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GRADUATE CURRICULUM |
1. Master's degree in Chemical Engineering
- General Objective
The Master’s level training program for the Food Technology major aims to provide students with a solid professional background in the scientific and technological aspects related to food technology, as well as the practical skills necessary to adapt to changes in the socio-economic environment and address problems arising in the field of food technology.
- Program Learning Outcomes
Knowledge
PLO1: Possess specialized knowledge of chemical technology and engineering.
PLO2: Possess the ability to update new knowledge in chemistry, technology and chemical engineering.
PLO3: Possess basic knowledge of administration and management.
Skills
PLO4: Analyze chemical components at an advanced level.
PLO5: Design experiments, analyze and process data at an advanced level.
PLO6: Develop research projects, write reports and scientific articles.
PLO7: Impart knowledge and manage activities in the field of chemical technology.
PLO8: Possess a foreign language level equivalent to level 4/6 (TOEIC 600, IELTS 5.5).
Attitudes
PLO9: Offers innovations and solutions in chemical technology and engineering.
Work opportunity after graduation
Graduates of the chemical engineering master's program are welcome for various strategy positions (leader of quality assurance, quality control, product development, sales) at: chemical factories, pharmaceutical/food/cosmetic companies, or work at research institutes and universities...
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2. Master's degree in Food Technology
- Overview of the educational program
The Master's degree educational program consists of three parts: general knowledge, fundamental knowledge, and specialized knowledge, as well as a Master's thesis. The total accumulated credits required to complete the program is a minimum of 60 credits.
- General Objective
The Master’s level training program for the Food Technology major aims to provide students with a solid professional background in the scientific and technological aspects related to food technology, as well as the practical skills necessary to adapt to changes in the socio-economic environment and address problems arising in the field of food technology.
- Specific objective
- Upon completing the Master's program in Food Technology, students will be updated and systematized with the fundamental knowledge related to food and beverage processing to create and provide processed products that meet the needs of society and the economy. Students will be updated with in-depth knowledge, new technologies, and new techniques in research in the field of food technology. From there, they can develop product development plans, organize project implementation, deploy technology, and technical advancements.
- Students will have a solid grasp of scientific research methods, the ability to analyze and synthesize issues that arise in production and consumption. Students will have the skills to design and carry out research and development activities, the ability to conduct independent research, and to convey knowledge to others.
- Program Learning Outcomes
Knowledge
PLO1: Demonstrate proficiency in applying core technical knowledge in the field of food technology.
PLO2: Demonstrate proficiency in applying specialized knowledge in the field of food preservation and processing.
Skills
PLO3: Conduct systematic analysis, reasoning, and problem-solving in the field of food science and technology.
PLO4: Design and conduct experiments to test solutions for problems related to food preservation, processing, and safety.
PLO5: Demonstrate proficiency in specialized skills related to food preservation and processing within the field of food technology.
PLO6: Demonstrate the ability to work independently, possess leadership skills, and work effectively in a team environment.
PLO7: Demonstrate effective communication skills through various means such as verbal, written, and electronic communication.
PLO8: Develop and articulate ideas, establish requirements, and design preservation and product development plans in accordance with nutrition, durability, and food safety requirements.
PLO9: Demonstrates the ability to implement and execute food raw material preservation and food processing.
PLO10: Monitor and evaluate technical activities related to food preservation and processing.
Attitudes
PL11: Perform professional duties with proficiency, understand business culture, professional ethics, and know how to work effectively in industrial organizations.
PLO12: Demonstrate the ability to identify and analyze market trends and social contexts that impact food production activities.
PLO13: Proactively and creatively engage in lifelong learning with a growth mindset.
- Graduation Requirements
- Completing the required number of credits as specified, obtaining the required English proficiency;
- Completion of the Master's thesis and successful defense before the thesis evaluation committee with a minimum result of 5.5/10 is a requirement for graduation.
- Work opportunity after graduation
Upon completion of the Doctoral’s degree program in Food Technology, graduates can work in government agencies related to food technology, from central to local levels; management boards of industrial parks; production and business units; non-governmental organizations; participate in teaching and research at universities, colleges, research institutes; and engage in research, training, and consulting collaborations.
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3. Doctoral's degree in Food Technology
- Overview of the educational program
The program consists of three main parts: supplementary courses, courses in the doctoral program, and the doctoral thesis. Doctoral students are required to complete 90 credits for those who hold a master's degree and 120 credits for those who hold a bachelor's degree.
- Objectives
Knowledge: The program aims to equip students with a comprehensive, advanced, and in-depth knowledge system in the specialized field of science; foster independent and creative thinking; mastery of core values and important technical skills; develop principles and theories of research in the field of study; provide a synthesis of knowledge on laws, organizational management, and environmental protection; and demonstrate innovative thinking in organizing professional work and research to address complex emerging issues.
Skills
- Demonstrate the ability to identify and analyze complex problems and propose innovative solutions; generate new knowledge in their specialized field; establish national and international networks for professional activities; and synthesize collective intelligence, lead the profession to address regional and international issues.
- Demonstrate foreign language proficiency to comprehend complex reports on specific and abstract topics, including academic exchange in the specialized field of study. The student can communicate and exchange academic knowledge fluently and proficiently with native speakers, and write scientific and specialized reports, as well as articulate opinions on issues and analyze different alternatives.
Autonomy and responsibility competencies
Demonstrate the ability to identify and solve complex problems; derive principles and laws in the process of solving work-related issues; come up with valuable and evaluative innovative ideas; demonstrate the ability to adapt to the international work environment; lead and influence the strategic development orientation of the team; articulate the proposals of leading experts with sound scientific and practical evidence, and make decisions on work plans, research activities, and the development of new knowledge, ideas, and processes.
- Graduation Requirements
- Complete the required number of credits;
- Completing the required number of credits as specified, obtaining the required English proficiency.
- Work opportunity after graduation
Upon completion of the Doctoral’s degree program in Food Technology, graduates can work in government agencies related to food technology, from central to local levels; management boards of industrial parks; production and business units; non-governmental organizations; participate in teaching and research at universities, colleges, research institutes; and engage in research, training, and consulting collaborations.
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Curriculum of Master of Chemical Engineering |
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Curriculum of Master of Food Technology |
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Curriculum of Doctor of Food Technology |
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FORMS |
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Forms collecting information of Graduation Thesis |
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Forms related to Working at Laboratories |
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