Department of Food Technology
The Department of Food Technology (DFT), one of departments of the School of Biotechnology (SBT), International University (IU), was established by IU on October 27, 2010 and the Bachelor of Engineering in Food Technology (BE FT) program was officially accredited by VNU-HCM in August 2011 with the Education and Training Code of 52.42.02.04. This program delivers the degree called “Kỹ Sư Công nghệ Thực phẩm” in Vietnamese and “Bachelor of Engineering in Food Technology (BE FT)” in English. This was an extraordinary effort and coordination between the leaderships of VNU-HCM and IU to make the events happened in an expedite manner. The Department is therefore the first in the country that offers the accredited degree of BE FT using English in teaching and research, and devoting to the development of food technology field in Vietnam. The Department aspirations were developed based on the Vietnamese roots to address the urgent needs of the country and to prepare new generations of graduates capable of working at the interface of agricultural and food science and engineering.The students will study and do a research using the convenient class rooms, modern apparatus equipped laboratories, and the library with many textbooks and learning resources. The graduates from the FT program have been employed at the big food companies and corporations such as Masan, Cheiljedang Co., …
At present, The DFT has 06 full-time lecturers (4 Assoc. Professors and 2 PhDs) , 02 researchers, 03 teaching assistants and 03 laboratory technicians. The staffs and students of the FT Department are very active in their research activities both in basic research and applied research. The faculty and staff obtained many grants from Vietnamese institutions and agencies such as: IU, VNU-HCM, and NAFOSTED.
The POs of the FT program were determined by the FT faculty with a consultation and analysis of visions and missions of IU-VNU and the needs of relevant local industries. General aims are to produce Food Technologists and Engineers with a broad and balanced knowledge of food science and food engineering, oriented in-depth on (1) food production and processing combined with specialized knowledge, and (2) management and service. The program also provides good skills, the ability to integrate and apply knowledge to solve problems and make decisions in real life and production.
More specially, graduates of the program will:
+ PO1: Be able to make decisions in food management: Analyze, evaluate and provide management standards and rules on food technology (food industry property, packaging, labels, etc.), quality, food hygiene and safety to serve decision making for managers
+ PO2: Be capable of providing food services: Consult on investment in technology transfer; consult on nutrition, food safety and hygiene, provide inspection and food quality control services.
+ PO3: Be capable of designing, improving and completing food products: Research, improve and develop new food products that are beneficial to human health; research and improve the production techniques of food products and applications.
+ PO4: Be capable of managing, operating and producing food products: Be in charge of and participate in technical and quality management in food processing line; food production and trading organization.
+ PO5: Have critical thinking, skills in decision making, international communication, teamwork: Have skills in analysis, decision making, problem solving and teamwork, be able to work in an international and diverse environment.
+ PO6: Have good health, high responsibility to the community and profession: Have professional ethics, understanding of laws and international regulations on food safety, have good health.
The objectives of the Food Technology Program at the International University are determined based on the following important foundations:
+ Strategies for the development of Vietnam National University - HCM city
+ Demands for high-qualified workforce in Vietnam and the Region.
+ Implementing the education and training models used in developed countries, aiming at seeking for potential cooperation in research and training with international partners.
The Food Technology program at the International University is designed to provide IU students, who will obtain a Bachelor degree in Food Technology with a title of Food Engineer, with:
+ A broad, but balanced range of knowledge in food sciences and food engineering.
+ Basic knowledge in food management (including food production, food quality and safety, and environmental management).
+ Emphasis on the development of practical skills and the capability of accessing advanced technology.
+ The entire training provided in English.The proficiency in English specialized in Food Engineering will be a unique advantage of the workforce provided from the International University. Upon graduation, students should have an English proficiency of TOEFL pBT 550 or equivalent (60 TOEFL iBT, 6.0 IELTS).
