Work Competencies of Bachelors in Food Science and Technology and Higher Education Development Guidelines for the Needs of Graduate Users in Northern Thailand

Abstract

hailand plans to develop the food processing industry (2019-2037), focusing on future food innovation and workplace readiness personnel. Human resource capacity is critical to driving the development plan. The objective of this study was to explore and identify work competencies of food science and technology and provide an improvement guideline on work abilities to reach the needs of employers in northern Thailand. The research methodology was the quantitative method by an employment survey from 98 respondents in 8 northern provinces. The respondents work for food companies, research centers and laboratories, educational institutes, and hospitals.  The northern region survey collected data from paper-based questionnaires sent by mail. Data analysis was carried out by using descriptive statistics, frequency, percentage, standard deviation, and the Chi-square. The results were found as follows; 1) food control/quality assurance and food supervision are the most important performance requirements in the field of food science and technology. The major competencies are positivity and working well with others, followed by application of the wider world, data management, getting the job done and tackling problems, innovation and inquiry, dependability, and the business world. The new finding was a statistical relationship between the two food science performances and the work competencies at 0.05 significance. 2) most employers would collaborate short-term courses with higher education to develop new skills, including foreign languages and digital skills for current students and alumni in creating a food business atmosphere via lifelong learning in 21^st century.