Laboratory

STU gives great attention when it comes to investing in facilities and equipment to encourage innovation in teaching and studying, especially to trigger learners’ creative thinking and pro-activeness. The FFT’s laboratories have both the standard equipment for teaching practice courses and the advanced equipment for scientific research and technology development.

The Faculty of Food Technology has 6 laboratories: Food Science Lab, Food Quality Lab, Food Biotechnology Lab, Food Engineering Lab, Food Technology Lab, and New Product Development Lab.

Food Science Lab: A spacious and well-maintained lab where students do their practice sessions for General Chemistry, Food Chemistry and Biochemistry. Students can do experiments, and perform analysis procedures to determine the chemical and biological components of raw materials (agricultural products). The lab is efficient for doing extraction of compounds for food products. 

Food Quality Lab: This is where students are instructed to experience hands-on with Food Analysis and Sensory Evaluation. Our Sensory Evaluation facilities are state-of-the-art, meeting all the require standards to be able to evaluate different sensory values of different types of foods.

Food Biotechnology Lab: A specialized and learner-oriented laboratory where students have their practical sessions for Microbiology and Food Biotechnology. Users can analyze food microbiology, and perform enzymatic and fermentation processes. 

Food processing lab: Machinery, equipments, mock-up models that take students through real industrial set-ups of preservation and processing techniques. Highlights are flour mixer, baking oven, beer brewing and carbonation devices, grinder, extruder, homogenizer, filter, vacuum frying machine, centrifuge, press, packaging machine,…These make great tools of experiments for students and lecturers alike. With these facilities, STU-Food Tech can instruct hands-on sessions with most of food raw materials to produce finished goods such as sausages, canned meat, fish, vegetables, soya products, bottled beverages, fermented beverages, confectionery, and instant foods.

Food Engineering Lab: Has the capacity of a small-scale beer manufacturing line, can produce 50 liters per batch from malt and other materials such as rice, sweet potato, corn… The pilot plant has also been invested with other devices such as extruder, vacuum frying machine, centrifuge, sterilizer, packaging machine… using for production of canned foods, snack and dried products at a pilot scale.

Aside from the University’s laboratories, the Faculty also utilizes equipment and facilities at Saigon High-Tech Analytic Centre, with whom a partnership contract for teaching and scientific research has been in effect since 2016. The centre’s modern facilities such as HPLC, LC/MS/MS, GCMS, ICP OES, and ICP/MS have been used by students and lecturers for research and new product development. Since 2017, the centre has taken many students as interns and helped them complete their graduation thesis, while organizing training courses for lecturers, staff, and graduate students