Undergraduate

FOOD TECHNOLOGY - IU PROGRAM: The curriculum is designed based on students’ English level as the followings:

• English level 1: TOEFL iBT>= 61 (equivalent IELTS 6.0)
• English level 2: 30 =< TOEFL iBT< 61
  
• English level 3: TOEFL iBT<30

 COURSE DESCRIPTION

 General Chemistry

 To introduce students to general chemistry and to provide students with a firm foundation in chemistry for careers in science and engineering. Upon successful completion of this course, the students should be able to demonstrate basic knowledge

 Biochemistry

 This course provides a systematic and methodical application of general and organic chemistry principles. It explores the essential molecular basis of life and equips the students with basic concept in biochemistry. The emphasis will be on chemical properties and 3-D structure of these molecules in relationship to the biological function.

 Environmental Science

 To equip undergraduate students with essential knowledge about the environment, natural resources and human ecology

 To increase general awareness of undergraduate students about possible impacts of human activities on the environment and natural resources in order to justify relevant economic practices

 Biology

 The course introduces the key concepts of biology. Topics ranging from cellular structure and function with emphasis on metabolism and cellular signaling, plant and animal biology to genetics and its application in biotechnology, evolution and biodiversity are all discussed within the context of fundamental principles that pervade all organisms. Techniques and methods important for the study of life are also covered.

 Organic Chemistry

 This course is designed for non-chemistry majors, as it is intended for students pursuing a degree in biotechnology. The course is divided into two parts. The first part covers the basic fundamentals of general, organic chemistry and properties of organic compounds as needed to understand the organic chemistry of living cells, analytical chemistry, physiology and biochemistry. The second part focuses on organic chemistry of living cells, including the chemistry of carbohydrates, lipids, amino acids and nucleic acids.

 Critical thinking

 Critical Thinking studies a process which is indispensable to all educated persons--the process by which we develop and support our beliefs and evaluate the strength of arguments made by others in real-life situations. It includes practice in inductive and deductive reasoning, presentation of arguments in oral and written form, and analysis of the use of language to influence thought. The course also applies the reasoning process to other fields such as business, science, law, social science, ethics, and the arts.

 Microbiology

 This course provides students with basic knowledge about microorganisms, their cellular properties, nutrition, metabolism, and growth patterns. Also covered are the diversity of microorganisms and the interactions with human, plants and animals. Additionally, this course will introduce students to the significant role of microbiology in biotechnology and its industrial applications.

 Research Methodology

 Research methodology is a compulsory course offerred to second year students. Through this course students can approach basic scientific methods such as identification of research problem, experimental and sampling design, application of statistical softwares for data analysis and presentation. Apart from lectures a course project will be developed and conducted by students in order to apply theory into practices.

 Biostatistics

 It is a core major course, provided for sophomore-level students at school of biotechnology. The main content includes: scope, nature, tools, language, and interpretation of elementary statistics. Descriptive statistics; graphical and numerical representation of information; measures of location, dispersion, position, and dependence; exploratory data analysis. Elementary probability theory, discrete and continuous probability models. Inferential statistics, point and interval estimation, tests of statistical hypotheses. Inferences involving one or two populations, anova, correlation and regression analysis, and chi-square tests; use of statistical computer packages (spss).

Business Communication

 This course covers both the theories and tools needed to build and manage e-commerce sites. Specific topics include e-commerce business models, marketing, security, hosting options, secure-transactions, web server installation and configuration, web services and interfacing with legacy systems.

 Internship

 Student has to work for 2 months or 176 hours at manufactory or research institute that relates to at least one of below categories

• Molecular biotechnology (microbiology, genetics, plant / animal biotechnology)

• Biomedical science (pharmacology, pharmaceutical biotechnology, analytical chemistry, molecular

• diagnostic, immunology)

• Industrial biotechnology (biochemistry, food biotechnology, fermentation biotechnology, ,

• bioinformatics, bio-product quality assessment)

• Marine biotechnology and aquaculture (environmental biotechnology, aquaculture, environmental

• toxicology)

• To whom working at manufacturing factories: the students get knowledge in materials; structure and operating machines, equipments; and technological process in manufacturing and preservation of biotechnological products.

• To whom working at research institutes: the students get knowledge in working in a laboratory such as lab safety, lab equipments and apparatus. They also learn how to do a research, looking for research issue and methods, technical analysis, etc.

