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)
1. Fundamental principles of Marxism 1 (19200001) 2 credits
The course consisted of the following contents:
- Introduction to the Basic Principles of Marxism
- The basic problem of Philosophy: the relationship between matter and consciousness
- The basic principles of dial the materialist dialectic: The principle of common linkage and the principle of development
- The basic rules of the materialist dialectic: The law of the transformation from quantity into quality and vice versa; the law of unity and conflict of opposites; the law of the negation of the negation
- Basic concepts of historical materialism: The role of material production and the law of production relations in line with the level of development of material productive forces; Dialectics of infrastructure and superstructure; Social existence determines social consciousness and the relative independence of social consciousness; Socio-economic morphology and historical - natural process of the development of socio-economic morphology.
2. Fundamental principles of Marxism 2 (19200006) 3 credits
The course consisted of the following contents:
- Introducing the Marxist-Leninist economic doctrine of the capitalist mode of production.
- The basic contents of Marxist-Leninist theory of socialism and generalization of real socialism and prospects of socialism.
3. Ho Chi Minh’s Ideology (19200002) 2 credits
The course consisted of the following contents:
- Background and process of forming and developing Ho Chi Minh Thought
- Basic contents of Ho Chi Minh Thought on national affairs and the national liberation revolution; On socialism and the pathway in the transition to socialism in Vietnam; About the Communist Party of Vietnam; on great national unity and international solidarity; On democracy and state-building of the people, by the people, for the people; About culture, ethics and building people with new ideology.
4. Revolutionary Policies of Vietnamese Communist (19200003) 3 credits
The course consisted of the following contents:
- Analyzing the inevitable birth of the Vietnamese Communist Party - the subject of the Vietnamese revolutionary path
- The process of forming, supplementing and developing the revolutionary paths of the Party
- Studying some basic areas of the renovation period and the results of implementing the Party's revolutionary path in the Vietnam revolution process.
5. Academic English A1 (0101000094) 3 credits
The course consisted of the following contents:
- This course consists of 06 lessons from lessons 1 to 6. Each lesson has a specific topic including the contents of vocabulary and grammar that meets the requirements in English level A1 according to the Foreign Language Competency Framework for Vietnam.
- This program is based on communication method, focusing on English communication skills: Listening, Speaking, Reading, Writing, emphasizing two listening and speaking skills in social situations.
6. Academic English A2 (0101007556) 3 credits
The course consisted of the following contents:
- This course consists of 06 lessons from lessons 7 to 12. . Each lesson has a specific topic including the content of vocabulary and grammar required by level A2 in the 6-level Foreign Language Competency Framework for Vietnam.
- This program is based on communication approach, focusing on English communication skills: Listening, Speaking, Reading, Writing, emphasizing two listening and speaking skills in social situations.
7. Academic English B1 (0101007566) 3 credits
The course consisted of the following contents:
- This course consists of 06 lessons from lessons 1 to 6. Each lesson has a specific topic including the content of vocabulary and grammar required by level B1 in the 6-levels Foreign Language Competency Framework for Vietnam.
- This course is based on communication approach, focusing on English communication skills: Listening, Speaking, Reading, Writing, emphasizing two listening and speaking skills in social situations.
8. Academic English B2 (0101007567) 3 credits
The course consisted of the following contents:
- This course consists of 06 lessons from lessons 7 to 12. Each lesson has a specific topic including the content of vocabulary and grammar required by level B2 in the 6-level Foreign Language Competency Framework for Vietnam.
- This course is based on communication approach, focusing on English communication skills: Listening, Speaking, Reading, Writing, emphasizing two listening and speaking skills in social situations.
9. Mathematics A1 (Calculus) (18200001) 3 credits 3 credits
The course consisted of the following contents:
- Limit, continuity, derivative, differential of functions of a variable;
- Definite, Indefinite and intensive Integrals
- Series of numbers and powers;
- Integral multiple 2, integrated line type 1.2; Application of integral.
- The basic forms of hierarchical differential equation 1.2
10. Mathematics A2 (Linear Algebra) (18200002) 2 credits
The course consisted of the following contents:
- Matrix - determinant
- System of linear algebraic equations.
- Vector space.
