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Elective general educational knowledge (Select at least 1 module)
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27
|
General legislation
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Module “General Law” belongs to the general educational knowledge block, which is a module belonging to the legal knowledge group. This module equips learners with theoretical and practical knowledge about the state and law, helping learners form legal thinking in their studies and research the basic and main modules of the program training. Module studying Vietnam's legal system, legal relations, legal violations and legal responsibilities; basic regulations of constitutional, administrative, labor, civil, marriage and family law, criminal law, basic contents of the Anti-Corruption Law. In addition, the module also helps learners practice skills in using legal regulations in study, work and life, learners have correct awareness and self-awareness of complying with legal regulations, recommend others to comply with legal regulations.
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2(2,0)
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|
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28
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Logic
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Module “Logics” belongs to the general educational knowledge block. This module provides learners with basic knowledge about the basic laws (identity, non-contradiction, radicalization, full reason) and basic forms (concept, judgment, inference) of thinking to achieve correct perception of objective reality. In addition, the module also equips learners with self-study skills, research, knowledge discovery and cooperation skills, and teamwork organization.
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2(2,0)
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29
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General economics
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Economics is a basic module that studies how scarce resources can be used to meet limitless human needs. The module aims to solve the optimal problems of individual consumers and producers; At the same time, analyze the general problems of the national economy. Students will be provided with basic knowledge such as supply, demand and market prices; consumer choice theory; theory of production and production costs; measure national output; aggregate demand and output balance; currency and banking as well as national macroeconomic policies.
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2(2,0)
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|
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30
|
General psychology
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The General Psychology module belongs to the field of basic knowledge, which is a module that provides basic knowledge about human psychological life. On that basis, learners apply the knowledge they have learned to form and develop thinking capacity, communication and behavioral skills, and creative capacity. Form and develop personality qualities, emotional life, will, habits, and positive behavior. In addition, learners can apply the knowledge they have learned to solve problems that arise in life, form the ability to work independently, work in effective teams, and practice skills for careers in the field of business and management.
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2(2,0)
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31
|
Culinary culture
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Module “Culinary culture” belongs to the elective general education knowledge block, which is a module in the group of training modules on food technology, tourism, nutrition and gastronomy... The module provides learners with the knowledge to differentiate the common issue of food culture, groceries and food tastes, and to classify the food practices and tastes of Asian countries and the European and American region. At the same time, this subject supports learners with knowledge to apply religious culinary-related content to serve food service activities, community nutrition, and hospital kitchens, restaurants, hotel. Besides, this module also equips learners with problem-solving skills related to culinary culture and draws professional conclusions in specific situations.
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2(2,0)
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|
|
II. Industry-Base Knowledge
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Compulsory industry background knowledge
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32
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English majoring in Food Technology
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Module “Specialized English Food Technology” belongs to the industry-based knowledge block, equipping learners with skills to select specialized English documents; reading comprehension skills for food topic references, reading skills and analysis of tabular data, etc graphs and diagrams related to knowledge of food ingredients and processing processes from ingredients to finished food products.
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2(1,1)
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|
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33
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Probability and statistics in manufacturing, technology, engineering (FST)
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Module “Probability and statistics in manufacturing, technology, engineering (FST)” belongs to the general educational knowledge block, which is the following module of the Calculus module (FST). This module provides basic knowledge of probability and statistics: events and probabilities; random variables, probability distribution laws of random variables; population and samples, descriptive statistics; estimation problems and testing statistical hypotheses about parameters of the population; analysis of variance and correlation regression. Besides, the module trains students in computational skills, develops logical thinking, and relates theoretical and practical knowledge.
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3(2,1)
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|
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34
|
Organic chemistry (FST)
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The Organic Chemistry module belongs to the field of basic knowledge in collaboration with other modules in the CTĐT to provide learners with the basic knowledge of Chemistry and the main content of the module will equip learners about problems in organic chemistry such as stereochemistry and types of effects; structure, nomenclature, physical properties, chemical properties and applications of hydrocarbon compounds such as alkane, alkene, alkyne, arene and hydrocarbon derivative compounds such as: halogen, alcohol, phenol, aldehyde, ketone, carboxylic acid and acid derivatives, amine and other functional compounds simultaneously forge students with essential skills and demonstrate individual abilities in performing academic tasks.
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3(3,0)
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|
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35
|
Food chemistry
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Module “Food chemistry” belongs to the industry base knowledge block, which is a module in the group of modules on food science (FO) such as Food Biochemistry, Food Microbiology... This module equips learners with basic knowledge about the roles, structure and properties of compounds in food including: water, proteins, glucides, lipids, vitamins and minerals; based on the chemical nature of these compounds to explain the reactions that occur between ingredients in food and technological features applied in the processing and preservation of food.
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2(2,0)
|
|
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36
|
Food biochemistry
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Module “Food biochemistry” belongs to the industry base knowledge block, which is a module in the group of modules on food science (FO) such as Food Chemistry, Food Microbiology... This module equips learners with knowledge about the metabolism of compounds in food including proteins, glucides and lipids under the influence of physical, chemical agents and enzymes; From there, it is applied to control chemical reactions during food processing and food preservation.
