BRIEF DESCRIPTION OF CONTENT AND QUANTITY OF COURSES 2014
(Excerpted from programme specifications of Food Technology version 2014 according to Decision No. 2352/QD-DCT issued by Head Master of HUFI on September 30th, 2014)
1. Fundamental principles of Marxism 1 (19200008) 2 credits
The course consists of the following contents:
- The system of knowledge about the worldview and the methods of Marxism
- The theory of historical materialism
2. Fundamental Principles of Marxism 2 (19200009) 3 credits
The course consists of the following contents:
- Marxist economic doctrine of capitalist mode of production.
- Overview of the basic contents of Marxism's theory of socialism and realist socialism and prospects
3. Ho Chi Minh’s Ideology (19200002) 2 credits
The course consists of the following contents:
- Overview of the basis, process of forming and developing Ho Chi Minh Thought
- Basic contents of Ho Chi Minh Thought on national issues and national liberation revolution, socialism and the pathway in the transition to socialism in Vietnam, and the Communist Party of Vietnam, about great national solidarity and international solidarity, democracy and the nation - building of the people, by the people and for the people about the culture, morality and building people with new ideology.
4. Revolutionary Policies of Vietnamese Communist (19200003) 3 credits
The course consists of the following contents:
- The Communist Party of Vietnam founded - the subject of the Vietnamese revolutionary path
- The process of forming, supplementing and developing the revolutionary path of the Party
- Studying some basic areas of the renovation period and the results of implementing the Party's revolutionary path in the revolution process of Vietnam.
5. General Law (19200004) 2 credits
The course consists of the following contents:
- General theory of state and law
- Some basic rules and regulations of a number of law branches in the Vietnamese legal system such as the Constitutional Law, the Civil Law and the Civil Procedure Law, the Marriage and Family Law, the Criminal Law and the Criminal Procedure Law , Commercial Law, Labor Law ...
6. Occupational Safety In Food Industry (03200020) 2 credits
The course consists of the following contents:
- General knowledge about factors affecting workers' health in industrial environment.
- Safety technologies in industrial enterprises
- Measures to prevent and improve the industrial environment and prevent labor accidents
7. Effective Learning Skills (13200075) 2 credits
The course consists of the following contents:
- University learning environment
- Study plan
- Learning skills in class
- Self-study skills
8. Research Methodology (18200017) 2 credits
The course consists of the following contents:
- Overview of science and scientific research.
- Identify problems and select research topics.
- Research methods to collect information.
- Methods of processing and analyzing data
- Presenting reports of scientific research results.
- Scientific information and technology transfer.
9. Academic English 1 (21200004) 3 credits
The course consists of the following contents:
- This course consists of 06 lessons from 1 to 6. Each lesson has a vocabulary section, a clear and specific grammar guide, grammar exercises, and a small test (Mini test) to help students become familiar with the assessment format of the TOEIC test organized by ETS.
- English communication skills: Listening, Speaking, Reading, Writing in TOEIC’s writing format at pre-intermediate level. From the knowledge learned, the learners can study themselves to improve their level, to support their future work.
10. Academic English 2 (21200005) 3 credits
Prerequisite: (a) English 1 (21200004)
The course consists of the following contents:
- This course includes 01 unit from lessons 7 to 12. Each lesson has a vocabulary section, a clear and specific grammar instruction section, grammar exercises, and a small test (Mini test) to help students become familiar with the assessment format of the TOEIC test organized by ETS.
- English communication skills: Listening, Speaking, Reading, Writing in TOEIC’s writing format at pre-intermediate level. From the knowledge learned, the learners can study themselves to improve their level, to support their future work.
11. Mathematics A1 (Calculus) (18200019) 3 credits
The course consists of the following contents:
- Limit of sequences, functions.
- Derivative and differentiable functions.
- Indeterminate, deterministic and generalist integral; application of integral.
- Theory of series: The concept of series and function series, convergence criteria of series, power series.
12. Mathematics A2 (Linear Algebra) (18200002) 2 credits
The course consists of the following contents:
- Matrix - determinant
- System of linear algebraic equations.
- Vector space.
- Linear mapping.
- The plural form.
13. Probability and Statistics (18200007) 2 credits
The course consists of the following contents:
- Probability theory, discrete random variables and some laws of probability distribution.
- Model theory and basic problems of statistics such as estimating an average and a ratio, testing hypotheses about a mean and a ratio.
