Food Technology

1. General Objectives

The undergraduate training program in Food Technology of the University of Economics – Technology for Industries is designed with an application-oriented approach, aiming to equip students with political integrity, ethics, and good health; with professional knowledge and occupational skills to design, organize, and implement activities in food technology that meet job requirements. The program trains and supplies high-quality human resources in food technology, meeting the demands of the labor market. Graduates will have clear career orientation as well as the ability for self-learning, innovation, communication skills, entrepreneurial mindset, and compliance with professional responsibility and ethics.

2. Specific Objectives

PO1: Apply foundational knowledge of social sciences, politics, law, natural sciences, and disciplinary reasoning to solve problems in the field of food technology in enterprises, organizations, and units.

PO2: Demonstrate personal skills and qualities, entrepreneurial mindset, innovative thinking, clear career development orientation, and compliance with professional ethics.

PO3: Demonstrate teamwork skills, self-learning ability, and effective communication in professional tasks related to food technology and other professional activities.

PO4: Possess the capacity to design, organize, operate, as well as analyze and propose improvements for food technology activities to meet employers’ requirements.

3. Employment Positions after Graduation

• At enterprises involved in food production, processing, and business
  Positions: Staff, technicians, managerial personnel responsible for implementing and operating production activities, quality management, product development; workshop managers; …

• At state management agencies, organizations for management, supervision, inspection, and appraisal in the field of food
  Positions: Specialists, staff performing food safety management, inspection, and market management; …

• At research institutes and technology transfer organizations in the field of food technology
  Positions: Specialists, researchers;

• At universities, colleges, and vocational secondary schools in fields related to food technology
  Positions: Lecturers, teachers;

• Self-employment and entrepreneurship.

4. Opportunities for Further Study and Professional Development

• Having sufficient capacity and qualifications to pursue a second bachelor’s degree in related fields;

• Having adequate ability to pursue postgraduate programs: master’s and doctoral degrees at domestic and international institutions in fields such as food technology, post-harvest technology, food quality management, etc.;

• Having the ability for self-learning and self-research to enhance qualifications and professional skills to meet practical job requirements.