|Term||Start Date||End Date||Application Deadline|
Jan 02, 2021
Jan 17, 2021
Oct 01, 2020
Study food sustainability, food security, and food safety across multiple locations in Thailand
From production to consumption, explore issues that drive the global food industry-Sustainability, Food Safety, and Food Security-in three different regions in Thailand: Kanchanaburi, Phetchabun, and Nakhon Pathom! You will also be exposed to everyday life there, experiencing the rich Thai culture across these rural and urban landscapes from over 2500 years of tradition, in addition to food pathways from farm to table!
Bangkok, a sprawling metropolis with a population of over 6 million people, is a city you experience with all senses. A rich cultural center, the city exhibits deep cultural influences of neighboring India, China, and Cambodia. While awash with opulent palaces, temples, and shrines, Bangkok is also a modern city with a vibrant spirit.
Phetchabun is a province in North-Central Thailand, with over 1,400 years of history containing everything from historical ruins to forested mountains to river basins. Phetchabun is home to various National Parks, including Khao Kho and Nam Nao, as well as Than Thip Waterfall and Si Thep Historical Park. Not only rich in tourism though, the province is an extremely productive agriculturally, making it an ideal place to visit for this course.
Salaya is located in Central Thailand, considered to be part of Bangkok's metropolitan region, as well as home to one of Mahidol University's three campuses in the region. The campus opened in 1982, and is filled with natural beauty, from exotic gardens to lush tropical scenery. While here, students will learn about Thailand fruits, vegetables, traditional foods, and more at the Salaya Farmer's Market
Food and Sustainability: 11:400:315
This course will count as a three credit, 300-level elective. It is designed to appreciate the nexus of food sustainability, food security, and food safety.
Pre-requisites: General Biology and General Chemistry (minimum one semester of each)
Click here to view the syllabus from 2019.
For information about study abroad credit transfer, registration, and transcripts please visit the Academics section of our website.
|NJ Resident||non-NJ Resident|
Program Cost includes:
• Most Meals
• Administrative Fees
• International SOS Health Insurance
|*Recommended vaccines (Hepatitis A & Typhoid)||0|
Out-of-Pocket Cost includes:
The above costs are estimations and represent the known out-of-pocket costs students encounter during their time abroad.
Some of these expenses will be paid for prior to going abroad, such as an airline ticket and visa costs, while some of these expenses, such as meals and local transportation, will be paid in-country as part of your daily expenses. As you plan, you will need to budget these costs and spend wisely throughout your time abroad.
* Price will vary based on US health insurance coverage.
Faculty leader & Student testimonials
Karl R. Matthews, Ph.D., is a Professor of Food Microbiology in the Department of Food Science at Rutgers, The State University of New Jersey. He serves as Chair of the Department of Food Science. Matthews’ research addresses farm-to-fork food safety issues. His research covers elucidating at the molecular level the interaction of human enteric pathogens with plants to developing novel antimicrobials to improve the microbial safety of fresh fruits and vegetables from post-harvest processing to retail practices. He serves as Principle and Co-principle investigator on federal and foundation grants and commercial funded projects. He is actively engaged in teaching at the undergraduate and graduate level and served as the Food Science undergraduate program director. Matthews has given presentations and lectures throughout the world. He is involved in projects in China, Philippines, and Thailand to promote development of Food Science programs and microbial food safety.
He has received awards recognizing both his teaching and research. He serves on both NIH and USDA panels and on the editorial boards for several journals. He is Associate Editor of Frontiers in Sustainable Food and Agriculture, senior-author of Food Microbiology – An Introduction a leading textbook on Food Microbiology, editor of Microbiology of Fresh Produce, and senior-editor of The Produce Contamination Problem – causes and solutions. Development of programs that foster food sustainability and food safety and minimize food waste are key focus areas.
As you would hope for from a study abroad program, Food and Sustainability in Thailand has a good balance between cultural and academic activities. Over the course of two weeks, we were able to tour the golden temples of Bangkok, stroll through lively night markets, take trips to food processing facilities, visit high-altitude farms in the mountains of Phetchabun, and so much more, all the while learning about food production, sustainability, and safety. We also had free time to rest, work on assignments, or do some additional exploring.
The faculty, staff, and students of Mahidol University were very friendly and hospitable. Food, potable water, and other necessities were affordable and easily accessible, making our stay quite comfortable.
This experience was absolutely unforgettable. Having known next to nothing about Thailand prior to studying abroad, I learned a lot about local culture and customs in addition to the focus of the course, food and sustainability. There really is no simple classroom substitute for going out into the world and challenging yourself to understand the norms of different countries.