- Linear mapping.
- Whole form
11. Information technology application (0101007557) 3 credits
The course consisted of the following contents:
- Comprehension of information technology: Basic concepts, components of computer systems, computer networks and the Internet, applications of Information Technology - Communications, copyright issues, data protection.
- Using computers: Overview of the operating system, working with Windows operating system, working with some common utility software, using Vietnamese.
- Word processing: General introduction to MS Words, text format, working with graphics, tables, automatic formatting with Style, creating table of contents, document security and printing.
- Using spreadsheets: Get familiar with the interface of MS Excel, Workbook, Worksheet, archives, create and format spreadsheets, format data, calculate on data, sort, search, extract filter, display data with charts, print page settings and select print functions that are suitable for the purpose of the user.
- Use slideshows: Overview of MS PowerPoint, create basic presentations, work with tables, charts, graphics and multimedia, complete and share presentations.
- Using Internet: Using Web browser, basic services on Internet (WWW, Email, and Search Engine), and Google applications.
- Analysis and statistical data: Create variables, enter data, make statistics tables, and verify data, regression analysis.
12. Physical education 1 (17201001) 1 credit
Each student has the right to choose one out of five sports subjects to participate in the practice: Volleyball, Soccer, Swimming, Badminton, Martial Arts. This is the first module; thus, the techniques and exercises for each sport are built at a simple and low difficulty level so that students can easily do the sport they have chosen.
13. Physical education 2 (17201002) 1 credit
Each student has the right to choose one out of the following five sports to participate in the practice: Volleyball, Soccer, Swimming, Badminton, Martial Arts. As the final module in the physical education curriculum, the exercises and techniques will be advanced.
14. Physical education 3 (17201003) 2 credits
Each student has the right to choose one out of the following five sports to participate in the practice: Volleyball, Soccer, Swimming, Badminton, Martial Arts. This is a continuation module of the physical education module 1. The difficulty of the exercises and techniques taught in this module will be higher, but still suitable for the students' level.
15. National defense and security education 1 (17200004) 3 credits
The content of the module includes the following topics:
- Subjects and research methods of National Defense and Security Education;
- The principles of Marxism, Ho Chi Minh Thought on the War, the Army and the protection of the Socialist Fatherland;
- Development of the national defense and people's security.
- The Party's viewpoint on the People's War to defend the Fatherland today;
- Development of the Vietnamese people's armed forces;
- The Party's viewpoint on combining socio-economic development with strengthening national defense, security and foreign affairs
- Some basic contents about Vietnam Military Art History.
16. National defense and security education 2 (17200005) 3 credits
The content of the module includes the following topics:
- Prevention of the "peaceful evolution" strategy; prevention of the overthrow of the hostile forces towards the Vietnamese revolution.
- Rrevention of the enemy from attacking with high-tech weapons;
- Development of the militia and self-defense force, the reserve force and the mobilization of defense industry;
- Development and protection of the sovereignty of national borders and territories;
- Some basic contents on ethnicity and religion; combat of the enemy taking advantage of ethnic and religious issues against the Vietnamese Revolution;
- Issues on protection of national security, social order and safety maintenance;
- Prevention of crime and social evils,
- Development of a movement of the entire people to protect the national security.
17. National defense and security education 3AB (17202006) 2 credits
The content of the module includes the following topics:
- A squad without guns; using maps, military terrain; understanding a number of infantry weapons (AK, CKC); First aid for war wounds.
- Some basic skills of practicing AK submachine guns; practicing the shooting of AK submachine guns, lesson 1b; training basic movements of infantry fighting tactics such as movement posture on the battlefield, methods of observing and detecting targets, methods of taking advantage of terrain, objects and individuals in combat.
18. Logics (18200016) 2 credits
The course consisted of the following contents:
Overview of logics, concept, judgment, inference, proof, refutation, fallacy, basic laws of formal logic.
19. Communication skills (13200041) 2 credits
The course consisted of the following contents:
- General overview of communication
- Structure of communication
- Basic communication skills.
- Communicative culture of Vietnamese & foreigners in the era of globalization.
20. General law (19200004) 2 credits
The course consisted of the following contents:
- General theory of the State and law
- Some basic institutions 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 ...
