|
MINISTRY OF INDUSTRY AND TRADE
HO CHI MINH CITY
UNIVERSITY OF INDUSTRY AND TRADE
----------------------------
|
SOCIALIST REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
----------------------------
|
UNIVERSITY EDUCATION PROGRAM
|
Program name
|
: Food Technology
|
|
Level of education
|
: University
|
|
Type of training
|
: Full-time
|
|
Training field
|
: Food Technology
|
|
English name
|
: Food Technology
|
|
Industry code
|
: 52540101 (05)
|
(Issued under Decision no. / QD-DCT, dated: / /2011
of the Head of Ho Chi Minh City University of Industry and Trade)
- Training objectives
- General Objectives
Training food technology engineers with good political qualities and deep and broad professional competence will contribute to meeting the demand for highly skilled human resources in the country's industrialization and modernization process.
-
- Specific Objectives
- Quality:
Possessing political and moral qualities, a sense of community, an industrial work ethic, and good health to meet the requirements of national construction and defense.
-
-
- Knowledge:
Students gain a thorough understanding of the food technology industry, are equipped with comprehensive general education knowledge, foundational industry knowledge, and specialized industry knowledge, and know how to apply appropriate and advanced technological processes and equipment; they also know how to manage production rationally to achieve high productivity, quality, and economic efficiency in the context of sustainable economic development of the country.
-
-
- Skills
+ Ability to apply knowledge of mathematics and natural sciences to work in the engineering field.
+ Capable of designing and conducting experiments in the field of Food Technology, and capable of analyzing and interpreting the data obtained.
+ Ability to apply technological processes to actual production conditions at food production facilities; inspect and evaluate food quality. This will lead to a deeper understanding of key food product sectors in our country (seafood, beverages, dairy, grains, fruits and vegetables, etc.). Capable of identifying, describing, and solving technical problems in the food industry.
+ Capable of connecting relationships within the food technology system to participate in planning, project development, and implementation of scientific and technical projects; participating in the operation and management of technology for food production and processing facilities.
+ Possesses effective communication skills: report writing ability, presentation skills, public speaking skills. Expressing ideas through words, images, and teamwork skills.
+ Capable of self-learning and self-research to update knowledge relevant to current trends towards societal development and achieving higher levels of professional expertise.
+ Minimum English proficiency equivalent to TOEIC 450.
-
-
- Regarding the attitude and responsibilities after graduation:
Career-oriented, passionate about their profession, and possess a high sense of responsibility in their work.
After graduation, Food Technology engineers can take on jobs in processing, manufacturing, trading, training, research, and management in the field of food technology.
- Training duration: 4 years.
- Total course load: 142 credits (excluding national and international education courses).
- Eligibility requirements: High school diploma or equivalent.
- Training process and graduation requirements: Based on the credit-based system (implemented according to regulations). Regulations on full-time university and college training under the credit system, issued in accordance with Decision No. 4007/QĐ-BGDĐT dated August 5, 2007, of the Minister of Education and Training; further specified by the Regulations on full-time university, college, and vocational training under the credit system, issued in accordance with Decision No. 6/QD-TCNTP dated 6500, of the Ho Chi Minh City University of Industry and Trade
- Grading scale:
Based on the credit system (implemented according to the Regulations on Training in Regular University and College Programs under the Credit System, issued in conjunction with Decision No. 4007/QĐ-BGDĐT dated August 5, 2007, of the Minister of Education and Training; further specified by the Regulations on Training in Regular University, College, and Vocational Secondary Schools under the Credit System, issued in conjunction with Decision No. 6/QD-TCNTP dated 6500, of Ho Chi Minh City University of Industry and Trade).
- Program content
|
No.
|
Course Code
|
Course Name
|
Number of credits
|
Course
modules:
pre-
course (a),
prerequisite (b), concurrent (c)
|
|
7.1. General Education Knowledge Block
|
48
|
|
|
7.1.1. Political Theory Subjects
|
10
|
|
|
1
|
19200001
|
The fundamental principles of Marxism - Lenin
|
5 (5,0,10)
|
|
|
2
|
19200002
|
Ho Chi Minh Thought
|
2 (2,0,4)
|
19200001 (b)
|
|
3
|
19200003
|
The Revolutionary Line of the Communist Party of Vietnam
|
3 (3,0,6)
|
- (b)
- (b)
|
|
7.1.2. Social Sciences and Humanities
|
8
|
|
|
Compulsory Section
|
6
|
|
|
1
|
19200004
|
General Law
|
2 (2,0,4)
|
|
|
2
|
13200001
|
Management
|
2 (2,0,4)
|
|
|
3
|
18200017
|
Scientific Research Methods
|
2 (2,0,4)
|
|
|
Optional Section
(Students must choose at least one of the following courses)
|
2
|
|
|
1
|
18200016
|
Logic
|
2 (2,0,4)
|
|
|
2
|
13200040
|
General Psychology
|
2 (2,0,4)
|
|
|
3
|
13200041
|
Communication Skills
|
2 (2,0,4)
|
|
|
7.1.3. Foreign Languages
|
6
|
|
|
1
|
21200001
|
English
|
2 (2,0,4)
|
TOEIC 250
|
|
2
|
21200002
|
English 2
|
2 (2,0,4)
|
21200001 (b)
|
|
3
|
21200013
|
English for Food Technology
|
2 (2,0,4)
|
21200002 (a)
|
|
7.1.4. Mathematics, Computer Science, Natural Sciences
|
24
|
|
|
Compulsory Section
|
22
|
|
|
1
|
18200001
|
Advanced Mathematics A
|
2 (2,0,4)
|
|
|
2
|
18200002
|
Advanced Mathematics A
|
2 (2,0,4)
|
18200001 (c)
|
|
3
|
18200003
|
Advanced Mathematics A
|
2 (2,0,4)
|
18200001 (a)
|
|
4
|
18200007
|
Probability and Statistics
|
2 (2,0,4)
|
18200001 (a)
|
|
5
|
18200013
|
General Physics
|
2 (2,0,4)
|
18200001 (c)
|
|
6
|
18200014
|
General Physics
|
2 (2,0,4)
|
18200013(a)
|
|
7
|
18202015
|
General Physics Experiment
|
1 (0,1,1)
|
- (a)
- (c)
|
|
8
|
04200001
|
General Chemistry
|
2 (2,0,4)
|
|
|
9
|
08200001
|
General Biology
|
2 (2,0,4)
|
|
|
10
|
09200009
|
Environment and People
|
2 (2,0,4)
|
|
|
11
|
01200001
|
Introduction to Computer Science
|
2 (2,0,4)
|
|
|
12
|
01201002
|
General Computer Science Practice
|
1 (0,1,1)
|
01200001 (b)
|
|
Optional Section
(Students must choose at least one of the following courses)
|
2
|
|
|
1
|
18200012
|
Experimental Design
|
2 (2,0,4)
|
18200007 (a)
|
|
2
|
18200011
|
Economic Mathematics
|
2 (2,0,4)
