Bachelor to Master program
Food Technology
| Name | Code | School | |
| Bachelor's program |
Food Technology |
7540101 | Biotechnology |
| Master's program |
Food Technology | 8540101 | Biotechnology |
Program Framework
| Program | Content | Group | Number of credits |
|
| Bachelor's | Part 1: Foundational courses | Political studies, English | 19 | |
| Math - Computer Science - Natural Science - Technology - Environmental Studies - Social Science | 42 | |||
| Physical Education, Military Training | Unaccounted | |||
| Part 2: Professional courses | Foundational courses for Major * | 27 | ||
| Professional courses for Major* | 50 | |||
| Part 3: Thesis | Internship, Thesis | 12 | ||
| Total | 150 | |||
| Research Direction |
Research Project |
|||
| Master's | Part 4: Master's level courses | General courses (Philosophy) | 3 | |
| Foundational and professional courses for Master's level * | 30 | 18 | ||
| Part 5: Master's thesis | Thesis | 12 | 24 | |
| Total | 45 | |||
| Accumulative Total |
195 | |||
* If students complete these courses, they can be used to substitute equivalent courses for the Bachelor's level, to the maximum of 15 credits.
Detailed Academic Programs
Bachelors' Program
Codes
|
Group |
Definition |
| KHTN | Toán & Khoa học tự nhiênMath & Natural Science |
| CT | Politics, Economy, Culture, Social Science |
| GDQP | Military training |
| GDTC | Physical training |
| NN | English |
| CSN | Foundational course |
| CN BB | Compulsory professional courses |
| CN TC | Elective professional courses |
| TC | Elective courses |
| TTTN | Internship |
| LVTN | Thesis |
-
Year I
| Semester 1 – 18 credits |
Semester 2 – 19 credits |
|||||
| Course | Credit | Group | Course | Credit | Group | |
| Calculus 1 | 4 | KHTN | Calculus 2 | 4 | KHTN | |
| Physics 1 | 2 | KHTN | Physics 2 | 2 | KHTN | |
| Biology | 4 | KHTN | Environmental Science | 3 | KHTN | |
| Chemistry for engineer | 3 | KHTN | Biostatistics | 3 | KHTN | |
| Chemistry Laboratory | 1 | KHTN | Organic Chemistry | 3 | KHTN | |
| Writing AE1 | 2 | NN | Writing AE2 | 2 | NN | |
| Listening AE1 | 2 | NN | Speaking AE2 | 2 | NN | |
| Summer semester - Year 1 – 7 credits |
||||||
| Course | Credits | Group | ||||
| Philosophy of Marxism and Leninism | 3 | CT | ||||
| Political economics of Marxism and Leninism | 2 | CT | ||||
| Scientific socialism | 2 | CT | ||||
-
Year II
| Semester 3 – 17 credits |
Semester 4 – 20 credits |
||||
| Course | Credit | Group | Course | Credit | Group |
| Introduction to Food Science and Technology | 3 | CSN | Food Microbiology | 4 | CSN |
| Food engineering principles | 4 | CSN | Nutrition and Functional Foods | 3 | CSN |
| Critical Thinking | 3 | CT | Enzyme and Food Fermentation | 4 | CSN |
| Food Chemistry | 3 | CSN | Food Laws and standards | 3 | CSN |
| Biochemistry | 4 | CSN | Engineering Ethics and Professional Skills | 3 | CSN |
| 01 elective course | 3 | TC | |||
| Summer semester - Year 2 – 4 credits |
|||||
| Course | Credits | Group | |||
| History of Vietnamese Communist Party | 2 | CT | |||
| Ho Chi Minh's Thoughts | 2 | CT | |||
-
Year III
| Semester 5 – 17 credits |
Semester 6 – 17 credits |
||||
| Course | Credits | Group | Course | Credits | Group |
| Food Unit Operation 1 | 4 | CNBB | Quá trình và thiết bị Thực phẩm 2 (Food Unit Operation 2) | 4 | CNBB |
| Food Analysis | 4 | CNBB | Food Quality Assurance Systems (*) |
3 |
CNBB |
| (Toxicology and Food Safety) | 3 | CNBB | Experimental Design (*) | 3 | CNBB |
| Food Packaging and Food Additives | 3 | CNBB | Modern Nutrition, Diets and Health (*) | 3 | CNBB |
| 01 elective course | 3 | TC | Food Microbiology Analysis | 4 | CNBB |
(*): Can be substituted by equivalent Master's level courses. See below tab for details.