The Food Technology (FT) major at International University (IU) is now accepting applications for four following programs:
+ Bachelor of Engineering in Food Technology
+ Master of Science in Food Technology
+ Bachelor to Master program in Food Technology
+ Food Technology Twinning Programs with University of Nottingham
Why should you choose FT program in IU?
1. The program is conducted entirely in English, adapting international curriculums.
2. The curriculum is advanced and could be exchanged with high-ranking universities in the world.
3. More than 90% of the lecturers have earned PhD degrees from the world's or the region's top universities.
4. Facilities are well-equipped, including a system of classrooms and 17 high-tech laboratories for teaching and research activities.
5. Students have opportunities to participate in research and project transferring activities.
The curriculum aims to provide education and training in two directions: (1) Food production and processing, and (2) Food management and services, with flexible elective courses for the two divisions, accordingly.
1. Engineers in Food production and processing will be equipped:
+ With basic knowledge in biology, food chemistry, food microbiology, and food engineering.
+ With depth knowledge of food production processes, food product development, food quality, and production management.
2. Engineers in Food service and management will be equipped:
+ With basic knowledge in food sciences and technology.
+ With optional food management, food trade and services: food safety and hygiene, food analysis, community nutrition, project management, food product management and marketing, etc.
+ This program delivers the degree Bachelor of Engineering in Food Technology.
+ Broad knowledge, balancing between science, industry, and management (production, quality, and environment)
+ Focus on developing practical skills and abilities to learn emerging technologies.
The program is accredited by the ASEAN University Network (AUN-QA)
Entrance Exam Groups: Click Here
Program Code: 7540101
Detailed Program: Click Here
|This course trains students in strategic note taking skills, i.e., outlining, indentation, abbreviations, classifications, sharing and reorganizing notes, etc., needed to absorb academic lectures and to effectively prepare for examinations. Teaching and learning methods: In the first half of the semester, lessons will be generally conducted in the form of lectures and strategies demonstrations followed by students practicing the skills just presented. During the second half of the semester, student will discuss the lecture topic, review key vocabulary, and make predictions prior to their listening and individual note taking. An accuracy check of their notes will follow and then students will engage in collaborative oral activities reviewing the lecture prior to taking Unit tests.|
|To provide the students with
|This course provides applied calculus for life science students using textbooks with many citations from current data sources. It also offers many opportunities for use of new teaching methods, allowing for increased visualization and a better understanding of mathematical concepts. Numerical Integration, Integration by Parts, Volume and Average Value, Improper Integrals, Functions of several variables, Partial derivatives, Maxima and minima, Total differentials and approximations, Double integrals, Solution of Linear Systems, Addition and Subtraction of Matrices, Multiplication of Matrices, Matrix Inverses, Eigen values and Eigenvectors; Solutions of Elementary and Separable Differential Equations, Linear First-Order Differential Equations, Euler’s Method, Linear Systems of Differential Equations, Nonlinear Systems of Differential Equations, Applications of Differential Equations.|
|This course introduces the basic knowledge of physics for undergraduate students. The course introduces and reviews the theoretical backgrounds of fundamentals of physics. It covers from mechanics, thermodynamics, electricity, magnetism, optics to atomic and nuclear physics. The knowledge then will be used to specifically describe the applications of physics in the field of medical/biotechnology.|
|This course provides students basic knowledge about fluid mechanics; macroscopic description of gases; heat and the first law of thermodynamics; heat engines and the second law of thermodynamics; microscopic description of gases and the kinetic theory of gases.|
|Philosophy of Marxism and Leninism
|This subject will provide basic knowledge on the philosophy of Marx-Lenin|
|Ho Chi Minh Thought
|This subject will provide basic knowledge on the scope, methodology and meaning of learning Ho Chi Minh thoughts|
|Revolutionary Lines of Vietnam Communist Party
|This subject will provide basic knowledge on the history of Vietnamese communist party|
|Political economics of Marxism and Leninism
|This subject will provide basic knowledge on political economics in the context of Vietnamese and global development|
|This subject will provide basic knowledge on scientific socialism, enable students to apply this subject into practice|
