• Hình flycam
  • GCN
  • FID4
  • FID toàn quốc
  • FID 2025
  • Lễ trao giải PNVN 2014
  • HCLD hang 2
  • FID3
  • Defense

Study Programme

2014 - Curriculum structure 05DHTP

MINISTRY OF INDUSTRY AND TRADE

HO CHI MINH CITY

UNIVERSITY OF INDUSTRY AND TRADE

----------------------------

SOCIALIST REPUBLIC OF VIETNAM

Independence - Freedom - Happiness

----------------------------

 

  

UNIVERSITY EDUCATION PROGRAM

 

(Issued under Decision no.             / QD-DCT, dated:                 /           /2011

of the Head of Ho Chi Minh City University of Industry and Trade)

 

Program name

Food Technology

English name

Food Technology

Level of training

University Training

Training field

Food Technology

Code number

52540101 (05)

Type of training

Full-time
  1. Training Objectives
    1. General Objectives

To train human resources in the Food Technology sector, contributing to improving intellectual standards, nurturing talents; conducting scientific research and technology to create new knowledge and products, serving the requirements of socio-economic development, national defense, security, and international integration;

To train learners with political qualities and ethics; with knowledge, practical skills, and professional competence equivalent to the training level; with health; with creative abilities and professional responsibility, adaptability to the working environment; with a sense of serving the people.

    1. Specific Objectives

To train university-level Food Technology graduates with comprehensive professional knowledge, mastering principles and natural-social laws, with basic practical skills, capable of independent work, creativity, and solving problems in the Food Technology field. Specifically, graduates will have:

    • Understanding of economics and politics; basic knowledge in the fields of social sciences and humanities appropriate to the trained major/specialty to effectively contribute to the sustainable development of society and the community;
    • Basic knowledge in mathematics and natural sciences, sufficient to acquire professional education knowledge and the ability to study at higher levels;
    • Basic and major-specific knowledge sufficient to detect and solve problems related to the application, design, and manufacturing in the Food Technology field, thereby promoting creativity in professional activities, self-study, and self-research abilities;
    • Thinking abilities, personal skills, professional skills, communication, teamwork, and professional ethics sufficient to work in interdisciplinary and multicultural environments. - Fundamental and specialized knowledge enables students to identify and solve problems related to the application, design, and manufacturing of food technology, thereby fostering creativity in professional activities, self-learning, and self-research abilities;
    • Thinking ability, personal skills, professional skills, communication skills, teamwork skills, ethics. Possessing sufficient professional ethics to work in an interdisciplinary, multicultural work environment.
  2. Program Outcome Standards
  1. Possess full health, political theory, ethics, and necessary qualities to serve the cause of industrialization and modernization of the country;
  2. Have logical thinking ability, know and understand scientific research methodology, understand mathematics, statistics, physics, and informatics knowledge to form the capacity to apply that knowledge to practical work in the technology sector;
  3. Have the ability to design and conduct experiments in the field of Food Technology, the ability to analyze and explain the collected data;
  4. Have the ability to apply technological processes to actual production conditions at food production facilities; inspect, evaluate food quality, develop food products. From there, gain deeper understanding of the main food product specialties in our country (beer, soft drinks, milk, grains, fruits and vegetables, aquatic products, etc.);
  5. Have the ability to successfully perform the functions of a member in a multi-disciplinary and multi-functional problem-solving team;
  6. Have the ability to link relationships in the food engineering system to participate in building plans, establishing projects, implementing scientific and technical projects; participate in operating and managing technology and engineering for food production and processing facilities;
  7. Have a profound understanding of the profession and ethical responsibilities when practicing in the field of Food Technology;
  8. Have the ability to apply forms of communication: written, verbal, graphical in technical and non-technical environments; the ability to identify and use appropriate technical documents; Minimum English proficiency equivalent to TOEIC 400;
  9. Clearly understand the impact of technical solutions in the global economic, environmental, and social context;
  10. Have awareness of the necessity and ability for lifelong learning;
  11. Have knowledge of contemporary issues;
  12. Proficiently use office informatics (with MOS certificate with a minimum score of 700/1000) and use specialized software well.
  1. Curriculum matrix – learning outcomes of the modules

 

No.

Course Name

Program learning outcomes

a

b

c

 d

 e

 f

g

h

 i

 j

k

 l

1.       

The fundamental principles of Marxism - Lenin 1

x

 

 

 

x

 

 

 

 

x

x

 

2.       

The fundamental principles of Marxism - Lenin 2

x

 

 

 

x

 

 

 

 

x

x

 

3.       

Ho Chi Minh Thought

x

 

 

 

x

 

x

 

 

x

x

 

4.       

The Revolutionary Line of the Communist Party of Vietnam

x

 

 

 

x

 

x

 

 

x

x

 

5.       

General Law

x

 

 

 

x

 

x

 

 

x

x

 

6.       

Workplace safety

 

x

 

x

x

x

 

 

 

x

 

 

7.       

Effective learning skills

x

 

 

 

 

 

 

x

 

x

x

 

8.       

Scientific research methods

 

x

x

 

x

 

 

 

x

x

 

 

9.       

Communication skills

x

 

 

 

x

x

 

x

 

x

x

 

10.  

Logic

x

 

 

 

x

 

 

 

x

x

 

 

11.  

Practical Vietnamese

x

 

 

 

x

 

 

x

 

x

x

 

12.  

Environment and People

x

x

 

 

x

 

x

 

 

x

x

 

13.  

Management

x

 

 

 

x

x

 

x

 

x

x

 

14.  

 English 1

 

x

 

 

 

 

 

x

 

x

x

 

15.  

English 2

 

x

 

 

 

 

 

x

 

x

x

 

16.  

Office Informatics

 

x

 

 

 

 

 

x

 

 

 

x

17.  

Advanced Mathematics A1

 

x

 

 

 

x

 

x

 

x

x

x

18.  

Advanced Mathematics A2

 

x

x

 

 

 

 

 

 

x

 

 

19.  

Probability and Statistic

 

x

x

 

 

 

 

 

 

x

 

 

20.  

General Physics 1

 

x

 

 

 

 

 

 

 

x

 

 

21.  

General Physics 2

 

x

 

 

 

 

 

 

 

x

 

 

22.  

General Physics Experiments

 

x

x

 

 

 

 

 

 

x

 

 

23.  

General Chemistry

 

x

x

 

 

 

 

 

 

x

 

 

24.  

 Experimental Design

 

x

x

 

 

 

 

 

 

x

 

 

25.  

General Biology

 

x

 

 

 

 

 

 

 

x

 

 

26.  

Organic Chemistry

 

x

x

 

 

 

 

 

 

x

 

 

27.  

Environmental Chemistry

 

x

 

x

 

x

 

 

x

x

 

 

28.  

Physical Education 1

x

 

 

 

 

 

 

 

 

x

 

 

29.  

Physical Education 2

x

 

 

 

 

 

 

 

 

x

 

 

30.  

Physical Education 3

x

 

 

 

 

 

 

 

 

x

 

 

31.  

National Defense and Security Education 1

x

 

 

 

 

 

 

 

 

x

x

 

32.  

National Defense and Security Education 1

x

 

 

 

 

 

 

 

 

x

x

 

33.  

National Defense and Security Education 3AB

x

 

 

 

 

 

 

 

 

x

x

 

34.  

Electrical Engineering

 

x

 

 

 

x

 

 

 

x

 

 

35.  

Thermal Engineering

 

x

 

 

 

x

 

 

 

x

 

 

36.  

Technical drawing

 

x

 

 

 

 

 

x

 

x

 

 

37.  

Analytical Chemistry

 

x

x

x

x

 

 

 

 

x

 

 

38.  

Physical Chemistry 1

 

x

x

x

x

 

 

 

 

x

 

 

39.  

Analytical Chemistry Experiments

 

x

x

x

x

 

 

 

 

x

 

 

40.  

Food Chemistry 

 

x

x

 

x

 

x

 

 

x

 

 

41.  

Food Biochemistry

 

x

x

 

x

 

x

 

 

x

 

 

42.  

Food Chemistry and Biochemistry Experiments

 

x

x

 

x

 

x

 

 

x

 

 

43.  

Food Physics

 

x

x

 

x

 

x

 

 

x

 

 

44.  

Food Microbiology

 

x

 

x

x

 

x

 

 

x

 

 

45.  

Food Microbiology Experiments 

 

x

x

x

x

 

x

 

 

x

 

 

46.  

Process and Equipment Engineering 1

 

x

x

x

x

x

 

 

 

x

 

 

47.  

Process and Equipment Engineering 2

 

x

x

x

x

x

 

 

 

x

 

 

48.  

Process and Equipment Engineering Practice

 

x

x

x

x

x

 

 

 

x

 

 

49.  

Food Technology and Plant Design

 

x

x

x

 

x

 

 

x

x

x

 

50.  

Food Machinery and Equipment

 

x

 

 

x

x

 

 

 

x

 

 

51.  