|
- (a)
- (a)
|
|
7.1.5. Physical Education
|
150 tiết
|
|
|
1
|
17201001
|
Physical Education
|
60 tiết
|
|
|
2
|
17201002
|
Physical Education
|
0 tiết
|
|
|
3
|
17201003
|
Physical Education
|
60 tiết
|
|
|
7.1.6. Defense and Security Education
|
165 tiết
|
|
|
1
|
17200004
|
Defense and Security Education 1
|
45 tiết
|
|
|
2
|
17200005
|
Defense and Security Education 2
|
45 tiết
|
|
|
3
|
17201006
|
Defense and Security Education 3
|
45 tiết
|
|
|
4
|
17201007
|
Defense and Security Education 4
|
0 tiết
|
|
|
7.2. Professional Education Knowledge Block
|
94
|
|
|
7.2.1. Fundamental Knowledge of the Field
|
40
|
|
|
Compulsory Section
|
36
|
|
|
1
|
02200032
|
Electrical Engineering
|
2 (2,0,4)
|
|
|
2
|
03200001
|
Technical Drawing
|
2 (2,0,4)
|
|
|
3
|
03200014
|
Thermal Engineering
|
2 (2,0,4)
|
|
|
4
|
04200007
|
Physical Chemistry 1
|
2 (2,0,4)
|
04200001 (b)
|
|
5
|
04200010
|
Analytical Chemistry
|
2 (2,0,4)
|
04200001 (b)
|
|
6
|
04202011
|
Analytical Chemistry Experiment
|
1 (0,1,1)
|
04200010 (a)
|
|
7
|
05200001
|
Food Chemistry
|
2 (2,0,4)
|
|
|
8
|
05200002
|
Food Biochemistry
|
2 (2,0,4)
|
05200001 (a)
|
|
9
|
05202003
|
Food Chemistry and Biochemistry Experiment 1
|
1 (0,1,1)
|
05200001 (a)
05200002 (a)
|
|
10
|
05200004
|
Food Physics
|
2 (2,0,4)
|
|
|
11
|
05200005
|
Food Microbiology
|
2 (2,0,4)
|
05200002 (c)
|
|
12
|
05202006
|
Food Microbiology Experiment
|
1 (0,1,1)
|
05200005 (a)
|
|
13
|
05200007
|
Nutrition
|
2 (2,0,4)
|
05200002 (a)
05200005 (a)
|
|
14
|
05200009
|
Food Technology
|
3 (3,0,6)
|
03200001 (a)
03200014 (a)
|
|
15
|
05200010
|
Food Technology
|
3 (3,0,6)
|
03200001 (a)
03200014 (a)
05200009 (a)
|
|
16
|
05200011
|
Food Technology
|
2 (2,0,4)
|
05200002 (a)
05200005 (a)
|
|
17
|
05201012
|
Food Technology Practice
|
1 (0,1,1)
|
05200009 (a)
05200010 (a)
05200011 (a)
|
|
18
|
05200013
|
Food technology and plant design
|
2 (2,0,4)
|
03200001 (a)
|
|
19
|
22200001
|
Food hygiene and safety
|
2 (2,0,4)
|
05200001 (a)
05200002 (a)
05200005 (a)
|
|
Optional section
(Students must choose at least two of the following courses)
|
4
|
|
|
1
|
02200015
|
Automatic Control Theory
|
2 (2,0,4)
|
|
|
2
|
09200030
|
Environmental Engineering
|
2 (2,0,4)
|
|
|
3
|
05200014
|
Food Additives
|
2 (2,0,4)
|
05200001 (a)
05200002 (a)
05200004 (a)
05200005 (a)
|
|
4
|
05200015
|
Dietary supplements
|
2 (2,0,4)
|
05200001 (a)
05200002 (a)
05200005 (a)
|
|
5
|
05200016
|
Food Marketing
|
2 (2,0,4)
|
|
|
6
|
05200017
|
Food Refrigerator Technology
|
2 (2,0,4)
|
03200014 (a)
|
|
7.2.2. Industry Knowledge
|
42
|
|
|
7.2.2.1. General Industry Knowledge
|
26
|
|
|
Compulsory Section
|
26
|
|
|
1
|
22200013
|
Food Analysis
|
2 (2,0,4)
|
04200010 (a)
04202011 (a)
05202003 (a)
|
|
2
|
22201014
|
Food Analysis Practice
|
2 (0,2,2)
|
22200013 (a)
|
|
3
|
22200015
|
Food Sensory Evaluation
|
2 (2,0,4)
|
|
|
4
|
22201016
|
Food Sensory Evaluation Practice
|
1 (0,1,1)
|
22200015 (a)
|
|
5
|
22200017
|
Food Microbiological Analysis
|
2 (2,0,4)
|
05202006 (a)
|
|
6
|
22201018
|
Practical Food Microbiology Analysis
|
1 (0,1,1)
|
22200017 (a)
|
|
7
|
22200027
|
Food Quality Assurance and Law
|
3 (3,0,6)
|
|
|
8
|
05200018
|
Post-harvest technology
|
2 (2,0,4)
|
05200001 (a)
05200002 (a)
05200005 (a)
|
|
9
|
05200019
|
Food Processing Technology
|
2 (2,0,4)
|
05200001 (a)
05200002 (a)
05200005 (a)
|
|
10
|
05200020
|
Application of biotechnology in food technology
|
2 (2,0,4)
|
05200011 (a)
|
|
11
|
05201021
|
Practical application of biotechnology in food
technology
|
1 (0,1,1)
|
05200020 (c)
|
|
12
|
05200022
|
Food Packaging Technology
|
2 (2,0,4)
|
|
|
13
|
05200023
|
Product Development
|
2 (2,0,4)
|
|
|
14
|
05204024
|
Food Engineering Course Project
|
1 (0,1,4)
|
|
|
15
|
05204025
|
Food Processing Technology Course Project
|
1 (0,1,4)
|
|
|
7.2.2.2. In-depth knowledge of the field
|
16
|
|
|
Optional section
(Students must choose at least two theoretical courses and 2 experimental courses of all the following courses)
|
16
|
|
|
1
|
05200026
|
Technology to produce wine, beer, and soft drinks
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
2
|
05201027
|
Practice in the technology of producing wine, beer, and soft drinks.
|
1 (0,1,1)
|
05200026 (a)
|
|
3
|
05200028
|
Technology for processing tea, coffee, and cocoa
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
4
|
05201029
|
Practice the technology of processing tea and coffee, cacao
|
1 (0,1,1)
|
05200028 (a)
|
|
5
|
05200030
|
Food Processing Technology
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
6
|
05201031
|
Practical Food Processing Technology
|
1 (0,1,1)
|
05200030 (a)
|
|
7
|
05200032
|
Fruit and vegetable processing technology
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
8
|
05201033
|
Practical application of fruit and vegetable processing technology
|
1 (0,1,1)
|
05200032 (a)
|
|
9
|
05200034
|
Technology for producing sauces and seasonings
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
10
|
05201035
|
Practical training in the technology of producing sauces and seasonings.
|
1 (0,1,1)
|
05200034 (a)
|
|
11
|
05200036
|
Dairy processing technology
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
12
|
05201037
|
Practical Milk Processing Technology
|
1 (0,1,1)
|
05200036 (a)
|
|
13
|
05200038
|
Technology for the production of sugar, cakes, and candies
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
14
|
05201039
|
Practical training in the technology of producing sugar, cakes, and candies
|
1 (0,1,1)
|
05200038 (a)
|
|
15
|
05200040
|
Meat and egg processing technology
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
16
|
05201041
|
Practical training in meat and egg processing technology
|
1 (0,1,1)
|
05200040 (a)
|
|
17
|
05200042
|
Vegetable oil production technology
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
18
|
05201043
|
Practical application of vegetable oil production technology
|
1 (0,1,1)
|
05200042 (a)
|
|
19
|
06200023
|
Seafood Processing Technology
|
3 (3,0,6)
|
05200018 (a)
05200019 (a)
|
|
20
|
06201024
|
Practical Training in Seafood Processing Technology
|
1 (0,1,1)
|
06200023 (a)
|
|
7.2.3. Graduation Internship (8 weeks)
|
4
|
|
|
1
|
05205047
|
Graduation Internship
|
4 (0,0,16)
|
|
|
7.2.4. Graduation Thesis or Supplementary Course
|
8
|
|
|
1
|
05207048
|
Graduation Thesis
|
8 (0,0,32)
|
|
|
Supplementary learning
|
8
|
|
|
1
|
05200044
|
Optimization in Food Technology
|
2 (2,0,4)
|
18200007 (a)
18200012 (a)
|
|
2
|
05200045
|
Application of Information Technology in Food Technology
|
2 (2,0,4)
|
01200001 (a)
|
|
3
|
05204046
|
Food Technology Specialization Project
|
4 (0,0,16)
|
|
|
Total for the entire course
|
142
|
|
- Kế hoạch giảng dạy
|
No.
