Bachelor of Food Science and Technology (FST)

Anh Le Thi Van

PROGRAM OVERVIEW

BACHELOR IN FOOD SCIENCE AND TECHNOLOGY (FST)

 

        
        Contents:

1. PROGRAM MISSION

2. PROGRAM CURRICULUM

3. PROGRAM OUTCOMES

4.CAREER OPPORTUNITIES

5. CONTACT INFORMATION
 

 











 
  • Food Science and Technology (FST) is in high demand in agriculture, light industry and health care sectors in Vietnam. The recent statistics alarmingly show that hundreds of industrial zones in 5 big cities and 58 provinces need thousands of relevant technologists per year.
  • The establishment of the FST Program at USTH will contribute to fill this gap in high quaified human resource of the domain. The program will provide scientific knowledge and practical skills in relevant fundamental sciences in order to develop modern procedures, specific application for Vietnamese agricultural products as well as to control food quality and safety.
  • The academic curriculum of FST program at USTH provides an innovative approach and introduces cutting-edge food technologies. The program is specifically designed and well adapted for value-adding technologies of Vietnamese agricultural products. In addition, various practical courses help to sharpen students’ skills to be technically and socially competent in the food industry

2. PROGRAM CURRICULUM  [Back]

  • The Food Science and Technology Program provides students with three options:
    • Food processing technology
    • Food safety and quality
    • Food innovation management
  • Each option includes a "core curriculum", consisting of courses in food science and technology, and a group of additional/optional courses that focuses on provides more specific knowledge in the student’s chosen area.
Year     Name of course ECTs Code
B2 Semester 3 Management sciences Law on Intellectual Right 1 FSTB2.01
Project Management 1 FSTB2.02
French French 8 FSTB2.03
Core courses Introduction to food science and technology 2 FSTB2.04
Biostatistics 3 FSTB2.05
Food chemistry 3 FSTB2.06
Nutrition metabolism 3 FSTB2.07
Food physics I 3 FSTB2.08
Food Microbiology 3 FSTB2.09
Food Enzymology 3 FSTB2.10
Toxicology 3 FSTB2.11
Semester 4 Core courses Food physics II 3 FSTB2.12
Food Analytical Chemistry 3 FSTB2.13
Food Microbiological Analysis 3 FSTB2.14
Process and equipment in food Technology 4 FSTB2.15
Food safety and sanitation 3 FSTB2.16
Food legislation and regulation 3 FSTB2.17
Food quality management 3 FSTB2.18
Practice on food technology 2 FSTB2.20
Selective courses (choose 3 of 5 courses) Food-born Disease 2 FSTB2.21
Functional Food 2 FSTB2.22
Environmental safety in food industry 2 FSTB2.23
Introduction to Ecological Agriculture 2 FSTB2.24
Strategies  of International Agri-food marketing 2 FSTB2.25
TOTAL OF ECTS 60  
B3 Semester 5 Management Sciences Scientific Writing 2 FSTB3.01
 
French French 7 FSTB3.02
Core courses Post-harvest Science and Technology 4 FSTB3.03
Preservation technology 3 FSTB3.04
Refrigeration technology 3 FSTB3.05
Package technology 3 FSTB3.06
Food formulation technology 3 FSTB3.07
Food product development 3 FSTB3.08
New trend in food technology 2 FSTB3.09
Semester 6 Core courses Sensory evaluation of food product 2 FSTB3.10
Meat technology 3 FSTB3.11
Tropical fruit and vegetable technology 3 FSTB3.12
Dairy technology 3 FSTB3.13
Beverage technology 3 FSTB3.14
Selective courses (choose 2 of 5 courses) Technology of tea, cocoa and coffee 2 FSTB3.15
Candy and sugar technology 2 FSTB3.16
Technology of oil product 2 FSTB3.17
Aroma and food additive technology 2 FSTB3.28
Seafood technology 2 FSTB3.19
  GROUP PROJECT 3 FSTB3.20
  INTERNSHIP 9 FSTB3.21
TOTAL OF ECTS 60  
 

 

3. PROGRAM OUTCOMES  [Back]

 After following the FST training program, students could acquire: 
a. An ability to apply knowledge in mathematics, science
b. An ability to conduct experiments as well as to analyze and interprete data
c. An ability to analyze a system, components in the real food processing to meet desired needs within realistic constraints
d. An ability to function on multi-disciplinary teams
e. An ability to identify and solve problem in the real situation such as food processing, food quality controlling.
f. An ability to communicate effectively
g. An ability to understand the impact of engineering solutions in a global, economic, environmental, and societal context.
h. An understanding of the obligations to develop the food processing and to control the food quality in Viet Nam and all over the world.
i. An understanding of professional and ethical responsibility.
 

4.CAREER OPPORTUNITIES  [Back]

Graduates can pursuit professional jobs or continue to the master program at USTH or at any of postgraduate courses offered in the Food Science and Technology fields.
In addition, we offer a panel of opportunities for internship in universities and institutions in France. Students will have a great chance to become scientific advisors, consultants, lecturers or researchers at one of our partners’ establishments.
A bachelor degree in food science prepares for students necessary skills for successful careers in the food industry. Food science graduates are leaders in food production, processing and development system, food quality assurance and control, food science research team, and regulation and enforcement of food laws.
 

5. CONTACT INFORMATION  [Back]

   Logo moi 2

      Dr. Thi  Van Anh LE - FST Coordinator         
      Tel: 84 912438512              
      Email: [email protected]