|This course is designed for non-chemistry majors, as it is intended for students pursuing a degree in biotechnology. The course is divided into two parts. The first part covers the basic fundamentals of general, organic chemistry and properties of organic compounds as needed to understand the organic chemistry of living cells, analytical chemistry, physiology and biochemistry. The second part focuses on organic chemistry of living cells, including the chemistry of carbohydrates, lipids, amino acids and nucleic acids.|
|This subject will provide introduction of basic laboratory safety, techniques and apparatus, and complement the information gained in lecture|
|Chemistry for Engineers
|This one-semester course is designed for engineering students those who are pursuing a non-chemistry engineering degree such as information technology, bio-technology, civil, biomedical, electrical and telecommunication engineering. The course will introduce the basic principles of chemistry and connect those principles to issues in engineering professions. The related lab- work is not included in this course.|
|Critical Thinking studies a process which is indispensable to all educated persons the process by which we develop and support ou beliefs and evaluate the strength of arguments made by others in real-life situations. It includes practice in inductive and deductive reasoning, presentation of arguments in oral and written form, and analysis of the use of language to influence thought. The course also applies the reasoning process to other fields such as business science, law, social science, ethics, and the arts.|
|This course provides the basic knowledge of environmental science that includes general issues, ecology, and the impact of human activities to natural resources and environment and sustainable development. The course topics will include all general issues; ecology: the basics of environmental science; population growth and utilization of natural resources and the environment; natural resources and current exploitation; pollution and its impacts and sustainable development. It also aims at increasing general awareness of the students about possible impacts of human activities on the environment and natural resources in order to justify relevant economic practices|
|It is a core major course, provided for sophomore-level students at school of biotechnology. The main content includes: scope, nature, tools, language, and interpretation of elementary statistics. Descriptive statistics; graphical and numerical representation of information; measures of location, dispersion, position, and dependence; exploratory data analysis. Elementary probability theory, discrete and continuous probability models. Inferential statistics, point and interval estimation, tests of statistical hypotheses. Inferences involving one or two populations, ANOVA, correlation and regression analysis, and chi-square tests; use of statistical computer packages (SPSS).|
|The course is designed for graduate students with background or interest in biochemistry, pharmacology, molecular biology and undergraduate students who wish to develop a deep understanding of biological processes in living organisms. This course will introduce advanced concepts in enzyme catalytic activities and metabolisms of carbohydrates, fatty acids, amino acids, nucleic acids and proteins with a focus on their biosynthesis. In addition, recent advances in biochemistry, molecular biology and biotechnology will be presented throughout the course.|
|This microbiology course is designed for the biotechnology major interested in learning about the microbial world. In this course, students will study the fundamental structural and metabolic characteristics of microorganisms, the interactions between them and their environments; and will learn basic techniques for enrichment, selection, isolation, enumeration and identification. The course also offers introductory information on the applications of microorganisms in a number of different industries.|
|SUBJECTS BELONG TO DEPARTMENT OF FOOD TECHNOLOGY|
|Introduction to Food Science and Technology
|There are 5 inter-related modules:
|Structure and properties of chemical components in food such as proteins, carbohydrates, lipids, dietary fiber, ash, vitamin, etc. The importance and contribution of these components; chemical change of these components during processing and storage; analysis equipment to determine these components in foods.|
|Food Engineering Principle
|It is a fundamental major course, designed for sophomore in Food Technology. It introduces:
|Microbial ecology related to food, extrinsic effects to food spoilage and food processing, and other physical damage, chemical and biological damage caused by microorganisms in the intrinsic food, public health and hygiene; assignments and experiments.|
|Nutrition and Functional Foods
|Elements of human nutrition including vitamins, minerals, micronutrients, and antioxidants including sources, metabolism, and functions in the human body; nutritive values of foods; requirements for human health, nutraceuticals, and functional foods and their effects on human health beyond basic nutrition. Food-related diseases.|