|
Course Code
|
Course Name
|
Number of credits
|
Course
modules:
pre-
course (a),
prerequisite (b), concurrent (c)
|
|
|
Semester 1: 15 Credits
|
|
|
|
Compulsory Section
|
|
15
|
|
|
1
|
19200001
|
The fundamental principles of Marxism - Lenin
|
5 (5,0,10)
|
|
|
2
|
19200004
|
General Law
|
2 (2,0,4)
|
|
|
3
|
18200001
|
Advanced Mathematics A
|
2 (2,0,4)
|
|
|
4
|
18200002
|
Advanced Mathematics A
|
2 (2,0,4)
|
18200001(c)
|
|
5
|
18200013
|
General Physics
|
2 (2,0,4)
|
18200001 (c)
|
|
6
|
04200001
|
General Chemistry
|
2 (2,0,4)
|
|
|
7
|
17201001
|
Physical Education
|
60 tiết
|
|
|
8
|
17200004
|
Defense and Security Education 1
|
45 tiết
|
|
|
9
|
17200005
|
Defense and Security Education 2
|
45 tiết
|
|
|
|
Semester 2: 20 Credits
|
|
|
|
Compulsory Section
|
|
18
|
|
|
1
|
19200002
|
Ho Chi Minh Thought
|
2 (2,0,4)
|
19200001 (b)
|
|
2
|
13200001
|
Management
|
2 (2,0,4)
|
|
|
3
|
21200001
|
English
|
2 (2,0,4)
|
TOEIC 250
|
|
4
|
18200003
|
Advanced Mathematics A
|
2 (2,0,4)
|
18200001 (a)
|
|
5
|
18200014
|
General Physics
|
2 (2,0,4)
|
18200013 (a)
|
|
6
|
08200001
|
General Biology
|
2 (2,0,4)
|
|
|
7
|
09200009
|
Environment and People
|
2 (2,0,4)
|
|
|
8
|
01200001
|
Introduction to Computer Science
|
2 (2,0,4)
|
|
|
9
|
17201002
|
Physical Education
|
0 tiết
|
|
|
10
|
04200010
|
Analytical Chemistry
|
2 (2,0,4)
|
04200001 (b)
|
|
11
|
17201006
|
Defense and Security Education 3
|
45 tiết
|
|
|
12
|
17201007
|
Defense and Security Education 4
|
0 tiết
|
|
|
Optional section
(Students must choose at least two of the following courses)
|
2
|
|
|
1
|
18200016
|
Logic
|
2 (2,0,4)
|
|
|
2
|
13200040
|
General Psychology
|
2 (2,0,4)
|
|
|
3
|
13200041
|
Communication Skills
|
2 (2,0,4)
|
|
|
Semester 3: 20 Credits
|
|
Compulsory Section
|
20
|
|
|
1
|
19200003
|
The Revolutionary Line of the Communist Party of Vietnam
|
3 (3,0,6)
|
- (b)
- (b)
|
|
2
|
21200002
|
English
|
2 (2,0,4)
|
21200001 (b)
|
|
3
|
18200007
|
Probability and Statistics
|
2 (2,0,4)
|
18200001 (a)
|
|
4
|
18202015
|
General Physics Experiment
|
1 (0,1,1)
|
- (a)
- (c)
|
|
5
|
01201002
|
General Computer Science Practice
|
1 (0,1,1)
|
01200001 (b)
|
|
6
|
17201003
|
Physical Education
|
60 tiết
|
|
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7
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02200032
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Electrical Engineering
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2 (2,0,4)
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|
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8
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03200014
|
Thermal Engineering
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2 (2,0,4)
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|
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9
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03200001
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Technical Drawing
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2 (2,0,4)
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|
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10
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04200007
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Physical Chemistry 1
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2 (2,0,4)
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04200001 (b)
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|
11
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04202011
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Analytical Chemistry Experiment
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1 (0,1,1)
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04200010 (b)
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12
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05200001
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Food Chemistry
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2 (2,0,4)
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|
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Semester 4: 20 Credits
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Compulsory Section
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18
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1
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18200017
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Scientific research methods
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2 (2,0,4)
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|
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2
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21200013
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English for Food Technology
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2 (2,0,4)
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21200002 (a)
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3
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05200002
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Food Biochemistry
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2 (2,0,4)
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05200001 (a)
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4
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05202003
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Food chemistry and biochemistry experiments
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1 (0,1,1)
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05200001 (a)
05200002 (a)
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5
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05200004
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Food Physics
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2 (2,0,4)
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|
|
6
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05200005
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Food Microbiology
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2 (2,0,4)
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05200002 (c)
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7
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05200007
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Nutrition
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2 (2,0,4)
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05200002 (a)
05200005 (a)
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8
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05200009
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Food Technology
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3 (3,0,6)
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03200001 (a)
03200014 (a)
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9
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22200015
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Food Sensory Evaluation
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2 (2,0,4)
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|
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Optional section
(Students must choose one of two following courses)
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2
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|
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1
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18200012
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Experimental Design
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2 (2,0,4)
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18200007 (a)
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2
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18200011
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Economic Mathematics
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2 (2,0,4)
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- (a)
- (a)
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Semester 5: 19 Credits
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Compulsory Section
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15
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1
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05202006
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Food Microbiology Experiment
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1 (0,1,1)
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05200005 (a)
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2
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05200010
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Food Technology
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3 (3,0,6)
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03200001 (a)
03200014 (a)
05200009 (a)
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3
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05200011
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Food Technology
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2 (2,0,4)
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05200002 (a)
05200005 (a)
|
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4
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22200001
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Food safety and hygiene
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2 (2,0,4)
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05200001 (a) 05200002 (a)
05200005 (a)
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|
5
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22200013
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Food analysis
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2 (2,0,4)
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04200010 (a) 04202011 (a)
05202003 (a)
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6
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22201016
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Food Sensory Evaluation Practice
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1 (0,1,1)
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22200015 (a)
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7
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05200018
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Post-harvest technology
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2 (2,0,4)
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05200001 (a)
05200002 (a)
05200005 (a)
|
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8
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05200019
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Food Processing Technology
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2 (2,0,4)
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05200001 (a)
05200002 (a)
05200005 (a)
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Optional section
(Students must choose at least two of the following courses)
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4
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1
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02200015
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Automatic Control Theory
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2 (2,0,4)
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|
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2
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09200030
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Environmental Engineering
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2 (2,0,4)
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|
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3
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05200014
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Food Additives
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2 (2,0,4)
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05200001 (a)
05200002 (a)
05200004 (a)
05200005 (a)
|
|
4
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05200015
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Dietary supplements
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2 (2,0,4)
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05200001 (a)
05200002 (a)
05200005 (a)
|
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5
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05200016
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Food Marketing
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2 (2,0,4)
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|
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6
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05200017
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Food Refrigerator Technology
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2 (2,0,4)
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03200014 (a)
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|
Semester 6: 18 Credits
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Compulsory Section
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10
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|
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1
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05201012
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Food Technology Practice
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1 (0,1,1)
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05200009 (a)
05200010 (a)
05200011 (a)
|
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2
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05200013
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Food technology and plant design
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2 (2,0,4)
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03200001 (a)
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3
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22201014
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Food Analysis Practice
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2 (0,2,2)
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22200013 (a)
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4
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22200017
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Food microbiological analysis
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2 (2,0,4)
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05200005 (a)
05202006 (a)
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5
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05200020
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Application of Biotechnology in Food Technology
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2 (2,0,4)
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05200011 (a)
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6
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05204024
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Food Engineering Course Project
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1 (0,1,4)
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|
|
Optional section
(Students must choose at least two theoretical courses and 2 experimental courses of all the following courses)
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8
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|
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1
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05200026
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Practice the technology of processing tea and coffee, cacao
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
|
2
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05201027
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Food Processing Technology
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1 (0,1,1)
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05200026 (a)
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3
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05200028
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Practical Food Processing Technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
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4
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05201029
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Fruit and vegetable processing technology
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1 (0,1,1)
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05200028 (a)
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5
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05200030
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Practical application of fruit and vegetable processing technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
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6
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05201031
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Technology for producing sauces and seasonings
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1 (0,1,1)
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05200030 (a)
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7
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05200032
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Practical training in the technology of producing sauces and seasonings.