- Regression and correlation.
14. Design of Experiments (18200012) 2 credits
The course consists of the following contents:
- Some parameters of random quantities.
- Correlation and regression analysis.
- Some experimental planning methods.
- Experimental secondary plans.
- Planning experiments in component-properties schematic research.
15. General physics 1 (18200013) 2 credits
The course consists of the following contents:
- Motion of material point.
- Newton's laws of Motion.
- The law of gravitation, the laws of conservation in motion of material points, material points’ system.
- Capacity and energy.
- Einstein's theory of special relativity and a summary of relativistic dynamics, fluid mechanics.
- Molecular thermal motion.
- Basic principles of thermodynamics
- Phenomenon in liquids.
16. General physics laboratory (18202015) 1 credit
The course consists of 6 theoretical and practical lessons with the following contents:
- Error - Graph - Accurate measuring instrument.
- Determination of gravitational acceleration by reversible pendulum.
- Investigation of characteristics of Diode and Transistor.
- Investigation of the phenomenon of heat radiation. Testing Stefan-Bonltzman's law.
- Investigation of the phenomenon of stop waves on the wires.
- Determination of the e/m specific charge of electron by the Magnetron method.
17. General chemistry (04200001) 2 credits
The course consists of the following contents:
- Substance structure: Basic concepts and laws in chemistry, atomic structure, periodic table of the atomic shell structure. Relationship between atoms in the molecule, the state of the matter aggregation
- Solution: Properties of dilute solution containing non-volatile, non-electrolyte solution. Electrolyte solution: the concept of electrolyte, dissociation and properties of electrolyte solution. The concept of acid, bazo, H + and OH-. The weak electrolyte solution, solubility, the relationship between solubility and the solubility product.
18. General biology (08200001) 2 credits
The course consists of the following contents:
- The chemical basis for life
- The structure and function of living systems, the structure – function relationships.
- Cellular biology, the structure and function of cellular, metabolism and energy, cellular respiration, photosynthesis, cell reproduction
- The basis of heredity
- The development of life and the doctrine of evolution, biodiversity
19. Organic chemistry (04200005) 2 credits
The course’s content is about Organic Chemistry, including:
- Types of linkages, types of effects, types of isomers of organic molecules.
- Structure, nomenclature, physical properties, chemical properties, modulation and application of hydrocarbon compounds such as alkane, alkene, alkyne, arene
- Structure, nomenclature, physical properties, chemical properties, modulation and application of hydrocarbon derivative compounds such as halogen derivatives, alcohols, phenols, ethers, aldehyde, ketones, carboxylic acids and derivatives acids, amines and diazonium salts.
- Applications of organic substances and compounds in production technology of the fields of chemical industry, food industry, etc.
20. Office information (01200002) 3 credits
The course consists of the following contents:
- Overview of computers: history development of computers, information systems, components of computer systems, computer networks and the Internet.
- Windows operating system: history development of Windows operating system, characteristics of Windows operating system, components of Windows operating system.
- MS Word: General introduction of MS Word, text format, working with graphic objects, tables and charts in MS Word, printing, managing document versions.
- MS Excel: General introduction to MS Excel, creating, editing, formatting and printing Excel worksheets. Using function formulas, database mining and creating charts in MS Excel.
- MS PowerPoint: General introduction about MS PowerPoint, create and format slides, using templates and setting Slide Master. Working with tables, charts, graphic objects and multimedia.
21. Physical education 1 (17201001) 2 credits
The course consists of the following contents:
- Overview of Athletics
- Technique of running short distance
- Technique of running average distance
- Technique of long jump
- General strength exercise: 30 movements.
22. Physical education 2 (17201002) 1 credit
In this course, students choose one of two options (volleyball or swimming) to practice (note that you should choose the one that suit your condition and the profession you are studying).