|Enzyme and Food Fermentation
|Course for the sophomore students, the contents include:
|Food Unit Operation 1
|Food Toxicologyand Food Safety
|This course will provide a general understanding of toxicology related to food and the human food chain. Fundamental concepts will be covered including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course will examine chemicals of food interest such as food additives, mycotoxins, and pesticides, and how they are tested and regulated. We will explore the etiology of foodborne disease related to naturally-occurring toxins and we will examine the ecology of food.|
|Food Unit Operation 2
|Food Quality Assurance System
|Methods of quality control and management in food processing; total quality control management, HACCP, ISO 9000 and 14,000 series, control of raw materials, process and finished products; sampling, evaluation of sensory properties and other factors.|
|Food Packaging and Food Additives
|The course will be designed in two independent, but related modules:
|Food Microbiology Analysis
|Dairy Product Technology
|Processing and technologies of fluid milk plant operation from milk receiving to various finished products. Fluid milk, yogurt, cheese, and frozen dairy desserts; physical, microbiological, and chemical properties of fluid milk and milk components; milk quality supply; good manufacturing practices (GMPs); HACCP, and basic concepts of quality assurance and quality control.|
|Introduction of alcoholic and non-alcoholic beverages. the basic principles and producing processes of fruit juice, fruit-like juice, beer, wine and traditional Vietnamese alcohols.|
|Cereal Product Technology
|The course supplies the knowledge and techniques for the students to be able to:
|Aquatic Product Technology
|Seafood raw materials and ingredients: sources and composition; Seafood preservation. Basic processes for seafood preservation and processing; Adjuncts and additives in seafood processing; Seafood product production; Seafood by-product production. Seafood safety, HACCP in seafood factories.|
|Meat Product Technology
|Meat raw materials: chemical composition and nutrition. The biochemistry of the meat changes after slaughter. Indicators assessing the quality of meat. The basic processes of meat. Additives in the meat industry. The chemical and microbial properties of meat products. Meat microbiology, GMP, HACCP for meat processing application. Basics of quality assurance and quality control. The high technology applied in processing and storage of meat products.|
|Technology of Coffee, Tea and Cocoa
|Food Sensory Analysis
|This course is to teach third grade of food technology students. The students will learn basic techniques of sensory testing, nerves function in food sensory testing, sensory design, the practical aspects of conducting sensory test using TCVN.|
|Food Product Development and Marketing
|The course provides knowledge and skills for students to:
|Scientific Writing and Design of Experiments for Food Science
|This subject will provide knowledge on following:
|This course is designed as part of an on-the-job training system for professional career. Student will be able to articulate and apply principles learned in and outside of the classroom; gain self- understanding, self-confidence, and interpersonal skills; develop work competencies for a specific profession or occupation and student will explore career options, and gain general work experience.|
|The aim of thesis project is to provide students with practice on how to undertake original research in the major field of Food Technology. By the end of the subject, students will have gained experience in conducting independent research and should be capable in it.|
The standard output of the FT program is based on the training objectives and the provisions of ABET (Accreditation Board for Engineering and Technology) against the accreditation criteria from the Asian University Network, and its consistency with the FT program objectives and expectations from the stakeholders to assure its local validity. As a result, the PLOs of the FT program include:
1. Identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics
2. Apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors
3. Communicate effectively with a range of audiences
4. Recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts
5. Function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives
6. Develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions
7. Acquire and apply new knowledge as needed, using appropriate learning strategies.
1. Significant distinctions
International University is one of the six university members of Vietnam National University in Ho Chi Minh City. This is Vietnam's first and only multidisciplinary public university that uses English as the main language in teaching and research.
The Department of Food Technology is an academic unit belonging to the School of Biotechnology at International University. The FT department teaches both undergraduate and postgraduate levels and conducts scientific research, providing high-quality human resources which meet the needs of industries and society.
