1. Overview
The Department specializes in food science and food processing technologies, focusing on the safe, efficient and innovative use of agricultural and aquatic raw materials. It contributes to Nha Trang University’s mission of providing high quality human resources and scientific solutions for the sustainable development of the food and fisheries sectors.
2. Academic programs
The Department participates in undergraduate and postgraduate programs in Food Technology, offering courses in food chemistry, food microbiology, food processing, preservation, and quality management. Through a combination of lectures, laboratory work, pilot scale practice and industry internships, students are equipped with the knowledge and skills required by modern food enterprises and research institutions.
3. Staff and expertise
Academic staff in the Department have extensive professional experience and advanced qualifications in key areas of food technology, many having been trained at leading universities in Europe, Australia and Asia. Their strong research profile and industry engagement ensure that teaching content is updated with current technologies, regulatory frameworks and sustainability trends in the food sector.
4. Research and innovation
Research activities focus on developing value added food products, improving processing and preservation technologies, and enhancing food safety and quality assurance systems. The Department actively participates in national and provincial research and technology transfer projects, contributing to innovation in seafood processing, by product utilization and functional foods that support the green and circular economy.
5. Facilities and collaboration
The Department benefits from modern laboratories, pilot scale processing equipment and quality control facilities that support both teaching and applied research. It maintains close collaboration with domestic and international universities, research institutes and food companies, creating opportunities for joint projects, student internships and staff exchange.