DEPARTMENT OF FOOD SAFETY AND QUALITY MANAGEMENT

1. General information

The Department of Quality Management and Food Safety is one of the five departments under the Faculty of Food Technology, established by Decision No. 1455 QĐ-HVN, signed on May 26, 2015, by the Director of Vietnam National University of Agriculture. The establishment of the department aims to help training, scientific research and technology transfer activities be oriented in the field of Quality Management and Food Safety, contributing to the supply of human resources with high quality, well-trained human resources for research institutions, production, and business operations in the food sector.

2. Department staffs

3. Function and Mission

Function

• Teaching undergraduate and postgraduate courses related to microbiology, food safety, and quality management;
• Conducting scientific research and technology transfer in these fields;
• Supporting the Faculty in managing and operating the Quality Management major.

Mission

• Responsible for the content, quality, and progress of teaching and learning of specific subjects within the overall program and teaching plan of the University and Faculty;
• Developing and completing content, programs, and compiling textbooks and reference materials related to the assigned major and subjects;
• Researching improved teaching methods, organizing academic activities to enhance teaching quality;
• Conducting scientific research, developing technology, and providing scientific and technological services according to the University's and Faculty's plans; proactively collaborating with educational institutions, scientific organizations, production, business, and service organizations to link training, scientific research with production activities and social life, and supplementing financial resources for the University;
• Developing and training the Department's scientific staff; participating in training and fostering specialized personnel;
• Leading undergraduate training for the Food Quality Management major; participating in teaching some postgraduate subjects for majors such as Food Technology, Animal Husbandry, Agronomy, and Biotechnology;
• Managing the Department's facilities and equipment.

4. Teaching subjects

5. Scientific research activities

The main research directions

• Isolation and selection of microbial strains with high fermentation activity, safe and stable for application in traditional fermented products;
• Application of microorganisms in food fermentation;
• Control of spoilage and pathogenic microorganisms in food;
• Establishment of quality management systems for food processing facilities.

 Oriented development

• Research and development of quickstick test kits for the rapid detection of certain banned substances and chemical residues in food;
• Research and development of quantitative kits for rapid and accurate detection of pathogenic and foodborne microorganisms;
• Collaboration with the Vietnam General Department of Standards and relevant ministries to develop standards, regulations, and guidelines for key and highly competitive products;
• Conduct training workshops on food safety and quality management at local levels and within the university;
• Provide consulting and transfer research results to 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)