Food Hygiene and Safety 

 

x

 

x

x

x

x

 

x

x

x

 

52.  

Experimental Data Processing

 

 

x

 

x

x

 

 

 

x

 

x

53.  

Food Toxicology

 

x

 

x

x

 

x

 

 

x

x

 

54.  

Nutrition

 

x

 

 

x

 

x

 

 

x

x

 

55.  

Functional Foods

 

x

 

x

x

 

 

 

x

x

x

 

56.  

Food Marketing

 

 

 

 

x

x

x

 

x

x

x

 

57.  

Food Refrigeration Engineering

 

x

x

 

x

 

 

 

 

x

 

 

58.  

Food Physicochem

 

x

x

x

x

 

 

 

 

x

 

 

59.  

Practical Food Physicochemical Analysis 1

 

x

x

x

x

 

 

 

 

x

 

 

60.  

Sensory evaluation of food 

 

x

 

x

x

 

 

 

 

x

 

 

61.  

Practical sensory evaluation of food 

 

x

x

x

x

 

 

 

 

x

 

 

62.  

Microbiological analysis of food

 

x

x

x

x

 

x

 

 

x

 

 

63.  

Practical microbiological analysis of food 1

 

x

x

x

x

 

x

 

 

x

 

 

64.  

Quality Assurance and Food Law

x

x

 

x

x

x

x

 

 

x

x

 

65.  

Post-Harvest Technology

 

x

 

x

x

 

x

 

 

x

x

 

66.  

Food Processing Technology

 

x

 

x

x

 

x

 

 

x

x

 

67.  

Food Additives

 

x

 

x

x

 

x

 

 

x

x

 

68.  

Food Packaging Technology Food Technology

 

x

 

x

x

 

x

 

 

x

x

 

69.  

Course Project Food Engineering

 

x

x

x

 

 

x

 

 

x

x

 

70.  

Course Project  of Food Technology

 

x

x

x

 

 

x

x

 

x

 

 

71.  

Application of Biotechnology in Food Technology

 

x

x

x

x

x

x

 

 

x

x

 

72.  

Product Development

 

x

x

 

x

x

x

 

x

x

x

 

73.  

Technology for Producing Wine, Beer, and Soft Drinks 

 

x

x

x

 

x

x

 

 

x

x

 

74.  

Practical Food Processing Technology 1

 

x

x

x

 

x

x

 

 

x

 

 

75.  

Practical Food Processing Technology 2

 

x

x

x

 

x

x

 

 

x

 

 

76.  

Practical Food Processing Technology 3

 

x

x

x

 

x

x

 

 

x

 

 

77.  

Dairy Processing Technology

 

x

x

x

 

x

x

 

 

x

x

 

78.  

Technology for Producing Sugar, Cakes, and Confectionery

 

x

x

x

 

x

x

 

 

x

x

 

79.  

Technology for Processing Meat, Eggs, and Seafood 

 

x

x

x

 

x

x

 

 

x

x

 

80.  

Technology for Processing Tea, Coffee, and Cacao

 

x

x

x

 

x

x

 

 

x

x

 

81.  

Food Processing Technology

 

x

x

x

 

x

x

 

 

x

x

 

82.  

Fruit and Vegetable Processing Technology

 

x

x

x

 

x

x

 

 

x

x

 

83.  

Sauce and Spice Production Technology 

 

x

x

x

 

x

x

 

 

x

x

 

84.  

Vegetable Oil Production

 

x

x

x

 

x

x

 

 

x

x

 

85.  

Internship

 

x

x

x

 

x

x

 

x

x

x

 

86.  

Professional internship

 

x

x

x

x

x

x

 

x

x

x

 

87.  

Management internship

 

x

x

x

x

x

x

 

x

x

x

 

88.  

Graduation Thesis

 

x

x

x

 

x

x

 

x

x

x

 

89.  

Optimization in Food Technology

 

x

x

 

 

 

 

 

 

x

 

x

90.  

Application of Information Technology in Food Technology

 

x

x

x

 

x

 

 

 

x

 

x

91.  

Optimization Practice and Application of Information Technology in Food Technology

 

x

x

x

 

x

 

 

 

x

 

x

92.  

Management for Engineers

 

x

x

x

x

x

x

 

 

x

x

 

 

  1. Job positions after graduation
  • Food Technology engineers can take on various roles at facilities involved in processing, production, business, training, research, and management in the field of food technology.
  • Researcher in the field of food technology.
  • Can serve as teaching staff/lecturers in universities, colleges, or vocational schools training in the food technology major.
  1. Opportunities for further study and advancement after graduation After graduating with a bachelor's degree, students can pursue postgraduate studies (master's, doctoral levels) in the field of food technology.
  2. Training duration: 4 years.
  3. Total knowledge volume of the entire program: 125 credits (excluding Physical Education, National Defense – Security Education, foreign language, and informatics credits).
  4. Admission target group: Graduates of upper secondary school (high school) or equivalent.
  5. Training process and graduation conditions: In accordance with the Credit-based Training Regulations (promulgated together with Decision No. 877 dated June 11, 2013 of the Rector of Ho Chi Minh City University of Food Industry).
  6. Grading scale: In accordance with the Credit-based Training Regulations (promulgated together with Decision No. 877 dated June 11, 2013 of the Rector of Ho Chi Minh City University of Food Industry).
  7. Curriculum framework
    1. Structure of knowledge and skills of the training program

TT

Content

Volume (Credits)

1

General education knowledge

40

2

Professional education knowledge

85

2.1

Basic knowledge of discipline group & major

43

2.2

Major knowledge

30

2.3

Internship

4

2.4

Graduation thesis or supplementary subjects

8

 

Total program volume

125
    1. Courses of the program and their duration

STT

Course Code

Course Name

Credits

Prerequisite (a), Co-requisite (b), Parallel (c)

I. General Education Knowledge Block

40

 

I.1. Political Theory Subjects

10

 

1

19200008

Basic Principles of Marxism-Leninism 1

2 (2,0,4)

 

2

19200009

Basic Principles of Marxism-Leninism 2

3 (3,0,6)

(a) 19200008

3

19200002

Ho Chi Minh Thought

2 (2,0,4)

(a) 19200009

4

19200003

Revolutionary Path of the Communist Party of Vietnam

3 (3,0,6)

(a) 19200002

I.2. Social Sciences & Humanities, Management, Soft Skills

10

 

I.2.1. Compulsory Part

6

 

5

19200004

General Law

2 (2,0,4)

 

6

03200020

Occupational Safety

2 (2,0,4)

 

7

13000075

Effective Learning Skills

2 (2,0,4)

Not counted toward accumulated credits

8

18200017

Scientific Research Methodology

2 (2,0,4)

 

I.2.2. Elective Part (each group choose at least 1 course)

4

 

Group 1: Methods and Skills

2

 

9

13200041

Communication Skills

2 (2,0,4)

 

10

18200016

Logic

2 (2,0,4)

 

11

14200026

Practical Vietnamese

2 (2,0,4)

 

Group 2: Social Sciences – Humanities, Management

2

 

12

09200009

Environment and Humans

2 (2,0,4)

 

13

13200001

Management Studies

2 (2,0,4)

 

I.3. Foreign Language

0

Not counted toward accumulated credits; according to TOEIC standard

14

21200004

English 1

3 (3,0,6)

 

15

21200005

English 2

3 (3,0,6)

 

I.4. Mathematics, Informatics, Natural Sciences

20

 

Compulsory Part

18

Not counted toward accumulated credits for some; see notes

16

01200002

Office Informatics

3 (1,2,6)

Not counted toward accumulated credits; according to MOS standard

17

18200019

Advanced Mathematics A1

3 (3,0,6)

 

18

18200002

Advanced Mathematics A2

2 (2,0,4)

(c) 18200019

19

04200005

Organic Chemistry

2 (2,0,4)

 

20

18200007

Probability and Statistics

2 (2,0,4)

(a) 18200019 (a) 18200002

21

18200013

General Physics 1

2 (2,0,4)

 

22

18202015

General Physics Laboratory

1 (0,1,2)

(a) 18200013

23

04200001

General Chemistry

2 (2,0,4)

 

24

18200012

Experimental Design

2 (2,0,4)

(a) 18200007

25

08200001

General Biology

2 (2,0,4)

 

Elective Part (each group choose at least 1 course)

2

 

Natural Sciences

2

 

26

18200014

General Physics 2

2 (2,0,4)

(a) 18200013

27

04200083

Environmental Chemistry

2 (2,0,4)

(a) 04200001

I.5. Physical Education

0

Not counted toward accumulated credits

28

17201001

Physical Education 1

2 (0,2,4)

 

29

17201002

Physical Education 2

1 (0,1,2)

 

30

17201003

Physical Education 3

2 (0,2,4)

 

I.6. National Defense – Security Education

0

Not counted toward accumulated credits

31

17200004

National Defense – Security Education 1

3 (3,0,6)

 

32.

