Our history
·       The Major of Agricultural products and Food Preservation and Processing was formed at Nong Lam University HCMC under the decision (No. 5435/KHTC) of the Ministry of Education and Training on August 11th 1995.
·       December 27th 1996: the President of Nong Lam University released two decisions on establishing the Department of Agricultural products and Food Preservation and Processing and on its Admissions.
·       February 24th 1997: the Department was publicized with many courses on Food Processing such as Fishery science, Animal product technology, Postharvest technology (Mechanical engineering technology), Vegetables and foods.
·       December 15th 2000: Head of Ministry of Education and Training released the decision no. 5543/QÐ-BGD&ÐT-TCCB  on establishing the Faculty of Food Science on the basis of Department of Agricultural products and Food Preservation.
·       November 22th 2004: Open the Undergraduate course of Agricultural products and Food Preservation and Processing and Human Nutrition
·       December 16th 2006: Open the Undergraduate course of Agricultural products and Food Preservation and Processing and Food Microbiology.
·       2009 marked the first Undergraduate class of Advanced Program in Food Science and Technology, cooperated with the University of California Davis, USA.
·       August 20th 2009: Open the Master course of Food Science and Beverages.
 
Educational Philosophy
    The FT faculty has chosen the Educational Philosophy of Constructivism for the FT program. This theory consists of two main principles:
 1) The learning process only takes place when students actively learn;
 2) Learners build their knowledge through practical experiences, and reflective analysis on those experiences.

Educational Objectives of Food Science and Technology Faculty
The educational objectives of Food Science and Technology Faculty are:
· To provide a high quality workforce who master specialized knowledge and advanced techniques in the field of Food Technology, is able to apply professional competency in food technology to meet the demands of the national development, and to cope with the development of the region and the world;
· To build an advanced study program that meets international standards,  equivalent to ones offered by universities abroad in order to attract local and international students to study at Nong Lam university;
· To develop the FT program as a leading program contributing to the advancement of food technology in Vietnam and the region in terms of education and research.
 
Vision of Food Science and Technology Faculty
    In 2020, the Faculty of Food Science and Technology will be among the most excellent research and technology transfer centers and provide well-trained and highly qualified students majoring in Food Technology in Vietnam.
 
Mission of Food Science and Technology Faculty
   The mission of Food Science and Technology Faculty is to provide progressive and effective programs in teaching, research, and extension which meet the needs of the citizens of southern Vietnam, and benefit the nation.
 
Board of Deans
Dean: Assoc.Prof. Dr.Ing. Phan Tai Huan
Associate Dean: Dr. Kha Chan Tuyen
Associate Dean: MSc. Luong Hong Quang
 
Departments
Department of Postharvest Technology
Department of Human Nutrition
Department of Food Biochemistry
Department of Food Engineering
Department of Food Product Development
Department of Food Microbiology
  
Undergraduate study programs
Advanced Program in Food Science and Technology (This program was developed and is run under cooperation with University of California Davis, USA. All courses are instructed in English)
Preservation and Processing of Agricultural Products and Food (in Vietnamese)
Preservation and Processing of Agricultural products and Food and Food Microbiology (in Vietnamese)
Preservation and Processing of Agricultural products and Food and Human Nutrition (in Vietnamese)
High Quality Program in Food Science and Technology (at least 20% of courses are instructed in English)
Transition study from college to undergraduate program in Food Science and Technology (in Vietnamese)
 
Postgraduate
Master program in Food Science and Technology
PhD in Food Technology

Laboratories and Pilot plants
Laboratory of Biochemistry
Laboratory of Microbiology
Laboratory of Food Engineering
Laboratory of Food Sensory
Laboratory for Advanced Program’s classes
Pilot plant for Preservation and Processing of Fruits and Vegetables
Pilot plant for Meat and Seafood Processing
Food Processing Hall
 
Personnel
Department of Postharvest Technology
Dr. Duong Thi Ngoc Diep
MSc. Phan Thi Lan Khanh, PhD candidate
Dr.Ing. Huynh Hoa Anh Dao
MSc. Le Thi Thanh
MSc. Lam Thanh Hien (retired, visiting lecturer)
  
Department of Human Nutrition
Assoc. Prof. Dr.Ing. Phan Tai Huan
MSc. Nguyen Thi Phuong,  PhD candidate
MSc. Huynh Tien Dat, PhD candidate
Dr. Phan The Dong (retired, visiting lecturer)
 
Department of Food Biochemistry
Assoc.Prof. Dr.Ing. Phan Tai Huan
Dr. Nguyen Minh Xuan Hong
MSc. Ngo Thi Ty Na
MSc. Phan Thi Kim Khanh
BE. Le Thi Thuy
 
Department of Food Engineering
Dr.Ing. Le Trung Thien
MSc. Luong Hong Quang,  PhD candidate
MSc. Nguyen Trung Hau
MSc. Trinh Ngoc Thao Ngan
BE. Duong Thi Ngoc Dan
BE. Nguyen Huu Thien
MSc. Nguyen Huu Nam (retired, visiting lecturer)
MSc. Pham Tuan Anh (retired, visiting lecturer)
  
Department of Food Product Development
Dr. Kha Chan Tuyen
MSc. Nguyen Anh Trinh
MSc. Nguyen Thi Phuoc Thuy
MSc. Nguyen Thi Thanh Thao
BE. Bui Thi Bao Chau, MSc. candidate
Assoc.Prof. Dr. Bui Van Mien (retired, visiting lecturer)

Department of Food Microbiology
Dr. Vu Thi Lam An
MSc. Nguyen Minh Hien
Dr. Truong Thuc Tuyen
Dr. Ho Thi Thuy Van
Dr. Nguyen Ngoc Diep (retired, visiting lecturer)

Office
BS. Truong Thi Bong
BE. Nguyen Thi Thu Thuy
Ms. Nguyen Thi Ngoc Mai
 
Ms. Nguyen Thi Ut

Page count: 2799
Last modify: 24-06-2020