FT programs, in general, and the FT master's program have been widely conducted in all countries throughout the world. FT programs are available at almost all the world's engineering universities, from bachelor’s to Ph.D. Currently, only 4-5 institutions in the southern region provide master's degree programs in food and beverage processing, with 10-30 students enrolled in each school every year. These schools' training programs are entirely conducted in Vietnamese. We are the only institution that offers an FT master's program in English. Therefore, it will help to train highly skilled human resources for food companies and food regulatory authorities.
2. Career development orientation
The program will provide students with up-to-date knowledge on food processing and preservation technology, quality improvement, innovation in food processing technology, product research and development, management, nutrition, food quality assurance, and hygiene consultancy.
This program provides students with in-depth knowledge in areas dedicated to developing the processing and post-harvest technologies for agricultural products in Vietnam such as Food Processing Technology, Food Preservation Technology, Food nutrition, and Food quality assurance. The program is designed to address the demands of both industry and society, encouraging commercial cooperation and focusing on developing products according to societal current needs.
3. Program Description:
The Master of Food Science program at International University is focused on three primary directions:
+ Advanced Food Processing Technology
+ Food Preservation Technology
+ Nutrition and Food Quality Assurance
Detailed Program: Click Here
Joint program (2+2 with University of Nottingham, England)
Reasons for choosing an International University twinning program:
- Affordable tuition and living expenses: Save roughly 50% on study and living costs compared to self-study abroad.
- Amazing experiences: have learning experiences and receive degrees from prestigious universities worldwide.
- Attractive scholarships: Many opportunities for scholarships from partner universities.
- Diverse selections: There are numerous options for selecting universities appropriate for students' financial and academic abilities.
- Professional environment: at IU, students experience the international learning environment, so they will easily adapt when studying abroad in the second phase.
- Optimal support: students are supported with the preparations of documents, visas, dormitory registration, and housing rental.
Food Technology Joint Programs with University of Nottingham
- Food Technology Program, Specializing in Food Science (Honours Program).
- The University of Nottingham is ranked 66 in the world and 10 in the UK for employability by the QS Graduate Employability Rankings 2022. Nottingham is also the second most targeted university by the UK's top employers, according to The Graduate Market in 2022 report by High Fliers Research.
The Bachelor-Master program allows students with a strong academic foundation to shorten their study time (at least one year) compared to the overall time of studying for bachelor’s and master's degrees, respectively. During their undergraduate studies, students will accumulate master's level courses in the third year. These cumulative courses are considered for university-level subject recognition (up to 15 credits, saving about 20 million VND).
+ Number of accumulated credits: >65
+ Accumulative Grade Point Average (GPA): > 70
|Bachelor's program||Food Technology||7540101||Biotechnology|
|Master's program||Food Technology||8540101||Biotechnology|
2. Program Description:
2.1. General principles:
Undergraduate students enrolled in the BSc-MSc program will be able to register for master’s program courses (up to 50% of the master’s program) as defined in the Transfer Framework. Students can exchange up to 15 credits for the University's comparable modules when taking master's modules.
2.2. Time and Location
Students take master’s modules in accordance with each major's Timetable (time - place) (most of them study in the evenings at the 234 Pasteur campus).
Students must finish and defend their undergraduate and master's theses in accordance with regulations. The School of Biotechnology regulates the thesis's criteria.