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3 (3,0,6)
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05200018 (a)
05200019 (a)
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8
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05201033
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Practice the technology of processing tea and coffee, cacao
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1 (0,1,1)
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05200032 (a)
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9
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05200034
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Food Processing Technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
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10
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05201035
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Practical Food Processing Technology
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1 (0,1,1)
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05200034 (a)
|
|
Semester 7: 18 Credits
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|
Compulsory Section
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10
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|
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1
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22201018
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Practical Food Microbiology Analysis
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1 (0,1,1)
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22200017 (a)
|
|
2
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22200027
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Quality assurance and food law
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3 (3,0,6)
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|
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3
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05201021
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Practical application of biotechnology in food technology
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1 (0,1,1)
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05200020 (c)
|
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4
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05200022
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Food packaging technology
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2 (2,0,4)
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|
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5
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05200023
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Product Development - Food
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2 (2,0,4)
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|
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6
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05204025
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Processing Technology Course Project
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1 (0,1,4)
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|
|
Optional section
(Students must choose at least two theoretical courses and 2 experimental courses of all the following courses)
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8
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|
|
1
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05200036
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Dairy processing technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
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2
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05201037
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Practical Milk Processing Technology
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1 (0,1,1)
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05200036 (a)
|
|
3
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05200038
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Technology to produce sugar, cakes, and candies
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
|
4
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05201039
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Practical training in the technology of producing sugar, cakes, and candies
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1 (0,1,1)
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05200038 (a)
|
|
5
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05200040
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Meat and egg processing technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
|
6
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05201041
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Practical training in meat and egg processing technology
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1 (0,1,1)
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05200040 (a)
|
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7
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05200042
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Vegetable oil production technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
|
8
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05201043
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Practical application of vegetable oil production technology
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1 (0,1,1)
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05200042 (a)
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9
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06200023
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Seafood Processing Technology
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3 (3,0,6)
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05200018 (a)
05200019 (a)
|
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10
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06201024
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Practical Training in Seafood Processing Technology
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1 (0,1,1)
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06200023 (a)
|
|
Semester 8: 12 Credits
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Graduation Internship
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4
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|
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1
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05205047
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Graduation Internship
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1 (0,0,16)
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05205047
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Graduation Thesis or Supplementary Course
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8
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|
|
1
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05207048
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Graduation Thesis
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1 (0,0,32)
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05207048
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Supplementary learning
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8
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|
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1
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05200044
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Optimization in Food Technology
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2 (2,0,4)
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18200007 (a)
18200012 (a)
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|
2
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05200045
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Application of Information Technology in Food Technology
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2 (2,0,4)
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01200001 (a)
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|
3
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05204046
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Food Technology Specialization Project
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4 (0,0,16)
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|
- Brief description of the course
9.1. General Education Knowledge Block
9.1.1. The Fundamental Principles of Marxism-Leninism 5 Credits
This module includes the following content:
- In addition to the introductory chapter, this module includes the following three parts:
- The first part includes chapters covering the basic concepts of worldview and the methodology of Marxism-Leninism.
- The second part includes a chapter presenting three key contents of the Marxist-Leninist economic theory on the capitalist mode of production.
- The third part has chapters, including a chapter outlining the basic theoretical content of Marxism-Leninism on socialism and a chapter outlining the reality and prospects of socialism.
9.1.2. Ho Chi Minh Thought 2 Credits
This course includes the following topics:
- Besides the introductory chapter, the course content consists of 7 chapters. Chapter 1 presents the foundations, formation process, and development of Ho Chi Minh Thought; chapters 2 through 7 present the basic contents of Ho Chi Minh Thought according to the course objectives.
9.1.3. The Revolutionary Line of the Communist Party of Vietnam 3 Credits
This module includes the following contents:
- The course includes an introductory chapter and eight chapters clarifying the inevitable emergence of the Communist Party of Vietnam – the subject that formulated the revolutionary line of Vietnam, clarifying the process of formation, supplementation, and development of the Party's revolutionary line. In particular, the course delves into the study of some basic areas of the renovation period and the results of implementing the Party's revolutionary line in the process of the Vietnamese revolution.
9.1.4. General Law 2 Credits
This module includes the following content:
- Chapters cover general theoretical issues concerning the state and law, and some basic institutions of several fundamental branches of law in the Vietnamese legal system, such as: Constitutional Law, Civil Law and Civil Procedure Law, Marriage and Family Law, Criminal Law and Criminal Procedure Law, Commercial Law, Labor Law, etc.
9.1.5. Management Studies 2 Credits
- This course includes the following topics:
- Management and managers.
- Environment and organization.
- Planning and strategy.
- Human resource management.
- Managing work teams.
- Change management.
9.1.6. Scientific Research Methods 2 Credits
This course includes the following content:
- An overview of science and scientific research.
- Identify the problem and choose a research topic.
- Research methods for collecting information.
- Methods for processing and analyzing data.
- Present the results of scientific research.
- Scientific information and technology transfer.
9.1.7. Logic 2 Credits
This course includes the following topics:
- An overview of logic.
- Concepts, judgments, inferences, proofs, refutations, fallacies.
9.1.8. General Psychology 2 Credits
This course includes the following topics:
- General issues in psychology.
- The natural and social foundations of human psychology.
- The formation and development of psychology and consciousness.
- Cognitive activity.
- Language and cognition.
- Emotions and willpower.
9.1.9. Communication Skills 2 Credits
This module includes the following content:
- General overview of communication,
- Structure of communication.
- Means of communication.
- Basic communication skills.
- Communication culture in the age of globalization.
9.1.10. English 1 2 Credits
This course includes the following topics:
- To provide students with fundamental knowledge of English language skills. Students will understand and apply grammatical knowledge in various language skills. Students will understand and practice conversations in business communication; become familiar with business correspondence; and be exposed to common business communication culture.
9.1.11. English 2 2 Credits
This course includes the following topics:
- Continue to provide students with knowledge and skills in English. Students understand and apply grammatical knowledge in reading comprehension and reading-translation. Students understand and practice conversational situations in the workplace; understand and know how to present a common business letter; and are exposed to business communication culture in a global business environment.
9.1.12. English for Food Technology 2 Credits
This course includes the following topics:
- Knowledge of specialized terminology in the field of food technology;
- Ability to reading comprehension and translation skills in specialized texts;
- Ability to discuss fundamental issues related to the major in English;
- Ability to write short discussion papers related to the major.
9.1.13. Advanced Mathematics A1 2 Credits
This module includes the following topics:
- Limits of sequences and functions; derivatives and differentials of functions; indefinite, definite, and generalized integrals; applications of integrals.
- Series theory: Concepts of numerical series and functional series, convergence criteria for numerical series, power series.
9.1.14. Advanced Mathematics A2 2 Credits
This course includes the following content:
- Matrix-Determine.
- System of linear algebraic equations.
- Vector space.
- Linear mapping.
- Quadratic form.
9.1.15. Advanced Mathematics A3 2 Credits
This course includes the following topics:
- Differential calculus of multivariable functions: Derivatives, differentials, and applications.
- Integral calculus of functions of multiple variables: Double integral, triple integral, integral entrances.
- Differential equations: Differential equations of order 1, order 2, linear equations of order 2 with constant coefficients.
9.1.16. Probability and Statistics 2 Credits
This course includes the following topics:
- Probability theory, discrete random variables, and some probability distribution laws.
- Sampling theory and fundamental statistical problems such as estimating a mean and a proportion, and hypothesis testing about a mean and a proportion.
- Regression and correlation.
9.1.17. General Physics 1 2 Credits
This course includes the following content:
The laws of motion of objects, conservation laws in motion, and the interaction of matter include:
- Mechanics: Newton's laws, the law of gravity,
conservation laws in the motion of point particles, systems of point particles and rigid bodies, Einstein's special theory of relativity and an overview of relativistic dynamics, fluid mechanics.