17200005

National Defense – Security Education 2

3 (3,0,6)

 

33.

17202006

National Defense – Security Education 3AB

2 (0,2,4)

 

II. Professional Education Knowledge Block

85

 

II.1. Basic Knowledge of Discipline Group & Major

41

 

34.

03200001

Technical Drawing

2 (2,0,4)

 

35.

04200010

Analytical Chemistry

2 (2,0,4)

(b) 04200001

36.

04202011

Analytical Chemistry Laboratory

1 (0,1,2)

(a) 04200010

37.

04200007

Physical Chemistry 1

2 (2,0,4)

 

38.

05200001

Food Chemistry

2 (2,0,4)

 

39.

05200002

Food Biochemistry

2 (2,0,4)

(a) 05200001

40.

05202003

Food Chemistry and Biochemistry Laboratory

1 (0,1,2)

 

(a) 05200002

41.

05200004

Food Physics

2 (2,0,4)

 

42.

05200050

Food Microbiology

3 (3,0,6)

 

43.

05202006

Food Microbiology Laboratory

1 (0,1,2)

(a) 05200050

44.

04200251

Unit Operations and Equipment 1

2 (2,0,4)

 

45.

04200252

Unit Operations and Equipment 2

3 (3,0,6)

(a) 04200251

46.

04201250

Unit Operations and Equipment Practice

1 (0,1,2)

(a) 04200252

47.

05200008

Food Machinery and Equipment

3 (3,0,6)

(a) 03200001

48.

22200013

Physicochemical Food Analysis 1

2 (2,0,4)

(a) 04200007

49.

22201014

Physicochemical Food Analysis 1 Practice

2 (0,2,4)

(a) 22200013

50.

22200001

Food Hygiene and Safety

2 (2,0,4)

(a) 05200002

(a) 05200050

51.

05200007

Nutrition

2 (2,0,4)

(c) 05200002

52.

22200015

Food Sensory Evaluation

2 (2,0,4)

 

53.

22201016

Food Sensory Evaluation Practice

1 (0,1,2)

(a) 22200015

54.

22200017

Food Microbiological Analysis

2 (2,0,4)

(a) 05200050

55.

22201018

Food Microbiological Analysis 1 Practice

1 (0,1,2)

(a) 22200017

Elective Part (choose at least 1 course from the courses)

2

 

1.

02200032

Electrical Engineering

2 (2,0,4)

 

2.

03200014

Thermal Engineering

2 (2,0,4)

 

3.

22200003

Experimental Data Processing

2 (2,0,4)

(a) 18200007

4.

22200004

Food Toxicology

2 (2,0,4)

(a) 05200002

(a) 05200050

5.

05200017

Food Refrigeration Technology

2 (2,0,4)

 

II.2. Major Knowledge

 

 

Compulsory Part

20

 

1.

22200027

Quality Assurance and Food Law

3 (3,0,6)

 

2.

05200013

Food Process and Plant Design

2 (2,0,4)

(a) 03200001

3.

05200018

Post-Harvest Technology

2 (2,0,4)

(a) 05200002

(c) 05200050

4.

05200019

Food Processing Technology

2 (2,0,4)

(a) 05200002

(c) 05200050

5.

05200014

Food Additives

2 (2,0,4)

(a) 05200002

(a) 05200050

6.

05200022

Food Packaging and Packing Technology

2 (2,0,4)

(a) 05200002

7.

05200020

Application of Biotechnology in Food Technology

2 (2,0,4)

(a) 05200002

(a) 05200050

8.

05201051

Food Processing Technology Practice 1

1 (0,1,2)

(a) 05200018

(a) 05200019

9.

05201052

Food Processing Technology Practice 2

1 (0,1,2)

(a) 05200018

(a) 05200019

10.

05201053

Food Processing Technology Practice 3

1 (0,1,2)

(a) 05200018

(a) 05200019

11.

05204024

Food Processing Technology Course Project

1 (0,1,4)

 

12.

05204025

Food Engineering Course Project

1 (0,1,4)

 

Elective Part (Choose at least 1 course from Group A, 4 courses from Group B)

10

 

Group A

2

 

1.

05200015

Functional Foods

2 (2,0,4)

(a) 05200002

(a) 05200050

2.

05200016

Food Marketing

2 (2,0,4)

 

3.

05200023

Product Development

2 (2,0,4)

 

Group B

8

 

13.

05200055

Production Technology of Alcohol, Beer, Soft Drinks

2 (2,0,4)

(a) 05200018

(a) 05200019

14.

05200056

Dairy Processing Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

15.

05200057

Production Technology of Sugar, Cakes, Candies

2 (2,0,4)

(a) 05200018

(a) 05200019

16.

05200058

Meat, Eggs, Aquatic Products Processing Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

17.

05200059

Tea, Coffee, Cocoa Processing Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

18.

05200060

Grain Processing Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

19.

05200061

Fruits and Vegetables Processing Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

20.

05200062

Sauces and Condiments Production Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

21.

05200063

Vegetable Oil Production Technology

2 (2,0,4)

(a) 05200018

(a) 05200019

II.3. Professional Internship

4

 

22.

05205064

Observation Internship

1 (0,0,4)

 

23.

05205065

Professional Internship 2

2 (0,0,8)

 

24.

05205066

Management Internship

1 (0,0,4)

 

II.4. Graduation Thesis or Supplementary Courses

8

 

II.4.1 Graduation Thesis

8

 

25.

05207048

Graduation Thesis

8 (0,0,32)

 

II.4.2 Supplementary Courses (for cases not doing graduation thesis)

8

 

26.

05200044

Optimization in Food Technology

2 (2,0,4)

(a) 18200007

(a) 18200012

27.

05200045

Application of Informatics in Food Technology

2 (2,0,4)

 

28.

05201067

Optimization and Informatics Application in Food Technology Practice

1 (0,1,2)

(a) 05200044

(a) 05200045

29.

05208068

Management for Engineers

3 (2,1,6)

 

Total for the Entire Program (Excluding Physical Education, National Defense-Security Education, English, Office Informatics, Effective Learning Skills)

125

 
  1. Teaching Plan

 

No.

Course Code

Course Name

Credits

Prerequisite (a), Co-requisite (b), Parallel (c)

Semester 1: 9 Credits + 7 Non-Accumulated Credits

Compulsory Courses

16

  

1.

19200008

Basic Principles of Marxism-Leninism 1

2 (2,0,4)

  

2.

19200004

General Law

2 (2,0,4)

  

3.

13000075

Effective Learning Skills

2 (2,0,4)

Not counted toward accumulated credits

4.

18200019

Advanced Mathematics A1

3 (3,0,6)

  

5.

18200013

General Physics 1

2 (2,0,4)

  

6.

17201001

Physical Education 1

2 (0,2,4)

Not counted toward accumulated credits

7.

17200005

National Defense - Security Education 2

3 (3,0,6)

Not counted toward accumulated credits

Semester 2: 13 Credits + 10 Non-Accumulated Credits

Compulsory Courses

21

  

1.

17200004

National Defense - Security Education 1

3 (3,0,6)

Not counted toward accumulated credits

2.

04200001

General Chemistry

2 (2,0,4)

  

3.

08200001

General Biology

2 (2,0,4)

  

4.

04200005

Organic Chemistry

2 (2,0,4)

  

5.

01200002

Office Informatics

3 (1,2,6)

Not counted toward accumulated credits, according to MOS standard

6.

18200002

Advanced Mathematics A2

2 (2,0,4)

(c) 18200019

7.

19200009

Basic Principles of Marxism-Leninism 2

3 (3,0,6)

(a) 19200008

8.

21200004

English 1

3 (3,0,6)

Not counted toward accumulated credits

9.

17201002

Physical Education 2

1 (0,1,2)

Not counted toward accumulated credits

Elective Courses (choose at least 1 course from the courses)

2

  

1

18200014

General Physics 2

2 (2,0,4)

(a) 18200013

2

04200083

Environmental Chemistry

2 (2,0,4)

(a) 04200001

 

No.

Course Code

Course Name

Number of Credits

Prerequisites: prior (a), prerequisite (b), concurrent (c).

Semester 3: 14 Credits + 7 Non-accumulated Credits

Compulsory Courses

19

 

1.

21200005

English 2

3 (3,0,6)

Not accumulated credits

2.

03200020

Occupational Safety

2 (2,0,4)

 

3.

18200007

Probability and Statistics

2 (2,0,4)

(a) 18200003

4.

17201003

Physical Education 3

2 (0,2,4)

Not accumulated credits

5.

17202006

National Defense and Security Education 3AB

2 (0,2,4)

Not accumulated credits

6.

04200010

Analytical Chemistry

2 (2,0,4)

(b) 04200001

7.

03200001

Technical Drawing

2 (2,0,4)

 

8.

04200007

Physical Chemistry 1

2 (2,0,4)

 

9.

