History

The Department of Food Technology (DFT), one of  departments of the School of Biotechnology (SBT), International University (IU), was established by IU on October 27, 2010 and the Bachelor of Engineering in Food Technology (BE FT) program was officially accredited by VNU-HCM in August 2011 with the Education and Training Code of 52.42.02.04. This program delivers the degree called “Kỹ Sư Công nghệ Thực phẩm” in Vietnamese and “Bachelor of Engineering in Food Technology (BE FT)” in English. This was an extraordinary effort and coordination between the leaderships of VNU-HCM and IU to make the events happened in an expedite manner. The Department is therefore the first in the country that offers the accredited degree of BE FT using English in teaching and research, and devoting to the development of food technology field in Vietnam. The Department aspirations were developed based on the Vietnamese roots to address the urgent needs of the country and to prepare new generations of graduates capable of working at the interface of agricultural and food science and engineering.The students will study and do a research using the convenient class rooms, modern apparatus equipped laboratories, and the library with many textbooks and learning resources. The graduates from the FT program have been employed at the big food companies and corporations such as Masan, Cheiljedang Co., …

At present, The DFT has 06 full-time lecturers (4 Assoc. Professors and 2 PhDs) , 02 researchers, 03 teaching assistants and 03 laboratory technicians. The staffs and students of the FT Department are very active in their research activities both in basic research and applied research. The faculty and staff obtained many grants from Vietnamese institutions and agencies such as: IU, VNU-HCM, and NAFOSTED.

Objectives

The POs of the FT program were determined by the FT faculty with a consultation and analysis of visions and missions of IU-VNU and the needs of relevant local industries. General aims are to produce Food Technologists and Engineers with a broad and balanced knowledge of food science and food engineering, oriented in-depth on (1) food production and processing combined with specialized knowledge, and (2) management and service. The program also provides good skills, the ability to integrate and apply knowledge to solve problems and make decisions in real life and production.

More specially, graduates of the program will:

+ PO1: Be able to make decisions in food management: Analyze, evaluate and provide management standards and rules on food technology (food industry property, packaging, labels, etc.), quality, food hygiene and safety to serve decision making for managers

+ PO2: Be capable of providing food services: Consult on investment in technology transfer; consult on nutrition, food safety and hygiene, provide inspection and food quality control services.

+ PO3: Be capable of designing, improving and completing food products: Research, improve and develop new food products that are beneficial to human health; research and improve the production techniques of food products and applications.

+ PO4: Be capable of managing, operating and producing food products: Be in charge of and participate in technical and quality management in food processing line; food production and trading organization.

+ PO5: Have critical thinking, skills in decision making, international communication, teamwork: Have skills in analysis, decision making, problem solving and teamwork, be able to work in an international and diverse environment.

+ PO6: Have good health, high responsibility to the community and profession: Have professional ethics, understanding of laws and international regulations on food safety, have good health.

The objectives of the Food Technology Program at the International University are determined based on the following important foundations:

+ Strategies for the development of Vietnam National University - HCM city

+ Demands for high-qualified workforce in Vietnam and the Region.

+ Implementing the education and training models used in developed countries, aiming at seeking for potential cooperation in research and training with international partners.

The Food Technology program at the International University is designed to provide IU students, who will obtain a Bachelor degree in Food Technology with a title of Food Engineer, with:

+ A broad, but balanced range of knowledge in food sciences and food engineering.

+ Basic knowledge in food management (including food production, food quality and safety, and environmental management).

+ Emphasis on the development of practical skills and the capability of accessing advanced technology.

+ The entire training provided in English.The proficiency in English specialized in Food Engineering will be a unique advantage of the workforce provided from the International University. Upon graduation, students should have an English proficiency of TOEFL pBT 550 or equivalent (60 TOEFL iBT, 6.0 IELTS).

Admissions:

The Food Technology (FT)  major at International University (IU) is now accepting applications for four following programs:

+ Bachelor of Engineering in Food Technology

+ Master of Science in Food Technology 

+ Bachelor to Master program in Food Technology

+ Food Technology Twinning Programs with University of Nottingham

Why should you choose FT program in IU?

1. The program is conducted entirely in English, adapting international curriculums.

2. The curriculum is advanced and could be exchanged with high-ranking universities in the world.

3. More than 90% of the lecturers have earned PhD degrees from the world's or the region's top universities.

4. Facilities are well-equipped, including a system of classrooms and 17 high-tech laboratories for teaching and research activities.