21. Engineering drawing (03200001) 2 credits
The course consisted of the following contents:
- Knowledge of standards for presenting technical drawings according to TCVN.
- Basic knowledge about the method of projecting a perpendicular projection, a measurement axis projection to demonstrate an object; and principles for demonstrating an object on a plane.
- Standards and conventions related to drawings and dynamic diagrams according to the Vietnamese Standards.
22. Physical and Colloid Chemistry (04200100) 2 credits
The course consisted of the following contents:
- Principles and applications of 2 thermodynamic principles, namely principle 1 and principle 2, to examine the transition between energy forms, the thermal effect of the reactions as well as to determine the self-evolution of chemical and physical processes.
- Chemical balance, phase balance, influence of external factors on the chemical equilibrium shift and phase transition.
23. Analytical chemistry (04200010) 2 credits
The course consisted of the following contents:
- Concepts and formulas for calculating types of concentrations, laws often used in analytical chemistry; application of the basic knowledge to calculate results in volume analysis; introduction of some common laboratory equipment;
- Definition, meaning and calculation of equilibrium constants occurred in solution: equilibrium of neutral reaction, complex reaction, precipitation reaction, and redox reaction;
- Theoretical basis and applications of volume analysis methods: neutralization method, complex method, precipitation method, redox method; and theoretical basis of mass analysis method.
24. Analytical chemical laboratory (04202011) 1 credit
The course consisted of the following contents: Quantitative experiments of some compounds such as acids, bases, metal ions, oxidants, reducing agents, halogens, etc. by the methods of volume analysis and mass.
25. Introduction to Food Technology (05201115) 1 credit
The course consisted of the following contents:
- Method of document collection
- Development of technological process 1 food product
- Experiment with food processing process on a laboratory scale
- Improvement and development of products
- Product quality assessment
26. Food chemistry (05200001) 2 credits
The course consisted of the following contents:
- Role and structure of water; activity of water; and influence of water activity on the variability and quality of food products;
- Structure, classification, properties and functions of amino acids, peptides and proteins;
- Classification of glucide, properties and roles of some monosaccharides, oligosaccharides and polysaccharides;
- Classification, composition, properties and role of lipids;
- Classification and role of vitamins;
- Minerals: macronutrients and trace elements.
27. Food biochemistry (05200002) 2 credits
The course consisted of the following contents:
- Enzymes and biological catalysts in food technology;
- Metabolism (protein, glucid, lipid) and bioenergy (high energy binding, ATP);
- Biochemical transformation processes in food processing and preservation.
28. Food chemistry & biochemistry laboratory (05202003) 1 credit
The course consisted of the following contents:
- Qualities and properties of protein;
- Technological features of protein and lipid in food;
- Specificity and activity of enzymes;
- Properties of glucide;
- Qualities of vitamins; determination of water activity.
29. Food microbiology (05200050) 3 credits
The course consisted of the following contents:
- Morphology - structure of microorganism cells.
- Physiology of microorganisms (nutrition, factors affecting growth, ...).
- Microbiological systems in food (meat, eggs, milk, vegetables, fish, shrimp, squid, ...).
- Application of microorganisms in food fermentation (liquor, beer, soy sauce, ...).
- Harmful microorganisms in food and food safety issues.
- Methods of inhibiting microorganisms in food storage and production.
30. Food microbiology laboratory (05202006) 1 credit
The course consisted of the following contents:
- Guidelines for safety rules; introduciton of microbiological laboratory equipment
- Guidelines for observing microorganisms under a microscope (live specimen, Gram stain)
- Guidelines for preparation of microorganism culture environment
- Guidelines for basic techniques in culture and isolation of microorganisms
- Guidelines for techniques: sample dilution, pour plate, and spread plate
- Guidelines for application of microorganisms in fermentation of food and aquatic products.
31. Physical properties of food materials (05200116) 2 credits
The course consisted of the following contents:
- Physical characteristics of food materials and products (Dimension, shape, volume, net weight, density, porosity of food);
- Rheological properties in food (rheological types, viscosity and viscosity measurement methods, structures and methods of measuring the structure of food);
- Thermal properties applied in food (Specific heat capacity, thermal conductivity, heat transfer methods);
- Optical properties applied in food (materials’ ability to absorb, reflect light, Roles of color of food, color systems, color systems, and optical measuring devices, dielectric properties of food).