05200001

Food Chemistry

2 (2,0,4)

(a) 04200005

Elective Courses (choose at least 1 course from the following)

2

1

09200009

Environment and Humans

2 (2,0,4)

 

2

13200001

Management Studies

2 (2,0,4)

 

Semester 4: 20 Credits

Compulsory Courses

18

 

1.

04202011

Analytical Chemistry Experiment

1 (0,1,2)

(a) 04200010

2.

18200012

Experimental Planning

2 (2,0,4)

(a) 18200007

3.

05200002

Food Biochemistry

2 (2,0,4)

(a) 05200001

4.

04200251

Process Engineering and Equipment 1

2 (2,0,4)

 

5.

22200013

Physico-Chemical Analysis of Food 1

2 (2,0,4)

(a) 04200007

6.

19200002

Ho Chi Minh Ideology

2 (2,0,4)

(a) 19200009

7.

18202015

General Physics Experiment

1 (0,1,2)

(a) 18200013

8.

05202003

Chemistry and Biochemistry of Food Experiment

1 (0,1,2)

(a) 05200002

9.

05200004

Food Physics

2 (2,0,4)

 

10.

05200050

Food Microbiology

3 (3,0,6)

 

No.

Course Code

Course Name

Credits

Prerequisites: previous (a), prerequisite (b), concurrent (c).

Elective Courses (choose at least 1 course)

 

 

1.

22200003

Processing Experimental Data

2 (2,0,4)

(a) 18200007

2.

22200004

Food Toxicology

2 (2,0,4)

(a) 05200002

(a) 05200050

3.

02200032

Electrical Engineering

2 (2,0,4)

 

4.

03200014

Thermal Engineering

2 (2,0,4)

 

5.

05200017

Food Refrigeration Technology

2 (2,0,4)

 

Semester 5: 20 Credits

Compulsory Courses

18

 

1.

5202006

Food Microbiology Experiment

1 (0,1,2)

(a) 05200050

2.

22200001

Food Hygiene and Safety

2 (2,0,4)

(a) 05200002

(a) 05200050

3.

5200007

Nutrition

2 (2,0,4)

(c) 05200002

4.

4200252

Process Engineering and Equipment 2

3 (3,0,6)

(a) 04200251

5.

22201014

Practice in Physical-Chemical Food Analysis 1

2 (0,2,4)

(a) 22200013

6.

22200015

Sensory Evaluation of Food

2 (2,0,4)

 

1.

5202006

Food Microbiology Experiment

1 (0,1,2)

(a) 05200050

2.

22200001

Food Hygiene and Safety

2 (2,0,4)

(a) 05200002

(a) 05200050

3.

5200007

Nutrition

2 (2,0,4)

(c) 05200002

Elective Courses (choose at least 1 course)

2

 

1

18200016

Logic

2 (2,0,4)

 

2

13200041

Communication Skills

2 (2,0,4)

 

3

14200026

Practical Vietnamese

2 (2,0,4)

 

Semester 6: 20 Credits

Compulsory Courses

14

 

1.

19200003

Revolutionary Line of the Communist Party of Vietnam

3 (3,0,6)

(a) 19200002

2.

18200017

Scientific Research Methods

2 (2,0,4)

 
           

No.

Course Code

Course Name

Credits

Prerequisites: previous (a), prerequisite (b), concurrent (c).

3.

04201250

Practice in Process Engineering and Equipment

1 (0,1,2)

(a) 04200252

4.

05200008

Food Machinery and Equipment

3 (3,0,6)

(a) 03200001

5.

22201016

Practice in Sensory Evaluation of Food

1 (0,1,2)

(a) 22200015

6.

22201018

Practice in Microbiological Analysis of Food 1

1 (0,1,2)

(a) 22200017

7.

05200014

Food Additives

2 (2,0,4)

(a) 05200002

(a) 05200050

8.

05205064

Internship

1 (0,0,4)

 

Elective Courses (choose at least 1 course)

2

 

Group A

 

 

1

5200015

Functional Foods

2 (2,0,4)

(a) 05200002 (a) 05200050

2

5200016

Food Marketing

2 (2,0,4)

 

3

5200023

Product Development

2 (2,0,4)

 

Elective Courses (choose at least 2 courses from the following)

4

 

Group B

4

 

1.

5200059

Tea, Coffee, Cacao Processing Technology

2 (2,0,4)

(a) 05200018 (a) 05200019

2.

5200060

Cereal Processing Technology

2 (2,0,4)

(a) 05200018 (a) 05200019

3.

5200061

Fruit and Vegetable Processing Technology

2 (2,0,4)

(a) 05200018 (a) 05200019

1.

5200059

Tea, Coffee, Cacao Processing Technology

2 (2,0,4)

(a) 05200018 (a) 05200019

2.

5200060

Cereal Processing Technology

2 (2,0,4)

(a) 05200018 (a) 05200019

Semester 7: 18 Credits

Compulsory Courses

14

 

1.

22200027

Quality Assurance and Food Law

3 (3,0,6)

 

2.

5200022

Food Packaging Technology

2 (2,0,4)

 

No.

Course Code

Course Name

Credits

Prerequisites: previous (a), prerequisite (b), concurrent (c).

3.

05200013

Food Technology and Factory Design

2 (2,0,4)

(a) 03200001

4.

05200020

Application of Biotechnology in Food Technology

2 (2,0,4)

(a) 05200002 (a) 05200050

5.

05201052

Practice in Food Processing Technology 2

1 (0,1,2)

(a) 05200018 (a) 05200019

6.

05201053

Practice in Food Processing Technology 3

1 (0,1,2)

(a) 05200018 (a) 05200019

7.

05204024

Course Project in Food Engineering

1 (0,1,4)

 

8.

05205065

Professional Internship

2 (0,0,8)

 

Elective Courses (choose at least 2 courses from the following)

4  

Group B

4

 

1.

5200055

Technology for Producing Alcohol, Beer, Soft Drinks

3 (3,0,6)

(a) 05200018 (a) 05200019

2.

5200056

Milk Processing Technology

3 (3,0,6)

(a) 05200018 (a) 05200019

3.

5200057

Technology for Producing Sugar, Cakes, Candies

3 (3,0,6)

(a) 05200018 (a) 05200019

4.

5200058

Meat, Egg, Seafood Processing Technology

3 (3,0,6)

(a) 05200018 (a) 05200019

Semester 8: 11 Credits

Compulsory Courses

3

 

1

5204025

Course Project in Food Processing Technology

1 (0,1,4)

 

2

5205066

Management Internship

1 (0,0,4)

 

3

5201051

Practice in Food Processing Technology 1

1 (0,1,2)

(a) 05200018 (a) 05200019

Graduation Thesis or Supplementary Courses

8

 

1

05207048

Graduation Thesis

8 (0,0,32)

 

 

No.

Course Code

Course Name

Credits

Prerequisites: previous (a), prerequisite (b), concurrent (c).

Supplementary Courses

8

1

05200044

Optimization in Food Technology

2 (2,0,4)

(a) 18200007 (a) 18200012

2

05200045

Application of Informatics in Food Technology

2 (2,0,4)

 

3

05201061

Practice in Optimization and Application of Informatics in Food Technology

1 (0,1,2)

(a) 05200044 (a) 05200045

4

05208068

Management for Engineers

3 (2,1,6)

 

 

  1. Brief Description of Content and Volume of Courses
    1. Basic Principles of Marxism-Leninism 1 (19200008)                        2 credits

This course includes the following contents:

  • System of knowledge on the worldview and methodology of Marxism Leninism
  • Theory on historical materialism
    1. Basic Principles of Marxism-Leninism 2 (19200009)                                    3 credits

This course includes the following contents:

        • Economic theory of Marxism-Leninism on the capitalist mode of production.
        • Overview of the basic contents of Marxism-Leninism theory on socialism and real socialism and prospects
    • Ho Chi Minh Thought (19200002)                                                                     2 credits

This course includes the following contents:         

        • Overview of the foundation, formation process, and development of Ho Chi Minh Thought
        • Basic contents of Ho Chi Minh Thought on national issues and national liberation revolution, on socialism and the transitional path to socialism in Vietnam, on the Communist Party of Vietnam, on great national unity and international unity, on democracy and building a state of the people, by the people, for the people, and on culture, ethics, and building new people
    • Revolutionary Line of the Communist Party of Vietnam (19200003)       3 credits

This course includes the following contents:

        • The birth of the Communist Party of Vietnam – the entity that plans the revolutionary line of Vietnam
        • The process of formation, supplementation, and development of the Party's revolutionary line
    • General Law (19200004)                                                                         2 credits

This course includes the following contents:         

  • General introduction to the legal system of the Socialist Republic of Vietnam
  • Basic contents of the Constitution of the Socialist Republic of Vietnam
  • Basic contents of some important branches of law in Vietnam (Civil law, Criminal law, Administrative law, Economic law, Labor law, Marriage and Family law)
    1. Labor Safety (03200020)                                                                         2 credits

