Functional properties of water, carbohydrate, protein and fat in foods, mode of action,
interaction of food components, role of components in characteristics and quality improvement of
foods, case studies, critical review of current topic related to course content and presentation
- Teacher: Natchaphol Buamard
- Teacher: KONGKARN KIJROONGROJANA
- Teacher: MUTITA MEENUNE
- Teacher: Thanasak Sae-Leaw
- Teacher: PIYARAT SIRIVONGPAISAL
- Teacher: PITCHAPORN UNGKUSONMONGKOL
- Teacher: Saowakon Wattanachant