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2(2,0)
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|
|
37
|
Food chemistry and biochemistry experiments
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Module “Food chemistry and biochemistry experiments” belongs to the industry base knowledge block, which is a module in the group of modules on food science (FO) such as Food Chemistry, Food Biochemistry... This module provides learners with the skill of performing basic experiments (qualitative, quantitative, property surveys) of compounds commonly found in foods including proteins, enzymes, glucides, lipids, vitamins, thereby contributing to the formation of skills related to theoretical knowledge, computational skills, etc processing results and teamwork skills.
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1(0,1)
|
|
|
38
|
Food microbiology (FST)
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Module “Food Microbiology (FST)” belongs to the field of basic knowledge, equipped with basic knowledge about the origin of food microorganisms, factors affecting the growth and survival of microorganisms in food, and methods of controlling and inhibiting microorganisms. From the background, the module provides knowledge focusing on 3 applications of microorganisms in food including (1) microorganisms that cause spoilage related to food preservation; (2) pathogenic microorganisms related to food safety; and (3) beneficial microorganisms that create fermented products.
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2(2,0)
|
|
|
39
|
Human nutrition
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This module equips learners with basic knowledge about the composition of the human body; Evaluate personal health and the concept of energy balance, how food is converted into energy and the process of energy expenditure, and knowledge about the process of digestion, absorption and metabolism of nutrients. The module covers carbohydrates and their functions; types and roles of lipids and forms of cholesterol in the blood; the role of protein and understanding the consequences of eating protein deficiencies or excess; electrolyte balance, the role of trace nutrients in health. This module provides learners with knowledge to recognize metabolic disorders and nutrition-related diseases.
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2(2,0)
|
|
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40
|
Practice human nutrition science
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Module “Practicing human nutrition science” belongs to the required major field knowledge in the Nutrition and Culinary Science training program framework. The module provides learners with basic knowledge and skills on: Determining food product energy, digesting carbohydrate chemistry, digesting protein chemistry, digesting lipid chemistry, properties and functions of fiber. Learners apply these skills to determine food product energy, understand the factors that influence the digestion of carbohydrates, proteins and lipids, and confirm the properties and functions of fiber.
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1(0,1)
|
|
|
41
|
Introduction to Food Technology
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Module “Introduction to food technology” belongs to the industry-based knowledge group, which is the starting module in the group of food engineering (FE) modules. The objective of the subject is to convey to the trainee basic information on the food technology industry, the employment positions which the trainee may take up after the end of his studies, the create learners' passion and interest in the food technology industry through food product making activities at specialized laboratories and thereby, learners will be equipped with knowledge about the scale nature industry of food production/processing processes; how to operate and use some equipment and tools for food production/processing at laboratory scale; skills in cooperation, organization and teamwork.
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1(0,1)
|
|
|
42
|
Food processing technology
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Module “Food Processing Technology” belongs to the industry-based knowledge block, which is part of a group of modules on food processing (FE) engineering and technology such as introductions to Food Technology, Food Engineering,..This module equips learners with basic knowledge about the scientific basis, purpose, and changes of raw materials and semi-finished products in technological processes of food production; develop technological processes for a food product; Calculate raw materials and select suitable equipment in the production of all types of food products. Besides, this module also equips learners with food technology knowledge to analyse and solve problems and propose solutions in specific situations.
|
3(3,0)
|
|
|
43
|
Practice food processing technology
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Module “Practicing food processing technology” belongs to the industry-based knowledge block, which is part of a group of modules on food processing (FE) techniques and technology such as Food Technology introduction, Practicing food engineering, Performance and inspection of packaging (FE)... This module equips learners with the skills to perform a number of processes such as sorting, cleaning, grinding/crushing, extraction, concentration, drying, assimilation, hydrolysis, mixing, pasteurization, sterilization, ... in processing dried guava, herbal tea, corn milk. At the same time, the module contributes to the formation of skills related to theoretical knowledge, computational skills, results comments and teamwork skills.
|
1(0,1)
|
|
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44
|
Technical drawing
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The Technical Drawing module is a module belonging to the industry-based knowledge block. This module equips students with content on standards for presenting technical drawings, rendering methods, perpendicular projections, axial projections, cutouts, and extracts to represent objects on the surface plane. After completing this module, students apply rendering methods to build a technical drawing according to TCVN, thereby building a complete technical drawing and being able to work independently, take responsibility personally and consciously study and protect personal views.
|
2(1,1)
|
|
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45
|
Food Engineering 1 (Mechanical Transformation and Physical Separation)
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Module “Food Engineering 1 (Mechanical Transformation and Physical Separation)” belongs to the industry-based knowledge block, which is the starting module for the group of Food Engineering modules. The module equips learners with basic content about:
- Fluid mechanics: concepts of fluid, fluid classification and properties; basic equations of fluid; pressure, hydrostatic pressure and manometers; fluid transport; fluid stirring; assimilation; dimensional and isoform analysis.
- Bulk material mechanics: particles, particle blocks and hydrodynamic regime of particle blocks; storage, transport and dosing; crushing; sieving and mixing of materials.
- Mechanical separation processes: concept and classification of homogeneous and heterogeneous systems; separation processes: sedimentation, filtration and membranes.
