Faculty of Food Technology

The Faculty of Food Technology with rich experience and achievements in training and scientific research is one of the oldest faculties of NTU. The Faculty has 60 members with over 90% holding master’s and doctoral degrees including 6 Associate Professors and 24 Ph.Ds and, many have graduated from Japan, France, Iceland, Norway and, Australia. The Faculty has educated and trained thousands of bachelors and hundreds of masters and Ph.Ds. Currently, the Faculty has about 2,000 undergraduate to doctoral degree programs students.

Our staff members possess solid experience, professional knowledge, and a dedication to scientific research. We have conducted many research and technology transfer projects at national, ministerial, provincial and university levels, contributing to the development of the fisheries and food sectors of the country.

The Faculty now consists of five departments: Department of Aquatic Products Technology, Department of Food Technology, Department of Postharvest Technology, Department of Chemical Engineering, and Department of Quality Assurance and Food Safety.

Information

TRAINING PROGRAMS

Undergraduate programs:

Chemical Engineering & Technology
Postharvest Technology
Aquatic Products Technology
Food Technology

Graduate programs:

Master in Aquatic Products Technology
Master in Food Technology
Master in Postharvest Technology
Doctor in Aquatic Products Technology
Doctor in Postharvest Technology

Short courses:

Food safety and hygiene
Basic HACCP
HACCP Audit

27/05/2020

RESEARCH

The Faculty has become a force in both the quantity and quality of training as well as in scientific research. Currently, research activities of the Faculty focus primarily on: producing new products from aquatic rest raw materials: chitin, chitosan, colorants, flavors, fish glue, fish oil, hydrolyzed protein powder, and bioencapsulation; producing value-added products: surimi, simulation products, and functional foods; developing standards and models of checking, supervising, and warnings of dangerous, harmful factors in aquaculture and seafood processing for export; and producing export products from coffee, tea, and cocoa.

Research interest:

Developing new products from seafood by-products: chitin, chitosan, colorants, flavors, fish glue, fish oil, etc.
Producing value-added aquatic products: fish sauce, surimi, surimi-based products, functional foods, etc.
Control lipid oxidation in food/seafood.
Seaweed processing and new product development.
Production of fish meal and oil.
Biopolymers.
Developing products from coffee, tea, cocoa, cashew, asparagus, etc.
Extraction, isolation, characterization and application of natural bioactive compounds from aqutic and agricultural products, as well as from their by-products or rest raw materials.
Food traceability.
Sensory assessment tools and shelf life study of food raw materials.
Monitoring seafood quality during cold chain.
Food/seafood risk analysis.
Enzymatic hydrolysis of aquatic by-products.
Protein hydrolysate.
Technology of polymers and composites.

27/05/2020

EXTERNAL COOPERATION

- International projects:

VLIR Network Program on Food BioScience, Project 2 (P2) - Joint Graduate Programmes & Research Based Education in Food Technology between higher education institutions of Vietnam and Belgium.
Project “RFID-based Dynamic Monitoring and Traceability Technology for Fish Product Quality During Cold Chain”. Project number 8-07S, funded by Sino-Vietnam Scientific and Technological Cooperation (2011-2012).
Project “Research collaboration, development of monitoring system using wireless sensor network for quality control and energy saving in aquatic product cold chain”, National project in corporation with China Agricultural University. Contract Number: 08/2014/HĐ-NĐT (2014-2017).
Project ‘Improved quality of Vietnamese Pangasius’, funded by Ministry for Foreign Affairs of Iceland, a coorperation project of UNU-FTP (Iceland), Marel (Iceland), Nha Trang University (Vietnam) (2019-2020).

- International cooperation and cooperation with businesses

The Faculty of Food Technology plays an important role in promoting partnerships in training, research and technology transfer between NTU and nationwide universities, food – fisheries research institutes, food processing enterprises, and state fisheries management agencies. We also have relationships with more than 20 institutions in 14 different countries such as the U.S, Canada, Iceland, Norway, Denmark, Belgium, France, Russia, Japan, Korea, China and, Australia...