FOOD TECHNOLOGY UNDERGRADUATE PROGRAM
Program : Food Technology (Undergraduate)
Degree : Bachelor of Engineering
Training venue : Ho Chi Minh City University of Food Industry
Type of study program: Full-time
Code : 7540101
(Approved by HUFI- Ho Chi Minh University of Food Industry- See Decision No 1419 dated Jun 29th 2018)
Graduates who obtained the Bachelor of Engineering degree of Food Technology shall have:
- Knowledge both in general and foundation natural science such as biology, chemistry, physics used in food science and engineering and further studies.
- Ability for self-study, creative thinking
- Ability to use the techniques, skills, and modern technological tools necessary for evaluation of food quality during processing and preservation
- Ability to figure out as well as to analyze and solve problems in food science and engineering,
- Ability to design and conduct experiments, testing of criteria in food stuffs as well as to analyze and interpret data
- Ability to use the techniques, skills, and modern technological tools necessary for development of a new food products, processes or involve in management of food production lines
- Ability to use soft skills as communication, team work in professional working environment.
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No
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Course Name
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Expected Learning Outcomes (ELO)
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1
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2
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3
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4
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5
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6
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7
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8
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9
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10
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11
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12
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1.
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Fundamental principles of Marxism 1
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2
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2
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2
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2
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2.
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Fundamental principles of Marxism 2
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2
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2
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2
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2
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3.
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Ho Chi Minh’s Ideology
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3
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3
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3
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3
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4.
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Revolutionary Policies of Vietnamese Communist
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3
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3
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3
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3
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5.
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Academic English A1
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2
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2
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2
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2
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2
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6.
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Academic English A2
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3
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2
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2
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2
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2
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7.
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Academic English B1
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3
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2
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2
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2
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3
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8.
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Academic English B2
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3
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2
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2
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2
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3
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9.
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Mathematics A1 (Calculus)
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3
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2
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2
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2
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2
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10.
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Mathematics A2 (Linear Algebra)
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3
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2
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2
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2
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2
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11.
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Information Technology application
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3
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2
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2
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2
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2
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12.
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Physical Education 1
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2
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2
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2
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2
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13.
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Physical Education 2
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2
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2
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2
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2
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14.
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Physical Education 3
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2
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2
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2
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2
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15.
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National Defense & Security Education 1
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2
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2
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2
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2
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16.
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National Defense & Security Education 2
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2
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2
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2
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2
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17.
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National Defense & Security Education 3AB
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2
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2
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2
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2
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18.
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Logics
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3
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2
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2
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2
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19.
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Communication Skills
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3
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2
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2
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2
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20.
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General Law
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3
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2
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2
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2
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21.
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Engineering Drawing
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2
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3
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3
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2
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2
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22.
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Physical and Colloids Chemistry
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2
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3
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2
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2
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23.
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Analytical Chemistry
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2
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3
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2
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2
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24.
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Analytical Chemistry Laboratory
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2
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3
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3
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2
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3
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25.
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Introduction to Food Technology
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3
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3
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2
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3
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3
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3
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26.
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Food Chemistry
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3
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3
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2
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3
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27.
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Food Biochemistry
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3
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3
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2
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3
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28.
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Food Chemistry & Biochemistry Laboratory
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3
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3
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3
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2
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3
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29.
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Food Microbiology
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3
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3
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2
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3
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30.
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Food Microbiology Analysis Laboratory
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3
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3
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3
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2
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3
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31.
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Physical Properties of Food Materials
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3
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3
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2
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3
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32.
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Food Engineering 1
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3
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3
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3
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3
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33.
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Food Engineering 2
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3
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3
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3
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3
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34.
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Food Engineering 3
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3
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3
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3
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3
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35.
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Food Engineering Laboratory
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3
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4
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3
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3
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3
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3
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3
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36.
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Food Additives
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3
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3
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3
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3
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3
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37.
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Design of Experiment and Data Analysis
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3
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3
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3
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3
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3
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3
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38.
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Food Hygienic and Sanitation
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3
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3
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3
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3
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3
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39.
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Food Sensory Evaluation
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3
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3
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3
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3
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40.
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Food Sensory Evaluation Laboratory
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3
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3
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3
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3
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3
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41.
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Physical and Chemical Methods for Food Analysis 1
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4
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3
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3
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3
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42.
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Physical and Chemical Methods for Food Analysis (Laboratory) 1
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4
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4
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3
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3
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3
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3
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43.
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Food Microbiology Analysis
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4
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3
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3
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3
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44.
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Food Microbiology Laboratory 1
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4
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4
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3
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3
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3
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|
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3
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4
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45.
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Food Chilling and Freezing Technology
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4
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3
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3
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3
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3
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3
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46.
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Food Toxicology
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4
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3
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3
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3
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3
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3
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47.
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Food Nutrition
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4
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3
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3
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3
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3
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3
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48.
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Technology Development and Plant Design
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|
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3
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4
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4
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3
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4
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3
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3
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3
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49.
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Post Harvest Engineering
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|
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3
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4
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4
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3
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4
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3
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3
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50.
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Food Processing Technology
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|
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3
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4
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4
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3
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4
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3
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3
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51.
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Food Packaging Technology
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|
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3
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4
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4
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3
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4
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3
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3
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|
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52.
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Informatics Application in Food Technology
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|
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3
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4
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4
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3
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4
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4
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|
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3
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53.
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Food Product Development
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|
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4
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4
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4
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3
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4
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3
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4
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3
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|
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54.