5. Students have opportunities to participate in research and project transferring activities.

The curriculum aims to provide education and training in two directions: (1) Food production and processing, and (2) Food management and services, with flexible elective courses for the two divisions, accordingly.

1. Engineers in Food production and processing will be equipped:

+ With basic knowledge in biology, food chemistry, food microbiology, and food engineering.

+ With depth knowledge of food production processes, food product development, food quality, and production management.

2. Engineers in Food service and management will be equipped:

+ With basic knowledge in food sciences and technology.

+ With optional food management, food trade and services: food safety and hygiene, food analysis, community nutrition, project management, food product management and marketing, etc.

Program description:

+ This program delivers the degree Bachelor of Engineering in Food Technology.

+ Broad knowledge, balancing between science, industry, and management (production, quality, and environment)

+ Focus on developing practical skills and abilities to learn emerging technologies.

The program is accredited by the ASEAN University Network (AUN-QA)

Entrance Exam Groups: Click Here

Program Code: 7540101

Detailed Program: Click Here

The standard output of the FT program is based on the training objectives and the provisions of ABET (Accreditation Board for Engineering and Technology) against the accreditation criteria from the Asian University Network, and its consistency with the FT program objectives and expectations from the stakeholders to assure its local validity. As a result, the PLOs of the FT program include:

1. Identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics

2. Apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors

3. Communicate effectively with a range of audiences

4. Recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts

5. Function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives

6. Develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions

7. Acquire and apply new knowledge as needed, using appropriate learning strategies.

1. Significant distinctions

International University is one of the six university members of Vietnam National University in Ho Chi Minh City. This is Vietnam's first and only multidisciplinary public university that uses English as the main language in teaching and research.

The Department of Food Technology is an academic unit belonging to the School of Biotechnology at International University. The FT department teaches both undergraduate and postgraduate levels and conducts scientific research, providing high-quality human resources which meet the needs of industries and society.

FT programs, in general, and the FT master's program have been widely conducted in all countries throughout the world. FT programs are available at almost all the world's engineering universities, from bachelor’s to Ph.D. Currently, only 4-5 institutions in the southern region provide master's degree programs in food and beverage processing, with 10-30 students enrolled in each school every year. These schools' training programs are entirely conducted in Vietnamese. We are the only institution that offers an FT master's program in English. Therefore, it will help to train highly skilled human resources for food companies and food regulatory authorities.

2. Career development orientation

The program will provide students with up-to-date knowledge on food processing and preservation technology, quality improvement, innovation in food processing technology, product research and development, management, nutrition, food quality assurance, and hygiene consultancy.

This program provides students with in-depth knowledge in areas dedicated to developing the processing and post-harvest technologies for agricultural products in Vietnam such as Food Processing Technology, Food Preservation Technology, Food nutrition, and Food quality assurance. The program is designed to address the demands of both industry and society, encouraging commercial cooperation and focusing on developing products according to societal current needs.

3. Program Description:

The Master of Food Science program at International University is focused on three primary directions:

+ Advanced Food Processing Technology

+ Food Preservation Technology

+ Nutrition and Food Quality Assurance

        Detailed Program: Click Here

Joint program (2+2 with University of Nottingham, England)

Reasons for choosing an International University twinning program:

• Affordable tuition and living expenses: Save roughly 50% on study and living costs compared to self-study abroad.
• Amazing experiences: have learning experiences and receive degrees from prestigious universities worldwide.
• Attractive scholarships: Many opportunities for scholarships from partner universities.
• Diverse selections: There are numerous options for selecting universities appropriate for students' financial and academic abilities.
• Professional environment: at IU, students experience the international learning environment, so they will easily adapt when studying abroad in the second phase.
• Optimal support: students are supported with the preparations of documents, visas, dormitory registration, and housing rental.

Food Technology Joint Programs with University of Nottingham

• Food Technology Program, Specializing in Food Science (Honours Program).
• The University of Nottingham is ranked 66 in the world and 10 in the UK for employability by the QS Graduate Employability Rankings 2022. Nottingham is also the second most targeted university by the UK's top employers, according to The Graduate Market in 2022 report by High Fliers Research.

