Training Program Title:Advanced Program (Engineer, Full-time) (7540101T)
Major/Training Industry:
Food Technology (Advanced Program)
Training Duration: 4.5 years.
Total Credits: 170 credits.
100% of courses are taught in English.
Approved by the Ministry of Education and Training under Decision No. 7581/BGDĐT-GDĐH dated November 29, 2007.
Key Highlights of the Program:
The Advanced Undergraduate Program in Food Technology is a special training program in collaboration with the University of California, Davis (UC Davis), USA—one of the world's leading universities. The program is conducted entirely in English, featuring both international and Vietnamese faculty members.
General Description of the Advanced Program in Food Technology:
The Advanced Undergraduate Program in Food Technology is a special training program in collaboration with the University of California, Davis, USA—one of the world's leading universities. The program is conducted entirely in English, featuring both international and Vietnamese faculty members. The Faculty of Chemical Engineering and Food Technology was assigned the mission of operating the Advanced Program in Food Technology taught in English, in cooperation with the University of California, Davis (UC Davis), USA, commencing enrollment in 2008. Students learn under the best educational conditions in English. The curriculum is developed based on the Food Science and Technology program of UC Davis, one of the most prestigious universities in the United States for training Food Science and Technology engineers.
The faculty members consist of lecturers from Nong Lam University, HCMC, as well as several experienced teaching staff from other universities and research institutes who have taught or studied in English-speaking countries; certain courses will be directly taught by professors from UC Davis. The educational process is organized under the credit-based system. Graduation requirements comply with the Credit-based Training Regulations of Nong Lam University, HCMC. Notably, during the final year, students will participate in conducting their graduation thesis abroad.
Program Educational Objectives:
To produce high-quality human resources equipped with advanced qualifications: mastering professional knowledge, possessing proficient practical skills and solid application abilities to meet the country's developmental needs, and keeping pace with the development of countries in the region and worldwide;
To establish an internationally benchmarked program capable of competing with the trend of studying abroad and attracting regional international students to study at Nong Lam University;
To become a training program that exerts a positive influence on the development of the food industry and leads in research achievements within this field nationwide and regionally.
Career Opportunities after Graduation:
The program provides basic, fundamental, and specialized knowledge to empower students with the capacity to operate independently; improve and innovate technological processes for the preservation, processing, and production of agricultural products and food, as well as perform effectively in educational institutions, research facilities, and relevant economic sectors.
Upon graduation, students can work in business enterprises, manufacturing and trading companies, agricultural-food processing facilities, or in research and development facilities specializing in: the preservation and processing of meat and fish products; the preservation and processing of vegetables and fruits; agricultural product preservation techniques; and product quality control research.
Specific jobs and titles include:
Quality Assurance (QA) staff, Quality Control (QC) staff, kitchen/barista staff, laboratory technician, procurement department staff, machine operator, production supervisor;
Product Research and Development (R&D) specialist, specialist in state management agencies such as the Department of Health, Department of Food Safety, Department of Industry and Trade, Department of Agriculture and Environment;
Food technology engineer, production engineer;
Researcher at food technology universities and institutes;
Lecturer at food technology training institutions.
Postgraduate Study and Career Advancement Pathways:
After completing the Food Technology training program, students can pursue master's or doctoral programs in Food Technology and other closely related fields domestically, or participate in postgraduate study abroad programs.
Images:
Students attending a specialized workshop
Faculty students and international students at the International Summer Semester
Industrial visit to the Green Food Company factory
Lecturers and students from Temasek Polytechnic (Singapore) and Nong Lam University, HCMC (NLU) participating in an exchange session
Practical Training 2 in Da Lat - Lam Dong Province
Annual Product Development Competition
Other Information:
Admission Requirements: Direct registration into the Advanced Program, or admission consideration for candidates who have been admitted to other majors at Nong Lam University, HCMC with equivalent test results based on subject combinations: (Mathematics, Physics, Chemistry) or (Mathematics, Chemistry, Biology) or (Mathematics, Physics, English) or (Mathematics, Biology, English).
Advanced Program Tuition Fees:Please contact the program management office for further detailed guidance.
Interested parents and candidates may contact the Program Coordinator:
Ms. Nguyen Thi Phuoc Thuy
Hotline: 0918.749.468
Email: ntpthuy@hcmuaf.edu.vn
Page count: 6693 Created : 30-09-2021 Last modify: 11-07-2026