- Thermodynamics: Knowledge of molecular thermal motion and the fundamental principles of thermodynamics.
9.1.18. General Physics 2 2 Credits
This course includes the following topics:
- Electromagnetism: This section provides students with knowledge related to electrostatic interactions,
magnetic interactions, and the relationship between electric and magnetic fields.
heaven.
- Optics section: This section provides students with an understanding of wave nature and the practical
applications of optical devices (light interference, light diffraction, light polarization).
9.1.19. General Physics Experiments 1 Credit
This course includes the following topics:
- Errors - Graphs - Precision measuring instruments.
- Determine the acceleration due to gravity using a reversible pendulum.
- Investigate the characteristics of diodes and transistors.
- Investigating the phenomenon of thermal radiation. Verifying the Stefan-Boltzmann law.
- Investigating the phenomenon of standing waves on a string.
- Determine the specific charge (em) of an electron using the Magnetron method.
9.1.20. General Chemistry 2 Credits
This course includes the following topics:
- The basic concepts and laws of chemistry, and the ability to apply them to solve problems in chemistry.
- The content of the modern atomic structure theory, the structure of the periodic system, and the laws governing the variation of certain properties of elements in the periodic system.
- Chemical bonding, types of bonds, bonding characteristics, and molecular geometry of substances.
- Understanding the concept of solutions, types of solutions, and the basic properties of each type of solution. Understanding the concepts of oxidation potential, electrode potential, types of electrodes, and their applications.
- Basic knowledge of thermodynamics. Understanding the structure, operating principles, and methods for determining the electromotive force of electrochemical cells. Understanding the concept of electrolysis, the conditions of the electrolysis process, and its applications.
9.1.21. General Biology 2 Credits
This course includes the following topics:
- The chemical basis of life
- The structure and function of living systems, and the relationship between structure and function.
- Issues related to cell biology, cell structure and function, metabolism, and energy, cellular respiration, photosynthesis, cell reproduction
- The basis of heredity
- The origin and development of life and the theory of evolution, biodiversity
9.1.22. Environment and People 2 Credits
This course includes the following content:
- Concepts, characteristics, classification of natural resources, and components of the environment.
- Water resources, causes and consequences of water pollution, some water treatment methods, and solutions for protecting water resources worldwide and in Vietnam.
- Land resources, soil pollution, land reclamation methods; mineral resources products from around the world and from Vietnam.
- Biological resources, human impact on biological resources, methods Conservation of biological resources, issues related to invasive species.
- Air pollution and global environmental issues: the greenhouse effect, ozone depletion, acid rain, and global environmental protection strategies.
9.1.23. Introduction to Computer Science 2 Credits
This course includes the following content:
- Overview of computers: history of computer development, information systems, components Part of a computer system, a computer network.
- Windows operating system: history of Windows development, characteristics of Windows, operations on Windows operating system.
- Internet: an overview of the Internet, operations on the Internet, and web page addresses.
common.
- C programming language: structure of a C program, basic data types, structured data types, control structures, basic knowledge of functions and arrays.
9.1.24. General Computer Science Practice 1 Credit
This module includes the following content:
- Operations on the Windows operating system.
- Internet operations: how to search for information on the Internet, download information, send and receive emails, etc.
- Basic knowledge and skills in MS.Word: text editing, document editing. This includes text formatting, tables, graphics, and printing.
- Basic knowledge and techniques for using PowerPoint presentations.
9.1.25. Experimental Design 2 Credits
This course includes the following content:
- Some parameters of a random variable.
- Correlation and regression analysis.
- Several experimental design methods.
- Second-order experimental options.
- Experimental design in composition-property diagram research.
9.1.26. Mathematical Economics 2 Credits
This module includes the following content:
- Introduction to mathematical economic models.
- Static equilibrium analysis.
- Comparative analysis.
- Optimizing production and consumption.
- Linear optimization models - linear programming problems, transportation problems.
9.1.27. Physical Education 1 60 lessons
This module includes the following content:
- Athletics: an overview of athletics, middle-distance running, short-distance running, long jump
- General developmental exercises: 0 movements.
9.1.28. Physical Education 2 30 lessons
This module includes the following content: Students choose from a sport (volleyball, swimming) to participate in training (note that they should choose sports that are suitable for their conditions and field of study).
- Volleyball: Basic passing and dribbling techniques; overhead serving (men), underhand serving (women); some rules of volleyball and refereeing methods.
- Swimming: Basic concepts, buoyancy techniques, self-rescue in swimming, gliding techniques, freestyle swimming techniques, some basic rules in swimming competitions, and refereeing methods.
9.1.29. Physical Education 3 60 lessons
This module includes the following content: Students choose one of the following sports (Martial Arts or Badminton) to participate in training (note that they should choose sports that are suitable for their field of study).
- Martial Arts: Introduction to Taekwondo, basic techniques (stances, blocks, punches, kicks, etc.), and Poomsae (forms).
- Badminton: Basic concepts, how to hold the racket and shuttlecock, badminton movement techniques, methods of receiving and serving (short and long), attacking shots, basic badminton tactics, some basic rules of badminton competition, and refereeing methods.
9.1.30. National Defense and Security Education 1 45 lessons
This module includes the following content:
- The module has credit units that address the basic theories of the Party on military strategy, including: fundamental issues of Marxist-Leninist doctrine, Ho Chi Minh's thought on war, the army, and national defense.
- The Party's views on people's war; building the armed forces; the all-people national defense and people's security; the Party's views on combining socio-economic development with strengthening national defense and security.
- This course allocates a certain amount of time to introduce some basic content about history Vietnamese military art through the ages.
9.1.31. National Defense and Security Education 2 45 lessons
This module includes the following content:
- The module has selected credit units covering the basic tasks of national defense and security work of the Party and State in the new situation, including: building militia and self-defense forces, reserve mobilization forces, strengthening material infrastructure potential, defense technology, high-tech warfare, defeating the "peaceful evolution" strategy and subversive riots of hostile forces against the Vietnamese revolution.
- This module addresses several issues related to ethnicity, religion, and the struggle against the enemy's exploitation of ethnic and religious issues to undermine the Vietnamese revolution; building and protecting border sovereignty, maritime sovereignty, national security, combating crime, and maintaining social order and safety.
9.1.32. National Defense and Security Education 3 45 lessons
This module includes the following content:
- The module includes practical learning units, covering basic knowledge of maps, military terrain, and command equipment to support tactical learning and combat command; the features, functions, structure, use, and maintenance of various infantry weapons such as AK, CKC, RPD, RPK, B40, and B4. - Characteristics, features, and techniques for using explosives; protection against nuclear, chemical, biological, and incendiary weapons; war wounds and treatment methods; and training in class and unit formations. Content includes: unit formations; use of maps, military terrain, and some types of infantry weapons; explosives; protection against weapons of mass destruction; and first aid for wounds.
- The course allocates time to introduce the combined military discipline, allowing students to participate in athletics and defense sports competitions.
9.1.33. National Defense and Security Education
30 lessons
4 This module includes the following
content: - Some basic skills in practicing AK submachine gun shooting and AK rifle shooting practice.
exercise 1b
- Training in basic infantry combat tactics: movement postures on the battlefield, how to observe and
detect targets, utilizing terrain and landmarks, individual actions in and outside fortifications during
offensive and defensive combat.
9.2. Professional Education Knowledge Block
9.2.1. Electrical Engineering 2 Credits
This course includes the following topics:
- Section: Fundamentals in Electrical Circuits: Calculating current, voltage, and power in electrical circuits; analyzing DC circuits, single-phase and three-phase AC circuits.
- Section: Thermal processes and regimes, operating modes of phase transformers: equivalent circuit diagrams, vector diagrams and operating characteristics, other transformers. Fundamental issues of rotating electrical machines: asynchronous motors, synchronous generators, DC machines, special small power motors along with their operating characteristics.
9.2.2. Technical Drawing 2 Credits
This module includes the following content:
- Basic knowledge of orthogonal projection and axonometric projection methods for representing objects, and the principles of representing objects on a plane.
