DEPARTMENT OF FOOD PROCESSING TECHNOLOGY

1. Introduction

Department of Food Processing Technology is one of 5 departments established under the decision of the Rector of Agriculture University No. 1014 / QD-TCCB, November 20, 2001. The establishment of the Department in order to promote the ability of training, research and technology transfer is oriented clearly in the field of food processing, contributing to the supply of high quality human resources for scientific research, production and business in the field of food.

2. Staff

3. Mission of Department

Department has followingmissions:  

- Development of staff with strong capability ofscientific research to undertake the training and scientific research at the undergraduate and graduate degree for the food industry.

- Teaching at the undergraduate and graduate degree relevant to the fundamentals of food technology.

-Scientific research and technology transfer in the field;

-Responsibility for the content, quality, progress of teaching forsubjects in the training program and the general teaching plan of the University and the Faculty;

- Development and finalization of disciplines and training program. Writing text book and reference materials in relation to specialties and disciplines assigned by the University and the Faculty;

- Research and improvement of teaching methods, organization of professional activities to improve the quality of training and scientific research;

- Scientific research, technology development and provision of scientific and technological services which are planned by the University and the Faculty. Collaboration with scientific and technological training, scientific and technological, production, business and service establishments in order to combine training and scientific research with production activities and social life, supplementing financial sources for the University, Faculty and Department;

-Development and training for the staff with high capability of research and teaching

- Management of facilities and equipment

4. Courses

5. Research interests

- Technological solutions to reduce postharvest losses of agricultural products;

- Development of functional foods;

- Natural compounds with high biological activity;

- Collection of food additives from natural sources;

- Quality management system of fresh vegetables and fruits;

- Food system, Food value chain, and Food safety 

- Consulting and transferring research results to manufacturing enterprises and development organization.

6. Textbooks - books - reference materials

Yoghurt in Health and Disease Prevention: Beta casomorphins in yoghurt

Textbook on milk processing technology

Textbook on meat processing technology

Textbook on cereal processing technology

Textbook on bean processing technology

Best practice manual for litchi

Best practice manual for longan

Quality management for litchi and longan

The underlying causes of food infection and precaution measures