The Master of Food Technology program is designed to provide students with in-depth knowledge of food technology, production processes, quality control, and food safety. The program also equips students with the skills to research and develop food products, meeting the growing demands of the food and agricultural industries. The curriculum not only provides theoretical knowledge but also emphasizes the application of technology and practical research in an international environment.
Industry code
8540101
Admission method
Admission methodology: Selection, entrance examination, or a combination of selection and entrance examination, contingent upon the specific circumstances of each instance and the candidate's aptitude.
Training time
1.5 yearsIndustry code
Master
● Interactive and innovative learning activities are designed to promote critical thinking, creativity, open-mindedness, and the development of lifelong learning skills in an effective and proactive way, helping students achieve the learning outcomes of the program
● Using active teaching methods in the training process, encouraging and creating opportunities for learners to actively and creatively engage, thereby enhancing their ability to analyze, develop, and solve problems.
The program implements diverse assessment methods to monitor students' academic progress. Additionally, students engage in presentations and debates, further developing their communication skills.
Semester 1
Note: [Course code] - [Course name] (credits)
- CB80102 Philosophy (3)
- TA80301 English B (3)
- CB80201 Scientific research methods (3)
- TP80002 Advanced Food Microbiology (2)
- TP80007 Food Defense and Food Fraud (2)
- TP80008 Extraction and application of biologically active substances (3)
Semester 2
Note: [Course code] - [Course name] (credits)
Compulsory subject
- TP80003 Advanced Food Biochemistry (2)
- TP80005 Advanced Food Analysis (3)
- TP80006 Law and food security governance (2)
Elective courses (8 credits)
- TP81001 Application of irradiation in food technology (2)
- TP81003 Logistics and Supply Chain Management (2)
- TP81005 New product development (2)
- TP81007 Sensory Science (2)
- TP81008 Enzyme and protein technology (2)
- TP81013 Food allergies and interactions (2)
- TP81015 Advanced food packaging and packaging (2)
- TP81016 Advanced Food Drying Techniques (2)
- TP81018 Advanced oil and fat processing technology (2)
Semester 3
Note: [Course code] - [Course name] (credits)
Compulsory subject
- TP80001 Food safety and quality (3)
- TP80004 Modern Food Science and Technology (3)
Elective courses ( 8 credits )
- TP81002 Some modern methods of physical chemistry and colloidal system (3)
- TP81004 Hazard Analysis and Critical Control Point System (2)
- TP81006 Advanced Food Biotechnology (2)
- TP81009 Numerical methods and simulation in food technology (3)
- TP81010 Technical properties of food (3)
- TP81011 Food processing technology (3)
- TP81012 Microencapsulation and nanotechnology in food (2)
- TP81014 Food marketing and consumer behavior (2)
- TP81017 Advanced Food Refrigeration and Freezing Techniques (2)
- TP81019 Project Management (3)
- TP81021 Human Nutrition and Pharmaconutrition (2)
- TP81020 Experimental optimization design (3)
Semester 4
Note: [Course code] - [Course name] (credits)
- TP80009 Research Topic (3)
- TP80010 Graduation Thesis (12)
Graduates with a Master's degree in Food Technology can take on the following positions:
1. Food technology engineers – Food processing plants, food manufacturing companies.
2. Food quality control specialists – Food processing companies, quality inspection and testing facilities.
3. Food researchers and scientists – Research institutes, universities, and scientific research organizations.
4. Food production management – Food manufacturing companies, food processing plants.
5. Food safety consulting expert – A company that provides consulting, testing, and certification services for food safety.
6. University and vocational training lecturers – Universities, colleges, and training centers.
7. Product development specialists – Large food companies, food and beverage manufacturers.
8. Environmental protection experts in the food industry – Food companies, environmental organizations.
9. Experts in functional foods – Functional food companies, nutrition research institutes.
For two decades, Dong Nai Technology University has grown and developed with a steadfast belief that "Talent is the nation's vital resource". Our mission is to: Train a high-quality workforce grounded in technology and practical experience; Conduct applied scientific research and transfer knowledge to meet societal needs, foster international integration, and promote sustainable development.
We take pride in nurturing digital citizens who are ready to conquer the future.
Trong suốt hai thập kỷ xây dựng và phát triển một hành trình vẻ vang và đầy tự hào, Trường Đại học Công nghệ Đồng Nai không ngừng theo đuổi sự đổi mới sáng tạo thông qua hệ thống giáo dục toàn diện.
