Properties of life, classification, and scientific process; chemistry of life; cells and metabolism; genetics; mechanisms of evolution.

Structures, physiology and ecology of viruses, bacteria, protozoa and fungi especially bacteria, aspects of microbiology importance in health, sanitation, food processing and industry.

Concepts of organic reactions through mechanistic approach; aromaticity and electrophilic aromatic substitution; spectroscopy and structure; aldehydes and ketones; carboxylic acids and derivatives; carbanions, amines, phenol and aryl halides; fats; carbohydrates; amino acids.

The scope of transnational crime; international agencies and institutions involved in interdiction efforts; interdiction procedures and jurisdictions; controlling smuggling and piracy; investigation of international financial crimes such as fraud, tax evasion and money laundering; human trafficking networks; the international drug trade; intellectual property rights regimes and violations; cyber-crime; terrorism; crimes against humanity; understanding, examining, and evaluating the networks and effects of transnational criminal networks; responses by state and non-state actors.

Listening and speaking skills on the following topics: introducing oneself one’s friend and family, basic food and drink ordering, places, directions, transportation, buying tickets, clothing items, colours, and sizes, bargaining, counting and using classifiers, reading and writing Thai consonants, vowels placed after, before, above, and below the consonants, Thai numbers, live and dead syllables.

Fundamental vocabularies and structures for various communicative situations in everyday use and introduce basic aspects of Thai culture.

Anthropogenic activities; biodiversity crisis; biodiversity loss; biological diversity; climate change; climate crisis; climate emergency; ecosystem functions; harmful and unsustainable practices; humanity at risk; mitigation and adaptation; threats, impacts and consequences.

Analyzing and making use of linguistic, historical, social and cultural perspectives evolving over time in France and the French-speaking world; developing and demonstrating an understanding of ideas and current issues of global significance through a large variety of activities in related topics at the advanced French language proficiency level.

Global Learning Initiative class; a systematic study of patterns and processes of geography; understanding human perceptions of surroundings and alterations of the earth’s surface; diversity of cultures, beliefs, and ways of life; establishing global unity and harmony; recognition of equality and respect between persons in diverse regional geographical settings; raising awareness of one’s own humanity and human responsibilities; the interrelationship between humans and the spaces they create; human activity as interdisciplinary by nature; the physical and socially created environment people live in; human interactions shaping the human understanding of the environment; the utility of resources; phenomena on the earth’s surface relating to human actions; concepts and geographical methodologies; examination of social organizations and environmental consequences; a broad dynamic domain reflecting such developments and issues as social bias, discrimination, and stereotyping in the contemporary world; associating a critical geographical perspective on the past, present and future achievement of the social world.

The nature, development, and current status of international law; the legal personality of states and other entities under the international law; recognition; territory; jurisdiction and immunity; treaties; state responsibilities; the settlement of disputes and the use of force; laws of the sea, air and space; environmental law; human rights; international legal institutions; enforcement of international law; understanding, analyzing, and evaluating the key concepts of international law in an international relations context.

Processing and technologies of edible fats and oils; physical and chemical properties of both raw materials and finished products such as salad dressing, margarines, butters; quality, safety, and nutritional aspects of fat and oil products.

Knowledge of general human nutritional requirements; the health benefits of various foods; quality and safety of the various types of food including processing; health and nutritional value.

Principles of food safety and food plant sanitation; hazards and sources, Good Manufacturing
Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Hazard Analysis Critical Control Point (HACCP); the hygienic design of equipment and facilities, cleaning and sanitization, pest control, personal hygiene, hygienic food handling.

Characteristics, composition, and the nutritional importance of fruit and vegetables; post-harvest handling and changes and in the product quality; preservations and processing technologies applied to fruits and vegetables; the production of fresh and manufactured food products and ingredients from fruits and vegetables; the by-products utilization and waste management of fruit and vegetables processing.

Chemical, physical, and microbiological aspects of Thai foods, design and analysis for the sensory evaluation, flavors and flavors pairing, nutraceutical potentials of Thai cuisines; laboratory sessions on techniques of Thai cuisine processing for dishes such as stir-fried, steamed, spicy salads, chili paste, curry, fermented food, and deserts; scientific explanation behind local wisdoms of these techniques.

The plant world; the way plants grow and reproduce; modern technologies used for improving agricultural methods; the basics of plant biology; the distinctions among major groups of plants; the social implications of plant use and abuse.