The Department of Food Technology was founded on October 1, 2010, to complete the training mission in the new period of the Faculty of Food Science and Technology when Ho Chi Minh University of Food Industry is updated from the College. Department of Food Technology has made the brand of the faculty and school from the first days of its establishment.
With modern and specialized equipment for Food Technology that the university has prioritized for investment throughout the period, the Department is tasked with training theoretical and practical courses in both majors: engineering in food technology and quality assurance and food safety in the fields of food processing technology such as milk, wine, beer and beverage, vegetable oil, sugar and confectionary, meat, eggs, aquatic products, sauces, and spices.
In addition, the Department also manages the graduation thesis and Graduation Internship course at dozens of food production and trading enterprises that have had good partnerships with our university and faculties for many years. Therefore, these courses help students quickly integrate into industrial work after graduating.
The Department has 2 Ph.D. associate professors, 1 Ph.D., 1 Ph.D. student, and 6 Masters who have many years of experience on a tenure basis and professional activities training in the food industry.
Lecturers of the Food Technology Department
In addition to teaching, scientific research is also a priority activity to improve the quality of education. The main research interest is included researching and developing new food products from plants and animals.
MSc. Phan Thi Hong Lien
Deputy Head of Food Technology Department
With the team of professional lecturers, the Department has been a long-time experience and extensive relationships. In addition, enthusiastic young lecturers are always ready to absorb and apply new technology. Therefore, the Department's education and scientific research activities have been smoothly deployed. Besides, the Training program is continuously improved and verified by domestic and international standards such as MOET, and AUN. Hopefully, the Department will contribute to the overall development of the faculty and university in training PhDs in food science and technology.