Attitude

• Have good health and professional ethics.

• Have a high sense of responsibility, careful and accurate behavior

• Have a spirit of cooperation and helping colleagues

• Ability to self-study and research food science to meet the needs of nutritional care and people’s health protection

Target

1. Training university-level bachelors in Nutrition and Food Science with basic scientific knowledge, specialized knowledge and basic practical skills to solve nutrition and food science problems .

2. Ability to independently perform a number of food analysis and evaluation techniques, develop menus for subjects, and skills to serve nutrition communication work.

3. Have professional ethics, high sense of responsibility, careful and accurate behavior.

4. Ability to self-study and do scientific research to meet the needs of food safety, nutritional care and community health protection.

Knowledge

Have background knowledge in food science and in-depth knowledge of nutrition and Food Science in areas such as:

• Quality management and food system construction,

• Analyze and evaluate food;

• Develop menus and rations;

• Nutrition consulting and communication;

• Develop functional food products.

Additional knowledge:

• TOEIC 450 in English or equivalent international certificates;

• Achieved level B in applied informatics;

Skill

Able to independently implement a number of basic industry techniques to manage food quality and safety towards serving nutrition and public health such as:

1. Design the activities of laboratories and food science and nutrition research centers.

2. Apply principles of cell biology, genetics, pathology, microbiology – genetic techniques in management, scientific research and production.

3. Understand the general psychological manifestations of age regarding health and health behavior.

4. Design procedures, forms, records, plans, and processes to implement, guide, and investigate nutrition in the community.

5. Apply the stages and techniques of collecting information during the nutritional investigation process.

6. Look up laws regulating food preservation, processing, circulation and trade.

7. Process nutritious foods in a safe way, contributing to protecting public health.

8. Design a research model for developing functional food products.

9. Look up laws regulating the preservation, processing, circulation and trade of foods, functional foods, and foods with natural active ingredients.