The Department of Food Engineering was established in 2010 under the Faculty of Food Science and Technology with a team of highly trained and enthusiastic lecturers who have many years of experience in theoretical and practical training in the food industry. The field of expertise covers the full spectrum of food engineering, from basic theory to knowledge of process engineering, statistical processing, and technical management at the plant.

At present, the department is involved in training food technologists, creating a foundation of basic and detailed knowledge in the field of food engineering. The Department of Food Engineering carries out scientific research topics at all levels; participates in writing and publishing in international and domestic journals; engages in technology transfer activities; organizes professional activities and seminars for lecturers and students to improve the quality of food engineering fields.

Several modules are responsible for teaching in the department, such as:

• Physical properties of food materials
• Design of Experiment and Data Analysis
• Food Engineering 1,2,3
• Food Machinery
• Technology Development and Plant Design
• Computer application in food science
• Food Quality Control by Statistic
• Management for Food Factory 

Lecturers of Food Engineering Department   

In addition to teaching, scientific research is also a priority activity to improve the quality of education. Some of the leading research directions on the subject at this time:

• Technology to exploit natural compounds with high biological activity
• Research on obtaining food additives of natural origin
• Food systems and food value chains
• Technology to exploit natural compounds with high biological activity
• Research on obtaining food additives of natural origin
• Food systems and food value chains
• Consulting and transferring research results to food manufacturing enterprises.

MSc. Nguyen Huu Quyen
Deputy Head of Food Engineering Department

With the motto of learning going hand in hand and improving the quality of training, the department is also equipped with a system of modern teaching facilities to meet the needs of learners. It includes:

• System of pilot equipment for the module “Food Engineering Laboratory”: Model of convection drying, Model of Heat Transfer, Model of Distillation Equipment; Model of Vacuum Concentrator.
• Modern food processing equipment: freeze-drying equipment; Low-temperature drying equipment, Homogenizers; Retor device,...