32. Food engineering 1 (05200009) 3 credits
The course consisted of the following contents:
- Concepts of food, technology and food technology as well as the integration of other sciences in food processing;
- Techniques for carrying out the processes of transporting, separating and reducing materials;
- Calculation for mixing materials in the process of mixing;
- Choosing the right method of implementation and naming some equipment for physical and chemical processes in food processing technology.
33. Food engineering 2 (052000010) 3 credits
The course consisted of the following contents:
- Concepts of heat exchange, theory of heat transfer processes applied in food technology; Thermal equipment applied in food production as well as the integration of scientific disciplines in food heat processing.
- Techniques to perform the processes of heating, cooling, pasteurization, concentration, blanching, drying, etc.
- Structure and operating principle of heat exchangers. Calculation of basic parameters of thermal equipment.
- Choosing the right method and equipment for the heat treatment process in food processing technology.
34. Food engineering 3 (052000011) 2 credits
The course consisted of the following contents:
- Concepts of diffusion, theory of transport processes applied in food technology; physical and chemical equipment (mass transfer) applied in food production as well as the integration of the sciences of material transport in food.
- Techniques to carry out material transport processes such as distillation, absorption, extraction, etc.
- Structure and operation principle of mass transfer devices. Calculation of basic parameters of mass transfer equipment.
- Choosing the right method and equipment for mass transfer in food processing technology.
35. Food engineering laboratory (052010012) 1 credit
The course consisted of the following contents:
- Actual understanding, operation, measurement and calculation of parameters of the liquid stirring system.
- Actual understanding, operation, measurement and calculation of parameters of the Frame Filtering system.
- Actual understanding, operation, measurement and calculation of parameters of Distillation equipment system.
- Actual understanding, operation, measurement and calculation of parameters of the condensing equipment system.
- Actual understanding, operation, measurement and calculation of parameters of the drying equipment system.
- Actual understanding, operation, measurement and calculation of parameters of fermentation technology equipment system.
36. Food hygiene and sanitation (05200071) 2 credits
The course consisted of the following contents:
- Concepts of food hygiene and safety; importance of food hygiene and safety; situation and some forms of food poisoning common in Vietnam and the world;
- Environmental hazards and impacts on food hygiene and safety: biological, physical and chemical hazards; effects of environmental pollution of soil, water and air causing food poisoning;
- Methods of ensuring food hygiene and safety (8 good practices for food safety and hygiene, 5 keys for safer food, 10 golden rules for safe food processing, GMP good manufacturing practices, GHP good hygiene practices, Hazard analysis and critical control points (HACCP), ISO 22000 food safety management system standard, food safety and hygiene in a number of special cases, etc.);
- Legal documents related to food hygiene and safety.
37. Design of experiment and data analysis (05208104) 2 credits
The course consisted of the following contents:
- Concepts about experiments, stages of experiment implementation
- Basic concepts in statistics, descriptive statistics and probability distribution
- Experimental design: one factor, many factors
- Data processing: sample testing, variance analysis, linear regression
- Optimization in food technology.
38. Food sensory evaluation (22200015) 2 credits
The course consisted of the following contents:
- Overview of sensory evaluation including definition, role and application, introduction of sensory evaluation methods and comparison with other methods;
- Psychological and physiological basis of sensory function, including the structure of senses and their functions; stimulating intensity and sensory threshold; sensory interaction phenomena;
- Prerequisites in sensory evaluation research; factors affecting testers and good practice principles;
- Methods of sensory evaluation include: groups of discriminatory tests, tastes, descriptive analysis and grading methods according to Vietnamese standards.
39. Food sensory evaluation laboratory (22201016) 1 credit
The course consisted of the following contents:
- Discrimination test experiments;
- Taste test experiments;
- Experiments of descriptive quantitative tests.