Students enrolled in any program must pay tuition fees in accordance with the program's requirements; for example, the tuition fee for the master's program is as follows:
+ Master of Business Administration: 129 USD/ credit
+ MSc in other fields: 120 USD/credit
+ Tuition fees for university courses remain unchanged
Please access this link for more information: BS - MS Program
All students must take the internship in their junior years after completing at least 90 credits of general and major courses at the University. The internship course is critical for students to apply their knowledge and skills learned from the University in practical production. The student will work at manufacturing factories or research institutes and related organizations for a period that is equivalent to the requirement for 2 credits. At the beginning of the internship experience, a clear position description released by the organization is related to the study fields, educational goals, and career aspirations of the students. Students share their learning experience; give recommendations to the organization and themselves; indicate how their competencies have been improved and enhanced by the internship. During the internship, each student is supervised by an onsite supervisor assigned from the organization and an academic advisor from the Food Technology Department. The students must report their work during the internship once a week to the advisor. At the end of the internship, the student prepares the report that needs to be approved first by the onsite supervisor before submitting it to the School of Biotechnology. The student presents internship outcomes to the assigned FT Committee. The Internship score is evaluated by the Committee, the onsite supervisor, and the internship advisor who evaluates the student’s performance based on the criteria provided by the School of Biotechnology.
For IU Food Technology students, the thesis is an integral part of assessing their learning outcomes. It is applicable to all programs that have a thesis or dissertation requirement. There are two rounds for the assessment of a qualified thesis. The first is the proposal stage in which the students prepare a research manuscript describing what they intend to do and how they conduct the research. The second is the proper thesis stage in which the students present their output of the research. For both stages, the students must present their work orally to the Committee. An average grade of at least 50/100 must be achieved to pass the proposal or thesis examinations. Besides the faculty members of the Department, the member of the thesis committee evaluation may include faculty members from other IU units and other universities. The criteria for assessing the course proposal and thesis are clearly stated in the evaluation form.
Having qualified level of professional and English proficiency, International University’s Food Engineers can perform jobs in relation to food processing and preservation, food quality assurance and improvement, technology innovation, food R&D, management and consultancy for nutrition, food safety and hygiene.