- Volleyball:
• Historical development of volleyball
• Some basic laws
• Passing technique
• Ball cushion technique
• High handball (male) technique
• Low handball technique (female)
• Methods of organizing competitions and referees
- Swimming
• Characteristics of swimming
• Some basic laws
• Familiarize yourself with water
• Respiratory method (water breathing)
• Technology of buoyancy, water surfing
• Crawl swimming technique
• Some self-help methods in swimming
• Methods of organizing competitions and referees
23. Physical education 3 (17201003) 2 credits
In this course, students choose one of two options (Martial Arts or Badminton) to practice (note that you should choose the one that are suitable for your studying major)
- Badminton:
• Historical development of badminton
• Some basic laws
• Badminton racket gripping technique
• Badminton object holding technique
• Moving technique
• Methods of serve and supporting served
• Some basic attack methods
• Methods of organizing competitions and referees
- Taekwondo:
• Historical development of Taekwondo
• Some basic laws
• Standing techniques
• Punching technique
• Adaptive technique
• Kicking technique
• Lesson number 1
• Methods of organizing competitions and referees
24. National defense-security education 1 (17200004) 3 credits
The course consists of the following contents:
- Fundamental issues of Mac - Lenin doctrine, Ho Chi Minh’s thoughts on war, the army and the defense of the Fatherland.
- Building the national defense and people's security.
- Party's views on people's war.
- Building the people's armed forces.
- Combining socio-economic development with strengthening national defense and security consolidation.
- Vietnamese military art through the periods.
25. National defense-security education 2 (17200005) 3 credits
The course consists of the following contents:
- Prevention of "peaceful evolution" strategy, overthrowing, rioting...
- Preventing the enemy from attacking with weapons, high technology.
- Building a militia and self-defense force, reserve and encouragement force
- Building and protecting territorial sovereignty and national borders
- Some ethnic and religious issues…
- National security, social order and safety
- Build a movement of protecting national security for all people
- Preventing crimes and social evils
26. National defense - security education 3AB (17202006) 2 credits
The course consists of the following contents:
- Empty-handed team command
- Unit team command
- Using the map
- Military terrain
- Introducing infantry weapons
- Bandages of war wounds
- Some basic skills for practicing AK submachine gun shooting
- Training basic movements and tactics in infantry fighting and movement positions on the battlefield
- How to observe and detect targets, take advantage of the terrain and objects of factors in combat
27. Logics (18200016) 2 credits
The course consists of the following contents:
- General outline of logic.
- Concepts, judgments, inferences, proofs, refutes, sophisms.
- The basic rules of formal logic.
28. Communication skills (13200041) 2 credits
The course consists of the following contents:
- General overview of communication
- The structure of communication
- Basic communication skills
- Communicative culture of Vietnamese and foreigners in the era of globalization
29. Vietnamese in practice (14200026) 2 credits
The course consists of the following contents:
- Writing and standard spelling
- Basic issues about Vietnamese words
- Using punctuations
- Sentences and methods of linking sentences
- Paragraph - basis for making documents
30. Environment & Human Life (09200009) 2 credits
The course consists of the following contents:
- The concept, characteristics, classification of natural resources, the components of environment, the balance in the ecosystem, the demographic and characteristics.
- Water resources, causes and consequences of water environment pollution, solutions to protect water resources in the world and in Vietnam
- Land resources, pollution of soil environment, mineral resources in the world and in Vietnam.
- Fauna and flora resources, human impact on biological resources, methods of conservation of biological resources and problems of foreign organisms.
- Air pollution and global environmental issues: greenhouse effect, ozone depletion, acid rain and global environmental protection strategy.
- Vietnam's environmental issues and Vietnam's environmental protection strategy.
31. Management (13200001) 2 credits
The course consists of the following contents:
- Administration and administrators.
- Environment and organization
- Planning and strategy.
- Managing human resources.
- Workgroup management.
- Changing management
32. General physics 2 (18200014) 2 credits
The course consists of the following contents:
- The electrostatic interactions.
- Conductors and dielectrics.
- The magnetic interactions.
- The relationship between electric and variable magnetic fields.
- Optical geometry.
- Particle properties of light.
- Waves Properties of light.
33. Environmental chemistry 2 credits
- Chapter 1 introduces some general issues about the environment and ecosystem, the chemical basis of environmental components, environment and development.
- Chapters 2, 3 and 4 present the existence and chemical transformation of environmental components (atmosphere, geosphere, hydrosphere), including the main contents such as structure and composition, chemical reactions, processes, pollutants and chemical agents polluting the living environment.
- Chapter 5 introduces the chemistry of the basic circulations in nature and the influencing factors. In addition, the curriculum also introduces the Vietnamese set of criteria and some international environmental quality criteria.
34. Engineering Drawing (03200001) 2 credits
The course consists of the following contents:
- Basic knowledge about the method of perpendicular projection, measurement axis projection to represent an object, principles of representation of an object on a flat.
