Vision
The Department of Food Science and Technology is one of the leading departments in academic and applied sciences with an international outlook. The combination of scientifically sound quality and practical orientation sets high standards in teaching and research in food related areas.
Mission
The Department of Food Science and Technology at YAU contributes for higher and advanced studies to provide future professionals as technologically competent and solution-oriented specialists. With applied research, the department of Food Science and Technology develops comprehensive solutions for current problems; future challenges and assumes leadership in key areas of food safety and quality management.
Objectives
To produce qualified students who have an ability to evaluate and problem solve in the public and private sectors in relation to food science and technology where they may be employed. To conduct the applied research in food related areas and food system
Dr. Than Than Soe
ProfessorHead of Department
B.Agr.Sc., M.Sc.(Japan), Ph.D (Japan)
Email: thansoesoe@gmail.com
Daw Theint Thandar Latt
LecturerEmail: theintthandarlatt@yau.edu.mm
Daw May Thu Hlaing
DemonstratorEmail:maythuhlaing@yau.edu.mm
Courses offered by Food Science and Technology Department
Credit System
| Sr. | Code | Course Title | Credit |
| 1 | FST-102 | Fundamentals of Food Science and Technology (C) | 3 |
| 2 | FST-101 | Principle of Food Processing Technology (C/ S) | 5 |
| 3 | FST-103 | Processing of Agricultural Crops and Value-Added Products (Plants and animal based products ) (C/S) | 6 |
| 4 | FST-104 | Milling and Processing of cereals, pulses and oilseeds (Edible oil) (C/S) | 6 |
| 5 | FST-105 | Fundamentals of Food Chemistry and Food Microbiology/ Toxicology | 7 |
| 6 | FST-106 | Food Safety and Quality Food Management (C/S) | 7 |
| 7 | FST-107 | Food Preservation and Additives (C/S) | 8 |
| 8 | FST-108 | Laboratory Techniques in Food Analysis (C/ S) | 8 |
| 9 | FST-109 | Product Development and Quality Management | 9 |
| 10 | FST-110 | Processing of Plantation Crops and Spices (C/S) | 9 |
| 11 | FST-111 | Food Handling Practices, Packaging, Transportation, Storage and Labeling (C/S) | 9 |
| 12 | FST-131 | Scientific Writing (C) | 6,7,8 |
| 13 | FST-132 | Presentation Skill( C) | 6,7,8 |
| 14 | FST-133 | Special Research Group (C) | 6,7,8 |
| 15 | FST-134 | Special Field Assignment | 9 |
| 16 | FST-135 | General Agriculture | 9 |
| 17 | FST-136 | Internship | 10 |
Research program
- Postharvest Management and Processing Technology of Agricultural Crops
- Nutritional Status and Food System
- Food Safety and Quality Management
International Collaboration with Food Science and Technology Department
| No. | Porject Activities | Funding Agency | Period |
|---|---|---|---|
| 1 | Curriculum Development in Food Safety and Quality Management | GIZ- SAFI Germany | Dec., 2018 to Dec. 2020 |
| 2 | Human Resource Development in Food Related Areas in ASEAN Countries | MAFF, Japan | Aug. 2019 to Sep. 2020 |
| 3 | JICA- TCP (Postharvest Management of Mango Fruits) | JICA, Japan | Mar. 2017 to Sep. 2020 |
