1. General information
− Program: Food Technology (Công nghệ Thực phẩm)
− Program code: 8540101
− Form of education: formal (full/part-time)
− Training program: single-major program awarded 01 degree by International University (IU)
− Enrollment and opening ceremony: 2 times/year
− Modes of admissions: Application evaluation and Direct admission
− Location: main campus (Thu Duc)
− Teaching language: English
− Duration: 2 years
− Training method: Research
− Degree: Master of Engineering in Food Technology (Thạc sĩ Công nghệ Thực phẩm)
− Total credits: 60
− Total tuition fees: 98,400,000 VND
2. Program objectives (PO)
The POs of the MFT program followed the ones of master’s programs in SBT with consultation and analysis of visions and missions of IU-VNU and the needs of relevant local industries. General aims are to train highly qualified human resources, equipped with a solid theoretical basis and advanced practical skills in the major of Food Processing and Preservation Technology, focusing on 3 main directions (1) Advanced Technology in Food Processing, (2) Post-harvest Preservation Technology and (3) Nutrition and Food Safety.
The specific program objectives of the MFT program are described as below.
| Program Objectives | Contents |
| PO1 | Have in-depth and updated knowledge of advanced biotechnology and food technology elements, meeting the needs of economic development and integration in the period of industrialization and modernization of the country |
| PO2 | Able to analyze and solve theoretical and applied problems in biotechnology and food technology related to the research and technical aspects of the industry |
| PO3 | Able to describe the legal, ethical, social and business aspects of biotechnology- and food technology-based products and services |
| PO4 | Demonstrate leadership and fulfilling the needs of the community and industrial sector of Vietnam and the world, and engage in lifelong learning to maintain and enhance professional skills |
3. The intended learning outcomes (ILOs)
| Intended learning outcomes |
MFT Program |
| ILO1 | Have an ability to apply knowledge of food chemistry and analysis, food safety, quality control, food law, nutrition and engineering into practical food-related problems |
| ILO2 | Have an ability to identify, formulate and solve scientific and technical problems of food-related areas such as food safety, food processing, product development, quality control, and nutrition |
| ILO3 | Have an ability to design and conduct experiments, analyze and interpret data, and report results; have the skills to use common and modern equipment for practical research in food science, engineering and nutrition |
| ILO4 | Have an ability to perform a simple design and optimize a system, a component or a process to address scientific and technical requirements |
| ILO5 | Have an ability to organize tasks and coordinate teams; have good communication skills |
| ILO6 | Have an understanding of professional and ethical responsibility |
| ILO7 | Understand the impact of engineering solutions in a global, economic, environmental, and societal context; have knowledge about contemporary issues |
| ILO8 | Have an ability to take on managerial or operating positions in companies or enterprise; or ability to work in scientific research and teaching in universities and institutes |
| ILO9 | Have an awareness of the necessity and ability to engage in self-learning and lifelong learning |
| ILO10 | Have an ability to use English and computer and engineering tools |
4. Career orientation
After graduating with a Master of Science in Food Technology, students can work in many disciplines including:
− Scientific research and teaching in companies, factories, universities, research institutes as well as state administrative agencies.
− Product innovation, product development, quality assurance, quality control, food safety, and nutrition.
− Production for a wide range of goods including the dairy, meat, fish or poultry industries, goods of plant origin, fats and oils, confectionery, chocolate production, and beverage industry.
5. Academic program
The program is built according to 2 orientations (applicable to courses enrolling from 2022 onwards):
− Research 1: 60 credits (General knowledge; Basic and specialized knowledge; Thesis).
− Research 2: 60 credits (General knowledge; Basic and specialized knowledge; Research project; Thesis).
For more information, please access:
https://oga.hcmiu.edu.vn/courses/master-food-technology/
Or contact directly for detailed advice on field expertise:
Food Technology Department – International University, VNU-HCM
Phone: 028 3724 4207 – Ext: 3824 – 3980
Email: foodtechnology@hcmiu.edu.vn
LinkedIn: IU Food Technology
Fanpage: IU Food Technology