- Standards and conventions related to detailed drawings, assembly drawings and dynamic diagrams according to Vietnamese standards and ISO standards.
35. Physical Chemistry 1 (04200007) 2 credits
The course consists of the following contents:
- Calculation of thermodynamic quantities of ideal gas and real gas. Considering the thermal effects, trends and limits of chemical reactions, the influence of external factors on chemical equilibrium, calculating the quantities of chemical reactions.
- Establishing phase balance and applying phase rules to consider the state of the diagrams of the system of two components and three components. The concept of solution, liquid - vapor, liquid - liquid and liquid - solid equilibrium.
- Basic theory of surface phenomena and some adsorption processes.
36. Analytical chemistry (04200010) 2 credits
The course consists of the following contents:
- Concepts and formulas for calculating types of concentrations, laws often used in analytical chemistry. Applying the basic knowledge to calculate results in volumetric analysis. Introduction of some common laboratory equipment.
- Definition, meaning and calculation of equilibrium constants occurring in the solution: equilibrium of neutralization reaction, complexing reaction, precipitation reaction and oxidation - reduction reaction.
- Theoretical basis and applications of volume analysis methods: neutralization method, complex method, precipitation method, redox method and theoretical basis of quantitative analysis method.
37. Physical Chemistry 1 (04202011) 1 credit
The course covers the content of the practice of analytical techniques in classical analytical methods such as:
- Methods of volumetric analysis: Acid-base method, complex method, precipitation method, redox method
- Methods of quantitative analysis
38. Food chemistry (05200001) 2 credits
The course consists of the following contents:
- The role and structure of water, the activity of water and the influence of water activity on the variability and quality of food products;
- Structure, classification, properties and functions of amino acids, peptides and proteins;
- The classification of glucose, properties and roles of some monosaccharides, oligosaccharides and polysaccharides.
- The classification, composition, properties and role of lipids
- The classification and role of vitamins
- Minerals: macronutrients and trace elements.
39. Food biochemistry (05200002) 2 credits
The course consists of the following contents:
- Enzymes and biological catalysts in food technology, seafood processing technology;
- Metabolism (proteins, carbohydrates, lipids) and bioenergy (high binding energy, ATP);
- The biochemical transformation processes in the processing and preservation of food and seafood products.
40. Food Chemistry & Food Biochemistry Laboratory (05202003) 1 credit
The course consists of the following contents:
- Qualification, determination of properties and technological proteins of food and aquatic products;
- Investigation of lipid solubility in various organic solvents and extract lecithin from egg yolks;
- Determining the specificity of enzyme, the influence of factors such as enzyme concentration, pH, and the influence of activators and inhibitors on enzyme’s activity;
- Investigation of the activity of enzyme protease / pectinase and its application;
- Determination of reducing sugar properties by Benedictine reaction and reaction with Fehling reagent. Determination of setose sugar by Seliwanoff reaction. Starch hydrolysis with acid HCl. Technology features of polysacharide;
- Qualitative determination of some vitamins;
- Determining water activity of dried seafood products.
41. Food physics (05200004) 2 credits
The course consists of the following contents:
- Physical characteristics of food
- Rheological properties of food
- The optical properties of food
- The thermal properties of food
42. Food microbiology (05200050) 3 credits
The course consists of the following contents:
- Morphology - structure of microorganism cells;
- Physiology of microorganisms (nutrition, factors affecting growth, etc.);
- Food Microbiology (meat, eggs, milk, vegetables, fish, shrimp, squid ...);
- Application of microorganisms in food fermentation (wine, beer, fish sauce, soy sauce ...);
- Harmful microbiology for food and food safety issues;
- Methods of inhibiting microorganisms in food storage and processing.
43. Food Microbiology Analysis Laboratory (05202006) 1 credit
The course consists of the following contents:
- Preparation of laboratories, laboratory instruments;
- Observing microorganisms (living samples, ingrained);
- Preparation of the culture medium and method of microbial culture;
- Methods of analysis and quantifying microorganisms;
- Application of microorganisms in food fermentation.
44. Process Engineering and Equipment 1 (04200251) 2 credits
The course consists of the following contents:
- General outline of fluid mechanics
- Separate heterogeneous systems
- Mechanics of bulk materials
45. Process Engineering and Equipment 2 (04200252) 3 credits
The course consists of the following contents:
- Methods of heat transfer, heat exchange by heat conduction, thermal radiation convection and mixed heat transfer. Equipment for the process of heat transfer, flow arrangement, condensation, evaporation-concentration, drying, absorption, distillation, etc. biochemistry-food industry.
