai and 10 students doing a 2 year continuity program. The Department occupied Processing 1 Building, which was used for lectures and practical classes. The Department continued to develop with increases in staff and students and in 1985 thirty students were admitted to a new Bachelor of Science program in Agro-Industry. The Department moved to a new building (Boonnak or L building) in 1987, which was a huge step forward because of its improved laboratory and research facilities.

 

Move forward to get better (1988-1994)

  • Thai Industry Development policy during 1985 to 1995 focused on the development of the export industry, particularly food exports, and as a consequence, the demand for graduates in science and food technology increased. The Department of Agro-Industry continued to expand and participated in preparing students for professional and technical careers by offered bachelor degrees in Fermentation Technology and Food Process Engineering as well as a master degree in Food Science and Technology. The objectives of the degrees were to develop both theoretical and practical skills including access to new tools and technology. 

 

With extremely powerful development (1995-2001)

  • The emergence of the Department in this period could be referred to as a “big jump” as demand for graduates in the food industry and related fields increased and in response a 2 year bachelor degrees in a continuity program and 4 year standard program were offered. Acquiring laboratories and equipment helped the Department to increase research and teaching capability. Moreover, the Department cooperated with The Ministry of Foreign Affair and Nanchang University of China in research relating to rice. In 2001, the Department offered a master degree program in Food Sanitation, a program concerning food safety, which is vital for food industry personnel and truly met public requirements.

 

To be a first-class Institute (2002-2007)

  • In order to respond to the “Kitchen of The World” policy which aimed on using the advantage of Thailand’s nature resources, the Department offered a philosophy program in Food Science and a master degree in Food Service and Catering Technology. Cooperation with foreign universities in USA, New Zealand, Taiwan and South Korea, were established. Networks with these universities helped create an international environment for the Department’s students. There were also scholarships for postgraduate study for example at Mokpo National University in South Korea.
  • Research by academic staff proved that the Department shared a big stake in developing the Thai agricultural industry including a patent for canned brown rice production (Assoc. Prof. Dr. Woatthichai  Narkrugsa, 2003), the prize of indigenous knowledge from Thai local wisdom “Boiled egg tube” (Assoc. Prof. Yaowaluk Suraphantapisit, 2003) and 1st prize in the contest of intellectual property in the field of invention patents, production process of sugar, semi-finished Toddy palm cake (Assoc. Prof. Dr. Kittiphong Huangrak, 2005).
  • From the past successful records, the Council Institute approved the establishment of The Faculty of Agro-Industry on the 22nd March, 2007, which enabled the provision of programs and research that were essential to the development of the Thai agricultural industry.

 

Move to be an excellent internationalization 2008-present

  • The Faculty of Agro-Industry has successfully developed cooperation with food organizations both domestic and international giving it global recognition. In 2009 the Faculty had several outstanding projects and research that add value to Thai agricultural products. For instance, cooperation research between Thailand and Korea concerning germinated brown rice and vinegar production from baby corn and organic rice.
  • In addition, the Faculty also focused on the importance to raising the international level of teaching and learning. Ph.D. students in Food Science within the Faculty have participated in research abroad, for example, the study in changes in the aroma of citrus fruits coated with different coatings at Catholic University of Leuven, Belgium, joint research with flavor experts at the University of Illiois at Urbana Champaign, USA to study the compounds from candles for the scents of Thai desserts and research relating to fat and oil compounds with the University of Georgia at Athens, USA.
  • In 2011, the Faculty revised all its seven courses according to the National Higher Education Thailand Qualification Framework (TQF) as follows:
    1)    Bachelor of Science Program in Food Science and Technology
    2)    Bachelor of Science Program in Food Process Engineering
    3)    Bachelor of Science Program in Industrial Fermentation Technology 
    4)    Master of Science Program in  Food Science
    5)    Master of Science Program in Food Safety Management
    6)    Master of Science Program in Foodservice and Catering Technology 
    7)    Doctor of Philosophy in Food Science (International Program)
     
  • Again, in 2016, the Faculty revised all seven courses, with 2 programs changed to Bachelor of Science Program in Fermentation Technology in Food Industry and Master of Science Program in Foodservice Technology and Management.
  • In 2017, Professor Dr. Warawut Krusong was graciously appointed a "Professor" in Biotechnology. He also received a certificate of petty patent research in Internal Venturi Ejector System (2017) and Production process of cellulose jelly, adding flavor and flavor and products derived from such processes (2018). A certificate of petty patent “Ready to drink pomegranate juice with a mixture of nutrients” was awarded to Asst. Prof. Dr. Sittipong Nalinanon in 2018. 
  • During 2017 to the present, the Faculty has clearly progressed in research. The Faculty received budget support from the Institution under “Academic Melting Pot program” with the main objective of encouraging personnel of the Faculty to collaborate and publish their research work with in collaboration with foreign researchers. The project of “Value addition of Thai durian in world market” with The Hebrew University of Jerusalem, Israel and “Integrated development project to produce high value products from bamboo shoots and their waste materials” with Inje University, South Korea, research relating in “Post-harvest Technology”  with researchers from Cranfield University, UK and research in “Food Safety” with Foggia University, Italy. 
  • The Faculty’s mission is in academic services whose objective is the establishment of food industry research and development to promote, support and develop cooperation in food science and technology research with both the public and private sectors. The Faculty also provides academic services by transferring knowledge and technology from its research into the food industry and community sector for the benefit and development of sustainable food and community business groups. The activities of the Faculty include training, seminars and academic conferences.
  • The newest program of the Faculty is Culinary Science and Foodservice Management beginning in August 2019. It is an international program that integrates and combines the science and art of cooking and it is the first course of its kind in Thailand. The program is run in collaboration with the Business & Hotel Management School (B.H.M.S.) in Switzerland and the Robert Gordon University, United Kingdom. Students will study at KMITL for 3 years and Switzerland for 1 year. Graduates will receive 3 degrees, namely:
    1)    Bachelor of Science (Culinary Science and Foodservice Management): King Mongkut's Institute of Technology Ladkrabang
    2)    Bachelor Degree in Culinary Arts: Business and Hotel Management School (BHMS), Switzerland
    3)    Bachelor Degree in Culinary Arts: Robert Gordon University, United Kingdom

 

The Faculty aims to continue its pursuit of excellence in developing manpower and innovations for the food industry that enable them to compete internationally. Graduates will have knowledge, ability and especially in practical skills. The Faculty has been supporting the budget for construction of both Agro-Industry Building (AIB) and Agro-Industry Processing Plant (AIPL). Both buildings will facilitate teaching, learning and research in order to continue the Faculty to be a leading center in ASEAN for innovative teaching, research and propagation in food science and technology. 

 

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  • In 2020, the Faculty of Agro-Industry has changed its name to School of Food Industry In 2021, Faculty of Food Industry The old processing building has been renovated. Faculty of Food Industry is a 2-story building that has been in continuous use for more than 30 years. It has deteriorated and is very dilapidated. making it unable to be used effectively in building areas The Faculty of Food Industry therefore submitted a request for a budget to renovate the building To improve into a food industry laboratory To support teaching and learning and student research Including the allocation of space for the exchange of knowledge among teachers, students, alumni, and entrepreneurs working in the food industry under the name of Building for Edutainment & Research (BEAR).

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