The Guidelines for the Management of Food Science and Technology Curriculum with “5Ps to Abilities Principle” to Develop Entrepreneurial Students in Creative Food Products พัชรี สินธุนาวา และจันทร์เพ็ญ มะลิพันธ์

Abstract

“5Ps to 4 abilities principle” is a principle that combines all five innovations, namely paradigm innovation, process innovation, product innovation, package innovation and positioning innovation. This principle is implemented in the administration and structural alignment of Bachelor of Science in Food Science and Technology (revised curriculum 2020), Faculty of Agricultural Technology, Chiang Mai Rajabhat University.  The aim is to develop specific characteristics of learners to be innovators and to be a new generation of entrepreneurs. The administration includes innovation incubation for all four years of study to the science profession, creative food product project, entrepreneurship incubation project, and cooperative education project as a part of workplace practices. The curriculum structure will enhance business performance skills and four capabilities: thinking, practicing, management, and problem-solving, which is consistent with the identity of students of the Faculty of Agricultural Technology in “produce able and sold as” and good skills with career.