NATIONAL UNIVERSITY OF LAOS

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BACKGROUND

The NUOL was established on 5th November 1996

There are 11 faculties, 2 institutes, 1 library, 5 centers, 10

offices, 1 hospital, and a talented school

The current total number of students: 40,000 students

The current courses provided: Bsc, Msc and PhD

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FACULTY OF AGRICULTURE (FOA)

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December 9, 1975

Founded Nabong Agricultural School (under the ministry of Agriculture and Forestry) by transferring from Ecole Royale Agro-Silvo Pastorale –

ERASP Mid-level Certificates in 5 disciplines: Agronomy, Animal Husbandry, Forestry, Irrigation Farm Mechanization

I. HISTORY (1)

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1992 : Rename to Nabong Agriculture College (NAC) and upgraded to High-level Diploma. 1994: End the Mid-level Certificates 1996: NAC become the Faculty of Agriculture and Forestry (FAF) change from under the Ministry of Agriculture & Forestry to the Ministry of Education

I. HISTORY (2)

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I. HISTORY (3) 2000 : FAF Divided into two different Faculties:

Faculty of Agriculture (FoA) located at Nabong campus Faculty of Forestry located at Dongdok campus

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II. LOCATION AND LAND AREA

Faculty of Agriculture, Nabong campus, is located about 35 Km from Vientiane City (25 Km from Dongdok,

main campus of NUoL), near to Ban Paksap Mai, Xaythany District of Vientiane Capital

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II. LOCATION AND LAND AREA (cont) The campus has 114 ha : 17 ha are designated for buildings (offices, classrooms, dormitories and staff housing). 97 ha are used for practical training (campus farm) and

research plots

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III. ORGANISATION

Dean

Vice-Dean Vice-Dean

Student Affairs

Division

Administration Division

Plant science Department

Livestock and Fisheries Department

Rural Economics & Food Technology

Department

Academic Affairs Division

Library Research Division

Vice-Dean

Post- graduate Division

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IV. HUMAN RESOURCES Total : 81 people (25 females) Teaching staffs : 70 people

Staff qualification: 11 PhD, 35 Msc 23 Bsc, 3 HD, and 8 other degrees

Administrative Staffs : 11 people

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Year 5 BSc

(5 years programs)

BSc

(4 years program

Continuing

(2 years

program)

+

HD

Bridging

(3.5 years

program)

+

MD

Year 4

Year 3 HD

(3 years program)

Year 2

Year 1

V. STUDY PROGRAMS

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5.1 Current Study Programs

1. Department of Crop Production High Diploma and Bachelor of Science in Crop production Bachelor of science in Plant protection

2. Department of Livestock

High Diploma and Bachelor of Science in livestock production Bachelor of Veterinary Science (5 years) Bachelor of Science in Fishery

V. STUDY PROGRAMS (cont)

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5.1 Current Study Programs

3. Department of Rural Economics and Food technology

Bachelor of Science in Rural Economics and Food Technology

Master of Science in “ Sustainable Agricultural

Resources Management - SARM” (since 2009)

V. STUDY PROGRAM (cont)

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VI. Academic Year

Two systems: Modular system One module has 8 weeks Semester system September– January: Semester 1 March– July: Semester 2

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VIII. Number of Students in 2012-2013

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Item Year 1 Year 2 Year 3 Year 4 Year s Total

HD 40 (12) 22 (3) 0 - - 62 (15)

BSC 172(58) 197 (54) 0 190(64) 177(57) 736 (233)

Total 212(70) 219 (57) 0 190(64) 177(57) 798(248)

IX. Number of Graduates

252

373 374 401

365

0

50

100

150

200

250

300

350

400

450

2007-2008 2008-2009 2009-2010 2010-2011 2010-201216

X. FACILITIES 1. Laboratories

Chemical analysis Soil analysis Plant pathology, Anatomy and Physiology Seed Technology Animal Feed analysis Anatomy and Physiology of animal Food Microbiology Food biochemistry Food processing

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X. FACILITIES (cont) 2. Demonstration at farm and workshop places

Rice production Organic vegetable, Mushroom Fruit trees Agro-forestry plot Soil improvement Animal production Fish production Food processing

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XI. RESEARCH Four main research areas 1. Crop Science

Rice (SRI, rice varieties) Diagnosis of plant diseases IPM (Integrate Pest Management), GAP (Good Agriculture

Practice) 2. Animal Science

Animal Feed for pig, goat, cattle, fish Animal health Aquaculture species Insect production for food

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XI. RESEARCH (cont) 3. Agricultural Economics and Agribusiness

Value Chain Analysis and Marketing (Rice, Cattle, banana, cassava, forest product)

Agricultural Resources Management (land management, water management)

Adaptive Capacity to climate change 4. Food Processing and Food Technology

Food processing and Food preservation Food safety standards Food safety analysis

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X. Services

Consultant in Agriculture and Rural Development to Rural Development Projects, International Organizations, NGOs, and Companies. Training in Animal Science, Crop Science, Agricultural

Economics and Food processing 22

XIII. Current International Cooperation

JAPAN

Uni.Nagoya,

Kyoto, Waseda

JIRCAS

FRANCE CIRAD, IRD

AgroParisTech

Vet-SupAgro THAILAND

Uni.Khonkean

AIT

CANADA

Veterinaire

sans

Frontiere

ADB

SPS project

FAO

AUSTRALIA

Uni.Sydney,

Queensland

ACIAR

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Department of Rural Economics and Food Technology

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Background

Established in 2005

Major courses provided: agricultural economics and food technology (Bsc in Agricultural Economics and Food Technology and Msc in Sustainable Agricultural Resources Management)

Current students number:

Bsc 39

Msc 24

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Facilities

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Current cooperation with private sectors and ASEAN Universities

Current student placement collaboration

Eg: Lao Agricultural Product Processing Factory, Xaoban Daily Processing Company, Fish Processing Company

Under consideration for future collaboration

Chulalongkon University, Thailand.

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Current research collaboration in food related areas

Food Safety Project, supported by Asian Development Bank (5 years projects)

Fish Processing Study, supported by JIRCAS, Japan, on going research

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Issues in developing human resources in food area

Limited human resources

Limited collaboration with private food sector

Limited financial resources for student placement in food industries

Limited financial resources for conducting practice for students in food related areas

Limited facilities

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Future plan Establish Food Technology Department

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Basic food

processing

curriculum

Industrial food

processing

curriculum

•New building

• Capacity building for

human resources

•Improving curriculum

Expected collaboration with MAFF

Human resources development: students and staff internship in food related areas

Research collaboration and financial support on food related research areas

Financial support for student practice and placement

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