| Summer semester - Year 3 – 2 credits |
||
| Course | Credit | Group |
| Internship | 2 | TTTN |
-
Year IV
| Semester 7 – 17 credits |
Semester 8 – 15 credits |
||||
| Course | Credit | Group | Course | Credit | Group |
| Food Sensory Analysis (*) | 3 | CNBB | BSc Thesis (0,12) | 12 | LVTN |
| Food Product Development and Marketing | 3 | CNBB | Philosophy (3,0) | 3 | CT |
| Emerging Food and Post-harvest Technologies (*) | 3 | CNBB | |||
| Electives from group 2 | 4 | CNTC | |||
| Electives from group 2 | 4 | CNTC | |||
(*): Can be substituted by equivalent Master's level courses. See below tab for details.
Master's program: Research project
Groups
| Code | Definition |
| KTBS | Supplementary knowledge |
| KTC BB | Compulsory knowledge |
| KTC TC | Foundational electives |
| KTCN BB | Compulsory professional courses |
| KTCN TC | Elective Compulsory professional courses |
| LVThS | Master's thesis |
-
Year I
| Semester 1 – 3 credits |
Semester 2 – 24 credits |
||||
| Course | Credit | Group | Course | Credit | Group |
| Elective professional courses for Master's program (***) | 3 | KTCNTC | Master Thesis (0,24) | 24 | LVThS |
| (***) Elective professional courses for Master's program – Research project (5 courses) | ||
| Course | Credit | |
| FT501IU | Food chemistry and Biochemistry – 3(3,0) | 3 |
| FT502IU | Advanced food microbiology-3(2,1) | 3 |
| FT504IU | Advanced food analysis-3(2,1) | 3 |
| FT509IU | Food Processing Technology -3(3,0) | 3 |
| FT511IU | Engineering Properties of Food Materials – 3(2,1) | 3 |
Master's program: Research direction
-
Year I
| Semester 1 – 15 credits |
Semester 2 – 12 credits |
||||
| Course | Credit | Group | Course | Credit | Group |
| Food chemistry and Biochemistry – 3(3,0) | 3 | KTCNBB | Master Thesis (0, 12) | 12 | LVThS |
| Advanced food microbiology-3(2,1) | 3 | KTCNBB | |||
| Advanced food analysis-3(2,1) | 3 | KTCNBB | |||
| Elective professional courses for Master's program | 3 | KTCNTC | |||
| Elective professional courses for Master's program | 3 | KTCNTC | |||
| (***) Elective professional courses for Master's program – Research direction (5 môn) | ||
| Course | Credit | |
| FT506IU | Heat and Mass Transfer 3(3,0) | 3 |
| FT507IU | Food Preservation Technology 3 (3,0) | 3 |
| FT509IU | Food Processing Technology-3 (3,0) | 3 |
| FT510IU | Advanced Food Unit Operations 3(2,1) | 3 |
| FT511IU | Engineering Properties of Food Materials – 3(2,1) | 3 |
List of Master's level courses taught in Bachelor's program
If students complete these courses, they can be used to substitute equivalent courses for the Bachelor's level in the above tab
| Master's | Bachelor's program |
||||
| Course | Credit | Group | Course | Credit | Group |
| Research Methodology in Food Technology | 3 | KTCBB | Experimental Design | 3 | CNBB |
| Current Food Science and Technology | 3 | KTCNBB | Emerging Food and Post-harvest Technologies | 3 | CNBB |
| Human Nutrition and Nutraceuticals | 3 | KTCNTC | Modern Nutrition, Diets and Health | 3 | CNBB |
| Food Quality Assurance and Food Safety | 3 | KTCNTC | Food Quality Assurance Systems | 3 | CNBB |
| Food Sensory Analysis and Food Product Development | 3 | KTCNTC | Food Sensory Analysis | 3 | CNBB |