- Standards and conventions related to detailed machine drawings and assembly drawings
and dynamic diagrams according to Vietnamese standards and ISO standards.
9.2.3. Thermal Engineering 2 Credits
This module includes the following topics:
- Technical issues in the industry related to heat, such as heat exchange problems during the heating and cooling phases of machine parts in heat treatment processes.
- Thermal stress problems that form in machine parts during machining mechanical and heat treatment, as well as during operation.
9.2.4. Physical Chemistry 1 2 Credits
This module includes the following content:
- Knowledge: The first, second, and third laws of chemical thermodynamics, the direction and limits of processes, chemical equilibrium, basic phase equilibrium theory, the concept of solutions and solution equilibrium.
- Apply the above knowledge to explain the influence of physical and chemical parameters on chemical systems and chemical processes; apply it to real-world production processes to adjust chemical systems and chemical processes in production technology in the fields of Chemical Technology, Food Technology, etc.
9.2.5. Analytical Chemistry 2 Credits
This module includes the following topics:
- Concepts and formulas for calculating various types of concentrations commonly used in analysis. Application The law of equivalents gives results in volumetric analysis.
- Establish the reactions occurring in the solution: neutralization reactions, formation reactions Complex reactions, precipitation reactions, and redox reactions.
- Theoretical basis of volumetric analysis methods: neutralization method, complexometric method, precipitation method, redox method, and the theoretical basis of gravimetric analysis methods.
9.2.6. Analytical Chemistry Experiments 1 Credit
This course includes the following content:
Quantitative experiments on several substances belonging
to the groups of acids, bases, metal ions, oxidizing and reducing agents, precipitates, halogens, etc., using analytical methods corresponding to titration equilibria, including: neutralization equilibrium, complex equilibrium, redox equilibrium (KMnO4 method; iodine method), precipitation equilibrium (Mohr and Volhard method) and gravimetric method.
9.2.7. Food Chemistry 2 Credits
This module includes the following topics:
- The role and composition of water, water activity, and the influence of water activity on the properties, transformation, and quality of food products.
- Structure and classification of amino acids, peptides, and proteins. Functional properties and modification capabilities of proteins.
- Classification of carbohydrates, properties and roles of polysaccharides.
- Changes in food lipids
- Minerals: macronutrients and micronutrients.
9.2.8. Food Biochemistry 2 Credits
This course includes the following topics:
- Enzymes and biocatalysis in food technology
- Metabolism (protein, carbohydrate, lipid) and bioenergy (highly bound) energy (ATP)
- Biochemical transformation processes in food processing and preservation
9.2.9. Food Chemistry and Biochemistry Experiments 1 Credit
This module includes the following content:
- Qualitative analysis, determination of properties and technological characteristics of proteins in food product.
- Investigating the solubility of lipids in various organic solvents and extracting lecithin from egg yolks.
- Determine the specificity of the enzyme, the influence of factors such as enzyme concentration, pH, and the influence of activators and inhibitors on enzyme activity.
- Investigating the activity of pectinase enzyme and its application in water clarification.
fruit.
- Determining the reducing properties of sugars using the Benediet reaction and the Fehling's reagent reaction. Determining ketose sugars using the Seliwanoff reaction. Hydrolyzing starch with HCl acid. Technological properties of polysaccharides.
- Qualitative analysis of vitamins and determination of water activity.
9.2.10. Food Physics 2 Credits
This course covers the following topics: the physical, thermal, electromagnetic, frictional,
optical, rheological, and hydrodynamic characteristics of food materials will be described, along with some methods for measuring these properties.
9.2.11. Food Microbiology 2 Credits
This module includes the following content:
- Morphology and structure of microbial cells.
- Physiology of microorganisms (nutrition, factors affecting growth, metabolic pathways in microorganisms, etc.).
- Application of fermentation mechanisms in food fermentation.
- Methods for inhibiting microbial growth in food preservation and hygiene.
9.2.12. Food Microbiology Experiments 1 Credit
This module includes the following content:
- Preparing the laboratory, observing microorganisms (live specimens, staining)
- Preparing culture media and methods for culturing microorganisms.
- Methods for analyzing and quantifying microorganisms.
- Food fermentation
9.2.13. Nutrition 2 Credits
The course includes the following content:
- Basic concepts of nutrition, methods for determining appropriate nutrition for different food consumption groups; nutritional characteristics of the four main food groups.
- Principles of constructing and evaluating diets, how to create menus, the four characteristics of a balanced food pyramid, characteristics, signs of diseases, and measures to prevent and treat diseases caused by nutrient deficiencies or excesses.
- Six aspects regarding the organization, care, and education and communication of nutrition in the community.
9.2.14. Food Technology 1 3 Credits
This module includes the following content:
- General overview
- Theoretical basis and applications of fluid mechanics
- Processes and equipment for separating heterogeneous systems
- Mechanical processes of granular materials
- Mixing materials
- Membrane separation process
- Basic concepts of heat transfer
- Heating and cooling equipment for food
9.2.15. Food Technology 2 3 Credits
The course includes the following topics:
- Fundamentals of mass transfer (material transfer) processes
- Evaporation process and equipment
- Crystallization process and equipment
- Processes and equipment for drying food products
- Extraction process and equipment
- Distillation process and equipment
- Absorption processes and equipment
- Ion exchange and coagulation processes
9.2.16. Food Technology 3 2 Credits
This module includes the following content:
- Fermentation technology section, including issues related to preparing microbial inoculum for industrial production, fermentation methods, kinetics of fermentation processes, fermentation equipment, protection of the fermentation process, control of the fermentation process, and product recovery ferment.
- The section on biochemical reaction techniques using enzyme preparations in food technology includes issues of biochemical reaction kinetics using enzymes, biochemical reaction equipment using soluble enzymes, immobilized enzymes, and the application of enzyme preparations in the food industry.
9.2.17. Food Technology Practice 1 Credit
This module includes the following content:
- Learn about the practical operation of equipment for transporting liquids and bulk materials (pumps, fans, compressors, bucket elevators, screw conveyors, etc.).
- Conduct practical research and perform verification calculations (or design calculations) of the separation devices: Sedimentation, filtration, centrifugation.
- Study the practical aspects and calculate the requirements for heat exchangers: direct heating devices. Coiled tube type, tube bundle condenser.
- Conduct practical research and perform verification calculations (or design calculations) on vacuum evaporators and other similar devices. She experienced pressure – a vacuum.
- Learn about the practical aspects, calculations, and operation of cryogenic crystallization equipment.
- Learn about the practical aspects, calculations, and operation of pressing and extraction equipment.
- Investigate the practical aspects and calculate the composition of the nutrient medium in surface fermentation. Utilize surface fermentation equipment, autoclaves, and centrifuges.
9.2.18. Food Processing Technology and Plant Design 2 Credits
This module includes the following content:
- Economic and technical justification for the design of a food processing plant.
- Engineering design for the technology component
- Methods for calculating material balance in a production line
- Selection and layout of equipment on the main production workshop.
- Organizing and analyzing financial activities…
9.2.19. Food Hygiene and Safety. 2 Credits
This module includes the following content:
- Concepts of food hygiene and safety, the importance of food hygiene and safety, the current situation and some common types of food poisoning in Vietnam and the world.
- The causes (direct and indirect) and related factors of food poisoning; the Food Safety and Hygiene Ordinance and related decrees, decisions, and regulations.
- Methods for ensuring food hygiene and safety.
9.2.20. Automatic Control Theory 2 Credits
This course includes the following topics:
- Fundamental knowledge of analysis and design of continuous linear systems, nonlinear systems, and discrete systems.
- Open-loop and closed-loop automatic control systems.
- Introduction to industrial control tools: computers, microcontrollers, PLCs, etc.
9.2.21. Environmental Engineering 2 Credits
The course includes the following content:
- Basic concepts of environment and environmental pollution, environmental degradation, and environmental incidents.
