PROGRAM OVERVIEW

Food Business Management is an interdisciplinary program that integrates economics, management, and food science and technology to develop professionals capable of managing, operating, and advancing food production and business activities in an increasingly globalized environment.

In the context of Vietnam’s strong economic integration, the food production and processing industry remains a key pillar of the national economy, with a stable growth rate of 7–12% annually, contributing approximately 15% to GDP and 20% of total revenue in the manufacturing and processing sector. This growth creates a significant demand for high-quality human resources with integrated, multidisciplinary competencies.

The program provides students with comprehensive knowledge in economics, finance, management, and marketing, combined with food science, processing technology, quality management, and food safety. It also emphasizes systems thinking, supply chain management, traceability, innovation, and product development.

The program is designed with reference to international education standards from countries such as the United States, Canada, the United Kingdom, and Singapore, the program equips students with foreign language proficiency and digital skills to effectively work in a global environment.

SUITABLE ATTRIBUTES FOR THE MAJOR

This program is suitable for individuals who are interested in the food sector and business-oriented careers. Students are expected to demonstrate systems thinking, strong communication and teamwork skills, and the ability to organize and manage work effectively. Carefulness, responsibility, and a strong commitment to quality, hygiene, and food safety are essential attributes in this field.

CAREER OPPORTUNITIES

Graduates are well-prepared to work in interdisciplinary environments that require systems thinking and the integration of knowledge across business, management, and food technology. Career pathways include:

• Food Business Management & Operations: Managing and optimizing production, business activities, and overall operations within food enterprises.
• Sales, Marketing & Brand Development: Developing markets, building brand strategies, and implementing sales and communication plans.
• Supply Chain, Procurement & Logistics: Managing sourcing, supplier relationships, logistics, and distribution systems across the food value chain.
• Quality Assurance & Food Safety (QA/QC): Ensuring product quality and compliance with standards, regulations, and food safety requirements.
• Product Development & Improvement: Researching, innovating, and improving products based on market trends and consumer behavior.
• Data Analysis & F&B Entrepreneurship: Analyzing market and business data to support decision-making, and developing start-ups in the food and beverage sector.