- Calculate technical parameters of machines and equipment for transporting fluids, bulk materials, separate separation equipment, material size reduction, agitation, assimilation, filtration, pressing, centrifugation, membranes... used in food technology.
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3(3,0)
|
|
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46
|
Food Engineering 2 (Heat Transfer in FST)
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Module “Food Engineering 2 (Heat Transfer in FST)” belongs to the industry-based knowledge block, which is the second module of the group of Food Engineering modules. The module equips learners with basic content on feeding and processing techniques applied in food processing such as heating, mangling, pasteurizing, steaming, frying, roasting, roasting...; Calculate basic parameters of equipment; choose the right methods and equipment for physical processes in food processing technology.
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3(3,0)
|
|
|
47
|
Food Engineering 3 (Mass Transfer in FST)
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Module “Food Engineering 3 (Transmission block in FST” belongs to the industry base knowledge block, which is the 3rd module of the group of Food Engineering modules. The module equips learners with basic knowledge of diffusion and mass transfer processes applied in food technology; techniques for performing mass transfer processes such as distillation, absorption, adsorption, ion exchange, extraction, crystallization...construction, operating principle, etc advantages and disadvantages and scope of use of typical mass transfer devices. Select equipment, technological processes, determine the appropriate technological mode to operate. Calculate and design mass transfer equipment to achieve high productivity and efficiency at low cost. Application of diffusion processes for separation, cleaning and purification of substances in the food industry.
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2(2,0)
|
|
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48
|
Food Engineering Practice
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Module “Food Engineering Practice” belongs to the industry-based knowledge block, learned after the Food Engineering module group 1,2,3. The module aims to equip learners with practical knowledge and skills of mechanical, heat transfer, and mass transfer processes and equipment occurring in food processing technology, application and operation of equipment systems serving the production process in a reasonable way at the same time, it serves as a foundation for implementing the module project and graduation thesis later. The module helps learners have approaches and methodologies when learning in-depth about mechanical processes and equipment, heat transfer, and mass transfer in food technology, thereby providing specific orientations about learning ability, research and career development.
|
1(0,1)
|
|
|
49
|
Food hygiene and safety
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Module “Food hygiene and safety” belongs to the industry base knowledge block, which is the starting module in the group of modules on food safety (FS) such as Food Law, HACCP... This module equips learners with basic knowledge about biological, chemical and physical hazards in food; effects of soil, water and air pollution on food safety and hygiene; Basic conditions and methods to ensure food hygiene and safety; legal documents related to food hygiene and safety conditions of food production and business units. In addition, this module also equips learners with the skills to draw professional conclusions when applying current legal regulations to assess the suitability of food hygiene and safety conditions of food production and business units in specific situations.
|
2(2,0)
|
|
|
Elective industry base knowledge
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|
50
|
Functional foods
|
Module “Functional foods” belongs to the elective industry base knowledge block, which is a module learned after students already have knowledge of food chemistry, food biochemistry and food microorganisms... This module equips learners with general knowledge about functional foods, including concepts and definitions; legal regulations on production, business, and labeling of functional foods; groups of ingredients, activities with properties, biological benefits for health and use of legal regulations; the biological properties and benefits of raw materials for functional food production and business are effective and safe for health.
|
2(2,0)
|
|
|
51
|
Post-harvest technology
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Module “Post-harvest technology” belongs to the elective industry base knowledge block, which is a module in the knowledge group related to food preservation and processing technology such as Food Processing Technology, Food Ingredients and Preservation... This module provides learners with basic knowledge about the concept and role of current Post-Harvest Technology; overview of raw materials and characteristics of agricultural products after harvest, damage phenomena, causes of loss, handling and methods of preserving agricultural products after harvest; analysis, handle problems in preserving agricultural products after harvest; Select and apply technological methods and equipment in the agricultural food preservation process.
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2(2,0)
|
|
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52
|
Food fermentation technology
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Module “Food fermentation technology” belongs to the industry-based knowledge block, providing knowledge of basic processes in fermentation including isolation and stocking of microorganisms, propagation and fermentation of product acquisition. Combined with knowledge of fermentation equipment; process control; Techniques for separating and purifying products after fermentation, the module is equipped with a technological process platform to develop fermented food products from raw materials to finished products, focusing on industrial scale.
|
2(2,0)
|
|
|
53
|
Food refrigeration techniques
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Module “Food refrigeration techniques” belongs to the industry-based knowledge block, optional. This module is related to modules in food engineering, especially heat transfer, and knowledge about the physico-chemical transformation of food. The module helps equip learners with basic knowledge about the nature and physical properties of refrigerants, cold loading, phase balance, cycles and basic cold processes related to cold heat and scientific basis on the process of refrigeration and freezing of food, methods of storing food in cold storage. Food cold-freeze processing processes and applications.
|
2(2,0)
|
|
|
54
|
Food ingredients and preservation
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Module “Ingredients and food preservation” belongs to the elective industry base knowledge block, which is a module in the knowledge group related to food preservation and processing technology such as Post Harvest Technology, Food Processing Technology... This module provides learners with basic knowledge about food ingredients and food ingredient characteristics, classification and identification of types/groups of food ingredients; chemical composition and physiological and biochemical changes of food ingredients, etc the causes of this change and from there, choose and apply technological methods and equipment in the preservation process to limit the variation of raw materials and foods.
