In order to meet domestic demands for food technology education and international advances in the field, the program’s curriculum is developed based on Vietnam’s Law on Higher Education – Vietnamese Qualifications Framework (VQF), Vietnam’s Ministry of Education and Training (MoET)’s curriculum framework in food technology (2006) and IUFoST’s curriculum (1998). The design and development process involved lecturers, managerial staffs, and potential employers aligned with the University’s mission and vision – while closely following students’ educational needs and the labour market’s demands. At the International Food Conference in Dublin, Ireland in 2016, the program was recognized as meeting IUFoST’s standards.
In 2019, based on stakeholders’ feedback and references to ABET’s standard ELOs and VQF requirements, ELOs were adjusted. The curriculum is designed based on the program’s ELOs and references to other domestic and international curricula. In it, each course’s CLOs are designed to align with ELOs, and to align with CLOs, so are courses’ contents, teaching and learning methods, and student assessment.
In addition to providing knowledge (in the field of food science, food engineering and technology, quality assurance and product development), the curriculum extensively utilizes assignments, practices, and placements to help students approach real-world situations. This helps improve their practical and professional skills, meeting southern provinces’ demand for high quality human resources. The standard practice class times accounts for 52.02% of the total class times in the program.
In the Food processing technologies electives, students can undertake further studies into processing technologies for some chosen ingredients – meat; aquatic food; oil and fat; tea and coffee; vegetables; beer, wine, and beverages, etc. Depending on their aspirations and abilities, students can either complete a graduation thesis to improve their research skills, or complete three graduation elective courses to deepen their knowledge. The total elective credits account for 28.07% of the specialized knowledge area.
Please refer to the latest version of the STU Food Technology Program at the Program specification