INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Food Engineering Technology – Introduction
Food Engineering Technology – Introduction

Program Educational Objectives

  1. Analyze, design, and provide technical and managerial solutions for food technology systems.
  2. Communicate and work effectively on team-based engineering and managerial projects.
  3. Be successful  in food engineering technology positions and related engineering technology areas as demonstrated by promotions, increased responsibility, or other professional recognitions.

Student outcomes

  1. An ability to apply knowledge, techniques, skills, and modern tools of mathematics, science, engineering, or technology to solve broadly-defined in food engineering technology problems.
  2. An ability to design systems, components, or processes meeting specified needs for broadly-defined in food engineering technology problems.
  3. An ability to conduct standard tests, measurements, and experiments; and to analyze and interpret the results to improve processes.
  4. An ability to function effectively as a member or leader on a technical team.
  5. An ability to apply written, oral, and graphical communication in both technical and nontechnical environments; and an ability to identify and use appropriate technical literatures.

Enrollment and Graduation

Year Total Enrollment Total Graduation
2018 248 180
2019 198 100
Cooperate