The Department of Post-Harvest Technology was established in 2010, under the Faculty of Food Science and Technology. The department's faculty includes 1 Ph.D., 4 Ph.D. candidates, and 3 Master's degree holders. The mission of the department is to train high-quality human resources, as well as to promote scientific research, technology transfer, and international cooperation in the field of post-harvest technology and food technology.

CURRENT RESPONSIBILITIES

The department is currently undertaking the following key responsibilities:

1. Building and Training Faculty and Scientific Staff: Developing a team of lecturers and scientific staff with high professional competence to handle teaching, scientific research, technology transfer, and international cooperation in the field of post-harvest technology.

2. Developing Curriculum and Materials: Creating and refining course content, compiling textbooks, and reference materials related to post-harvest technology.

3. Innovating Teaching Methods: Researching and innovating teaching methods, organizing assessments, and evaluating the learning process and outcomes of students in accordance with the regulations of the Faculty and the University.

COURSES OFFERED BY THE DEPARTMENT

The department is responsible for teaching the following courses:

1. Post-Harvest Technology
2. Food Packaging Technology
3. Food Toxicology
4. Cereal Processing Technology
5. Fruit and Vegetable Processing Technology
6. Tea, Coffee, and Cocoa Processing Technology
7. Tea, Coffee, and Cocoa Processing and Quality Control
8. Cereal Processing and Quality Control
9. Fruit and Vegetable Processing and Quality Control
10. Design and Inspection of Food Packaging Laboratory
11. Grain, Tea, Coffee, and Cocoa Processing Technology Laboratory
12. Technology for Vegetable Oil Production and Fruit and Vegetable Processing Laboratory
13. Grain, Tea, Coffee, and Cocoa Processing and Quality Control Laboratory
14. Technology for Vegetable Oil Production and Quality Control of Fruit and Vegetable Products Laboratory

SCIENTIFIC RESEARCH ACTIVITIES

Scientific research is also a strength of the department. The current research directions include:

1. Research and Development of Post-Harvest Handling Procedures for Vietnamese Fruits and Vegetables:
   
   - Preservation Technology for Key Export Fruits: Developing preservation technologies for key export fruits such as mango, banana, papaya, mangosteen, dragon fruit, etc.

   - Green Technologies in Post-Harvest Handling: Applying green technologies to reduce the use of chemicals and irradiation in post-harvest handling of fruits and vegetables. This includes the application of wax coating, essential oils, and plasma-activated water for disinfection.

   - Heat Treatment Procedures: Developing heat treatment procedures for various fruits and vegetables.

   - Edible Coating Technology: Producing edible coatings for the preservation of fruits and vegetables.

   - Ripeness Evaluation Standards: Establishing standards to evaluate the ripeness of various Vietnamese fruits.

   - Post-Harvest Handling and Preservation of Root Vegetables* Developing procedures for handling and preserving root vegetables such as sweet potatoes and cassava.

   - Controlled Atmosphere Storage: Researching the application of controlled atmosphere storage for the preservation of fruits, vegetables, and seeds.

2. Research and Development of Ready-to-Eat Products with Resistant Starch for Weight Loss/Diabetic Individuals:

   - Probiotic Ready-to-Eat Rice: Developing ready-to-eat rice products fortified with resistant starch and probiotics.
   
   - Instant Noodles with High Resistant Starch: Creating instant noodle products rich in resistant starch suitable for individuals on diets.
   
   - Probiotic Rice Cakes: Investigating the production of rice cakes fortified with probiotics.

3. Research on Advanced Packaging Types:

   - Convenient and Eco-Friendly Packaging: Researching packaging solutions that are convenient for consumers and environmentally friendly.
   
   - Multifunctional Active Packaging: Developing packaging with multiple functions such as antimicrobial properties, gas barrier, etc., to prolong the shelf life of food products.
   
   - Smart Packaging with Indicator for Freshness: Studying smart packaging equipped with freshness indicators to inform consumers about the quality of the food product.

The students' research on ready-to-eat rice products led to them winning the First Prize in the Science and Technology Awards for Students in 2022.

With modern and specialized equipment, the Department of Post-Harvest Technology invests in equipment tailored to characteristic product groups such as grain and food processing technology, rice processing technology, tea, coffee, and cocoa processing technology, as well as processing technology for various agricultural products such as fruits and vegetables.