Food Technology

TRAINING PROGRAM

 

Major:                       Food Technology

Training code:                     6540103

Training level:                    College          

Mode of training:               Full-time       

Potential learners: High school graduates or equivalent       

Training period:                 2.5 years

 

1. TRAINING OBJECTIVES

1.1. General objectives

 

Students will develop practical knowledge and a wide theoretical understanding of the Food Technology industry as well as expand basic education in politics, culture, society, law, and information technology. Students will get the cognitive skills, professional practice skills, and communication skills needed to deal with complex problems or tasks and work independently or in groups in a variety of conditions. Students will have a good knowledge of personal responsibility, additionally, the responsibility of minimal guidance, supervision, and evaluation for the group completing the assigned tasks.

Students will take up work at trained job positions after completing the training program and receiving a college degree. Graduates are up to take on jobs and higher employment positions in the profession by working and gathering work experience time.

Moreover, Students can participate in higher-level continuing education or self-study to meet and develop their career goals.

1.2. Detailed goals

After graduation, Food technology Students are able to:

1.2.1 Knowledge:

In the food processing process, apply knowledge about the role, structure, properties, and metabolism of substances in living organisms such as proteins, glucose, lipids, enzymes, and others, as well as the wisdom of microorganism reproduction and physiology, additionally, the influence of the external environment on the growth, development, and metabolism of microorganisms;

- Present the properties, composition, nutritional value of materials used in food manufacturing and their impact on technology and quality;

- Possess a thorough understanding of the structure, working principle, and operating steps of equipment used in food processing;

- Describe the process and be familiar with the principles, specifications, and factors that affect the production processes of food products such as confectionery, seafood, meat, beer, alcohol, vegetables, milk and dairy products.

- Apply methods to preserve common foods;

- Present methods of sampling, testing, assessing food quality as well as applying the quality management system according to HACCP to the food processing process.

- Apply measures to ensure food safety during the processing of food products.

1.2.2 Skills

- Operate machines and equipment, as well as performing technical operations to make food products that satisfy quality standards in the categories listed below:

+ Products made from sugar, bread, cakes, hard candies, marshmallows, soft candies, and others;

+ Frozen, dried, and cooked seafood products, canned goods;

+ Meat products: lean pork paste, grilled chopped meat, sausages, etc;

+ Dried, canned, and pickled vegetable products;

+ Beer, alcohol, and wine products;

+ Milk and dairy products;

+ Products processed from food.

- Sample, test, evaluate, and control the quality of materials, semi-finished products, and finished products during food processing according to set standards.

- Identify and handle a variety of metamorphosis and spoiling phenomena that occur throughout the manufacturing and trade of food.

- Apply measures and conditions to ensure food safety in food production and commerce;

- Participate in guiding and propagating awareness of food hygiene and safety.

- In the food manufacturing process, use packaging and food additives in compliance with regulations and technological requirements.

- Use information technology to meet work requirements;

- Use English as a foreign language at the level of Beginner - Level 2 English, as defined by the Vietnam Foreign Language Competency Framework (compatible with A2 level in CEFR).

1.3. Job position after graduation

After receiving a College degree, graduates of Food Technology can work in the positions related to:

- Directly operating, maintaining, and repairing machines and equipment used in food processing factories. There are factories producing products such as beer, alcohol, sugar, confectionery, seafood, livestock, vegetables, grains...

- Directly performing technical operations in stages of these food processing factories.

- Sampling, analyzing, inspecting, and controlling food quality at food manufactories, businesses, centers, food quality inspection agencies, and state management agencies on food hygiene and safety;

- Participating in the management of stages in manufacturing factories. There are factories producing products such as beer, alcohol, sugar, confectionery, seafood, livestock, vegetables, grains...

- Self-employment in the field of food processing based on their own capacities.

 

2. VOLUME OF KNOWLEDGE AND COURSE DURATION

2.1 Volume of knowledge

- Number of subjects and modules in the program: 23 (including conditional subjects)

- Volume, knowledge and skills of the whole course: 2517 hours (100 credits), included:

+ Accumulated volume of compulsory subjects/ modules: 2378 hours

+ Volume of conditional subjects/ modules: 139 hours

+ Volume of general subjects/ modules: 446 hours

+ Volume of specialized subjects/ modules: 2071 hours

+ Theoretical volume: 742 hours

+ Volume of practice, internship, experiment: 1597 hours

+ Volume of test, review and end-of-course/ end-of-module exam: 178 hours

 

 

2.2 Course duration

Course *	2.5 years
Total study duration (week)	104
- Study time (week)	89
- Time for end-of-course/module tests (week)	15
Total time of joint activities (week)	26
- Opening and closing ceremony, summarizing and summer vacation, holidays, and Tet.	22
- Extracurricular activities	2
- Labor, backup	2
Total (week)	130

 

3. COURSE CONTENT

Subject/Module Code	Subject/Module	Number of credits	Study time (hour)
			Total	Details
				Theory	Practice			Exam/Test
					Exercises/ Discussions	Basic/ Professional Practice / Experiments	Assignments/ Essays/ Internship	Test and Exam preparation	End-of-test/ module Exam
3.1	General subjects	20	446	157	111	144	0	23	11
0809001	Politics	4	77	41	29			5	2
0809002	Law	2	31	18	10			2	1
0819001	Information technology	3	77	15		58		2	2
0810001	English	5	122	42	72			6	2
0811001	Physical Education	2	62	5		51		4	2
0811002	Military Education	4	77	36		35		4	2
3.2	Specialized subjects/ modules	80	2071	585	62	398	882	96	48
3.2.1	Basic subjects/ modules	14	255	153	0	78	0	16	8
0807001	Biochemistry	3	60	28		26		4	2
0805001	Microbiology	3	60	28		26		4	2
0803001	Analytical chemistry	3	60	28		26		4	2
0802001	Food Engineering	5	75	69				4	2
3.2.2	Specialized subjects/ modules	41	826	378	38	320	0	60	30
0802002	Food processing equipment and machinery	4	75	39		30		4	2
0804002	Food Preservation	3	45	39				4	2
0803002	Food quality management	4	60	54				4	2
0803003	Food additive and safety	3	45	39				4	2
0803004	Food quality analysis	4	92	28		52		8	4
0804003	Sugar and confectionery processing	5	116	35	6	63		8	4
0804004	Meat and seafood processing	5	116	35	8	61		8	4
0804005	Vegetables and grains processing	5	116	35	14	55		8	4
0804006	Beer and alcohol processing	5	116	35	10	59		8	4
0804007	Dairy Processing	3	45	39				4	2
3.2.3	Additional subjects and Modules	5	90	54	24	0	0	8	4
0802003	Occupational safety	2	30	24				4	2
0809003	Soft skills	3	60	30	24			4	2
3.2.4	Internship	20	900				882	12	6
0804008	Vocational internship	20	900				882	12	6
	TOTAL	100	2517	742	173	542	882	119	59

(*)Process checking, exam preparation, and theoretical exam are counted in theory hours; process checking, exam preparation, and practice exam are counted in practice hours