|
2(2,0)
|
|
|
III. Specialized knowledge (including enterprise semester knowledge)
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|
Required specialized knowledge
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|
55
|
Experimental design and data processing
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Module “Experiment design and data processing” belongs to the specialized knowledge block, learn after the module Statistical probability in production, technology, engineering (FST), prepare the foundation knowledge for the module Application of information technology in Food technology, equipping learners with basic knowledge about experimental design, optimization and data processing. This knowledge is applied to ensure quality and optimize food processing processes.
|
3(2,1)
|
|
|
56
|
Application of informatics in food technology
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Module “Application of information technology in food technology” is a module that belongs to the in-depth main field knowledge block. This module is a module after learners have studied subjects on Experimental Design and Data Processing, Food Quality Assurance. Through this module, learners are equipped with basic knowledge and skills on applying computer software in solving a number of problems and tasks in the field of food technology and ensuring food quality.
|
2(0,2)
|
|
|
57
|
Packaging technology, food packaging
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The module Food packaging and packaging technology provides learners with basic knowledge about food packaging, advantages and disadvantages of packaging types, packaging production materials, technological processes as well as quality management measures during the production of food packaging and packaging applications of packaging types in food processing technology.
|
2(2,0)
|
|
|
58
|
Practice designing and inspecting food packaging
|
Module “Practicing food packaging design and testing” provides learners with knowledge about food packaging design and quality testing at laboratory and practical scales; ability to calculate, measure, and accurately implement and control technological parameters in food packaging design and quality inspection. At the same time, learning contributes to the formation of skills to relate learned theoretical knowledge to solve problems in production reality.
|
1(0,1)
|
|
|
59
|
Food additives
|
Module “Food Additives (PGTP)” belongs to the specialized knowledge block, is a module belonging to the technology group and is closely related to food processing and production technology modules. This module equips learners with an overview of commonly used PGTP compounds in food, including the properties, toxicity, function, technological role, legal issues of PGTP and learners have the ability to apply the effectiveness & safety regulations of PGTP in processing, production, and develop products to meet food quality and safety requirements.
|
2(2,0)
|
|
|
60
|
Product development
|
Module “Product Development (PTSP)” belongs to the specialized knowledge block, which is the module that underpins project modules and graduation thesis towards PTSP project implementation. This module equips learners with basic knowledge of food PTSP activities in the business, including basic activities of the PTSP process, key elements for effective implementation of PTSP activities and Basic skills in identifying market opportunities; develop ideas; market research and analysis; technology research and analysis; risk analysis and management; Plan research and product testing to meet the goals of PTSP activities or projects.
|
2(2,0)
|
|
|
61
|
Food physicochemical analysis 1 (FST)
|
Module “Food physical and chemical analysis 1 (FST)” belongs to the industry-based knowledge block, which is a module in a series of knowledge about food analysis methods (physical, organoleptic, microbiological analysis methods).). This module equips learners with the basics of sampling, sample processing, calculation and processing of analytical results using statistical methods and analytical methods such as volume titration, molecular absorption spectrum, atomic absorption spectrum, chromatography... At the same time, the module provides learners with a number of processes to analyze common indicators in food (principles, scope of application, implementation process and calculation of analysis results).
|
3(3,0)
|
|
|
62
|
Food physicochemical analysis experiment 1
|
Module “Food physical and chemical analysis experiment 1” belongs to the specialized knowledge block, is a module that continues the theoretical module on analyzing food physical and digestive indicators 1. This module equips learners with the skills to test and analyse food physical digestion indicators, providing assessments of food quality in specific situations. In addition, the module strengthens and relates learned knowledge about food physical and chemical analysis into practice and builds teamwork skills.
|
2(0,2)
|
|
|
63
|
Food sensory evaluation
|
Module “Food sensory assessment” belongs to the specialized knowledge block, is a mandatory module. This module equips learners with an overview of sensory evaluation, the role and application of sensory evaluation in the food field; the psychological and physiological foundations of sensory function; sensory evaluation conditions and principles of good practice. In addition, this module also equips learners with sensory evaluation methods including a group of discrimination tests, taste tests, descriptive analysis tests and scoring methods according to Vietnamese standards.
|
2(2,0)
|
|
|
64
|
Practice in evaluating food sensory perception
|
Module “Practice Food Sensory Assessment” belongs to the required specialized knowledge block. This module equips learners with specialized skills and knowledge including: (1) organizing and performing organoleptic tests, (2) processing data and (3) explaining experimental results based on on the theoretical basis of the Food Sensory Assessment module. In addition, the Food Sensory Assessment Practice module also equips students with teamwork skills and how to write a sensory experiment report when solving a specific business problem.
|
1(0,1)
|
|
|
65
|
Food microbiology analysis
|
Module “Food Microbiology Analysis” belongs to the specialized knowledge block, the last module in the group of microbiology modules such as General Microbiology, Microbiology in Food .... This module equips learners with basic knowledge in the field of microbiological analysis to analyze microbiological indicators, explain related issues for application in practical testing, and understand equipment in microbiological laboratories; ability to explain steps taken; ability to recognize, explain the analysis results.
