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  • biotech@hcmiu.edu.vn
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Food Technology

History

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.

Objectives

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).

Admissions:

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