The Department of Food Engineering was established in 2010 under the Faculty of Food Science and Technology. Its faculty members are deeply trained, passionate, and have extensive experience in both theoretical teaching and practical work in food industry plants. The department covers all aspects of food engineering, from fundamental theoretical knowledge to process engineering techniques and technical management at food plants.

Currently, the department participates in the training of Food Technology Engineers, providing a solid foundation of both basic and advanced knowledge in the field of food engineering. It conducts scientific research projects at various levels, contributes to writing and publishing articles in both international and domestic journals, engages in technology transfer activities, and organizes workshops and seminars for faculty members and students to enhance the quality of food engineering in various areas.

COURSES OFFERED BY THE DEPARTMENT

Some of the courses currently taught by the department include:

• Physical Properties of Food Materials
• Food Engineering 1 (Mechanical Processing and Physical Separation)
• Food Engineering 2 (Heat Transfer in Food Processing)
• Food Engineering 3 (Mass Transfer in Food Processing)
• Food Engineering Project
• Technology Design and Production Line Layout
• Application of Computing in Food Technology
• Food Plant Management
• Food Engineering Practicum
• Advanced Techniques in Food Technology Practicum
• Process Control in Food Industry

     
Lecturers of the Department of Food Engineering

RESEARCH ACTIVITIES

In addition to teaching activities, scientific research is also a priority to enhance the quality of teaching. Some of the main research directions of the department currently include:

• Technology for extracting highly bioactive natural compounds
• Research on obtaining food additives from natural sources
• Food system and food value chain
• Application of nano-technology in food
• Consultation and transfer of research results to food production enterprises

Dr. Bui Tan Nghia Head of the Department of Food Engineering

DEPARTMENT FACILITIES

With the philosophy of learning by doing and aiming to enhance the quality of education, the department is equipped with a modern teaching system to meet the needs of learners. This system includes:

- Pilot equipment system serving the "Food Engineering Practicum" course: Counter-current drying model; Heat transfer model; Distillation equipment model; Vacuum concentration equipment model.

- Modern food processing equipment: Freeze-drying equipment; Low-temperature drying equipment; Homogenization equipment; Retort equipment; Structural measurement devices...