|
2(2,0)
|
|
|
66
|
Experimental analysis of food microbiology 1
|
Module “Food microbiological analysis experiment 1” belongs to the industry-based knowledge block, equipping learners with environmental preparation operations, chemicals and techniques to analyze pathogenic microbial indicators in food using methods such as: colony counting, MPN, petrifilm. At the same time, the module contributes to the formation of skills related to theoretical knowledge, practical contact for production and quality inspection of food products, calculation skills, results processing and teamwork skills.
|
1(0,1)
|
|
|
67
|
Food laws and standards
|
Module “Food laws and standards” is the second module in a series of modules on food safety and quality assurance (Food hygiene and safety, Food laws and standards, Hazard analysis systems and HACCP critical control point...). This module provides learners with the structure of Vietnam's food safety law system, regulations in food safety law, circular decrees, regulations, and technical standards in the field of safety management, the quality and labelling of Vietnamese food, as well as some of Vietnam's main export markets such as the EU, the US...
|
2(1,1)
|
|
|
68
|
Hazard Analysis System and Critical Control Point (HACCP)
|
Module “Hazard Analysis System and Critical Control Point (HACCP)” is the third module in a series of modules on food safety and quality assurance (Food hygiene and safety, Food laws and standards, HACCP Critical Control Point and Hazard Analysis System...). This module provides learners with basic knowledge about hazard identification, risk assessment and food safety management according to the 12 steps and 07 HACCP Codex principles, PRP prerequisite program requirements for food factories.
|
2(1,1)
|
|
|
69
|
Thematic innovation, creativity and entrepreneurship in the food sector
|
The topic Innovation and entrepreneurship in the food field belongs to the specialized knowledge group that guides students to learn basic knowledge, skills, and tools when conducting an improvement and innovation activity in the field of food technology at the same time, understand how to conduct startup activities based on your own strengths and observe market needs. The topic helps students interested in starting a business and wanting to start a business prepare in advance about the thinking and resources needed to be proactive in the process of starting a creative business.
|
1(1,0)
|
|
|
70
|
Food Technology Project
|
Module “Food Technology Project (FST)” belongs to the specialized knowledge block, which is the premise for the graduation thesis module oriented towards product development (PTSP) & technology development, production process (QTSX). This module equips learners with the ability to apply knowledge about FST, PTSP processes, knowledge about market research, and consumers to survey, analyze, analyze, screen, and plan. plan & implement PTSP projects with integration with technology development & QTSX. At the same time, help learners develop skills and competencies to analyze, analyze, reason and solve problems in choosing product ideas, research options, testing, technology & QTSX in food PTSP project.
|
1(0,1)
|
|
|
71
|
Food Engineering Project
|
Module “Food engineering project” belongs to the specialized knowledge block, which is a module of the Food Engineering Learning group of modules. This module equips learners with basic knowledge and skills to calculate and design mechanical fluid, heat transfer, and mass transfer processes used in technology, thereby providing specific directions about learning, research and career development abilities.
|
1(0,1)
|
|
|
72
|
Ant practice
|
Module “Tap” belongs to the required specialized knowledge block, which is a field visit module after the industry base module on food technology such as Food hygiene and safety, Food processing technology, Practice Food processing technology. This module equips learners with the skills to observe, record, identify, write reports and present issues related to food production and business processes as well as food hygiene and safety.
|
1(0,1)
|
|
|
73
|
Graduate internship (FST field)
|
The Graduate Internship module (FST field) belongs to a specialized knowledge block that equips learners with general knowledge about the reality of production facilities, raw materials, production processes, and food products. The module contributes to forming skills in observing and manipulating according to samples, recording, synthesizing, reporting, forging a sense of independence, love of the profession, exploring and applying learned knowledge compared to practical knowledge and skills to properly perform the prescribed style at the internship facility.
|
4(0,4)
|
|
|
74
|
Graduation thesis course (FST field)
|
Module “Graduation thesis (FST field)” belongs to the Graduation knowledge block, equipping learners with the ability to apply professional knowledge to identify, analyze, and handle problems in the field of food technology; ability to conduct experiments in the field of food technology; ability to calculate, analysis and practical application of experimental results to improve food production processes or improve food safety and quality management; ability to design production processes and select food equipment to meet practical needs; ability to establish scientific and technical plans and projects, the participate in operating and technical management for food production, processing and trading facilities; Teamwork skills, searching and reading specialized foreign language documents, reports, and presentations.
|
6(0,6)
|
|
|
Elective specialized knowledge
|
|
75
|
Technology for producing wine, beer, and beverages
|
Module “Wine, Beer, Beverage Production Technology” belongs to the elective specialized knowledge block, which is a module in the group of modules on food production and processing technology... This module equips learners with basic knowledge about water treatment in wine, beer, and beverage production technology; raw materials and products as well as technological processes for producing wine, beer, and soft drinks. In addition, this module also equips learners with basic knowledge about beverage, beer, wine product standards and industrial cleaning and disinfection systems.