 Project Management

 This course provide the foundation knowledge for student on project management which strengthens their competence on competitive labor market, as well as equip them with a strong skill to organize and manage the project in the future career.

Introduction to Food Science and Technology

 There are 5 inter-related modules:

 Introduction to food science. Food production and composition. Nutrients, additives and ingredients. Food quality and sensory properties. Food safety, regulation, labeling. Introduction to food chemistry, biochemistry and physics. Water in foods.

 Introduction to food microbiology. Microorganisms, taxonomy, growth conditions. Food-borne illness, poisoning, spoilage and fermentation. Health aspects, probiotics, bio-active peptides.

 Food processing and preservation. Industrial and business aspects. Engineering, quality control, ecological aspects. Principles of food preservation. Drying, freezing, canning, chemical preservatives, irradiation, packaging. Food manufacturing, formulation, functionality. Regulatory aspects. Food laws, inspections, recalls. Food service and the hospitality industry.

 Major food commodities and products. Cereals, oil-seeds, flours, bread, fats and oils, vegetables, fruits, tea, beverages, milk and dairy products, eggs, meat, poultry and fish.

 Current food issues. Functional foods and nutraceuticals, genetically modified foods, organic foods, minimal processing, non-thermal preservation technologies. Research and development. Careers in food science.

 Food Chemistry

 Structure and properties of chemical components in food such as proteins, carbohydrates, lipids, dietary fiber, ash, vitamin, etc. The importance and contribution of these component; chemical change of these components during processing and storage; analysis equipment to determine these components in foods.

 Food Engineering Principles

 It is a fundamental major course, designed for sophomore in Food Technology. It introduces:

• Basic principles of food process engineering – mass and energy. Food composition, physical properties. Introduction to food processing.

• Units and dimensions. SI, CGS, English systems. Conversion factors. Dimensional consistency. Problems - solving examples.

• Material balances. Batch and continuous processes. General mass balance equations, algebraic unknowns, tie substance, basics for calculation.

• Thermodynamics. Thermodynamic properties. Vapors and gases. Ideal gas law. Real gases. Sensible and latent heat. Enthalpy. Energy balances.

• Fluid mechanics. Viscosity. Laminar and turbulent flow. Fluid flow in pipes, pressure drop, friction. Reynolds number. Bernoulli equation.

• Heat transfer theory. Conduction, convection, radiation. Fourier´s law. Heat transfer applications. Steady state. Forced and free convection equations. Dimensionless numbers. Heat exchangers. Heat transfer coefficients. Problems – solving examples.

 Food Microbiology

 Microbial ecology related to food, extrinsic effects to food spoilage and food processing, and other physical damage, chemical and biological damage caused by microorganisms in the intrinsic food, public health and hygiene; assignments and experiments.

 Nutrition and Functional Foods

 Elements of human nutrition including vitamins, minerals, micro-nutrients, and antioxidants including sources, metabolism, and functions in the human body; nutritive values of foods; requirements for human health, nutraceuticals, and functional foods and their effects on human health beyond basic nutrition. Food-related diseases.

 Enzyme and Food Fermentation

 Course for the sophomore students. The contents include:

• Classification and application of enzymes in food processing.

• Enzyme reaction mechanism.

• Classification, characteristics and origin of microorganisms in the food fermentation.

• Metabolic activities of microorganisms and their effects to the nature of the product

• Processing of fermented foods.

• Growth, maintenance and storage of microorganisms containing desired enzymes.

• The problems arise in the fermentation process and settlement methods.

 Food Unit Operations 1

• Review of heat transfer phenomena

• Structure and physical properties of water

• Psychrometry

• Drying theory

• Industrial food drying operations

• Quality and stability of dried foods

• Theory of freezing effects in foods

• Food freezing technology

• Responses of foods to industrial freezing

• Principles of heat preservation of foods

• Thermal resistance of microorganisms and enzymes

• Process lethality calculations

• Industrial food sterilization processes

• Non-thermal food preservation: principles of food irradiation

• Principles of high pressure processing

 Food Analysis

 Principles in chemical and instrumental analyses using for qualitative and quantitative analyses of moisture, protein, carbohydrate, lipid, dietary fiber, mineral and vitamins. Introduction of the basic techniques in food and microbiology analyses. The advanced methods in food analysis such as Gravimetric, volumetric, HPLC, Infrared chromatography, atomic absorption spectroscopy.

