DEPARTMENT OF FOOD SAFETY AND QUALITY MANAGEMENT
1. General information
Department of Food Safety and Quality Management is one of five departments under the Faculty of Food Science and Technology, established under the Decision No. 1455 QD-HVN, signed on May 26, 2015 by the Rector of Vietnam National University of Agriculture. The establishment of department aims to help training, scientific research and technology transfer activities be clearly oriented in the field of Quality Management and Food Safety, contributing to the supply of human resources with high quality, right occupation for research facility, production and trading facilities in the field of food.
2. Department’s staffs
3. Function and Mission
Function
§ Teach undergraduate and graduate levels related to microbiology, food safety and quality management;
§ Scientific research and technology transfer in these fields;
§ Support Faculty in managing and operating university programs major in Quality Management.
Mission
§ Be responsible for the teaching schedule, content, quality of modules in the training program;
§ Develop module content. Publish curricula, documentation related to training major;
§ Link closely between training, scientific research and technology transfer;
§ Train the human resource of this major;
§ Manage facilities and equipment of department.
4. Teaching subjects
|
Semester
|
Course code
|
Course name
|
Credits
|
Lecturers in charge
|
|
Undergraduate
|
|
2
|
CP02008
|
General microbiology
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
|
3
|
CP03007
|
Food microbiology
|
2
|
MSc. Le Minh Nguyet
|
|
4
|
CP02007
|
Food safety
|
2
|
MSc. Ngo Xuan Dung
|
|
6
|
CP03001
|
Food Quality Management System
|
2
|
MSc. Phan Thi Phuong Thao
|
|
CP03034
|
Food toxicology
|
2
|
MSc. Le Minh Nguyet
|
|
CP03051
|
Inspection techniques in food safety
|
2
|
MSc. Nguyen Vinh Hoang
|
|
7
|
CP03025
|
Project on Food Quality Management System
|
1
|
MSc. Phan Thi Phuong Thao
|
|
CP02012
|
Risk analysis
|
2
|
MSc. Phan Thi Phuong Thao
|
|
CP03023
|
Food Legislation
|
2
|
MSc. Phan Thi Phuong Thao
|
|
CP03031
|
Food Processing Wastewater Treatment
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
|
CP03035
|
Food fermentation technology
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
|
8
|
CP03066
|
Food borne disease
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
|
CP03071
|
Foodborne Illness Outbreak Management
|
2
|
MSc. Ngo Xuan Dung
|
|
CP03002
|
Traditional food
|
2
|
MSc. Le Minh Nguyet
|
|
Graduate
|
|
1,2
|
CP06013
|
Methods and skills in scientific research
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
|
2.3
|
CP07016
|
Advanced food safety
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
|
2.3
|
SH07016
|
Advanced food microbiology
|
2
|
Assoc. Prof. Dr Nguyen T. Thanh Thuy
|
5. Scientific research activities
The main research directions
§ Isolate and select beneficial microorganisms for use in food fermentation and treatment agricultural by-products. Use lactic acid bacteria in the production of functional products;
§ Apply probiotics and bacteriocin in food preservation and processing.
- Extract bioactive substances from plants and their applications.
Oriented development
§ Research and produce quick stick to quickly detect some banned substances and chemical residues in food;
§ Create quantitative and rapid detection kits for pathogenic and food poisoning microorganisms;
§ Create starter microorganism for industrial application
§ Apply advanced molecular diagnostic techniques for detection of food-borne pathogen.
§ Collaborate with the Directorate for Standards, Metrology and Quality of Viet Nam (STAMEQ) to build standards, regulations for food products;
§ Create training courses on food safety and quality management;
§ Consult and transfer research results achieved with production facilities.
6. Compiling curriculum - lectures - reference materials
§ Diseases caused by food transmission and contamination (2017)
§ Food microbiology (2020)
§ Food safety (2020)
- Inspection techniques in food safety (2020)
§ Food fermentation technology (2020)