|
2(2,0)
|
|
|
76
|
Practice technology to produce wine, beer, and beverages
|
Module “Practicing wine, beer, beverage production technology” belongs to the elective specialized knowledge block, equipping learners with practical skills on technological processes and experimental ways of producing products such as wine, beer and carbonated beverages. In addition, the module contributes to the formation of skills related to theoretical knowledge, practical contact, production of computational skills, results processing and teamwork skills.
|
1(0,1)
|
|
|
77
|
Spice dipping sauce production technology
|
Module “Seasoning Dipping Sauce Production Technology” belongs to the elective specialized knowledge block, is a module in the group of modules on food production and processing technology... This module equips learners with the basics of ingredients and products, as well as the technological process of producing dipping sauces and spices.
|
2(2,0)
|
|
|
78
|
Technological practices for the production of seasoning dips
|
Module “Practicing dipping sauce and spice production technology” belongs to the elective specialized knowledge block, which is the next module theoretical module on dipping sauce and spice production technology. This module will reinforce the learners' knowledge of ingredients, production technology processes and quality control measures in the production of dipping sauces and spices. At the same time, the module also contributes to the formation of effective cooperation and teamwork skills.
|
1(0,1)
|
|
|
79
|
Tea, coffee, cocoa processing technology
|
Module “Tea, coffee, cocoa” processing technology belongs to the elective specialized knowledge block. This module equips learners with basic knowledge about the characteristics of raw materials, semi-finished products, and finished products belonging to the tea, coffee, and cocoa groups; influencing factors and related technical specifications in tea, coffee, and cocoa processing technology on an industrial scale; skills needed to design, organize the implementation, monitoring and evaluation of the implementation of a specific tea, coffee, and cocoa production process to ensure food quality and safety.
|
2(2,0)
|
|
|
80
|
Practice technology to criticize tea, coffee, and cocoa
|
Module “Practicing Tea, Coffee, Cocoa Processing Technology” belongs to the elective specialized knowledge block. This module equips learners with the knowledge and skills to implement production and quality control on the processing processes of bottled tea, roasted green coffee, powdered coffee and chocolate.
|
1(0,1)
|
|
|
81
|
Vegetable and fruit processing technology
|
Module “Fruit and Vegetable Processing Technology” belongs to the specialized knowledge block, is an elective module in the group of modules on processing technology... This module equips learners with basic knowledge about raw materials, semi-finished products, finished products as well as the technological process of producing products from fruit and vegetable raw materials. Besides, this module also equips learners with problem analysis skills in fruit and vegetable processing techniques and technologies.
|
2(2,0)
|
|
|
82
|
Practice of vegetable processing technology
|
Module “Practicing fruit and vegetable processing technology” belongs to the elective specialized knowledge block. The module equips learners with the skills to practice the production process of canned fruit and vegetable products, pickles, vinegar beams, and frying. At the same time, the module contributes to the formation of skills to relate theoretical knowledge to the reality of production in the field of fruit and vegetable processing, calculation skills, results processing and teamwork skills.
|
1(0,1)
|
|
|
83
|
Food processing technology
|
Module “Food processing technology” belongs to the elective specialized knowledge block. This module equips learners with basic knowledge about the characteristics of raw materials, semi-finished products, and finished products belonging to the food group; influencing factors and related technical specifications in food processing technology on an industrial scale; skills needed to design, organize and implement, and monitor and evaluate the implementation of a specific food production process that ensures food quality and safety.
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2(2,0)
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84
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Practice food processing technology
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Module “Practicing food processing technology” belongs to the elective major knowledge block. The module equips learners with the process of processing rice, tapioca starch, noodles, dumplings, banh canh, and bread. At the same time, the module contributes to the formation of skills to relate theoretical knowledge to the reality of production in the field of food processing, calculation skills, results processing and teamwork skills.
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1(0,1)
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85
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Milk processing technology
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Module “Milk processing technology” equips learners with basic knowledge about raw materials, changes in raw materials during production and storage, and technological processes for producing dairy products in industry. In addition, the module also provides a general introduction to the methods of checking the quality criteria of raw materials and milk products as well as the methods of cleaning production equipment on site.
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2(2,0)
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86
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Practice milk processing technology
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Module “Practicing milk processing technology” belongs to the elective specialized knowledge block, which is the next practical module after the industry-based module on food technology such as Food Processing Technology, Practicing Technology Food processing, goes hand in hand with the theoretical module Milk processing technology. This module equips learners with the skills to perform quality testing methods for raw materials and dairy products as well as produce some dairy products. At the same time, the module contributes to the formation of skills related to theoretical knowledge, calculation skills, processing, results comments and teamwork skills.
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1(0,1)
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87
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Vegetable oil production technology
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Module “Vegetable Oil Production Technology” equips learners with basic knowledge about food fats, ingredients, semi-cities, finished products, technological processes as well as quality management measures in the process of producing vegetable oils and fat-rich products.
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2(2,0)
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88
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Practice vegetable oil production technology
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Module “Practicing vegetable oil production technology” equips learners with the oil extraction process, several stages in the oil refining process at laboratory scale and the production of some rich fat products. At the same time, the module contributes to the formation of skills to relate theoretical knowledge to the reality of vegetable oil production, calculation skills, results processing and teamwork skills.
