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Bachelor to Master program

Food Technology

Name Code School
Bachelor's program
Food Technology
7540101 Biotechnology
Master's program
Food Technology 8540101 Biotechnology

Program Framework

Program Content Group Number of credits
Bachelor's  Part 1: Foundational courses Political studies, English 19
Math - Computer Science - Natural Science - Technology - Environmental Studies - Social Science  42
Physical Education, Military Training Unaccounted
Part 2: Professional courses Foundational courses for Major * 27
Professional courses for Major*  50
Part 3: Thesis Internship, Thesis  12
Total 150
Research Direction
Research Project
Master's Part 4: Master's level courses General courses (Philosophy) 3
Foundational and professional courses for Master's level *  30  18
Part 5: Master's thesis Thesis  12  24
Total 45
Accumulative Total
195

* If students complete these courses, they can be used to substitute equivalent courses for the Bachelor's level, to the maximum of 15 credits.

Detailed Academic Programs

Codes

Group

Definition
KHTN Toán & Khoa học tự nhiênMath  & Natural Science
CT Politics, Economy, Culture, Social Science
GDQP Military training
GDTC Physical training
NN English
CSN Foundational course
CN BB Compulsory professional courses
CN TC Elective professional courses
TC Elective courses
TTTN Internship
LVTN Thesis
  • Year I

Semester 1 – 18 credits
Semester 2 –  19 credits
Course Credit Group Course Credit Group
Calculus 1 4 KHTN Calculus 2 4 KHTN
Physics 1 2 KHTN Physics 2 2 KHTN
Biology 4 KHTN Environmental Science 3 KHTN
Chemistry for engineer 3 KHTN Biostatistics 3 KHTN
Chemistry Laboratory 1 KHTN Organic Chemistry 3 KHTN
Writing AE1 2 NN Writing AE2 2 NN
Listening AE1 2 NN Speaking AE2 2 NN
Summer semester - Year 1 – 7 credits
Course Credits Group
Philosophy of Marxism and Leninism 3 CT
Political economics of Marxism and Leninism 2 CT
Scientific socialism 2 CT
  • Year II

Semester 3 – 17 credits
Semester 4 – 20 credits
Course Credit Group Course Credit Group
Introduction to Food Science and Technology 3 CSN Food Microbiology  4 CSN
Food engineering principles 4 CSN Nutrition and Functional Foods 3 CSN
Critical Thinking 3 CT Enzyme and Food Fermentation 4 CSN
Food Chemistry 3 CSN Food Laws and standards 3 CSN
 Biochemistry 4 CSN Engineering Ethics and Professional Skills  3 CSN
01 elective course 3 TC
Summer semester - Year 2 – 4 credits
Course Credits Group
History of Vietnamese Communist Party 2 CT
Ho Chi Minh's Thoughts 2 CT
  • Year III

Semester 5 – 17 credits
Semester 6 – 17 credits
Course Credits Group Course Credits Group
Food Unit Operation 1 4 CNBB Quá trình và thiết bị Thực phẩm 2 (Food Unit Operation 2) 4 CNBB
 Food Analysis  4 CNBB Food Quality Assurance Systems (*)  

3

CNBB
(Toxicology and Food Safety) 3 CNBB Experimental Design (*) 3 CNBB
Food Packaging and Food Additives 3 CNBB Modern Nutrition, Diets and Health (*)  3 CNBB
01 elective course 3 TC Food Microbiology Analysis 4 CNBB

(*): Can be substituted by equivalent Master's level courses. See below tab for details.

Summer semester - Year 3 – 2 credits
Course Credit Group
Internship 2 TTTN
  • Year IV

Semester 7 – 17 credits
Semester 8 – 15 credits
Course Credit Group Course Credit Group
Food Sensory Analysis (*) 3 CNBB BSc Thesis (0,12) 12 LVTN
Food Product Development and Marketing 3 CNBB Philosophy (3,0) 3 CT
Emerging Food and Post-harvest Technologies (*) 3 CNBB
Electives from group 2 4 CNTC
Electives from group 2 4 CNTC

(*): Can be substituted by equivalent Master's level courses. See below tab for details.

Groups

Code Definition
KTBS Supplementary knowledge
KTC BB Compulsory knowledge
KTC TC Foundational electives
KTCN BB Compulsory professional courses
KTCN TC Elective Compulsory professional courses
LVThS Master's thesis
  • Year I

Semester 1 – 3 credits
Semester 2 – 24 credits
Course Credit Group Course Credit Group
Elective professional courses for Master's program (***) 3 KTCNTC Master Thesis (0,24) 24 LVThS

 

(***) Elective professional courses for Master's program – Research project (5 courses)
Course Credit
FT501IU Food chemistry and Biochemistry – 3(3,0) 3
FT502IU Advanced food microbiology-3(2,1) 3
FT504IU Advanced food analysis-3(2,1) 3
FT509IU Food Processing Technology -3(3,0) 3
FT511IU Engineering Properties of Food Materials – 3(2,1) 3
  • Year I

Semester 1 – 15 credits
Semester 2 – 12 credits
Course Credit Group Course Credit Group
Food chemistry and Biochemistry – 3(3,0) 3 KTCNBB Master Thesis (0, 12) 12 LVThS
Advanced food microbiology-3(2,1) 3 KTCNBB
Advanced food analysis-3(2,1) 3 KTCNBB
Elective professional courses for Master's program 3 KTCNTC
Elective professional courses for Master's program 3 KTCNTC

 

(***) Elective professional courses for Master's program – Research direction (5 môn)
Course Credit
FT506IU Heat and Mass Transfer 3(3,0) 3
FT507IU Food Preservation Technology 3 (3,0) 3
FT509IU Food Processing Technology-3 (3,0) 3
FT510IU Advanced Food Unit Operations 3(2,1) 3
FT511IU Engineering Properties of Food Materials – 3(2,1) 3

 

If students complete these courses, they can be used to substitute equivalent courses for the Bachelor's level in the above tab

Master's Bachelor's program
Course Credit Group Course Credit Group
Research Methodology in Food Technology 3 KTCBB Experimental Design 3 CNBB
Current Food Science and Technology 3 KTCNBB Emerging Food and Post-harvest Technologies 3 CNBB
Human Nutrition and Nutraceuticals 3 KTCNTC Modern Nutrition, Diets and Health 3 CNBB
Food Quality Assurance and Food Safety 3 KTCNTC Food Quality Assurance Systems 3 CNBB
Food Sensory Analysis and Food Product Development 3 KTCNTC Food Sensory Analysis 3 CNBB