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Quality Assurance & Food Law
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|
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3
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4
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4
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3
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4
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3
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3
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|
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55.
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Food Processing Technology Laboratory (Meat, Seafood, Sauce and Condiment)
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|
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4
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4
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4
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3
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4
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|
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3
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3
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56.
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Food Processing Technology Laboratory (Cereal, Coffee, Tea and Cocoa)
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|
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4
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4
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4
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3
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4
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|
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3
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3
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57.
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Food Processing Technology Laboratory (Sugar and Confectionery)
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|
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4
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4
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4
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3
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4
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|
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3
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3
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58.
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Food Processing Technology Laboratory (Brewery and Beverages).
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|
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4
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4
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4
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3
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4
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|
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3
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3
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59.
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Dairy Processing Technology Laboratory
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|
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4
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4
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4
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3
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4
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|
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3
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3
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60.
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Food Processing Technology Laboratory (Fruits, Vegetables, Vegetable Oils)
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|
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4
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4
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4
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3
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4
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|
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3
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3
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61.
|
Major Project- Food Engineering
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|
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4
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4
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4
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4
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4
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4
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4
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3
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3
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62.
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Major Project Food product development
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|
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5
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5
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5
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5
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4
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4
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4
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4
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4
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4
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63.
|
Functional Foods
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|
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4
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|
|
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3
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4
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3
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3
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64.
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Consumers Behavior Analysis
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|
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4
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|
|
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3
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4
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3
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3
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3
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|
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65.
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Supply Chain & Traceability
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|
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4
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|
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4
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3
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4
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3
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3
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|
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66.
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Management Skills for Engineers
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|
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4
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|
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4
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3
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4
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3
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|
|
|
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67.
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Brewery & Beverage Processing Technology
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|
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4
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|
4
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4
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3
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4
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3
|
|
3
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|
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68.
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Dairy Processing Technology
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|
|
4
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4
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4
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3
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4
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3
|
|
3
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|
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69.
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Fruits & Vegetables Processing Technology
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|
|
4
|
|
4
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4
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3
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4
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3
|
|
3
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|
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70.
|
Vegetable Oil Processing Technology
|
|
|
4
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4
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4
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3
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4
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3
|
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3
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|
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71.
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Sugar and Confectionary Processing Technology
|
|
|
4
|
|
4
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4
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3
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4
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3
|
|
3
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|
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72.
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Meat, Egg and Seafood Processing Technology
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|
|
4
|
|
4
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4
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3
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4
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3
|
|
3
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|
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73.
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Coffee, Tea and Cocoa Processing Technology
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|
|
4
|
|
4
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4
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3
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4
|
3
|
|
3
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|
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74.
|
Cereal Processing Technology
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|
|
4
|
|
4
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4
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3
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4
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3
|
|
3
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|
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75.
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Seasonings, Sauce and Condiments Processing Technology
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|
|
4
|
|
4
|
4
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3
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4
|
3
|
|
3
|
|
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76.
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Organizing and Training Sensory Panel (Laboratory)
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|
|
4
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4
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4
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4
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3
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4
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|
|
3
|
4
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77.
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Modern Techniques in Food Technology (Laboratory)
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|
|
4
|
4
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4
|
4
|
3
|
4
|
|
|
3
|
4
|
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78.
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Design and Inspection of Food Packaging (Laboratory)
|
|
|
4
|
4
|
4
|
4
|
3
|
4
|
|
|
3
|
4
|
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79.
|
Application of Biotechnology in Food Technology (Laboratory)
|
|
|
4
|
4
|
4
|
4
|
3
|
4
|
|
|
3
|
4
|
|
80.
|
Internship
|
|
|
4
|
4
|
4
|
4
|
4
|
4
|
4
|
3
|
3
|
3
|
|
81.
|
Graduation Internship
|
|
|
4
|
4
|
4
|
4
|
4
|
5
|
4
|
4
|
4
|
4
|
|
82.
|
Graduation Thesis
|
|
|
5
|
5
|
5
|
5
|
4
|
5
|
4
|
4
|
4
|
5
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*Note: The expected achievement level is determined by the scales in the figure below
Expected learning outcomes (ELO) description
G1. General knowledge, basic professional knowledge and specialized knowledge in the field of food technology
1.1. Apply the basic scientific principles; (ELO 1)
1.2. Demonstrate the ability to apply basic knowledge in the field of food technology; (ELO 2)
1.3. Demonstrate the ability to apply specialized knowledge in the field of food technology; (ELO 3)
G2. Personal skills, occupational skills and quality in the field of food technology
2.1. Perform proficiently of professional skills in the field of food technology; (ELO 4)
2.2. Analyze, reason systematically and solve problems related to food technology; (ELO 5)
2.3. Demonstrate the ability to value, organise professional ethical standards; (ELO 6)
2.4. Demonstrate the aware of the need for and actively participate in lifelong learning; (ELO 7)
G3. Ability to communicate and work
3.1. Demonstrate the ability to communicate, work independently, have leadership skills and teamwork; (ELO 8)
3.2. Demonstrate the ability to to use foreign languages and informatics in working, communicating, reading and synthesizing specialized materials; (ELO 9)
G4. Occupational competencies in food technology
4.1. Demonstrate the aware of importance of market trends, social and corporate contexts; (ELO 10)
4.2. Formulate ideas, set requirements, design and develop food production processes, processes or systems; (ELO 11)
4.3. Demonstrate the ability to implement and supervise activities related to food production; (ELO 12)
Scales expressing the expected learning outcomes level