Water and colloids in food; proteins and enzymes in food; lipid; carbohydrates; vitamins and minerals; food forensics; meat products, eggs, milk, and plant proteins, vegetables and fruits; plant pigments; tea, coffee, cocoa; food additives.
- Teacher: Worrapanit Chansuwan
- Teacher: APICHAI PHONCHAI
- Teacher: VATCHAREE SEECHAMNANTURAKIT
- Teacher: Nualpun Sirinupong
- Teacher: Saowakon Wattanachant
- Teacher: SANTAD WICHIENCHOT