International University is a research-oriented university; consequently, a thesis is a determinant of assessing research ability and studying outcomes of students during training period.
Thesis encompassess:
+ Fulfillment of English proficiency requirement: IELTS 6.0
+ Accumulation of enough credits: Minimum credits = (Total credits in the curriculum – 12) * 90%
Some notes for external lecturers who initially instruct the thesis:
External lecturers have to satisfy one of below requirements with order of priority from 1 to 3:
1/ The degree is Master from foreign university teaching in English (lecturers have specialist knowledge to instruct students to perform their thesis)
2/ Lecturers possess IELTS certificate of minimum 6.5 (provide the photocopy or scan of it)
3/ Lecturers possess International journals or papers published in reliable sources (this case will be considered carefully in CV)
* In terms of external lectures instructing IU students initially, please provide your CV for the school (the official CV with stamp of confirmation from the agency where you work – overlapping pages) via email.
All forms and guidelines are: HERE
Some thesis topic of students:
1/ Kiet, D. T. & Hung, V. P. (2022). Optimization of extraction condition of the highest yield of catechin from Cashewnut Test (Anacardium occidentale L.) using enzyme and ultrasound-assisted extraction method.
2/ Duy, K. V. N & Hung, V. P. (2022). In vitro digestibility and qualities of gluten-free cookies made from germinated unpolished red rice flour with and without heat moisture treatment.
3/ Vy, T. B & Hung, V. P. (2022). Formation and characterization of nano starch particles encapsulated both curcumin and catechin.
4/ Thu, A. L. D & Lieu, N. L (2022). The effects of different types of sugar (cane sugar and palmyra palm sugar) and their concentration on physicochemical and sensorial properties of cocoa pulp water kefir beverage.
5/ Chuong, N. N & Lieu, N. L (2022). Effect of roasting time and temperature on physicochemical and sensory properties of buckwheat (Fagopyrum esculentum) milk.
6/ Linh, T. L & Lieu, N. L (2022). Comparison of physical and functional properties of active and smart biodegradable packaging by incorporating betacyanin- rich red pitaya (Hylocereus polyrhizus) and beetroot (Beta vulgaris L.) extract into chitosan films.
7/ Phuong, P. N. T & Phu, H. L (2023) Investigation of color stability of phycocyanin extracted from Spirulina platensis by cysteine, catechins, vitamin C, and polysaccharides.
8/ Chung, N. T. D & Ha, H. V. N (2023). Utilization of cocoa shells in dark chocolate product.
9/ Khang, V. Q & Ha, H. V. N (2023). Effects of adding banana (Musa spp.) on the craft beer quality.
10/ Hung, D. D & Giang, H. T. N (2023). Color stability of red beetroot (Beta vulgaris L.) wine during storage.
11/ Uyen, T. T. V & Hung, V. P. (2023). Determination of quality of red dragon fruit (Hylocereus polyrhizus) peel tea under different pretreatments and drying conditions.
12/ Nhu, Q. D & Lieu, N. L (2023). Influence of taro mucilage and whey protein concentrate as fat replacer on proximate composition, physical properties, textural properties, oxidizing and sensory properties on muffins.
