tTH THE MINISTRY OF EDUCATION & TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY & EDUCATION SOCIALIST REPUBLIC OF VIETNAM Independence – Liberty - Happiness ******* UNDERGRADUATE PROGRAM Education Program: FOOD TECHNOLOGY Level: Undergraduate Major: FOOD TECHNOLOGY Type of Program: Full time (Decision No……date….on………) 1. Duration of Study: 4 years 2. Student Enrollment: High-school Graduates 3. Grading System, Curriculum and Graduation Requirements
7.2.2. Food Engineering Courses (10 credits) No. Course’s ID Course Name Credits Semester Lecturers EDDG120250E Descriptive Geometry & Technical Drawing 2 2 MSc. Đỗ Văn Hiến MSc. Trần Minh Thế Uyên PFPE120350E Principle of Food Processing and Food Processing Equipments 2 2 Dr. Nguyễn Tiến Phong HETE220550E Heat Transfer and Equipments 2 3 Dr. Nguyễn Tấn Dũng MATE220950E Mass Transfer and Equipments 2 4 Dr. Nguyễn Tấn Dũng FPPD320150E Food Process and Plant Design 2 5 Dr. Lại Quốc Đạt Total 10 7.2.3. Food Processing Courses (20 credits) No. Course’s ID Course Name Credits Semester Lecturers 1 MSPR320250E Meat and Seafood Processing 2 5 2 TCCP320350E Tea, Coffee and Chocolate Production 2 5 Dr. Nguyễn Tiến Lực Dr. Lại Quốc Đạt 3 BCPR320450E Bakery and Confectionary Production 2 5 Dr. Vũ Trần Khánh Linh 4 CEPR321150E Cereals Processing 2 6 Dr. Phạm Thị Hoàn 5 VFBP321250E Vegetable, Fruit Processing and Beverage Production 2 6 Dr. Nguyễn Vũ Hồng Hà 6 DRDP321350E Dairy and Related Dairy Production 2 6 MEng. Đặng Thị Ngọc Dung 7 FETE321450E Fermentation Technology 2 6 Dr. Trịnh Khánh Sơn 8 FSEV221350E Food Sensory Evaluation 2 4 Dr. Phạm Thị Hoàn 9 FPAC420150E Food Packaging 2 7 Dr. Nguyễn Tiến Phong 10 FRDE420250E Food Research and Development 2 7 Dr. Nguyễn Tiến Lực Total 20 7.2.3. Industry Internship and Related Fields of Food Technology (7 credits) Student selects 07 optional credits No. Course’s ID Course Name Credits Semester Lecturers ININ420450E Industry Internship 2 7 All lecturer FQMA410350E Food Quality Management* 1 7 MEng. Nguyễn Đặng Mỹ Duyên
Total (not excluding Physical Education, Military courses and Supplementary Courses) 18 3rd Semester: Number Course’s ID Course Name Credits Prerequisite 1 CAED220150E Basic of Computer Aided Design (CAD) 2+1 2 MATH141801E Calculus 3 4 3 AMME230250E Applied Mathematics in Food Technology 3 4 FMIC220350E Food Microbiology 2 5 FBIO220450E Food Biochemistry 2 6 HETE220550E Heat Transfer and Equipment 2 7 POCH210650E Practice of Organic Chemistry 1 8 TEEN233825E Technical English 2 (3) 9 PHED130715E Physical Education 3 (3) Total (not excluding Physical Education, Military courses and Supplementary Courses) 17 4th Semester: Number Course’s ID Course Name Credits Prerequisite 1 LLCT230214E History of Vietnam Communist Party 3 2 PCHE220750E Physical Chemistry of Food 2 3 ACHE220850E Analytical Chemistry 2 4 MATE220950E Mass Transfer and Equipment 2 5 FANA221050E Food Analysis 2 6 PFMI221150E Practice of Food Microbiology 2 7 PFCB221250E Practice of Food Chemistry and Biochemistry 2 8 FSEV221350E Sensory Evaluation of Food 2 9 EHQT230437E Academic English 4 (3) 10 GDQP008031E Military Education (3) Total (not excluding Physical Education, Military courses and Supplementary Courses) 17 5th Semester: Number Course’s ID Course Name Credits Prerequisite 1 FPPD320150E Food Process and Plant Design 2 2 MSPR320250E Meat and Seafood Processing 2 3 TCCP320350E Tea, Coffee and Chocolate Production 2 4 BCPR320450E Bakery and Confectionary Production 2 5 FAIN320550E Food Additives and Ingredients* (optional) 2 6 PFSE320650E Practice of Sensory Evaluation of Food 2 7 PFAN320750E Practice of Food Analysis 3 8 FNUT320850E Food Nutrition* (optional) 2 9 FSAF320950E Food Safety** (optional) 2 10 TEEN333925E Technical English 3 (3)