Food Science and Nutrition – Introduction
Food Science and Nutrition – Introduction

Nutrition and food science is a growing scientific field and a new discipline in recent decades. This discipline is divided into two parts: nutrition science and food science. Food science is the study of food composition, food hygiene and safety, food chemistry and variation, food processing, and the development of functional food products, among other things. Nutritional science, the foundation of health, evaluates the nutritional status and investigates the roles of foods, including functional foods, in intervening to maintain and protect public health. Food science is receiving much attention in the country and worldwide right now, especially the importance of combining it with nutritional science to create new food sources for the future.

As a result, the Department of Nutrition and Food Science was established in 2017 under Decision No. 447/QD-HCN with the code 7720497. The department’s main task is to develop, compile, and teach appropriate subjects in Nutrition and Food Science and other departments at the Institute of Biology and Food, Industrial University of Ho Chi Minh City.

There are currently 6 full-time lecturers in the department, including 1 Associate Professor and Doctorate, 2 PhDs, and 3 Ph.D. students. With good research and teaching capacity, dynamism, enthusiasm, and love for the profession, Ph.D. lecturers graduated from prestigious schools in Vietnam, such as the University of Science and Technology – Vietnam National University, Ho Chi Minh City, the University of Technical Education, the University of Natural Sciences – National University in Ho Chi Minh City, and abroad. As of March 2023, the Department had approximately 80 research works published in prestigious journals with ISI/Scopus indices and numerous articles in domestic journals. All Department teachers have university teaching certificates, are fluent in a foreign language, and can read and write technical articles in English.

Currently, the field of Nutrition and Food Science plays a modest role, leading to a need for more nutrition experts with in-depth knowledge of food processing. To bring health and sustainable development to society, training human resources for Nutrition and Food Science, in general, will bring the best benefits to the country when integrating internationally. Therefore, this field of study is currently considered a discipline that can contribute to promoting and innovating food science and technology in the direction of integration with nutrition and health.

For more information, you can refer to the Program Educational Objective (PEO)Student Outcome(SO), or contact us, please.