This course includes the following contents:

  • General knowledge about factors affecting the health of workers in industrial environments.
  • Safety techniques in industrial enterprises.
  • Measures to prevent and improve the industrial environment and prevent occupational accidents.
    1. Effective Learning Skills (13200075)                                                                 2 credits

This course includes the following contents:

  • University learning environment
  • Study planning
  • Classroom study skills
  • Self-study skills
    1. Scientific Research Methods (18200017)                                                          2 credits

This course includes the following contents:

  • Overview of science and scientific research.
  • Identifying the problem and selecting a research topic.
  • Research methods for data collection.
  • Methods for processing and analyzing data.
  • Presenting scientific research results reports.
  • Scientific information and technology transfer.
    1. English 1 (21200004)                                                                                             3 credits

This course includes the following contents:

  • This program consists of 6 lessons, from Lesson 1 to Lesson 6. Each lesson includes a vocabulary section, a clear and specific grammar guide, grammar exercises, and a mini-test to help students familiarize themselves with the TOEIC exam format administered by ETS.
  • English communication skills: Listening, Speaking, Reading, and Writing, oriented towards the TOEIC, will reach a pre-intermediate level. Based on the knowledge learned, learners can self-study and research to improve their proficiency, preparing them for future careers.
    1. English 2 (21200005)                                                                                             3 credits

            Prerequisites: (a) English 1 (21200004) This course includes the following contents:

  • This program includes lessons 7 through 12. Each lesson consists of a vocabulary section, a clear and detailed grammar guide, grammar exercises, and a mini-test to help students familiarize themselves with the TOEIC assessment format administered by ETS.
  • English communication skills: Listening, Speaking, Reading, and Writing, oriented towards the TOEIC, will reach a pre-intermediate level. Based on the knowledge learned, learners can self-study and research to improve their proficiency, preparing them for future careers.
    1. Advanced Mathematics A1 (18200019)                                                             3 credits

 This course includes the following contents:

  • 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 function series, convergence criteria for numerical series and power series.
    1. Advanced Mathematics A2 (18200002)                                                             2 credits

This course includes the following contents: 

  • Matrices - Determinants.
  • Systems of linear algebraic equations.
  • Vector spaces.
  • Linear mappings.
  • Quadratic forms..
    1. Statistical Probability (18200007)                                                                      2 credits

This course includes the following contents:

  • Probability theory, discrete random variables, and some probability distribution laws.
  • Sample theory and fundamental statistical problems such as estimating a mean and a proportion, hypothesis testing of a mean and a proportion.
  • Regression and correlation.
    1. Experimental Desig (18200012)                                                             2 credits

This course includes the following contents:

  • Some parameters of random variables.
  • Correlation and regression analysis.
  • Some experimental design methods.
  • Secondary experimental designs.
  • Experimental design in component-property diagram studies.
    1. General Physics 1 (18200013)                                                                              2 credits

 This course includes the following contents:

  • Motion of a particle.
  • Newton's laws.
  • Law of gravity, conservation laws in the motion of a particle, system of particles.
  • Work and energy.
  • Einstein's special theory of relativity and an overview of relativistic dynamics, fluid mechanics.
  • Temperature of molecules.
  • Fundamental principles of thermodynamics.
  • Phenomena in matter.
    1. General Physics Experiment (18202015)                                                          1 credit

 This course includes 6 theoretical and practical lessons with the following contents:

  • Errors - Graphs - Accurate measuring instruments.
  • Determining the acceleration due to gravity using a reversible pendulum.
  • Investigating 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.
  • Determining the specific charge e/m of an electron using the Magnetron method.
    1. General Chemistry (04200001)                                                               2 credits

 This course includes the following contents: 

  • Structure of Matter: Basic concepts and laws in chemistry, atomic structure, the periodic table based on atomic shell structure. Bonds between atoms in molecules, states of matter.
  • Solutions: Properties of dilute solutions containing non-volatile, non-electrolyte solutes. Electrolyte solutions: the concept of dissociation, degree of dissociation, and properties of electrolyte solutions. Concepts of acids, bases, H+ index and OH- index. Sparingly soluble electrolyte solutions, solubility product, relationship between solubility and solubility product.
    1. General Biology (08200001)                                                                                 2 credits

This course includes the following contents:

  • The Chemical Basis of Life
  • The structure and function of living systems, and the relationship between structure and function.
  • Issues of 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
    1. Organic Chemistry (04200005)                                                                2 credits

This course covers organic chemistry, including:

  • Types of bonds, effects, and isomers of organic molecules.
  • Structure, nomenclature, physical properties, chemical properties, preparation, and applications of hydrocarbon compounds such as alkanes, alkenes, alkynes, and arenes.
  • Structure, nomenclature, physical properties, chemical properties, preparation, and applications of hydrocarbon derivatives such as halogen derivatives, alcohols, phenols, ethers, aldehydes, ketones, carboxylic acids, and acid derivatives, amines, and diazonium salts.
  • Applications of organic elements and compounds in the production technology of chemical and food industries, etc.
    1. Office Informatics (01200002)                                                                            3 credits

This course includes the following contents:

  • Computer Overview: History of computer development, information systems, components of computer systems, computer networks, and the Internet.
  • Windows Operating System: History of Windows operating system development, characteristics of Windows operating system, components of Windows operating system.
  • Ms. Word: General introduction to Ms. Word, text formatting, working with graphic objects, tables and charts in Ms. Word, printing, and managing document versions.
  • Ms. Excel: General introduction to Ms. Excel, creating, editing, formatting, and printing Excel spreadsheets. Using formulas and functions, accessing databases, and creating charts in Ms. Excel.
  • Ms. PowerPoint: General introduction to Ms. PowerPoint, creating and formatting slides, using templates and setting up Slide Master. Working with tables, charts, graphic objects, and multimedia.
    1. Physical Education 1 (17201001)                                                                        2 credits

             This course includes the following contents:

  • Overview of Athletics
  • Short-distance running techniques
  • Middle-distance running techniques
  • Seated long jump technique
  • General development exercises: 30 movements
    1. Physical Education 2 (17201002)                                                                        1 credit

In this course, students choose one of two sports (volleyball or swimming) to participate in training (note that you should choose sports that are suitable for your conditions and field of study).

Volleyball:

  • History of volleyball development
  • Some basic rules
  • Passing technique
  • Ball cushioning technique
  • Overhand serve technique (men)
  • Underhand serve technique (women)
  • Methods of organizing competitions and refereeing

Swimming:

  • Characteristics of swimming
  • Some basic rules
  • Getting used to the water
  • Breathing method (water breathing)
  • Floating and gliding technique
  • Crawl technique
  • Some self-rescue methods in swimming
  • Methods of organizing competitions and refereeing
    1. Physical Education 3 (17201003)                                                                        2 credits

In this module, students choose one of two sports (Martial Arts or Badminton) to practice (note: choose sports that are suitable for your field of study).

Badminton:

  • History of Badminton Development
  • Some Basic Rules
  • Racket Grip Techniques
  • Shuttlecock Grip Techniques
  • Movement Techniques
  • Serving and Returning Techniques
  • Some Basic Attacking Techniques
  • Competition Organization and Refereeing Methods

Taekwondo:

  • History of Taekwondo Development
  • Some Basic Rules
  • Stance Techniques
  • Punching Techniques
  • Blocking Techniques
  • Kicking Techniques
  • Form No. 1
  • Competition Organization and Refereeing Methods
    1. National Defense and Security Education 1 (17200004)                               3 credits

This module includes the following content:

  • Basic issues of Marxist-Leninist theory and Ho Chi Minh's thought on war, the army, and national defense.
  • Building a national defense and people's security system.
  • The Party's views on people's war.
  • Building the people's armed forces.
  • Combining socio-economic development with strengthening national defense and security.
  • Vietnamese military art through the ages.
    1.  National Defense and Security Education 2 (17200005)                              3 credits

This module includes the following content:

  • Countering the "peaceful evolution" strategy, riots, and overthrow… - Countering enemy attacks using high-tech weapons.
  • Building up militia and reserve forces
  • Building and protecting national territorial sovereignty and borders
  • Some issues related to ethnicity and religion…
  • National security, social order and safety
  • Building a nationwide movement to protect national security
  • Preventing crime and social evils
    1. National Defense and Security Education 3AB (17202006)             2 credits

This module includes the following content:

  • Unarmed drill regulations
  • Unit drill regulations
  • Map usage
  • Military terrain
  • Introduction to infantry weapons
  • Bandaging war wounds
  • Some basic skills in practicing AK submachine gun shooting
  • Training in basic infantry combat tactics and battlefield movement postures
  • How to observe and detect targets, utilize terrain and objects in combat
    1. Logic (18200016)                                                                                                    2 credits

This module includes the following content:

  • General overview of logic.
  • Concepts, judgments, inferences, proofs, refutations, fallacies. - Basic laws of formal logic.
    1. Communication Skills (13200041)                                                                      2 credits