- Air pollution, an overview of air pollution control technologies
- Water pollution, an overview of water pollution control technologies - Solid waste pollution, solid waste
management and treatment processes
- Soil pollution and soil pollution remediation
9.2.22. Food Additives 2 Credits
This module includes the following content:
- Regulations on the use of additives according to Vietnamese law.
- In addition, the course provides basic knowledge about the characteristics, roles, selection methods,
and use of common additives in food preservation and processing technology.
9.2.23. Functional Foods 2 Credits
This module includes the following content:
- An overview of functional foods
- Soluble fiber
- Sugars contain alcohols
- Amino acids, peptides, and proteins
- Unsaturated fatty acids
- Vitamins and health
- Probiotic
- Minerals
- Functional foods and chronic diseases
9.2.24. Food Marketing 2 Credits
This module includes the following content:
- Three systems of raw material supply, production, and consumption in global food trade; four principles for building customer strategies; six customer-centric concerns; and five factors influencing market fluctuations in food product consumption.
- Two fundamental principles for brand building; the nature and four components of a brand; characteristics of the food product distribution system (functions, evaluation methods within the system; market building, risks in the food product business, six methods of promoting food products).
9.2.25. Food Refrigeration Techniques 2 Credits
This module includes the following content:
- Basic concepts of refrigeration technology
- Theoretical basis of food refrigeration processes and equipment
- Food refrigeration and freezing techniques
- Calculate and select equipment for the refrigeration system.
- Materials used in the manufacture of refrigeration equipment
9.2.26. Food Analysis 2 Credits
This module includes the following content: Some testing procedures using chemical and physicochemical methods for certain parameters, mainly in food samples, such as:
- Determining ash content and moisture content.
- Determining mineral content and acidity
- Determining lipid, protein, and carbohydrate content…
- Identifying certain toxins and additives in food.
9.2.27. Practical Food Analysis 2 Credits
This module includes the following content:
- Determine density and viscosity
- Determine moisture content, acidity, and alcohol content.
- Determine the mineral content
- Determine carbohydrate content
- Determine protein content
- Determine lipid content
- Determine the content of furfural, methanol, etc.
- Identify preservatives such as sorbic acid, benzoic acid, artificial sweeteners, etc.
- Determining pesticide residues and aflatoxin mycotoxins in food product.
9.2.28. Sensory Evaluation of Food 2 Credits
This module includes the following content:
- The role of sensory evaluation in the food industry
- Sensory physiology
- Group of discrimination tests (triangle test, pair test, -3 test, etc.)(AFC test, AFC test, A-notA test)
- Taste testing methods (pairing tastes, ranking tastes, scoring tastes)
- Principles of good practice and methods for data processing.
9.2.29. Practical Food Sensory Evaluation 1 Credit
This module includes the following content:
- Methods for developing experimental protocols for discrimination tests (test selection, design of instruction and response sheets, design of sample presentation order, sample coding using random numbers); conducting experiments, synthesizing data, and processing results (hypothesis testing) for the group of discrimination tests.
- Methods for constructing experimental protocols for taste testing (selection of tests, selection of taste subjects, design of experiment instruction sheets and information survey forms); conducting experiments and processing results (determining the tastes of the majority of consumers, the ability to group consumers, and factors influencing food choices).
9.2.30. Food Microbiological Analysis 2 Credits
This module includes the following content:
- Chapter 1. Food Microorganisms
- Chapter 1. Microorganisms and indicators in food.
- Chapter 1. Methods of Microbiological Analysis
- Chapter 4. Traditional methods of microbiological analysis
- Chapter 5. Microbiological analysis procedures using modern methods
9.2.31. Practical Food Microbiology Analysis 1 Credit
This module includes the following content:
- Quantitative determination of Coliforms - Quantitative determination of Staphylococcus aureus
- Qualitative testing for Salmonella or Vibrio
- Quantification of total aerobic bacteria
- Quantification of total yeast and mold counts
9.2.32. Quality Assurance and Food Law 3 Credits
This module includes the following content:
- Part-Quality Assurance: basic concepts and approaches to quality assurance in production at all stages (from design, purchasing, production to sales and after-sales service) to ensure product quality according to a pre-applied technological model.
- Section-Food Law: legally mandated requirements for food products (including food, seafood, and food packaging) published in Vietnam, the United States, and the European Union (EU); regulations on food safety and hygiene inspection in Vietnam; and views and regulations on irradiated and genetically modified foods.
9.2.33. Post-harvest technology 2 Credits
The course includes the following content:
- Types of damage to agricultural and seafood products during post-harvest processing and storage.
- Methods for preserving fresh agricultural and seafood products to provide raw materials for the food processing industry.
- A general introduction to post-harvest technology for some common agricultural and seafood products Vietnam.
9.2.34. Food Processing Technology 2 Credits
This module includes the following content:
- Concepts of technology and food technology, as well as the integration of other scientific disciplines with food processing technology.
- The nature, purpose, transformations of materials, and methods of carrying out mechanical processes, thermal processes (heating, cooling, pasteurization...), physicochemical processes (distillation, extraction, crystallization...), chemical processes (hydrolysis, color change), and biochemical-biological processes.
- Calculations are needed to ensure the correct mixing of ingredients during the blending process.
- Select the correct method and name some equipment used for mechanical, thermal, physicochemical, chemical, and biochemical processes in food processing technology.
9.2.35. Application of Biotechnology in Food Technology 2 Credits
This course includes the following topics:
- Applications of yeast in food technology
- Applications of bacteria in food technology
- Application of microorganisms in the production of food ingredients
- Applications of enzymes in the food industry
9.2.36. Practical application of biotechnology in food technology 1 Credit
This course includes the following topics:
- Microbial biomass production technology
- Productiontechnology of secondary metabolic products
- Enzyme production technology
9.2.37. Food Packaging Technology 2 Credits
This module includes the following content:
- Overview of food packaging
- The function of food packaging
- Food packaging labels
- Types of food packaging
- Food packaging hygiene and safety
9.2.38. Product Development 2 Credits
This module includes the following content:
- The importance of product development in manufacturing and business.
- Methods for determining the direction of new product development.
- The new product development process.
- Modeling, calculating, and predicting the technological process of a food product.
the economic efficiency of the newly developed product.
- Manage and improve the product development process.
9.2.39. Technology for the Production of Wine, Beer, and Soft 3 Credits
Drinks
This module includes the following content:
- Raw materials used in the production of beer, wine, and soft drinks.
- The basic technological processes used in the production of beer, spirits, and soft drinks include water treatment, semi-finished syrup production, water production, malt saccharification and substitution, wort saturated CO2 brewing with hops, filtration, clarification, beer fermentation, beer filtration, storage and bottling, mash brewing, mash saccharification, spirits fermentation, distillation and refining...
- Equipment commonly used in the production process includes grinding equipment, cooking equipment, saccharification equipment, filtration equipment, and fermentation equipment.
9.2.40. Practical Training in Wine, Beer, and Soft Drink 1 Credit
Production Technology
This module includes the following content:
- Raw Material Hydrolysis
- Boil hops with hydrolysate.
- Beer fermentation techniques
- Producing wine from fruit
- Producing alcohol from starch
- Distilling alcohol
- Production of carbon dioxide-saturated water
- Production of carbonated mixed beverages
9.2.41. Tea, Coffee, and Cocoa Processing Technology 3 Credits
This module includes the following content:
- Overview of coffee and cocoa (composition, properties, harvesting, transportation, and storage of coffee and cocoa raw materials)
- Technology for producing green tea, black tea, yellow tea, red tea, and fragrant tea.
- Technology for producing dried coffee cherries, green coffee beans, ground coffee, and instant coffee.
- Technology for producing cocoa beans and cocoa powder.
9.2.42. Practical Training in Tea, Coffee, and Cocoa Processing 1 Credit
Technology.
This module includes the following content:
- Green tea production
- Incense production
- Checking the quality of green coffee beans
- Production of ground coffee
- Cocoa bean production
9.2.43. Food Processing Technology 3 Credits
This module includes the following topics:
- Rice production technology
- Starch production technology
- Instant noodle production technology
- Wheat flour production technology
9.2.44. Practical Food Processing Technology 1 Credit
This module includes the following topics:
- Quality control of paddy rice
- White rice production
- Starch production
- Noodle production
- Instant noodle production
- Rice noodle production
9.2.45. Fruit and Vegetable Processing Technology 3 Credits
This module includes the following content:
- Fruit and vegetable raw materials.