Opportunities for jobs and promotion in:
+ International and domestic companies involved in food production and trading.
+ Universities, research institutes with mandate in food and nutrition research.
+ Organizations, agencies in food service, food quality and safety management, environmental and public health.
+Governmental agencies in food and intellectual property management.
Graduates of the Food Technology Department have had stable jobs at domestic and foreign corporations and joint ventures such as Masan Group, CJ Cheiljedang Company (Korea), Ajinomoto Vietnam Co., Ltd. Nestle Vietnam, Suntory PepsiCo Vietnam Company, Heineken Vietnam, C.P Group, etc. Moreover, many IUFT Alumni have won scholarships and studied abroad for postgraduate program at prestigious universities around the world.
|1||Assoc. Prof. Nguyen Vu Hong Ha||
|2||Prof. Pham Van Hung||
|3||Assoc. Prof. Le Hong Phu||
|4||Assoc. Prof. Le Ngoc Lieu||
|5||Dr. Dang Quoc Tuan||
|6||Dr. Nguyen Van Toan||
|7||Dr. Nguyen Hong Long||
|8||MSc. Nguyen Thi Huong Giang||
|9||MSc. Tran Thi Yen Nhi|
Food Technology Department
School of Biotechnology
International University HCMC
Phone: (+84) 028 3724 4270 - ext 3824 or 3980
Fanpage: IU Food Technology
LinkedIn: IU Food Technology
FT students K21
|No.||Student's ID||Student's name|
|4||BTFTIU21144||Trần Thị Phương||Anh|
|5||BTFTIU21141||Trần Ngọc Vân||Anh|
|8||BTFTIU21145||Đỗ Phạm Thanh||Bân|
|9||BTFTIU21147||Nguyễn Phương Thái||Bình|
|10||BTFTIU21149||Lương Trần Bảo||Châu|
|11||BTFTIU21151||Nguyễn Ngọc Minh||Châu|
|12||BTFTIU21150||Lê Trần Thị Ngọc||Châu|
|13||BTFTIU21148||Lê Minh Uyển||Châu|
|17||BTFTIU21104||Lê Hoàng Gia||Hân|
|20||BTFTIU21164||Đinh Nguyễn Hoàng||Huân|
|21||BTFTIU21165||Vũ Trần Anh||Huy|
|22||BTFTIU21167||Nguyễn Minh Tố||Khanh|
|23||BTFTIU21169||Trần Lê Đăng||Khôi|
|24||BTFTIU21168||Võ Huỳnh Anh||Khôi|
|26||BTFTIU21172||Đào Thị Mai||Linh|
|28||BTFTIU21045||Lê Quí Di||Luân|
|33||BTFTIU21138||Trần Thanh Bảo||Ngọc|
|34||BTFTIU21178||Lê Thị Bích||Ngọc|
|36||BTFTUN21016||Huỳnh Trần Bảo||Ngọc|
|38||BTFTIU21181||Võ Thị Yến||Nhi|
|40||BTFTIU21182||Nguyễn Phạm Thảo||Nhi|
|48||BTFTIU21193||Hồ Ngọc Phương||Thanh|
|49||BTFTIU21125||Phạm Thị Thanh||Thảo|
|52||BTFTIU21196||Trần Lê Anh||Thư|
|55||BTFTIU21015||Huỳnh Ngọc Xuân||Trâm|
|57||BTFTIU21202||Lê Nguyễn Thanh||Triết|
|58||BTFTIU21203||Trương Trần Phương||Trinh|
|59||BTFTIU21080||Nguyễn Thị Diễm||Trúc|
|61||BTFTIU21136||Trần Khánh Nhã||Uyên|
FT Students K20
|No.||Student's ID||Student's name|
|1||BTFTIU20054||Phạm Võ Trường||An|
|3||BTFTIU20068||Nguyễn Lâm Bảo||Anh|
|4||BTFTIU20073||Nguyễn Ngọc Phú||Bình|
|9||BTFTIU20001||Đào Ngọc Ngân||Hà|
|11||BTFTIU20079||Trần Ngọc Bích||Hà|
|12||BTFTIU20065||Trịnh Thị Thu||Hà|
|17||BTFTIU20114||Phạm Trương Thảo||Hiền|
|18||BTFTIU20132||Nguyễn Thị Mai||Huệ|
|19||BTFTIU20003||Võ Ngọc Khánh||Huyền|
|20||BTFTIU20017||Vũ Lê Diễm||Khánh|