This course includes the following contents:

  • General overview of communication
  • Structure of communication
  • Basic communication skills
  • Communication culture of Vietnamese and foreigners in the era of globalization
    1. Practical Vietnamese (14200026)                                                                        2 credits

This module includes the following contents: - Writing and spelling standards

  • Basic issues of Vietnamese words
  • Use of punctuation
  • Sentences and sentence linking methods
  • Paragraphs – the basis of text creation
    1.  Environment and Human Beings (09200009)                                                 2 credits

This course includes the following contents:

  • Concepts, characteristics, classification of natural resources, components of the environment, balance in ecosystems, demographics and characteristics. - Water resources, causes and consequences of water pollution, solutions for protecting water resources in the world and in Vietnam.
  • Land resources, soil pollution, mineral resources in the world and in Vietnam.
  • Plant and animal resources, human impact on biological resources, methods of biological resource conservation, issues related to invasive species.
  • Air pollution and global environmental issues: greenhouse effect, ozone depletion, acid rain, and global environmental protection strategies.
  • Environmental issues in Vietnam and Vietnam's environmental protection strategy.
    1. Management (13200001)                                                                          2 credits

This module includes the following content:

  • Management and managers.
  • Environment and organizations.
  • Planning and strategy.
  • Human resource management.
  • Team management.
  • Change Management.
    1. General Physics 2 (18200014)                                                                              2 credits

This course includes the following topics:

  • Electrostatic interactions.
  • Conductors and dielectrics.
  • Electromagnetic interactions.
  • Relationship between varying electric and magnetic fields.
  • Geometric optics.
  • Particle nature of light.
  • Wave nature of light.
    1. Environmental Chemistry                                                                                   2 credits
  • Chapter 1 introduces some general issues concerning the environment and ecosystems, the chemical basis of environmental components, environment and development.
  • Chapters 2, 3, and 4 present the existence and chemical transformation of environmental components (atmosphere, lithosphere, hydrosphere), including main topics such as: structure and composition, chemical reactions or processes, pollution, and chemical agents that pollute the living environment.
  • Chapter 5 introduces the chemistry of the basic periodic cycles in nature and the influencing factors. In addition, the textbook also introduces the Vietnamese National Standards (TCVN) and some international environmental quality standards.
    1. Technical Drawing (03200001)                                                                            2 credits

This course includes the following contents:

  • Basic knowledge of orthogonal projection and isometric projection methods for representing objects, and the principles of representing objects on a plane.
  • Standards and conventions related to detailed drawings, assembly drawings, and kinematic diagrams according to Vietnamese and ISO standards.
    1. Physical Chemistry 1 (04200007)                                                                       2 credits

This course includes the following contents:

  • Calculation of thermodynamic quantities of ideal and real gases. X - Analyze the effects of heat, the direction and limits of chemical reactions, the influence of external factors on chemical equilibrium, and calculate the quantities of chemical reactions.
  • Establish phase equilibrium and apply the phase rule to examine state diagrams of two-component and three-component systems. Concepts of solutions, liquid-vapor equilibrium, liquid-liquid equilibrium, and liquid-solid equilibrium.
  • Basic theory of surface phenomena and some adsorption processes.
    1. Analytical Chemistry (04200010)                                                                       2 credits

This course includes the following contents:

  • Concepts and formulas for calculating various types of concentrations, commonly used laws in analytical chemistry. Applying basic knowledge to calculate results in volumetric analysis. Introduction to some common laboratory equipment and instruments. - Concepts, meanings, and methods for calculating equilibrium constants occurring in solution: equilibrium of neutralization reactions, complex formation reactions, precipitation reactions, and redox reactions.
  • Theoretical basis and applications of volumetric analysis methods: neutralization method, complex method, precipitation method, redox method, and theoretical basis of gravimetric analysis.
    1. Analytical Chemistry Experiments (04202011)                                               1 credit

This course covers the practical application of analytical techniques in classical analytical methods such as:

  • Volumetric analysis methods: Acid-base method, complex method, precipitation method, redox method
  • Gravimetric analysis methods
    1. Food Chemistry (05200001)                                                                                 2 credits

This course includes the following content:

  • The role and structure of water, water activity, and the influence of water activity on the properties and quality of food products;
  • Structure, classification, properties, and functions of amino acids, peptides, and proteins;
  • Classification of carbohydrates, properties, and roles of some monosaccharides, oligosaccharides, and polysaccharides.
  • Classification, structure, properties, and roles of lipids;
  • Classification and roles of vitamins;
  • Minerals: macronutrients and micronutrients.
    1. Food Biochemistry (05200002)                                                                            2 credits

This course includes the following contents:

  • Enzymes and biocatalysis in food technology and seafood processing technology;
  • Metabolism (protein, carbohydrate, lipid) and biological energy (high-energy bonds, ATP);
  • Biochemical transformation processes in food and seafood processing and preservation.
    1. Food Chemistry and Biochemistry Experiments (05202003)                      1 credit

This module includes the following contents:

  • Qualitative analysis, determination of properties and technological features of proteins in food and seafood;
  • Investigation of lipid solubility in different organic solvents and extraction of lecithin from egg yolk;
  • Determination of enzyme specificity, influence of factors such as enzyme concentration, pH, influence of activators and inhibitors on enzyme activity;
  • Investigation of protease/pectinase enzyme activity and applications;
  • Determination of the reducing properties of sugars by the Benediet reaction and reaction with Fehling's reagent. Determination of ketose sugars by the Seliwanoff reaction. Hydrolysis of starch with HCl acid. Technological features of polysaccharides;
  • Qualitative analysis of some vitamins;
  • Determination of water activity of dried seafood products.
    1. Food Physics (05200004)                                                                                      2 credits

This course includes the following contents:

  • Physical characteristics of food
  • Food rheological properties
  • Optical properties of food
  • Thermal properties of food
    1. Food Microbiology (05200050)                                                                           3 credits

This course includes the following contents:

  • Morphology - structure of microbial cells;
  • Physiology of microorganisms (nutrition, factors affecting growth, etc.);
  • Microbial systems in food (meat, eggs, milk, fruits and vegetables, fish, shrimp, squid, etc.);
  • Applications of microorganisms in food fermentation (wine, beer, fish sauce, soy sauce, etc.); Harmful microorganisms in food and food safety issues; Methods of inhibiting microorganisms in food preservation and production.
    1. Food Microbiology Experiment (05202006)                                                    1 credit

This course includes the following contents:

  • Laboratory preparation and equipment;
  • Microbiological observation (live slides, staining);
  • Preparation of culture media and methods for culturing microorganisms;
  • Methods for analyzing and quantifying microorganisms;
  • Application of microorganisms in food fermentation.
    1. Fundamentals of Analytical Chemistry (04200257)                                       2 credits

This course includes the following contents:

  • Concepts of chemical laws and formulas for calculating various concentrations, methods for calculating pH in acid and base solutions, calculation of equilibrium constants in reactions: acid-base, redox, precipitation, complex formation.
  • Investigate the factors affecting the equilibria in solutions and calculate the equilibrium constant. From this, calculate the concentration of the components in the electrolyte solution.
    1. Quantitative Analysis (04200258)                                                                       2 credits

This course includes the following contents:

  • Concepts and formulas for calculating various types of concentrations, commonly used laws in analytical chemistry. Applying basic knowledge to calculate results in volumetric analysis. Introduction to some common laboratory equipment.
  • Theoretical basis and construction of titration curves, calculation of indicator errors of volumetric analysis methods: neutralization method, complexometric method, precipitation method, oxidation-reduction method, and theoretical basis of gravimetric analysis.
  • Applications of volumetric analysis methods: neutralization method, complexometric method, precipitation method, oxidation-reduction method, and the theoretical basis of gravimetric analysis.
    1. Quantitative Analysis Experiments (04201259)                                              2 credits

This course includes the following content:

  • Quantitative experiments on several compounds such as acids, bases, metal ions, oxidizing agents, reducing agents, halogens, etc., using volumetric and gravimetric analysis methods.
    1. Food Machinery and Equipment (05200008)                                      3 credits

This course includes the following content:

  • General overview of machinery and equipment for food production and processing.
  • Mechanical equipment: material handling, washing, sorting, separating, pressing, grinding, homogenizing, mixing...
  • Thermal equipment: heating, concentrating, crystallizing, drying equipment…
    1. Food Hygiene and Safety (22200001)                                                                2 credits

This course includes the following contents:

  • 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.
  • Environmental hazards and impacts on food hygiene and safety: biological, physical, and chemical hazards; the impact of soil, water, and air pollution causing food poisoning.
  • Methods for ensuring food hygiene and safety in food and seafood processing plants/facilities (8 good food hygiene practices, 5 keys to safer food, 10 golden rules of safe food processing, Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP), Hazard Analysis and Critical Control Points (HACCP) system, ISO 22000 food safety management system standard, ensuring food hygiene and safety in some special cases…)
  • Legal documents related to ensuring food hygiene and safety

Note: The term “food” refers to all forms of food, products, beverages, and raw materials that humans can use for eating, drinking, and processing.