- Calculating technological process: material balance, energy balance, equipment size, working time, performance, productivity
- Choose the right equipment.
46. Process Engineering and Equipment Laboratory (04200250) 1 credits
The course consists of the following contents:
- Structure and operating principles of hydraulic, heat transfer and mass transfer systems (heat transfer of telescopic tubes, concentrates, convection drying, frame filtration, wedges and distillers)
- Steps to operate the experimental equipment, data collection methods, data processing, graphing and evaluation of experimental results.
47. Food Machines and Equipment (05200008) 3 credits
The course consists of the following contents:
- General information about machines and equipment for manufacturing - processing food.
- Mechanical equipment: materials’ transporting, washing, sorting, separating, pressing, crushing, homogenizing, stirring, etc.
- Thermal equipment: heating equipment, concentrates, crystallization, drying, etc.
48. Food Hygienic and Sanitation (22200001) 2 credits
The course consists of the following contents:
- The concepts of food hygiene and safety, the importance of food hygiene and safety, the situation and some types of food poisoning are common in Vietnam and in the world.
- Environmental hazards and impacts on food hygiene and safety: biological, physical and chemical hazards; the effects of soil, water and air pollution cause food poisoning.
- Methods of ensuring food hygiene and safety at factories / establishments producing / processing food and seafood products (8 good practices of food hygiene and safety, 5 keys to having safe food, 10 golden rules for safe food processing, good manufacturing practices (GMP), good hygiene practices (GHP), hazard analysis systems and critical control points HACCP, management system standards of food safety ISO 22000, ensuring food hygiene and safety in some special cases ...)
- Legal documents related to food hygiene and safety
Note: the term "food" is used to refer to all forms of food, products, beverages, and materials that humans may use for eating, drinking and processing.
49. Food Nutrition (05200007) 2 credits
The course consists of the following contents:
- Concepts, history of forming nutrition industry, the development of nutrition science in Vietnam, the meaning of nutrition;
- The nutrients and their metabolism;
- Determination of energy needs and reasonable nutritional needs for target groups;
- Rules for formulating and evaluating diets, formulating menus, characteristics, pathological signs, measures to prevent and treat diseases caused by deficiency or excess of nutrients;
- The content about organization, care, education in nutrition for community.
50. Physical and Chemical Methods for Food Analysis 1 (22200013) 2 Credits
This course consisted of the following contents:
- Basic Physical Chemistry Laboratory
- Classical Chemical Analysis
- Analysis Tools
- Food Criteria Analysis
51. Physical and Chemical Methods for Food Analysis (Laboratory) 1 (22201014) 2 Credits
This course consisted of the following contents:
- Determination of moisture in flour, dried fish
- Determination of acidity in beverages
- Determination of salinity in fish sauce, biscuits
- Determination of ash in powdered milk, fish
- Determination of Ca, Mg in powdered milk
- Determination of a metal: Fe, Cu, Mn in powdered milk, prawn (fish)
- Determination of acid sorbic, benzoic in cured fermented meat, canned fish, soy sauce, fish sauce
- Determination of total sugar in fruits (sweets)
- Determination of total protein in fish sauce and ammonium in seasoning sauce
- Determination of amino nitrogen and free amino nitrogen in seasoning sauce
- Determination of amino nitrogen and free amino nitrogen in fish sauce
- Determination of nitrite and nitrate in meat, sausages, fish
- Determination of quality index of vegetable and animal oils and fats and lipid content in powdered milk
52. Food Sensory Evaluation (22200015) 2 Credits
This course consisted of the following contents:
- General knowledge of Sensory Evaluation
- Physiological and psychological foundations of sensory evaluation
- Requirements for Sensory Evaluation and Principles of Good Practice
- Methods of Sensory Evaluation
53. Food Sensory Evaluation laboratory (22201016) 1 Credit
This course consisted of the following contents:
- Experiment on Discrimination Testing
- Experiment on Taste Testing
- Experiment of descriptive quantitative analysis
- Samples used in these experiments are foods: beverages, biscuits, spring rolls, raw or semi-processed seafood, etc.