 Toxicology and Food Safety

 This course will provide a general understanding of toxicology related to food and the human food chain. Fundamental concepts will be covered including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, bio-transformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course will examine chemicals of food interest such as food additives, mycotoxins, and pesticides, and how they are tested and regulated. We will explore the etiology of foodborne disease related to naturally-occurring toxins and we will examine the ecology of food

 Food Packaging and Food Additives

 The course will be designed in two independent, but related modules:

•  The introductory knowledge in function of food packaging, materials used for food packaging, production of food packaging, packaging systems and equipments and change in food quality during storage in packaging.

•  Classification of food additives allowed to use in food products. Application of food additives in food processing, food preservation and distribution of food products. Toxicity of the food additives. The food improvers are usually used in food processing.

Food Unit Operations 2

• Unit conversions
• Mass balances
• Mass transfer equations

 Distillation

Evaporation/concentration

• Thermal concentration

• Freeze concentration
  

• Absorption/desorption

• Washing

• Solvent extraction

• Supercritical fluid extraction

 Mechanical separation processes

• Sedimentation

• Centrifugation

• Filtration

 Food Quality Assurance Systems

Food Microbiology Analysis

Food Sensory Analysis

Food Product Development and Marketing

• Understand and have experience in the development of food products.
• Knowledge of food ingredients.
• Ability to create templates for a new product (prototype).
• Able to identify challenges in developing products and schemes to overcome.
• Understand the techniques and knowledge related to the consumer.
• Development thinking logically related to food products.

• To provide knowledge of the scope, depth, and mission of the University

• To introduce the functional areas of business and the integration among them

• To give students a strong awareness of global issues, including an understanding of approaches to business ethics and multinational issues

• To develop students' basic research, analysis, writing, computer, teaming, and presentation skills

• To develop students' applied critical thinking skills and communication through the development of a portfolio of a firm in an industry in which they are interested.
  

Production and Operation Management

Production planning concepts and analytical tools. Designing and managing production processes: facilities, equipment, process control systems. Design issues, demand forecasting, material planning, acquisition techniques. Managing the factory floor: scheduling, total quality management, continuous improvement concepts and methods

This course explores the key issues associated with the design and management of industrial Supply Chains (SC). SC are concerned with the efficient integration of suppliers, factories, warehouses and stores so that products are distributed to customers in the right quantity and at the right time. One of the primary objectives of SC management is to minimize the total supply chain cost subject to various service requirements.

Processing and technologies of fluid milk plant operation from milk receiving to various finished products. Fluid milk, yogurt, cheese, and frozen dairy desserts; physical, microbiological, and chemical properties of fluid milk and milk components; milk quality supply; good manufacturing practices (GMPs); HACCP, and basic concepts of quality assurance and quality control.

Introduction of alcoholic and non-alcoholic beverages. The basic principles and producing processes of fruit juice, fruit-like juice, beer, wine and traditional Vietnamese alcohols.

The course supplies the knowledge and techniques for the students to be able to:

• Know how to classify the cereals produced and used as staple foods over the world, especially the cereals popularly used in Vietnam and Asia.

• Know how to determine the chemical composition, nutritional and functional qualities of the cereals.

• Understand the principle of the storage and the relationship between the storage process and grain quality and economic benefit.

• Understand the principle of wet and dry processing and apply these products for food processing.

• Have a knowledge on breadmaking: materials and process

• Have a knowledge on processing other products from cereal grains (beside bread) such as noodle, spaghetti, cake, popcorn, etc.
  

Seafood raw materials and ingredients: sources and composition; Seafood preservation sản; Basic processes for seafood preservation and processing; Adjuncts and additives in seafood processing; Seafood product production; Seafood by-product production. Seafood safety, HACCP in seafood factories.

Meat raw materials: chemical composition and nutrition. The biochemistry of the meat changes after slaughter. Indicators assessing the quality of meat. The basic processes of meat. Additives in the meat industry. The chemical and microbial properties of meat products. Meat microbiology, GMP, HACCP for meat processing application. Basics of quality assurance and quality control. The high technology applied in processing and storage of meat products.

Overview of post-harvest technology and tea processing.

Overview of post-harvest technology and cocoa processing, the food products from cacao.