1. Training Program
Level: Undergraduate
Major: Food Technology
Major Code: 7540101
2. Training Objectives
General Objective:
The undergraduate Food Technology program aims to train engineers who possess strong political and professional ethics, a sense of responsibility towards their profession and community health, independence, creativity, lifelong learning capacity, and good physical condition, ready to contribute to national development and defense. Graduates will have in-depth professional knowledge, proficient practical skills in food technology, and the ability to conduct applied scientific research, adapt to diverse working environments, and initiate entrepreneurial activities in the food sector.
Specific Objectives (SO):
SO1: Acquire fundamental knowledge of Marxism-Leninism, Ho Chi Minh’s ideology, scientific socialism, general law, and basic knowledge in social sciences, humanities, physical education, and national defense, relevant to the major.
SO2: Apply foundational knowledge of natural sciences to absorb professional knowledge and pursue higher education.
SO3: Utilize core and specialized knowledge in Food Technology, fostering creativity in professional practice, research, and lifelong learning.
SO4: Operate food processing equipment and production lines.
SO5: Evaluate the quality of agricultural and aquatic products; design technological processes for food processing; apply scientific and technical advances in processing, preservation, and product development.
SO6: Develop political and ethical qualities, civic responsibility, communication, teamwork, creativity, analytical skills, and adaptability in all professional contexts.
3. Learning Outcomes
- Knowledge:
LO1: Demonstrate understanding of Marxist-Leninist philosophy, political economy, scientific socialism, Ho Chi Minh’s ideology, social sciences, humanities, physical education, and national defense relevant to the program. - LO2: Apply natural science knowledge (e.g., advanced mathematics, general chemistry) in core and specialized courses.
- LO3: Employ core knowledge (food chemistry, analytical chemistry, food engineering) to solve professional problems and conduct research.
- LO4: Apply specialized knowledge (food analysis, fermentation technology, postharvest technology, fruit and vegetable processing, cereal processing, etc.) as a foundation for advanced studies.
- Skills:
LO5: Operate equipment, production lines, and perform quality control of agricultural and aquatic products. - LO6: Manage quality assurance systems, food safety, and occupational hygiene.
- LO7: Apply scientific and technological advances to product development and production.
- LO8: Critically evaluate issues in the field of Food Technology.
- LO9: Use media and digital tools to prepare professional reports and research.
- LO10: Use foreign languages in study, research, and work in an international environment.
- LO11: Apply ethical principles and professional responsibility consistent with legal regulations and standards.
- Autonomy and Responsibility:
- LO12: Work independently and collaboratively, adapting to changing work conditions.
LO13: Formulate and defend professional conclusions and personal viewpoints.
LO14: Recognize the need for lifelong learning and self-improvement.
4. Program Duration
4 years (163 credits) at Vinh Long University of Technology Education.
5. Career Opportunities
Graduates of the Food Technology program can work as managers, specialists, or researchers in enterprises, companies, government agencies, educational institutions, and research institutes in areas such as:
- Food processing, inspection, and services.
- Postharvest handling, quality inspection, and evaluation of agricultural and aquatic products.
- Research and production of nutritional and functional foods.
- Food analysis, quality assurance, and food safety management.
- Teaching in educational institutions related to food science and technology.
Graduates are also capable of entrepreneurship, establishing enterprises or consultancy services in the food industry.
6. Further Study Opportunities
Graduates are qualified to pursue postgraduate education and research in Food Technology, Postharvest Technology, Aquatic Product Processing, and Food Quality Assurance and Safety.