54. Food microbiology analysis (22200017) 2 Credits
This course consisted of the following contents:
- Subjects and microbiological criteria in food
- Methods for taking, transporting and preserving microbiological testing samples
- Composition of culture media
- Common biochemical tests in food microbiological analysis
- Methods of microbiological analysis
- Process of analyzing microbiological criteria for foods by classical methods
55. Food Microbiology analysis laboratory 1 (22201018) 1 Credit
This course consisted of the following contents:
- Methods of enumeration of Coliforms in foods and seafood by MPN method;
- Methods of enumeration Staphylococcus aureus in foods and seafood by counting colony method;
- Methods of Salmonella detection in foods and seafood by …
- Methods of enumeration of total aerobic organism in foods and seafood by counting colony method;
- Methods of enumeration of yeast and mold in foods and seafood by colony counting method.
56. Electrical engineering (02200032) 2 Credits
This course consisted of the following contents:
- Phase 1: Electrical Circuit Basics: Calculation of electrical current formulas, voltage and power in electrical circuit; analysis of single-loop circuit, multi-loop circuit 1 phase and 3 phases.
- Processes and thermal modelling of single-phase transformer: alternate circuit diagram, vector diagram and operating characteristics, other transformers. Basics of electrical spinning wheel: asynchronous motor, Synchronous generator, simple loop generator, special motors with small load and their operating characteristics.
57. Heating engineering (03200013) 2 Credits
This course consisted of the following contents:
- Related issues of ideal gas. The first and second laws of thermodynamics. Pure substance and moist air. Special processes of air and steam, process of compressing air and steam. Internal combustion engine cycle, gas turbine cycle and jet engine, steam power cycles, air-conditioning and heat pump cycles.
- The laws of energy transformation, especially thermal energy and mechanical energy in machines and systems.
58. Experiment Data Analysis (22200003) 2 Credits
This course consisted of the following contents:
- Types of errors in analytical chemistry
- Descriptive Statistics
- Probability distribution
- Estimation
- Using statistical standard in comparisons
- Linear regression
59. Food toxicology (22200004) 2 Credits
This course consisted of the following contents:
- General Introduction of Food toxicology
- Available toxins in plants and animals
- Absorption, distribution and excretion of toxicants
- Methods of food toxicology analysis
60. Food Chilling and Freezing Technology (05200017) 2 Credits
This course consisted of the following contents:
- Food Chilling Freezing Technology is a fundamental subject that mentions to structure and physical properties of water, air, phase balance, basic freezing cycles and processes related to heating and cooling and air conditioning… These processes are important technical basis in engineering especially food processing and other industries.
- Definitions of freezing, refrigerant, refrigerant charge, refrigerant diagram, freezing cycle, single-stage and two-stage compression refrigeration cycles, basic structure and thermal insulation in cold storage, cooling load calculation.
- Scientific foundations of food chilling and freezing process, methods of food reservation in cold storage.
- Processes of food chilling and freezing and applications.
61. Quality assurance and food laws (22200027) 3 Credits
This course consisted of the following contents:
- Basic definitions, influential factors, quality management methods.
- Quality management system ISO 9000
- Hazard analysis system and critical control points (HACCP Codex).
- Food safety management system ISO 22000
- Food law in Vietnam, regulations on food hygiene and sanitation inspection in Vietnam.
- International Law.
62. Technology Development and Plant Design (05200013) 2 Credits
This course consisted of the following contents:
- Economic and technical feasibility study on food plant design.
- Principles and basis of ground – site design.
- Engineering designs in the field of technology consist of: choosing technological process; material balance for production line; choosing equipment and arranging equipment on the ground of main production factory; setting out the total ground
- Outline of a design project.
63. Post-harvest engineering (05200018) 2 credits
This course consisted of the following contents:
- Theoretical Basis of post-harvest technology.
- Methods of limiting the conversion of raw materials after harvest.
- Post-harvest technology for some agricultural products.
64. Food processing technology (05200019) 2 credits
This course consisted of the following contents:
- The concepts of food, technology and food technology as well as the integration of other sciences with food processing technology.
- The nature, purpose, changes of materials and methods of performing physical processes (sedimentation, filtration, centrifugation, stars, roasting, blanching, pasteurization ...), physicochemical processes (distillation, extraction, crystallization, etc.), chemical processes (hydrolysis, neutralization), biochemical processes, biochemistry.
- Calculation to mix materials in the mixing process.