    1. Nutrition (05200007)                                                                                             2 credits

This course includes the following contents:

  • Concepts, history of the formation of the field of nutrition, the development of nutritional science in Vietnam, the significance of nutrition;
  • Nutrients and their metabolism;
  • Determining the rational energy and nutritional needs for different target groups;
  • Principles of constructing and evaluating diets, menu planning, characteristics, signs of diseases, and measures to prevent and treat diseases caused by nutrient deficiencies or excesses;
  • Contents on organizing, caring for, and educating and communicating nutrition in the community.
    1. Physicochemical Analysis of Food 1 (22200013)                                             2 credits

This course includes the following contents:

  • General overview of physicochemical analysis
  • Classical chemical analysis
  • Instrumental analysis
  • Analysis of some parameters in food
    1. Practical Food Physicochemical Analysis 1 (22201014)                                2 credits

This module includes the following content:

  • Determining moisture content in flour and dried fish
  • Determining acidity in beverages
  • Determining salinity in fish sauce and biscuits
  • Determining total ash in milk powder and fish
  • Determining Ca and Mg in milk powder
  • Determining one metal: Fe, Cu, Mn in milk powder and shrimp (fish)
  • Determining sorbic and benzoic acids in fermented pork sausage, canned fish, soy sauce, and fish sauce
  • Determining total sugar in fruits (candy)
  • Determining total protein in fish sauce and ammonium protein in fermented fish paste
  • Determining amino nitrogen and free amino nitrogen in fish sauce
  • Determining nitriteand nitrates in meat, sausages, and fish
  • Determination of some quality indicators of animal and vegetable oils and lipid content in powdered milk
    1. Sensory Evaluation of Food (22200015)                                                           2 credits

This course includes the following contents:

  • Overview of sensory evaluation
  • Psychological and physiological foundations of sensory function
  • Sensory evaluation conditions and principles of good practice
  • Sensory evaluation methods
    1. Practical Sensory Evaluation of Food (22201016)                                          1 credit

This module includes the following contents:

  • Discrimination test experiment
  • Taste test experiment
  • Quantitative description test experiment
  • Samples used in the above experiments are food such as: soft drinks, biscuits, spring rolls, fresh or processed seafood ingredients,...
    1. Microbiological Analysis of Food (22200017) 2 credits

This course includes the following contents:

  • Microbiological subjects and indicators in food
  • Methods of collecting, transporting, and preserving samples for microbiological testing
  • Composition of microbial culture media.
  • Some common biochemical tests in microbiological analysis of food
  • Methods of microbiological analysis
  • Procedures for analyzing microbiological indicators in food using traditional methods
    1. Practical Food Microbiology Analysis 1 (22201018)                          1 credit

This course includes the following contents:

  • Method for quantifying Coliforms in food and seafood using the MPN method;
  • Method for quantifying Staphylococcus aureus in food and seafood using the colony counting method;
  • Method for detecting Salmonella in food and seafood using the agar plate method;
  • Method for detecting Vibrio parahaemolyticus in seafood using the agar plate method;
  • Method for quantifying the total number of aerobic microorganisms in food and seafood using the colony counting method;
  • Method for quantifying the total number of yeasts and molds in food and seafood using the colony counting method.
    1. Electrical Engineering (02200032)                                                                     2 credits

This course includes the following contents:

  • Part 1: Fundamentals of electrical circuits: calculation of current, voltage, and power in electrical circuits; analysis of DC circuits, single-phase and three-phase AC circuits.
  • Part 2: Thermal processes and operating modes of single-phase transformers: equivalent circuit diagrams, vector diagrams, and operating characteristics; other transformers. Fundamentals of rotating electrical machines: asynchronous motors, synchronous generators, DC machines, small-power special motors, and their operating characteristics.
    1. Thermal Engineering (03200013)                                                                       2 credits

This module includes the following contents:

  • Issues related to ideal gases. First and second laws of thermodynamics. Pure substances, humid air. Some special processes of gases and vapors, gas and vapor compression processes. Internal combustion engine cycles, gas turbine and jet engine cycles, steam propulsion system cycles, refrigeration and pump cycles.
  • Laws of energy transformation, mainly thermal and mechanical energy, occurring in heat machines and thermal systems.
    1. Experimental Data Processing (22200003)                                                       2 credits

This module includes the following content:

  • Types of errors in analytical chemistry
  • Descriptive statistics
  • Probability distributions
  • Estimation
  • Using statistical standards in comparisons
  • Linear regression
    1. Food Toxicology (22200004)                                                                                2 credits

This course includes the following contents:

  • General introduction to toxins in food
  • Types of toxins available in plants and animals
  • Mechanisms of absorption, distribution, and excretion of biological toxins
  • Methods of food toxin analysis
    1. Food Refrigeration Engineering (05200017)                                                   2 credits

This course includes the following contents:

  • Food refrigeration engineering is a fundamental subject that addresses the nature and physical properties of water, air, phase equilibrium, cycles, and basic refrigeration processes related to refrigeration and air conditioning… These processes are a very important technical basis in engineering, especially in the food processing industry as well as some other industries.
  • Concepts of refrigeration, refrigerants, refrigerants, refrigerant diagrams, refrigeration cycles, single-stage and two-stage refrigeration compressor cycles, basic structure and insulation of cold storage, cold storage calculations.
  • Scientific basis of refrigeration processes, food freezing, and methods of food preservation in cold storage.
  • Food refrigeration and freezing processes and applications.
    1. Quality Assurance and Food Law (22200027)                                                 3 credits

This module includes the following content:

  • Basic concepts, influencing factors, and methods of quality management.
  • ISO 9000 Quality Management System
  • Hazard Analysis and Critical Control Points (HACCP) Codex
  • ISO 22000 Food Safety Management System
  • Vietnamese regulations on food products, regulations on food safety and hygiene inspection and auditing in Vietnam.
  • International law
    1. Food Factory and Technology Design (05200013)                                          2 credits

This course includes the following contents:

  • Economic and technical justification for food factory design.
  • Principles and basis for layout design.
  • Technical design of the technology part including: selection of technological process; calculation of material balance for the production line; selection of machinery and equipment and arrangement of equipment on the main production workshop layout; establishment of the overall layout.
  • Layout of a design project.
    1. Post-Harvest Technology (05200018)                                                                2 credits

This course includes the following contents:

  • Theoretical basis of post-harvest technology.
  • Methods to limit post-harvest changes in raw materials. - Post-harvest technology for some agricultural products.
    1.  Food Processing Technology (05200019)                                                         2 credits

This course includes the following contents:

  • Concepts of food, technology, and food technology, as well as the integration of other scientific disciplines with food processing technology.
  • The nature, purpose, changes in materials, and methods of performing physical processes (settling, filtration, centrifugation, roasting, blanching, pasteurization...), and physicochemical processes (distillation, extraction, crystallization...). (likely a mix of ingredients), chemical processes (hydrolysis, neutralization), biological processes, and biochemistry.
  • Calculation for mixing ingredients in the mixing process.
  • Selecting the correct method and naming some equipment used for physical, physicochemical, chemical, and biological processes in food processing technology.
    1. Food Additives (05200014)                                                                                   2 credits

This module includes the following content:

  • General introduction to food additives
  • Flavoring and flavor enhancing agents
  • Coloring agents
  • Food gelling agents
  • Surfactants - Emulsifiers
  • Antioxidants
  • Preservatives/antimicrobial agents
  • Polyol sugars
    1. Food Packaging Technology (05200022)                                                           2 credits

This course includes the following contents:

  • The relationship between packaging and the quality of the food contained inside.
  • The function of food packaging.
  • Regulations on labeling on packaging, structure and meaning of barcodes on packaging.
  • Types of packaging used for food and packaging hygiene and safety.
    1. Application of Biotechnology in Food Technology (05200020)                    2 credits

This course includes the following contents:

  • History of the application of biotechnology in food technology, the role of biotechnology in food technology.
  • Applications of yeast in food technology such as yeast biomass production, beer, wine, bread production…
  • Applications of bacteria and molds in the food industry such as processing meat, fish, milk, fruits and vegetables, organic acids…
  • Applications of microorganisms in the production of various food ingredients such as enzymes, sweeteners, vitamins, flavorings, colors…
  • Applications of enzymes in the food industry such as amylase, protease, pectinase, cellulase enzyme systems….
    1. Food Processing Technology Practice 1 (22201053)                           1 credit

This module includes the following contents:

  • Beer production
  • Wine production
  • Production of carbonated soft drinks
  • Production of sauces
  • Production of hard candy
  • Production of sponge cakes
    1. Food Processing Technology Practice 2 (22201054)                           1 credit

This module includes the following contents:

