· Major ID: 7540101
· Type of education: Offical
· Duration: 4 years
· Diploma: Engineer of Food Technology
Training objectives:
· Training high-quality human resources in different fields, human resources with creativity and high professional ethics.
· Training learners with political and ethical qualities, with solid foundational and professional knowledge; undertake research and development activities that contribute to economic improvement and sustainable resource conservation of Vietnam.
Major of Food Technology is divided into 03 specialized majors:
1. Preservation and Processing of Agricultural & Food Products
Students majoring in the Preservation and Processing of Agricultural & Food Products (Vietnamese program) focus on conceptualizing, designing, developing products for preservation and processing, ensuring food safety and hygiene, and solving problems in food preservation and processing; apply technological processes and operate equipment in the chain of preserving and processing agricultural products and food.
2. Preservation and Processing of Agricultural & Food Products and Human Nutrition
Students majoring in the Preservation and Processing of Agricultural & Food Products and Human Nutrition (Vietnamese program) focus on idea formation, design, and development of products that ensure nutritional quality for consumers' health, ensure food safety and hygiene, and solve problems in community nutrition; apply community nutrition programs, technological processes and operate equipment in the chain of preservation and processing of nutritious food products..
3. Preservation & Processing of Agricultural & Food Products and Food Microbiology
Students majoring in the Preservation & Processing of Agricultural & Food Products and Food Microbiology (Vietnamese program) focus on concept formation, design, development of products for preservation and processing, ensuring food safety and hygiene, and solving problems related to microbiology in preservation and food processing; apply technological processes and operate equipment in the chain of preservation and processing of food products, especially in the field of microbiological technology.
Advanced Program in Food Technology
Advanced Program in Food Technology is a special training program in cooperation with the University of California, Davis, USA, which is one of the top universities in the world. The training program is entirely in English, with international and Vietnamese lecturers. The CEFT has been tasked with training an advanced program in Food Technology taught in English, in cooperation with the University of California-Davis (UC Davis) - USA, starting to enroll students in 2008. Students have been learn in the best learning conditions in English, the training program is built on the basis of reference to the training program in Food Science and Technology at the University of California-Davis, one of the most prestigious universities in the world leading reputation for training engineers in Food Science and Technology. The lecturers are official lecturers of NLU as well as other research institutes with teaching and study in English-speaking countries. Some subjects will be taught directly by professors from the University of California-Davis (UCDavis). The training process is organized according to the credit system. Graduation conditions comply with the Regulation on training under the credit system of the NLU. In particular, in the final year, students will participate in the implementation of graduation projects abroad.
High-Quality Program in Food Technology
The High-Quality Program in Food Technology trains students to teach in Vietnamese and some subjects in English according to international standards, thereby serving as a premise to aim to improve the quality of training for the whole industry. Organize private classes, select high-quality teaching staff, have a laboratory dedicated to practice, give priority to graduate internships, study at least 30% of all subjects in English. The time and quality of practice associated with the business and the reality of production is also a new feature in this High-quality program in Food Technology.
Career Opportunity:
· The major provides basic and professional knowledge to help students have the ability to work independently; improve and renovate technological processes of preserving and processing agricultural products and food products as well as doing good work in academ, research, economic sectors, etc..
· After graduation, students can work in enterprises, business, processing manufactures of agro-food products or in companies that research and develop preservation and processing techniques of meat and fish products; research and develop techniques for preserving and processing vegetables and fruits; research on preservation techniques of agricultural products; product quality control.
· Specifically, the careers may be involved as:
- Quality assurance staff, quality control staff, kitchen staff/bartenders, laboratory staff, purchasing department staff, machine operators, production supervisors etc.
- Product research and development specialists, experts from state management agencies such as the Department of Health, Department of Industry and Trade, Department of Agriculture, etc.
- Food technologist, production engineer, etc.
- Researcher at universities and institutes of food technology.
- Lecturers teaching at training institutions on food technology.
Ability to study higher education after graduation:
After completing the training program in Food Technology, students can continue to study graduate programs, PhD students in Food Technology and other related/closed majors in the domestic universoties or study abroad.
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