- Choose the right method of implementation and name some equipment for physical, chemical, chemical and biological processes in food processing technology.
65. Food additives (05200014) 2 credits
This course consisted of the following contents:
- General introduction into food additives
- Flavor and flavor enhancers
- Colorings
- Food glue
- Surfactant-Emulsifier
- Antioxidants
- Preservative / anti-microorganism
- Polyol sugar
66. Food Packaging technology (05200022) 2 credits
This course consisted of the following contents:
- The relationship of packaging with the quality of food contained inside.
- Function of food packaging.
- Regulations of labeling on the package, the structure and meaning of barcode on the package.
- Types of packaging used for food packaging and hygiene and safety.
67. Biotechnology Application in Food Technology (05200020) 2 credits
This course consisted of the following contents:
- History of application of microorganisms in food technology, the role of biotechnology in food technology
- Application of yeast in food technology such as yeast biomass production, brewing of beer, wine, bread, etc.
- Application of bacteria in food technology such as processing fish meat, milk, vegetables, organic acids, etc.
-- Application of microorganisms in the processing of food materials such as enzymes, sweeteners, vitamins, flavorings, pigments, etc.
- Application of enzymes in food industry such as amylase enzyme system, protease, pectinase, cellulose, etc.
68. Food Processing Technology Laboratory 1 (Brewery and Beverages, Sauce and Condiment, Sugar and Confectionery) (05201051) 1 credit
This course consisted of the following contents:
- Producing beer
- Producing wine
- Producing of carbonated soft drinks
- Producing soy sauce
- Producing hard candy
- Producing sponge cake
69. Food Processing Technology Laboratory 2 (Dairy, Vegetable Oils, Meat, Seafood) (05201052) 1 credit
This course consisted of the following contents:
- Producing pasteurized milk
- Producing ice cream
- Producing oil by wet method
- Producing peanut butter
- Producing canned meat
- Producing frozen shrimp
70. Food Processing Technology Laboratory 3 (Cereal, Coffee, Tea and Cocoa) (05201053) 1 credit
This course consisted of the following contents:
- Producing perfumed tea
- Producing roasted green coffee
- Producing canned pineapple juice
- Producing pickled vegetables
- Producing rice.
- Producing bread
71. Major Project- Food Processing (05204024) 1 credit
This course consisted of the following contents:
- Describe the operation principle and diagram of the equipment system to be designed
- Set up specifications and working mode for the selected device system
- Calculate material and energy balance for a specific process and equipment
- Calculate basic parameters and structure of the main equipment
- Draw relevant technical drawings
72. Major Project- Food Engineering (05204025) 1 credit
This course consisted of the following contents:
- Guide on how to start
- Prepare the project implementation unit (internship venue, type of machine,
food processing equipment at the facility, document search, experiment, data collection)
- Implement the blueprint
73. Food product development (05200023) 2 credits
This course consisted of the following contents:
- Overall introduction into product development
- Consumers’ role in product development
- Product development process consisted of the contents below:
- Develop product strategy. Develop ideas and product concepts
- Product design and product manufacturing processes
- Commercialization of products
- Product launching-evaluation-adjustment
74. Functional Foods (05200015) 2 credits
This course consisted of the following contents:
- Overview of functional foods
- Fiber food-Prebiotic
- Low energy sugar (sugar alcohol)
- Vitamin
- Minerals
- Probiotics
- Polyunsaturated fatty acids
- Amino acids, peptides and biological proteins
- Phytochemical compounds
- Develop and manufacture functional foods in Vietnam
75. Food Marketing (05200016) 2 credits
This course consisted of the following contents::
+ The basics of marketing
+ Research on the market and consumers
+ Marketing strategies
76. Brewery and beverages processing technology (05200055) 3 Credits
This course consisted of the following contents:
- Ingredients used in beer, wine and beverages in manufacturing process.
- Basic technological processes used in beer, wine and beverages manufacturing technology as water treatment process, producing semi-finished syrup, producing CO2 saturated water, malt and ingredients for saccharification, making sugar solution mixed houblon flower, filtration, sedimentation, fermentation, beer filtration, cellaring and bottle filling, making congee, congee saccharification, alcoholic fermentation, distillation and refining,…
- Equipment used in manufacturing such as mashing equipment, boiling equipment, saccharification equipment, filtration equipment, fermentation equipment…
77. Dairy processing technology (05200056) 3 Credits
This course consisted of the following contents:
- Basics of milk (constituents, characteristics, milk microbiome; milking, transporting, receiving and preserving fresh milk).