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1(0,1)
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89
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Technology for producing sugar, cakes, and candy
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Module “Sugar, cake, candy” production technology belongs to the specialized knowledge block, and is an optional module in the group of modules on production technology. The main content of the module will equip learners with knowledge about sugar production materials, biscuit production materials, and candy production materials; sugar production technology processes, biscuit production technology processes, candy production technology processes; calculations in the sugar production process, biscuit production and candy production.
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2(2,0)
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90
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Practice sugar, cake, and candy production technology
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Module “Practicing sugar, cake, candy” production technology belongs to the specialized real ant block of your choice. The module provides learners with production technology processes and methods for checking the quality of sugar, biscuits and candy products. At the same time, learning contributes to the formation of skills to relate learned theoretical knowledge to solve problems in production reality. The module also helps learners experience the production of sugar products, cookies and candy on a laboratory scale, thereby helping learners master more theoretical knowledge. In addition, this module helps learners form and develop teamwork skills through an experimental production process.
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1(0,1)
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91
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Meat and egg processing technology
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Module “Meat and egg processing technology is a module belonging to a specialized knowledge block, equipping learners with basic knowledge about cattle and poultry slaughtering techniques; variations of raw materials and products; Technological process of producing some meat and egg products.
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2(2,0)
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92
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Practice meat and egg processing technology
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Module “Practicing meat processing technology, eggs” belongs to the elective specialized knowledge block, equipping learners with practical skills in producing a number of meat and egg products such as canned food, silk sausage, salted eggs... as well as teamwork skills.
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1(0,1)
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93
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Technology for processing seafood products
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Module “Seafood product processing technology” belongs to a specialized knowledge block, is an optional module of the food technology industry and the Food Administration and Business industry. This module equips learners with knowledge about the characteristics and methods of evaluating, classifying, processing, receiving, and preserving aquatic materials; outline the process diagram of processing technology and explain and present the production stages of the process to process aquatic products from shrimp, fish and raw materials squid-octopus. In addition, this Module also trains students to apply knowledge to analyze common problems in production and propose solutions. Develop and propose processing processes for seafood products from different seafood raw materials to meet and suit the current processing technology requirements in seafood processing enterprises.
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2(2,0)
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94
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Practice aquatic product processing technology
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Module “Practice Seafood product processing technology” belongs to the main industry knowledge block of your choice. This module is arranged to study after the module Technology for processing seafood products (0101102754). This module equips learners to systematize knowledge about seafood product processing technology, apply it to practice evaluating, acquiring and producing seafood products such as: raw materials of shrimp, fish, squid patching frozen seafood products, traditional seafood products and inspection methods, etc quality assessment of fishery products. Train students to work independently, creatively, work in groups, take personal responsibility, self-study, and synthesize materials and information. Carefulness, discipline and precision in hands-on operations.
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1(0,1)
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Specific in-depth knowledge
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Required specific in-depth knowledge
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95
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Modern techniques in food processing
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The Module Modern techniques in food processing belongs to a specific body of in-depth knowledge that provides students with knowledge about new technologies that have been and are being applied in developing countries in the food technology industry as well as new world trends in the food sector pros and cons of modern techniques applied, related equipment.
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2(2,0)
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96
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Automation in food technology
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The Automation module in food technology is part of the industry-based knowledge base of the Food Technology Industry. This module provides foundational knowledge in building a typical automatic control system including control objects, controllers, measurement and monitoring devices. Mechanical control processes, heat exchange processes, hydraulic and pneumatic transmission processes, and mass transfer processes are analyzed in an approach to modern and advanced technologies today.
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2(2,0)
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97
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Supply chain management and food traceability
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Module “Supply Chain Management and Food Traceability” is a module that provides specific in-depth knowledge in a group of modules on food safety and quality assurance (Food hygiene and safety, Food laws and standards, Hazard analysis systems and critical control points HACCP...). This module provides learners with basic knowledge about the components of the supply chain, the need and processes, identification tools, and food retrieval from farm to fork according to current legal regulations on retrieving and recalling potentially unsafe products.
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2(2,0)
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98
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Ensuring food quality
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Module “Food quality assurance” belongs to a specific body of in-depth knowledge. This is a mandatory module for learners. This module requires knowledge of subjects such as Statistical Probability in Production, Technology, Engineering (FST) (0101101931), experimental design and data processing (0101100058) before participating in study. Through the module, learners will be equipped with concepts of quality management and processes to help the production process achieve high quality and system safety. Equipped knowledge includes the ISO 9000 management system; knowledge and skills in using basic quality management tools in food safety and quality control.
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2(1,1)
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99
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Food marketing and consumer research
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Module “Food Marketing and Consumer Research” is specialized. This module provides learners with the basics of food marketing and consumer behavior research. In addition, this module also provides a number of qualitative and quantitative methods in the study of consumer behaviour to assist learners in putting their knowledge into practice.
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2(2,0)
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100
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Food factory management
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Module “Food factory management” belongs to the required specific in-depth knowledge block. This module equips learners with the roles, tasks and management functions of engineers in food factories. This module provides the necessary knowledge and tools for engineers to carry out production management activities in food factories. This module also provides a methodology for managing key production indicators. In addition, this module also introduces some popular management software today in food factories.
