Food Engineering Technology – Introduction
Welcome to the Department of Food Technology’s page.
The Department of Food Technology is a part of the Institute of Biotechnology and Food Technology (IBF), established in 1999. The department is tasked with organizing the training of the Food Engineering Technology (FET) program.
Currently, the Department has 16 lecturers including professors, associate professors, doctorates and masters. They are not only good at researching and teaching but also have a lot of experience in practical activities as well as technology transfer to manufacturing enterprises. They have worked with their best efforts for development of Department of Food Technology; to build a dynamic, friendly and closely linked with food processing enterprises.
The FET program has a high percentage of practical credit hours, conducted in discipline specific subjects. The program is organized to ensure all 3 groups of criteria: KNOWLEDGE – SKILLS – ATTITUDE. The program has the student outcome can meet the needs of enterprises in the industry, increasing the chances of getting a good job for student after graduate. Besides learning at the laboratory, students and lectures are encouraged and facilitated for experimental research with financial support from the University
For more information, you can refer to the Program Educational Objective (PEO), Student Outcome(SO), Total of enrollment and graduation, or contact us, please.