|21||BTFTIU20128||Phạm Nguyễn Ngọc Toàn||Khoa|
|24||BTFTIU20125||Võ Nguyễn Ái||Lâm|
|29||BTFTIU20091||Nguyễn Thùy Yến||Nhi|
|30||BTFTIU20093||Nguyễn Thị Hoàng||Nhung|
|31||BTFTIU20092||Cao Hoàng Quỳnh||Như|
|32||BTFTIU20115||Vũ Thị Kim||Oanh|
|34||BTFTIU20096||Nguyễn Trần Minh||Quang|
|35||BTFTIU20097||Nguyễn Thị Diễm||Quyên|
|37||BTFTIU20100||Võ Ngọc Hoàng||Thông|
|39||BTFTIU20043||Nguyễn Ngọc Minh||Thư|
|40||BTFTIU20066||Phạm Võ Thuỷ||Tiên|
|41||BTFTIU20036||Nguyễn Phạm Bảo||Trân|
|44||BTFTIU20067||Nguyễn Thị Thu||Uyên|
|45||BTFTIU20104||Trương Trần Phương||Uyên|
|46||BTFTIU20126||Hoàng Ngọc Khánh||Vân|
|47||BTFTIU20106||Bùi Nguyễn Gia||Vương|
|48||BTFTIU20035||Huỳnh Thị Thanh||Vy|
|50||BTFTIU20063||Phan Thị Hồng||Yến|
FT Students K19
|No.||Student's ID||Student's name|
|1||BTFTIU19081||Ao Nguyễn Hoàng Thy|
|2||BTFTIU19073||Cao Thị Bích Thảo|
|3||BTFTIU19085||Dương Ngọc Thảo Vy|
|4||BTFTIU19024||Hồ Thị Ngọc Tú|
|5||BTFTIU19082||Lê Minh Triết|
|6||BTFTIU19027||Lê Minh Tuyền|
|7||BTFTIU19047||Lê Ngọc Dung|
|8||BTFTIU19026||Lưu Khánh Anh Tuệ|
|9||BTFTIU19065||Ngô Nguyễn Ngọc Nhi|
|10||BTFTIU19029||Nguyễn Hải Vân|
|11||BTFTIU19060||Nguyễn Lê Ngân|
|12||BTFTIU19030||Nguyễn Lê Vy|
|13||BTFTIU19041||Nguyễn Thị Lan Anh|
|14||BTFTIU19079||Nguyễn Thị Thanh Thủy|
|15||BTFTIU19088||Phạm Nguyễn Tường Vy|
|16||BTFTIU19005||Phan Lê Ngọc Hiển|
|17||BTFTIU19076||Trần An Thịnh|
|18||BTFTIU19040||Trần Hiền Ân|
|19||BTFTIU19006||Trần Thanh Hoàng|
|20||BTFTIU19009||Trần Thị Kim Khánh|
|21||BTFTIU19025||Trương Mỹ Quốc Tuấn|
|22||BTFTIU19042||Cao Hoàng Anh|
|23||BTFTIU19019||Châu Minh Thuận|
|24||BTFTIU19089||Chu Bảo Khuê|
|25||BTFTIU19015||Đan Phạm Lâm Quỳnh|
|26||BTFTIU19043||Đặng Minh Anh|
|27||BTFTIU19002||Đặng Trần Ngọc Chung|
|28||BTFTIU19001||Đinh Huỳnh Anh|
|29||BTFTIU19080||Đới Thanh Thủy|
|30||BTFTIU19048||Đồng Thị Mỹ Duyên|
|31||BTFTIU19067||Dương Quốc Phong|
|32||BTFTIU19022||Hồ Thị Thùy Trang|
|33||BTFTIU19046||Lê Đỗ Linh Chi|
|34||BTFTIU19090||Lê Kiều Quế Minh|
|35||BTFTIU19007||Lê Võ Minh Huy|
|36||BTFTIU19011||Liễu Phước Long|
|37||BTFTIU19016||Ngô Song Thảo|
|38||BTFTIU19064||Nguyễn Bình Phương Nhi|
|39||BTFTIU19053||Nguyễn Cao Ngọc Hương|
|40||BTFTIU19062||Nguyễn Lê Thanh Nhã|
|41||BTFTIU19003||Nguyễn Long Hoàng Duy|
|42||BTFTIU19017||Nguyễn Minh Thông|
|43||BTFTIU19057||Nguyễn Ngọc Quỳnh Mai|
|44||BTFTIU19055||Nguyễn Phan Trung Kiên|
|45||BTFTIU19023||Nguyễn Quang Trường|
|46||BTFTIU19058||Nguyễn Thanh Mai|
|47||BTFTIU19013||Nguyễn Yến Ngọc|
|48||BTFTIU19054||Phạm Ngọc Khánh|
|49||BTFTIU19021||Phạm Ngọc Mai Trâm|
|50||BTFTIU19010||Phạm Thúy Lan|
|51||BTFTIU19012||Phan Thị Hoàng Minh|
|52||BTFTIU19031||Phan Võ Uyên Vy|
|53||BTFTIU19050||Phùng Thị Bích Hằng|
|54||BTFTIU19008||Quách Vĩ Khang|
|55||BTFTIU19028||Tô Phương Uyên|
|56||BTFTIU19052||Trần Chấn Hưng|
|57||BTFTIU19059||Trần Diệu My|
|58||BTFTIU19018||Trần Dương Minh Thư|
|59||BTFTIU19044||Trần Hồng Anh|
|60||BTFTIU19091||Trần Thu Hiền|
|61||BTFTIU19014||Trần Xuân Nhi|
|62||BTFTIU19049||Võ Trương Duy Hân|
|63||BTFTIU19020||Vương Thủy Tiên|