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2(2,0)
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101
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Industrial hygiene topic
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The industrial hygiene topic belongs to a specific in-depth knowledge block that guides students on how to learn how to conduct industrial hygiene at a food production facility to ensure food hygiene and safety.
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1(1,0)
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102
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Topic about shelf-life of food
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The topic of food shelf-life belongs to a specific in-depth knowledge block that equips learners with knowledge about factors affecting the shelf-life of food products; methods to determine the shelf-life of food (direct and accelerated), applied in product preservation activities, etc innovation and new product development.
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1(1,0)
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103
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Engineer topic (FST)
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Module “Engineer Topic (FST)” belongs to a specific in-depth knowledge block that provides students with up-to-date knowledge, consistent with the development of the Food Technology industry, in accordance with the requirements of society and business. Subject content will change according to the school year.
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1(1,0)
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104
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Engineer internship (FST industry)
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Module “Engineer internship (FST industry)” belongs to a specific in-depth knowledge block that equips learners with general knowledge about the reality of the production facility, raw materials, production processes, products Food products and quality assurance systems of the internship are being applied. At the same time, learning contributes to forming skills in observing and manipulating according to samples, recording, synthesizing, reporting, forging a sense of independence, love for the profession, exploring and applying learned knowledge compared to with practical knowledge and skills to properly perform the prescribed style at the internship facility. In addition, the module helps students practice management skills, solving problems that arise in a particular line or workshop.
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8(0,8)
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105
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Engineer Project (FST industry)
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The module "Engineer Project (FST industry)" provides students with basic knowledge and skills in calculating and designing food production technology. Students will learn technical and economic reasoning to choose a factory construction site, determine the appropriate technological process for production capabilities, calculate and design key equipment in the line, layout production and factory premises. At the same time, the module also trains the ability to analyze and handle technical issues during the food factory design process, meeting industry practical requirements.
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3(0,3)
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Special specialized industry knowledge of your choice
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106
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Structure and properties of food during processing
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This module includes the following contents: Description of typical structures of liquid, solid, semi-liquid foods...), methods for monitoring the structure and properties of foods. The degree of influence of processing parameters, the nature of the food on the structure and state of the food product, on the ability to shape the product according to size and shape, on the organoleptic properties of the product product. Technological methods to transform the structure of food into desired properties.
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2(2,0)
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107
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Advanced food heat processing
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Module “Advanced food heat processing” involves the issue of properly calculating and sufficient heat treatment processes in the bar/sterilization of the product with the goal of ensuring food safety for consumers while ensuring Ensure the highest level of nutritional and organoleptic quality of food. The subject equips learners with methods to calculate bar/sterilization values and heat processing values, thereby providing a basis for analyzing, synthesizing and establishing reasonable bar/sterilization regimes for each product food.
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2(2,0)
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108
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Environmental treatment in the food industry
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This module provides students with knowledge about the characteristics of waste sources arising in the food industry, including emissions, wastewater, solid waste, and hazardous waste; common food production waste treatment technology; discharge regulations and waste management. After completing this module, students have the ability to classify and evaluate the level of pollution of all types of waste sources; Apply environmental protection regulations correctly in the food industry, explain and analyze how to choose waste treatment technology. Through subjects, students have a serious learning attitude, love their profession, and are conscious of protecting the environment.
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2(2,0)
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109
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Methods of functional food analysis and research
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Module “Functional food analysis and research method” belongs to a specific block of in-depth knowledge. This module provides learners with knowledge on determining the activity of biological compounds, methods of analyzing functional food compounds, biological activity of functional food compounds, and classification of functional food groups based on their ingredients and features.
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2(2,0)
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110
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Corporate governance
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Module “Corporate administration” belongs to the industry-based knowledge block and is closely related to subjects in the business administration block and the economics block. The module equips learners with general, basic, methodological and professional knowledge of managing activities in organizations and businesses. The module also equips learners with self-study and teamwork skills through practical learning activities and group essays. After completing the module, learners have good professional and professional orientation; have skills in strategic planning, building management systems, organizing operational structures, leading, operating, checking and evaluating resources and making decisions in organizations and businesses.
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2(2,0)
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111
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Distribution channel administration
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Module “Distribution channel management” belongs to the specialized knowledge block, which is a mandatory module in marketing majors. Distribution channel management is an in-depth and indispensable subject for the Marketing industry. Distribution is an important part of businesses' business activities, it not only performs the product distribution function but also helps businesses better satisfy customer needs through a series of activities carried out after production and grasp information about the market and customers to From there, adjust business policies accordingly.
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2(2,0)
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112
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Negotiation skills
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The Negotiation Skills module will help students have general knowledge about negotiations, how to organize negotiations & negotiation techniques in business. Analyze the influence of cultural factors on business negotiations and some things to pay attention to when negotiating with foreign partners and lessons learned in business negotiations. Students know how to analyze and apply negotiation tactics and strategies flexibly and scientifically, students have basic skills in negotiating contact with business partners and some business communication skills. Helps students increase their ability to work in groups in negotiations, develop reasoning thinking, communication ability, and develop negotiation techniques, thereby creating a solid foundation for students to self-study and develop your own abilities in the future.
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2(2,0)
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