  • Production of pasteurized milk
  • Production of ice cream
  • Production of oil by the wet method
  • Production of peanut butter
  • Production of canned meat
  • Production of frozen shrimp
    1. Food Processing Technology Practice 3 (22201055) 1 credit

This module includes the following contents:

  • Production of flavored tea.
  • Production of roasted coffee beans.
  • Production of canned pineapple in syrup.
  • Production of pickled vegetables and fruits.
  • Production of rice.
  • Production of bread.
    1. Food Engineering Course Project (05204024)                                                 1 credit

This course includes the following content:

  • Description of operating principles and system diagrams of the equipment to be designed
  • Establishing technical parameters and operating modes for the selected equipment system
  • Calculating material and energy balance for the specific process and equipment
  • Calculating basic parameters and structure of the main equipment
  • Drawing relevant technical drawings
    1. Food Processing Technology Course Project (05204025)                              1 credit

The content of this course includes:

  • Introductory guidance
  • Preparing the basis for project implementation (internship location, type of machine, food processing equipment at the facility, researching documents, experiments, collecting data) - Project implementation
    1. Product Development (05200023)                                                                      2 credits

This module includes the following contents:

  • General introduction to product development
  • The role of consumers in product development
  • Product development process, including the following contents:
  • Building a product strategy. Developing product ideas and concepts
  • Designing the product and product manufacturing process
  • Commercializing the product
  • Launching the product - Evaluating - Adjusting the product
    1. Functional Foods (05200015)                                                                              2 credits

This module includes the following content: - Overview of Functional Foods

  • Dietary Fiber - Prebiotics
  • Low-energy Sugars (Sugar Alcohols)
  • Vitamins
  • Minerals
  • Probiotics - Beneficial Microorganisms
  • Polyunsaturated Fatty Acids
  • Amino Acids, Peptides, and Biological Proteins
  • Phytochemical Compounds
  • Development and Production of Functional Foods in Vietnam
    1. Food Marketing (0520001)                                                                                   2 credits

This course includes the following contents:

  • Basic issues of marketing
  • Market and consumer research
  • Marketing strategy
    1. Technology of producing wine, beer, and soft drinks (05200055)   3 credits

This module includes the following contents:

  • Raw materials used in the production of beer, wine, and soft drinks.
  • Basic technological processes used in the production of beer, wine, and soft drinks such as water treatment process, production of semi-finished syrup, production of carbonated water, saccharification of malt and substitutes, brewing wort with hops, filtration, clarification, beer fermentation, beer filtration, storage and bottling, mash cooking, mash saccharification, wine fermentation, distillation and refining…
  • Equipment commonly used in the production process such as grinding equipment, cooking equipment, and sugar equipment chemistry, design Filtered, fermentation equipment…
    1. Dairy Processing Technology (05200056)                                                         3 credits

This course includes the following contents:

  • 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, fermented milk, butter, cheese, and cream.
    1. Sugar, confectionery, and cake production technology (05200057)            3 credits

This module includes the following contents:

  • Overview of the sugarcane industry, specialized terminology
  • Theoretical basis and stages in the sugarcane production line
  • Raw materials and additives used in confectionery production technology
  • Confectionery and cake production technology
  • Some calculations in sugar, confectionery, and cake production technology
    1. Meat, egg, and seafood processing technology (05200058)               2 credits

This module includes the following contents:

  • Meat, egg, and seafood raw materials
  • Methods of preserving meat, eggs, and seafood
  • Techniques for slaughtering livestock, poultry, and catching and processing seafood
  • Processing technology of products from meat, eggs, and seafood 3 credits
    1. Tea, Coffee, and Cocoa Processing Technology (05200059)             2 credits

This course includes the following contents:

  • Overview of tea, coffee, and cocoa (composition, properties, harvesting, transportation, and storage of tea, coffee, and cocoa raw materials).
  • Technology for producing green tea, black tea, and flavored tea.
  • Technology for producing dried coffee cherries, green coffee beans, and ground coffee. - Technology for producing fermented cocoa beans and cocoa powder.
    1. Food Processing Technology (05200060)                                                          2 credits

This course includes the following contents:

  • Theoretical basis of food processing processes
  • Rice production techniques
  • Wheat flour production techniques
  • Starch production techniques
  • Instant noodle production techniques
    1. Vegetable and Fruit Processing Technology (05200061)                               2 credits

This course includes the following contents:

  • Vegetable and fruit raw materials.
  • Technology for producing canned vegetables and fruits, dried vegetables and fruits, frozen vegetables and fruits, and pickled vegetables and fruits.
    1. Sauce and Spice Production Technology (05200062)                                     2 credits

This course includes the following contents:

  • Raw materials used in the production of sauces and spices.
  • Basic technological processes used in the production of sauces and spices.
  • Technology for producing soy sauce, fermented bean paste, fermented tofu, MSG, sauces, spice cubes, and spice powders.
  • Equipment commonly used in the production process.
    1. Vegetable Oil Production Technology (05200063)                                          2 credits

This course includes the following content:

  • Concepts, classification, chemical composition, physicochemical properties, and technological properties of fats.
  • Refined oil production technology.
  • Production technology of high-fat products: shortening, margarine, mayonnaise.
  • Lipid modification techniques: blending, hydrogenation, fractionation, and interesterization.
    1. Internship (05205064)                                                                                           1 credit

This course includes the following content:

  • Introductory guidance
  • Preparation for the internship
  • Conducting the internship
    1. Professional Internship (05205065)                                                                   2 credits

This course includes the following content:

  • Introductory guidance
  • Preparation for the internship process
  • Implementation of the internship process
    1. Management Internship (05205066)                                                                  1 credit

This course includes the following content:

  • Introductory guidance
  • Preparation for the internship process
  • Implementation of the internship process
    1. Graduation Thesis (05207048)                                                                            8 credits

This course includes the following content:

  • Introductory guidance for the thesis
  • Preparation for the thesis process
  • Implementation of the thesis
    1. Optimization in Food Technology (05200044)                                                 2 credits

This course includes the following contents:

  • Optimization methods: theory and applications
  • Practical problems: experimental design and experimental optimization
    1. Application of Information Technology in Food Technology (05200045) 2 credits

This course includes the following contents:

  • Overview of Microsoft Excel and SPSS.
  • Statistical processing of experimental data.
  • Modeling and optimization
  • Quality control using statistical tools
  • Other applications: material balance and heat balance calculation, enzyme reaction kinetics calculation, heat treatment time calculation, etc.
    1. Optimization Practice and Application of Information Technology in Food Technology (05201067)                                                                                              1 credit

This module includes computer-based practical exercises on data processing and optimization in food technology.

    1. Management for Engineers (05208068) 3 credits

This module includes the following content:

  • The role, tasks, and functions of an engineer in the new era.
  • The knowledge, skills, and personality traits required of an engineer to meet societal needs.
  • Essential elements in production management, project management, and human resource management.
  • Various tools and techniques for effective Management
  1. Program Implementation Guidelines

When implementing the training program, attention should be paid to the following issues:

    1. For Training Units
  • The training program must be studied to ensure its implementation meets the content requirements.
  • Assign lecturers to be responsible for each course and provide detailed programs to lecturers to ensure stable teaching plans.
  • Thoroughly prepare the academic advisor team, requiring them to have a thorough understanding of the entire credit-based training program to guide students in registering for courses.
  • Prepare sufficient textbooks, reference materials, and facilities to ensure the successful implementation of the program.
  • Attention should be paid to the logical flow of knowledge transmission and acquisition, specifying prerequisite courses for compulsory courses and preparing lecturers to meet the teaching requirements for elective courses.
    1. For instructors:
  • When instructors are assigned to teach one or more course units, they must thoroughly study the detailed syllabus for each unit to prepare appropriate lectures and teaching aids.
  • Instructors must prepare all textbooks and learning materials and provide them to students one week in advance so that students can prepare before class.
  • Organize seminars for students, focusing on group work and guiding students in writing essays and projects. Instructors determine teaching methods; give presentations in class, guide discussions, solve problems in class, in workshops, in laboratories, and guide students in writing assignments.
    1. Monitoring and Evaluation
  • Instructors and academic advisors must monitor students' learning throughout the entire process, both in class and at home. - Course assessments and evaluations are important tools that need to be organized regularly to contribute to improving the quality of training, so lecturers must strictly adhere to the regulations of the credit-based system.
  • Lecturers must resolutely prevent and combat cheating in the organization of exams, tests, and evaluations.
    1. For students:
  • Students must consult with their academic advisors to choose courses that are appropriate for their progress.
  • Students must study the curriculum before class to easily understand the lectures.
  • Students must ensure full attendance in class to listen to the lecturer's instructions.
  • Students must be self-motivated in self-study and research, actively participate in group learning, and attend all seminars.
  • Students must actively utilize online and library resources to support self-study, research, and graduation projects.
  • Students must strictly adhere to the regulations on exams, tests, and evaluations.

PRINCIPAL

 

                                                                     Đặng Vũ Ngoạn 

Other content