The Department of Food Safety and Quality Management under the Faculty of Food Science & Technology (FST), was established in 2010. The main task of the department is to train a contingent of engineers with deep knowledge, professional skills in the field of quality assurance and food safety in order to contribute to meeting the demand for highly qualified human resources in the era of industrialization and modernization of the country.
The Food Safety and Quality Assurance is a new major, and for the first time allowed by the Ministry of Education and Training to be enrolled at the University of Food Industry in Ho Chi Minh City in the school year of 2011-2012. The department was established to meet the training demands of staff professional at quality management and food safety. The training program is designed based on the actual needs of enterprises and on the basis of reference to the training programs of advanced universities in the world. In addition, the training program has met the accreditation standards of the Ministry of Education and Training (MOET).
Currently, the Department is in charge of professional management in the field of Food Safety and Quality Assurance, under the formal university curriculum. The groups of specialized modules undertaken by the Department include: Food hygiene and safety, food physicochemical analysis techniques, food safety and quality management systems (HACCP, ISO 9001, ISO 22000) , FSSC 22000, IFS, BRC,…), quality control by statistical methods, food traceability and sensory evaluation of food.
Lecturers of Food Safety and Quality Management Department
After graduation, Quality Assurance and Food Safety engineers can take on the following jobs:
- Bachelor/Engineer in food manufacturing companies, with positions such as: QA (Quality Assurance), QC (Quality Control), R&D (Research & Development), production management, material planning….
- Food quality analysts at testing laboratories, independent testing laboratories or regulatory agencies.
- Food safety inspectors in state management agencies on food safety such as: Department of Industry and Trade, Department of Agriculture & Rural Development, Sub-Department of Food Hygiene and Safety (Department of Health)
- Management of quality and food safety systems in industrial catering companies; systems of restaurants, resorts…; Supermarket systems such as Big C, Metro, Coopmart, AEON, Metro, Vinmart...
- Training, consulting and evaluation experts in training, consulting, assessment and certification companies on Quality Management Systems and Food Safety (ISO 9001, ISO 14001, ISO 50001, HACCP, ISO 22000, FSSC 22000, BRC, IFS, Halal…)
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MSc. Ngo Duy Anh Triet
Deputy Head of Food safety and quality management Department
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The Department utilizes advanced laboratory systems of the University and Faculty with full of modern equipment for teaching and specialized research.
The main research areas of the Department include technical analyses of safety criteria in food (pesticide residues, antibiotics, lean substances, food additives, ...), building improved programs quality, traceability techniques, food sensory quality assessment and research on consumer tastes.