The Bachelor-Master program allows students with a strong academic foundation to shorten their study time (at least one year) compared to the overall time of studying for bachelor’s and master's degrees, respectively. During their undergraduate studies, students will accumulate master's level courses in the third year. These cumulative courses are considered for university-level subject recognition (up to 15 credits, saving about 20 million VND).

1. Requirements:

+ Number of accumulated credits: >65

+ Accumulative Grade Point Average (GPA): > 70

+ Code:

2. Program Description:

2.1. General principles:

Undergraduate students enrolled in the BSc-MSc program will be able to register for master’s program courses (up to 50% of the master’s program) as defined in the Transfer Framework. Students can exchange up to 15 credits for the University's comparable modules when taking master's modules.

2.2. Time and Location

Students take master’s modules in accordance with each major's Timetable (time - place) (most of them study in the evenings at the 234 Pasteur campus).

2.3. Thesis

Students must finish and defend their undergraduate and master's theses in accordance with regulations. The School of Biotechnology regulates the thesis's criteria.

2.4. Tuition

Students enrolled in any program must pay tuition fees in accordance with the program's requirements; for example, the tuition fee for the master's program is as follows:

+ Master of Business Administration: 129 USD/ credit

+ MSc in other fields: 120 USD/credit

+ Tuition fees for university courses remain unchanged

Please access this link for more information: BS - MS Program

All students must take the internship in their junior years after completing at least 90 credits of general and major courses at the University. The internship course is critical for students to apply their knowledge and skills learned from the University in practical production. The student will work at manufacturing factories or research institutes and related organizations for a period that is equivalent to the requirement for 2 credits. At the beginning of the internship experience, a clear position description released by the organization is related to the study fields, educational goals, and career aspirations of the students. Students share their learning experience; give recommendations to the organization and themselves; indicate how their competencies have been improved and enhanced by the internship. During the internship, each student is supervised by an onsite supervisor assigned from the organization and an academic advisor from the Food Technology Department. The students must report their work during the internship once a week to the advisor. At the end of the internship, the student prepares the report that needs to be approved first by the onsite supervisor before submitting it to the School of Biotechnology. The student presents internship outcomes to the assigned FT Committee. The Internship score is evaluated by the Committee, the onsite supervisor, and the internship advisor who evaluates the student’s performance based on the criteria provided by the School of Biotechnology.

For IU Food Technology students, the thesis is an integral part of assessing their learning outcomes. It is applicable to all programs that have a thesis or dissertation requirement. There are two rounds for the assessment of a qualified thesis. The first is the proposal stage in which the students prepare a research manuscript describing what they intend to do and how they conduct the research. The second is the proper thesis stage in which the students present their output of the research. For both stages, the students must present their work orally to the Committee. An average grade of at least 50/100 must be achieved to pass the proposal or thesis examinations. Besides the faculty members of the Department, the member of the thesis committee evaluation may include faculty members from other IU units and other universities. The criteria for assessing the course proposal and thesis are clearly stated in the evaluation form.

1. Thesis Forms
2. Guidelines for BSc Thesis Preparation

Career opportunities

Having qualified level of professional and English proficiency, International University’s Food Engineers can perform jobs in relation to food processing and preservation, food quality assurance and improvement, technology innovation, food R&D, management and consultancy for nutrition, food safety and hygiene.

Opportunities for jobs and promotion in:

+ International and domestic companies involved in food production and trading.

+ Universities, research institutes with mandate in food and nutrition research.

+ Organizations, agencies in food service, food quality and safety management, environmental and public health.

+Governmental agencies in food and intellectual property management.

Graduates of the Food Technology Department have had stable jobs at domestic and foreign corporations and joint ventures such as Masan Group, CJ Cheiljedang Company (Korea), Ajinomoto Vietnam Co., Ltd. Nestle Vietnam, Suntory PepsiCo Vietnam Company, Heineken Vietnam, C.P Group, etc. Moreover, many IUFT Alumni have won scholarships and studied abroad for postgraduate program at prestigious universities around the world.

• Laboratories

• Field trips

Food Technology Department

School of Biotechnology

International University HCMC

Room: A1.706

Phone: (+84) 028 3724 4270 - ext 3824 or 3980

Email: foodtechnology@hcmiu.edu.vn

Fanpage: IU Food Technology

LinkedIn: IU Food Technology

FT students K21

FT Students K20

FT Students K19