40. Physical and Chemical Methods for Food Analysis 1 (22200013) 2 credits
The course consisted of the following contents:
- Introduction of analysis of physical and chemical characteristics of food, sampling methods, sample processing methods, processing of analytical data by statistical methods;
- Methods of physical and chemical analysis: method of voltage analysis, method of optical analysis, method of chromatographic analysis;
- Analysis of some criteria in food: moisture, ash, mineral salts, some metals, acidity, glucide, protein, NH3 protein, lipid, organic coloring, borax, nitrite, nitrate, sorbic acid, Benzoic acid, aflatoxin, etc.
41. Physical and Chemical Methods for Food Analysis (Laboratory) 1 (22200014)
2 credits
The course consisted of the following contents:
- Determination of humidity, acidity, salinity;
- Determination of total ash content, Ca and Mg content;
- Determination of Fe by UV - Vis method;
- Determination of Fe and Zn by AAS method;
- Determination of benzoic acid and sorbic acid by HPLC method;
- Determination of total protein by the Kjeldahl method;
- Determination of ammonia (NH3);
- Determination of total glucose by the Bertrand method;
- Determination of nitrite and nitrate content;
- Determination of lipid content;
- Determination of grease quality index: acid index, peroxide index, iodine index.
42. Food microbiology analysis (05200073) 2 credits
The course consisted of the following contents:
- Microorganism object and criteria for analysis of microorganisms in water and food;
- Methods of taking and preserving food and water samples for microbiological testing;
- Basic components and requirements for preparation of microbial culture media;
- Some common biochemical tests in analysis of food microorganisms;
- Microbiological analysis method;
- Process of analyzing microbiological criteria in food by traditional methods.
43. Food Microbiology Analysis Laboratory Laboratory (05201073) 1 credit
The course consisted of the following contents:
- Quantifying coliforms in food and aquatic products by MPN method;
- Quantifying staphylococcus aureus in food and aquatic products by colony counting method;
- Detecting salmonella in food and aquatic products by agar plate method;
- Detecting vibrio parahaemolyticus in aquatic products by agar plate method;
- Quantifying the total number of aerobic microorganisms in food and aquatic products by colony counting method;
- Quantifying the total number of yeasts and molds in food and aquatic products by colony counting method.
44. Food Chilling and Freezing Technology (05200017) 2 Credits
The course consisted of the following contents:
- The concepts of food refrigeration engineering, food technology, refrigeration equipment in food as well as the integration of the sciences in food processing.
- Methods of carrying out the cooling processes for some types of agro-forestry products (freezing techniques for vegetables, tubers, fruits, techniques for preserving aquatic products.)
- Structure and operating principles of refrigeration equipment; calculation of basic parameters of refrigeration equipment.
- Choosing the right method and naming some equipment for refrigeration and freezing processes in food processing technology.
45. Food Toxicology (05200072) 2 credits
The course consisted of the following contents:
- General introduction about toxins in food
- Mechanism of absorption, distribution and elimination of biological toxins
- Mechanism of biotransformation of toxins
- Toxins in food.
46. Food Nutrition (34200027) 2 credits
The course consisted of the following contents:
- Concepts, history of forming nutrition industry; development of nutrition science in Vietnam; significance of nutrition
- Nutrients and their metabolism
- Determining 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
- Content about organization, care, education and nutrition communication in the community.
47. Technology Development and Plant Design (05200013) 2 credits
The course consisted of the following contents:
- Economic and technical substantiation on food plant design.
- Principles and bases of ground design.
- Technical design of technology part includes: selecting technological process; material balance for production lines; selection and arrangement of equipment on the premises of the main production workshop; setting the total ground.
- Layout of a design project map.
48. Food additives (05200014) 2 credits
The course consisted of the following contents:
- Definition, concepts of food additives; classification of food additives according to common view and law
- Purpose, role and general principles when using food additives
- Management and supervision functions as well as management and supervision methods for food additives at a number of international organizations in the world and functional agencies in Vietnam
- Legal issues related to the business and use of food additives in the world and in Vietnam
- Types of food additives allowed to use in Vietnam and related terms, prescribed in Circular No. 27 of the Ministry of Health
- Physical, chemical, physical and chemical properties, toxicity, technological roles and functions of compound groups of food additives commonly used in food industry, including:
+ Flavoring and flavor enhancers
+ Colorings
+ Food hydrocolloids
+ Emulsifying agents
+ Antioxidant
+ Preservative agents/anti-microbial agents
+ Polyol sugar
49. Post harvest engineering (05200018) 2 credits
The course consisted of the following contents:
- Overview of post-harvest technology;
- Characteristics of agricultural products after harvest;
- Principles and methods of storage after harvest;
- Post-harvest technology of agricultural products.