- Technologies for producing canned fruits and vegetables, dried fruits and vegetables, frozen fruits and vegetables, and pickled vegetables fruit.
- Production and preservation of semi-finished products from fruits and vegetables.
- Utilize waste materials in fruit and vegetable processing.
9.2.46. Practical Training in Fruit and Vegetable Processing 1 Credit
Technology
This module includes the following content:
- Production and quality control of canned fruit in syrup.
- Production and quality control of canned fruit juices.
- Production and quality control of pickled vegetables.
- Production and quality control of dried fruits and vegetables.
- Production and quality control of canned vegetables.
- Production and quality control of frozen fruits and vegetables.
9.2.47. Sauce and Seasoning Production Technology 3 Credits
This module includes the following content:
- Raw materials used in the production of sauces and seasonings
- Basic technological processes used in the production of liquid seasonings dot
- Technology for producing soy sauce, fermented bean paste, fermented tofu, MSG, sauces, seasoning cubes, and seasoning powder taste.
- Equipment commonly used in the production process.
9.2.48. Practical application of sauce and seasoning production 1 Credit
technology
This module includes the following topics:
- Soy sauce production
- Fermented tofu production
- Chili sauce production
- Tomato paste production
- Production of sweet and sour sauce
- Production of shrimp satay
- Production of seasoning cubes for beef noodle soup.
- Production of soup powder
- Production of five-spice powder
9.2.49. Dairy Processing Technology 3 Credits
This module includes the following content:
- Overview of milk (composition, properties, microorganisms in milk; milking process,
(transportation, collection and storage of fresh milk).
- Basic processes in dairy processing technology.
- Technology for producing pasteurized milk, sterilized milk, sweetened condensed milk, powdered milk, and yogurt, butter, cheese, cream.
9.2.50. Practical Milk Processing Technology 1 Credit
This module includes the following content:
- Testing raw fresh milk.
- Production of pasteurized and sterilized milk.
- Yogurt production.
- Production of sweetened condensed milk.
- Ice cream production.
9.2.51. Sugar, confectionery, and cake production technology 3 Credits
This module includes the following
content:
- Overview of the sugarcane industry and specialized terminology.
- Theoretical basis and stages in the sugarcane sugar production line.
- Ingredients and additives used in confectionery production technology.
- Technology for producing cakes and candies.
- Some calculations in the technology of producing sugar, cakes, and candies.
9.2.52. Practical Training in Sugar, Cake, and Confectionery 1 Credit
Production Technology.
This module includes the following content:
- Purifying sugarcane juice using the liming method.
- She drank sugarcane juice.
- Hard candy production techniques
- Techniques for making soft candy
- Techniques for making biscuits.
- Techniques for making sponge cake.
9.2.53. Meat and Egg Processing Technology 3 Credits
This module includes the following content:
- Meat and egg raw materials
- Methods for preserving meat and eggs
- Techniques for slaughtering livestock and poultry
- Technology for processing meat and egg products
9.2.54. Practical training in meat and egg processing 1 Credit
Technology
This module includes the following content:
- Determining the quality of meat and egg raw materials.
- Production and quality control of fermented pork sausage (nem chua).
- Production and quality control of salted eggs and preserved eggs
- Production and quality control of canned meatballs
- Production and quality control of granular products
- Production and quality control of sterilized sausages
9.2.55. Oil Production Technology 3 Credits
This module includes the following content:
- Concepts, classification, chemical composition, physicochemical properties, and technological properties of fat.
- Nutritional and sensory value of fats and products containing fats.
- Refined oil production technology.
- Technology for producing high-fat products: shortening, margarine, mayonnaise.
- Techniques for modifying lipid properties: blending, hydrogenation, fractionation, and intramolecular esterification (interesterization).
9.2.56. Practical Oil Production Technology 1 Credit
This module includes the following content:
- Check the ingredients of high-fat seeds.
- Crude oil production
- Oil refining
- Peanut butter production
- Mayonnaise production
9.2.57. Seafood Processing Technology 3 Credits
This module includes the following content:
- Basic knowledge of seafood raw materials products.
- Methods for preserving seafood, processing procedures for traditional seafood products (fish sauce, dried seafood, etc.), and frozen seafood products.
- The production process of surimi and surimi-based imitation products.
- The production process of several types of seaweed glue and their applications.
9.2.58. Practical Training in Seafood Processing 1 Credit
Technology.
This module includes the following content:
- Production of frozen HLSO, PD, PUD, and PTO shrimp.
- Production of frozen sliced squid, squid fillets, and stuffed squid.
- Production of frozen fish fillets
- Production of seasoned dried yellowfin fish
- Surimi production
- Shrimp paste production
9.2.59. Optimization in Food Technology 2 Credits
This module includes the following content:
- Setting up an optimization problem and the six basic steps of the optimization process.
- Some of the most common optimization methods include: extreme value methods in
classical calculus
- Linear programming, nonlinear programming, dynamic programming, experimental statistical optimization methods; methods and software for solving multi-objective optimization problems in food technology.
9.2.60. Application of Information Technology in Food 2 Credits
Technology
This module includes the following content:
- Basic statistical concepts such as: samples, sets, types of scales, and quantities characterizing the degree of data concentration and dispersion. Some basic statistical analysis methods.
- Using Excel for creating charts and performing simple statistical calculations.
- Utilizing several software programs for experimental design and data processing, such as R, Maple, JMP...
- Program Implementation Guidelines
When implementing a training program, the following issues should be considered:
10.1. For training units
- Phân công giảng viên phụ trách từng học phần và cung cấp đề cƣơng các học phần cho giảng viên để đảm bảo sự ổn định và thống nhất nội dung giảng dạy.
- Assign lecturers to be in charge of each course and provide lecturers with course outlines to ensure stability and consistency in teaching content.
- Academic advisors must have a thorough understanding of the entire credit-based curriculum related to the student's field of study in order to guide students in registering for courses.
- Ensure that all necessary curricula, reference materials, and facilities are prepared to implement the training program as effectively as possible.
10.2. For Lectures
- When lecturers are assigned to teach one or more courses, they need to carefully study the syllabus of each course in order to prepare appropriate lectures and teaching aids.
- Lecturers must have complete course materials and outlines and provide them to students.
- Students should make photocopies and prepare before class, a week in advance.
- Lecturers need to organize group study sessions for students, encourage participation in seminars, provide guidance on essays and projects, and create all the necessary conditions for students to actively participate in the learning process.
- Instructors need to clearly define methods for imparting knowledge, methods for guiding discussions, and methods for solving problems that arise in the classroom or in the workshop and laboratory.
- Instructors need to provide thorough guidance to students in writing reports on the process and results of experiments, practical work, internships, etc.
10.3. Inspection and Evaluation
- Lecturers and academic advisors must monitor students' learning throughout the entire process. students, both in class and at home.
- Lecturers must strictly adhere to the regulations of the credit-based system regarding course assessment and evaluation, and consider this an important tool contributing to improving the quality of education.
- Lecturers must resolutely prevent and combat cheating in the organization of exams, tests, and the evaluation of students' learning outcomes.
10.4. For Students
- You must consult with your academic advisor to select courses that align with the university's training schedule and allow you to accumulate the required number of credits.
- Students must study the curriculum before class and actively participate in the learning process in class to best absorb the lecture.
- You must ensure you attend all classes to receive instruction from the lecturer.
- Be proactive in self-study and research and actively participate in group learning.
- Attend all seminars.
- Actively utilize online and library resources at the school to support self-study, research, and the completion of your graduation project.
- Strictly adhere to the regulations on examinations, tests, and assessments of the Ministry of Education and Training, as well as the school's academic rules
Ho Chi Minh city, day month year 2011
HEADMASTERS
Phạm Khôi