Tiếng Việt
1. Number of students
| Year of Enrollment | Course | Number of Enrollments |
| 2017 | K62 | 216 |
| 2018 | K63 | 208 |
| 2019 | K64 | 200 |
| 2020 | K65 | 211 |
| 2021 | K66 | 200 |
Enrollment code: BF2
Statistics of students who graduated in the last 5 years:
- 1.3% of students graduated with excellent grades;
- 35.3% of students graduated with excellent grades;
- 63.4% of students graduated with good grades;
- 4.78 is the average number of years it takes for a student to graduate from a TPE engineer (standard training period is 5 years);
- 90% of students have a stable job within 6 months after graduation.
2. Training code: 7540102
3. Framework of the training program
Details of the training program framework:
- The framework of Bachelor’s Program in Food Technology (updated on December 1, 2019)
- The tramework for Food Technology engineer program (updated 07/2021)
- The framework for Food Technology integration program (updated 03/2021)
4. Description of the training program
The Food Engineering training program provides a combination of core areas of knowledge about biochemical materials and their properties for the construction of food products, process engineering combined with knowledge on setting up and managing technology systems. Students enrolled in the Food Engineering program study intensive training in the following three majors:
- Food Technology;
- Quality management;
- Processing and Equipment of Food Technology.
4.1. Majors in Food Technology
The Food Technology major (CNTP) focuses on providing knowledge in food science and process and equipment engineering in post-harvest technology, food preservation, and processing technology, product quality control, etc.… with the goal of providing a solid foundation for the application of food science to the production of food products.
Students majoring in Food Technology will be equipped with the knowledge and skills to analyze and develop technical and technological solutions to holistically solve the problems of the food industry. Food industry graduates can work and develop their competencies and abilities in the fields of research, training, consulting, production, and development of food products and related fields.
4.2. Quality Management
Systematic control of the production process and technology process to ensure the commitment of product quality to customers is now a mandatory requirement for all businesses and especially imperative for manufacturing enterprises. Quality management systems create common standards that enable quality control not only of the final product but also of the entire production system from input materials to output and in-process. The systematic quality control on the one hand creates confidence in the company’s commitment to stable quality to customers and, on the other hand, more importantly, allows the enterprise to improve productivity and reduce risks through timely intervention in each stage of the production process.
Meeting the actual requirements of production and management, the subjects of Product Quality Management have been included in the Food Engineering training program.
The specialized training program in Quality Management (Quality Management) was established and officially put into training under the diploma system at Hanoi University of Science and Technology since 2009.
Graduates of the Quality Management major can participate in teaching, research, and have the ability to work in QC&QA (Quality Management and Assurance) positions in factories producing and processing food products.
4.3. Processing and Equipment of Food Technology
On the basis of basic knowledge of food technology, students majoring in Processing and Equipment of Food Technology are equipped with in-depth knowledge of process calculation, design of equipment in heat transfer, mass transfer, mechanical systems, refrigeration systems, applications in food production and processing – biology. In addition, students are also equipped with knowledge, skills, and practice to integrate automatic measurement & control systems, process control, supervisory control data processing (SCADA) systems, applications in food production and processing lines.
Students majoring in Processing and Equipment of Food Technology have the ability to design food production equipment lines, manage automated production lines at food processing plants as well as some other production areas. Students also have many opportunities for further study, working at business enterprises, universities, or research institutes of machines and equipment.
5. Scholarship opportunities for students
- Scholarships according to regulations of Hanoi University of Science and Technology;
- Study encouragement scholarships for students who overcome difficulties and excellent students of companies and alumni/lecturers of the institute;
- Scholarships to exchange/training undergraduate and graduate students with partner schools and businesses;
- Scholarships and awards for scientific research students;
- Postgraduate training scholarships (Master, Ph.D.).
6. Scientific research and extracurricular activities
- Opportunity to participate in scientific research right from the 3rd year;
- Opportunity to participate in organizing student activities from Student Unions of School of Biotechnology & Food Technology;
- Opportunity to join Student Clubs such as FOBIC Club, English Club;
- Opportunities to participate in extra-curricular activities organized by the School Union, Departments, and clubs in the school;
- Opportunity to attend internship with different business
- And many other extracurricular activities.
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Students participate in Scientific Research and attend Student Research Conferences