50. Food processing technology (05200019) 2 credits
The course consisted of the following contents:
- Concepts of food, technology and food technology as well as the integration of other sciences with food processing technology;
- Nature, purpose, changes of materials and methods of performing physical processes (sedimentation, filtration, centrifugation, dehydration, roasting, scalding, pasteurization, etc.), physicochemical processes (distillation, extraction, crystallization, etc.), chemical processes (hydrolysis, neutralization), biological and biochemical processes;
- Calculation for mixing materials in the process of mixing;
- Choosing the right method of implementation and naming some equipment for physical, physicochemical, chemical and biological processes in food processing technology.
51. Food Packaging technology (05200022) 2 credits
The course consisted of the following contents:
- Relationship of packaging with the quality of food contained inside;
- Function of food packaging;
- Regulations on labeling on packages, structure and meaning of barcodes on packages;
- Types of packaging used for food; packaging hygiene and safety.
52. Informatics Application in Food Technology (05200045) 2 credits
The course consisted of the following contents:
- Overview of Microsoft Excel and SPSS.
- Processing empirical statistics.
- Modeling and optimization.
- Quality control with statistical tools.
- Other applications: physical and thermal equilibrium, kinematic calculations, enzyme reactions, heat treatment time calculation, etc.
53. Quality assurance and food laws (22200070) 2 credits
The course consisted of the following contents:
- Basics, influencing factors, quality control modes;
- ISO 9001 quality management system;
- Hazard analysis and critical control points (HACCP Codex);
- Food safety management systems ISO 22000, BRC, FSSC 22000;
- Law on food products, regulations on inspection of food hygiene and safety in Vietnam;
- International food law.
54. Food Processing Technology Laboratory (Meat, Seafood, Sauce and Condiment) (05201091) 1 credit
The course consisted of the following contents:
- Manufacture of meatballs;
- Manufacture of lean pork paste;
- Manufacture of frozen shrimp;
- Manufacture of frozen fillet fish;
- Manufacture of chili sauce;
- Manufacture of marinated meat sauce.
55. Food Processing Technology Laboratory (Cereal, Coffee, Tea and Cocoa)
(05201092) 1 credit
The course consisted of the following contents:
- Manufacture of white rice;
- Manufacture of bread;
- Manufacture of pasta;
- Manufacture of scented tea;
- Manufacture of powdered coffee;
- Manufacture of tofu.
56. Food Processing Technology Laboratory (Sugar and Confectionery) (05201093) 1 credit
The course consisted of the following contents:
- Cleaning of sugarcane juice by calcification method;
- Concentration of sugarcane juice;
- Manufacture of hard candy;
- Manufacture of soft candy;
- Manufacture of cookies;
- Manufacture of sponge cake.
57. Food Processing Technology Laboratory (Brewery and Beverages) (05201094) 1 credit
The course consisted of the following contents:
- Beer production;
- Liquor production;
- Beverage production.
58. Dairy Processing Technology Laboratory (05201095) 1 credit
The course consisted of the following contents:
- Inspection of quality of raw fresh milk;
- Manufacture of pasteurized and pasteurized milk;
- Manufacture of yogurt;
- Manufacture of sweetened condensed milk;
- Manufacture of ice cream;
- Manufacture of milk powder.
59. Food Processing Technology Laboratory (Fruits, Vegetables, Vegetable Oils)
(05201096) 1 credit
The course consisted of the following contents:
- Mining of crude oil;
- Manufacture of peanut butter;
- Manufacture of canned pineapple juice;
- Manufacture of mango nectar;
- Manufacture of pickled vegetables and fruits;
- Manufacture of fried bananas.
60. Major Project- Food Engineering (05204024) 1 credit
The course consisted of the following contents:
- Calculation method and way of looking up handbook to design food production and processing equipment processes
- Layout of a device drawing.