- Basic processes in dairy processing.
- Pasteurized milk, Ultra-Heat Treatment Milk, sweetened condensed milk, powdered milk, fermented milk, butter, cheese, cream.
78. Sugar and confectionary processing technology 3 Credits
This course consisted of the following contents:
- Basics of sugarcane industry, terminologies
- Theoretical basis and stages in sugarcane manufacturing process.
- Ingredients and additives used in confectionary manufacturing technology.
- Confectionary manufacturing technology.
- Calculations in sugar and confectionary manufacturing technology.
79. Meat, egg, seafood processing technology (05200058) 3 Credits
This course consisted of the following contents:
- Ingredients: meat, egg, seafood
- Preservation methods of meat, egg, seafood
- Techniques for poultry and cattle slaughtering and catching, processing seafood
- Processing technology for meat, egg and seafood products
80. Coffee, tea and cocoa processing technology (05200059) 2 Credits
This course consisted of the following contents:
- Basics of tea, coffee, cocoa (constituents, characteristics, harvesting, transporting, preserving tea, coffee, cocoa).
- Green tea, black tea, favored tea processing technology.
- Dried coffee fruit, coffee bean and coffee powder processing technology.
- Fermented cocoa, cocoa powder processing technology.
81. Cereal processing technology (05200060) 2 Credits
This course consisted of the following contents:
- Theoretical basis of cereal processing processes.
- Rice processing techniques
- Flour manufacturing techniques
- Starch manufacturing techniques
- Instant noodles manufacturing techniques
82. Fruits and vegetables processing technology (05200061) 2 Credits
This course consisted of the following contents:
- Fruits and vegetables
- Canned fruits and vegetables, dried fruits and vegetables, freezing fruits and vegetables, pickled fruits and vegetables manufacturing technology.
83. Seasonings, sauce and condiments processing technology 2 Credits
This course consisted of the following contents:
- Ingredients used in seasonings, sauce and condiments manufacturing technology.
- Basic technological processes in seasonings, sauce and condiments manufacturing technology.
- Soy sauce, chili sauce, monosodium glutamate, sauces, spices.
- Common equipment used in manufacturing process.
84. Vegetable oil processing technology (05200063) 2 Credits
This course consisted of the following contents:
- Definition, classification, chemical constituents, chemical and physical properties, technological characteristics of fats.
- Refined Oil manufacturing technology.
- Fatty products manufacturing technology: shortening, margarine, mayonnaise.
- Lipid modifying technology: blending technique, hydrogenation technique, fractionation technique, interesterization technique.
85. Production Practicum (05205064) 1 Credit
This course consisted of the following contents:
- Introduction
- Initial preparation for internship process.
- Participating in the internship.
86. Internship (Food Technology) (05205065) 2 Credits
This course consisted of the following contents:
- Introduction
- Initial preparation for internship process.
- Participating in the internship.
87. Internship (Management system) (055205066) 1 Credit
This course consisted of the following contents:
- Introduction
- Initial preparation for internship process.
- Participating in the internship.
88. Graduation thesis (05207048) 8 Credits
This course consisted of the following contents:
- Introduction to the thesis
- Initial preparation for the thesis
- Working on the thesis
89. Optimization in food technology (05200044) 2 Credits
This course consisted of the following contents:
- Methods of optimization: theory and application
- Practical problems: design and optimize experiment.
90. Informatics application in food technology (05200045) 2 Credits
This course consisted of the following contents:
- Introduction to Microsoft Excel SPSS.
- Data analysis in empirical research
- Modeling and optimization.
- Quality control by statistical tools
- Other applications: Material and heat balance, calculation of kinetics of enzyme action, calculation of holding time for heating treatment, etc.
91. Optimization & Informatics Application in Food Technology (Laboratory) (05201067) 1 Credit
This course consisted of computer-based practices in data analysis and optimization in food technology.
92. Management skills for engineers (05208068) 3 Credits
This course consisted of the following contents:
- Role, tasks, function of engineers in the new era.
- Needed knowledge, skills, personality of an engineer to meet social requirements.
- Necessary factors in manufacturing, project and people management.
- Effective Management Tools.
RECTOR
(Singed)
Dang Vu Ngoan