The Department of Food Science was established in September 2010, under the Faculty of Food Science and Technology. It consists of a team of dedicated, experienced, and innovative faculty members, including 3 PhD holders, 3 PhD candidates, and 2 experienced masters.

Lecturers of the Department of Food Science

COURSES OFFERED BY THE DEPARTMENT

The main task of the department is to educate and manage courses within the foundational knowledge blocks of the field, such as:

• Basic knowledge of microbiology and biochemistry aimed at applications in food hygiene control and safety.
• Knowledge in food engineering.

Courses within the specialized knowledge blocks include:

• Food chemistry
• Food biochemistry
• Food microbiology
• Application of biotechnology in food technology
• Microbiological analysis
• And laboratory practicum in food chemistry and biochemistry, microbiology, and practical applications of biotechnology in food.

RESEARCH ACTIVITIES

In addition to teaching activities, the faculty members of the department also prioritize scientific research to enhance their knowledge and improve the teaching quality. The main research directions that the department focuses on include:

1. Development of probiotic-enriched products

Probiotics help suppress harmful bacteria and restore the balance of the gut microbiota. Therefore, supplementing probiotics to the body is crucial. Fermented foods such as yogurt, sauerkraut, fermented soybeans, etc., contain many beneficial bacteria.

Some fermented foods, delicious and aromatic, such as drinking yogurt, kombucha (fermented tea), or kefir (fermented milk beverage), are also natural foods rich in probiotics, beneficial for the body.

2. Research on Kombucha products

Kombucha tea is not only a beverage for relaxation and refreshment but also a functional food with many health benefits for consumers. Kombucha is also known as "immortal tea," and science has demonstrated its effective role in maintaining and restoring health through four main properties: detoxification, antioxidant activity, energy enhancement, and immune system stimulation.

3. Enzyme technology and its applications

Enzymes are widely used in the food industry, contributing to diversity, richness, and improved quality of food products.

• Protease enzymes are utilized in meat processing industries to tenderize meat, create easily digestible foods, and produce protein-rich hydrolysates.
• Rennin and pepsin enzymes are exploited for their coagulation properties in cheese production. In the production of fruit juices from crushed fruit, pectinase enzymes contribute to clarity, easy filtration, and increased efficiency.
• Cellulase enzymes enhance absorption and improve taste and texture in various plant-based foods, thereby enhancing food quality.
• Amylase enzymes have broad applications in the food industry, such as bread making, alcohol production, and brewing. In bread making, amylase-based additives significantly alter the quality of bread in terms of flavor, color, and texture. Maltose, produced by starch hydrolysis using amylase enzymes, is commonly used in confectionery production. Glucoamylase enzymes increase efficiency in alcohol production. In brewing, the use of amylase in sprouted grains instead of malt has significantly contributed to cost reduction.

4. Products from mushrooms

Edible mushrooms are known for their nutritional characteristics, containing high protein, low fat, and low calorie content. Additionally, they contain beneficial substances for the human body such as polysaccharides, minerals, and vitamins. Fragrant, delicious, and with enticing flavors, mushrooms contain abundant free amino acids and specific aroma compounds characteristic of each type of mushroom. For example, Shiitake mushrooms contain Guanosine 5’-monophosphate, which contributes to their distinctive aroma.

Mushrooms contain approximately 17-19 types of amino acids, including all nine essential amino acids. According to statistics, in commonly consumed mushrooms such as button mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, black wood ear mushrooms, white wood ear mushrooms, monkey head mushrooms, etc., the average total amino acid content is 15.76% (dry weight), with non-essential amino acid content at 6.43%, accounting for 40.53% of the total amino acid content.

Currently, various mushroom-derived foods have been developed to provide essential amino acids directly to the body, such as mushroom snacks, mushroom floss, dried mushrooms, or mushroom soluble powder.

Canned mushrooms	Dried mushrooms	Mushroom powder

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