61. Major Project- Food product development (05204114) 1 credit
The course consisted of the following contents:
- Instructions for opening projects;
- Preparation of project implementation bases;
- Implementation of the project;
- Project defence.
62. Functional foods (05200015) 2 credits
The course consisted of the following contents:
- Overview of functional foods;
- Dietary fiber - Prebiotic;
- Low energy sugar (sugar alcohols);
- Vitamins
- Mineral
- Probiotics
- Long-chain polyunsaturated fatty acids
- Amino acids, peptides and biological proteins
- Phytochemical compounds
- Development and manufacture of functional foods in Vietnam.
63. Consumers behavior analysis (05200108) 2 credits
The course consisted of the following contents:
- Consumer research process; formulation of research proposals
- Common methods in consumer research
- Questionnaire design skills and interview skills
- Analysis of consumer research results
- Research of consumer needs and food choices.
64. Food product development (05200023) 2 credits
The course consisted of the following contents:
- Introduction of concepts of product development, types of product development, key factors leading to the success of product development project, the role of technology in product development activities
- Role of the functional departments in the business in product development activities
- Concept of consumers and the role of consumers in product development activities
- Product development process, including the following contents:
+ Building product strategies, including developing, analyzing, refining ideas and building product concepts
+ Product design and manufacturing processes, including the development of test research plans, planning, laboratory and production line testing.
+ Commercial activities to prepare for the successful launch of products to the market
+ Launching products, evaluating effectiveness according to the target; adjusting and improving products according to market objectives and needs.
65. Supply chain and traceability (22200011) 2 credits
The course consisted of the following contents:
- Overview of the food chain and related concepts;
- Elements of a supply chain;
- Factors affecting the supply chain;
- Necessity for a food traceability system;
+ Legal requirements (Vietnam and International) on traceability
+ Requirements of customers and consumers
+ Requirements of the Quality Management and Food Safety System
- Principle "One Step Before - One Step Later";
- Basic components of the traceability system;
- Application of traceability system in each field of food products;
- Establishing a traceability system
66. Management skills for engineers (05200109) 2 credits
The course consisted of the following contents:
- Role, tasks and functions of the engineer in the new era.
- Math models applied to decision making, an important skill of engineers to solve production problems and meet social needs.
- Essential elements in financial management, accounting, production management, project management, human management.
- Effective management tools.
67. Brewery & Beverage processing technology (05200055) 2 credits
The course consisted of the following contents:
- Raw materials used in the production of beer, liquor and beverage;
- Basic technological processes used in beer, liquor and beverage production technologies;
- Equipment commonly used in production processes such as grinding equipment, cooking equipment, saccharification equipment, filtration equipment, fermentation equipment, mixing equipment, CO2 saturation equipment, etc.;
- Calculations in the technology of beer, liquor and beverage production.
68. Dairy processing technology (05200056) 2 credits
The course consisted of the following contents:
- Overview of milk (ingredients, properties, microorganisms in milk; processes of milking, transporting, receiving and preserving fresh milk).
- Technology of liquid milk processing (pasteurized milk, pasteurized fresh milk, reconstituted milk, reconstituted milk).
- Technology of processing sweetened condensed milk.
- Technology of processing fermented milk (lactic fermented yogurt, kéfir fermented yogurt).
- Technology of processing powdered milk (whole milk powder, skimmed milk powder, fast melting milk powder).
- Technology of processing other dairy products (ice cream, butter, cheese).
- Cleaning system for milk production equipment.
- Checking the quality criteria of raw fresh milk and dairy products.
69. Fruits & vegetables processing technology (05200061) 2 credits
The course consisted of the following contents:
- General understanding of vegetable materials;
- Technology of processing canned fruits, dried vegetables, frozen vegetables and pickled vegetables.
70. Vegetable oil processing technology (05200063) 2 credits
The course consisted of the following contents:
- Concepts of food fat, physical properties, chemical composition, technological properties of food fats in general and vegetable oils in particular.
- Oil-containing materials; characteristics of common vegetable oils.
- Technology of exploiting vegetable oil: technological process and equipment of oil exploitation by pressing and extraction methods.
- Vegetable oil refining technology: nature, purpose, changes of materials and implementation methods, equipment used in the refining process; parameters to be controlled.
- Technology for the production of high-fat products: Calculating the ingredients to mix, the processes and equipment used to produce the rich-fat products.
- Lipid modifying techniques: blending technique, hydrogenation technique, fractionation technique, interesterization technique.
71. Sugar and confectionary processing technology (05200057) 2 credits
The course consisted of the following contents:
- Overview of the sugar cane industry, professional terms;
- Theoretical basis and stages in the production line of cane sugar;
- Overview of technology for cake and candy production;
- Raw materials and additives used in the production of confectionery;
- Technology for producing confectionery;
- Some calculations in sugar, confectionery production.
72. Meat, Egg and Seafood Processing Technology (05200058) 2 credits
The course consisted of the following contents:
- Characteristics of meat, eggs, seafood and additives;
- Techniques of slaughtering cattle and poultry;
- Technology for processing meat, eggs and seafood.
73. Coffee, tea and cocoa processing technology (05200059) 2 credits
The course consisted of the following contents:
- Overview of tea, coffee, cocoa: ingredients, properties, and processes of harvesting, transporting and preserving raw materials.
- Technology of producing green tea, black tea and incense tea.
- Technology of producing dried coffee beans, paddy coffee, green coffee and powdered coffee.
- Technology of producing fermented cocoa beans and cocoa products.
74. Cereal processing technology (05200060) 2 credits
The course consisted of the following contents:
- Theoretical bases of food processing processes.
- Technology of producing rice.
- Technology of producing flour.
- Technology of producing starch.
- Technology of producing instant noodles.
75. Seasonings, sauce and condiments processing technology (05200062) 2 credits
The course consisted of the following contents:
- Raw materials used in the production of spices and sauces;
- Basic technological processes used in the production of seasoning sauce (soy sauce, soybean jam, soya cheese, instant noodles, sauces, spice tablets, spice powder, etc.);
- Equipment commonly used in manufacturing processes;
- Incidents occurred and how to overcome incidents in the process of producing sauces, spices.
76. Organizing and Training Sensory Panel (Laboratory) (05201111) 1 credit
The course consisted of the following contents:
- Planning and designing selective experiments and training the board
- Experiments for sensory board selection
- Establishing a list of terms and standard substances
- Experimental training of odor intensity
- Experimental training of taste intensity
- Evaluating samples and processing results.
77. Modern Techniques in Food Technology (Laboratory) (05201112) 1 credit
The course consisted of the following contents:
- Actual understanding, operation, measurement and calculation of system parameters and equipment such as:
- Continuous fermentation in liquor and beer production.
- Ultrasound and microwaves in the reception of bioactive compounds.
- Spraying and drying during micro-fat coating.
- Sublimation drying in papin enzyme production from papaya latex.
- Filter membranes during the separation process of raw fresh milk.
78. Design and Inspection of Food Packaging (Laboratory) (05201113) 1 credit
The course consisted of the following contents:
- Inspection of the quality of metal packaging;
- Inspection of the quality of glass packaging;
- Inspection of the quality of plastic bottles, PA/PE bags;
- Inspection of the quality of multi-layer laminated packaging.
- Inspection of food product labels;
- Inspection of carton quality;
- Design of some food packaging;
- Design of food product labels and cartons.
79. Application of Biotechnology in Food Technology (Laboratory) (05201021) 1 credit
The course consisted of the following contents:
- Technology of wine production
- Application of pectinase enzyme in fruit juice production
- Technology of production of bromelin enzyme preparations
80. Internship (05205064) 1 credit
The course consisted of the following contents:
- Introduction guide;
- Preparation of bases to conduct the training process;
- Implementation of the training process;
- Training report.
81. Graduation internship (05205107) 3 credits
The course consisted of the following contents:
- Introduction guide;
- Preparation of bases to conduct the internship process;
- Implementation of internship process;
- Internship report.
82. Graduation thesis (05207110) 5 credits
The course consisted of the following contents
- Introduction guide;
- Preparation of bases for implementing thesis;
- Implementation of thesis;
- Thesis defence.
RECTOR
(Singed)
Dang Vu Ngoan