FACULTY OF FOOD SCIENCE AND TECHNOLOGY (FST)

DEPARTMENT OF FOOD SCIENCE AND NUTRITION (FSN)

1. Brief Introduction

Department of Food Science and Nutrition (FSN) was established by Decision No. 1014/QĐ-TCCB dated Sep.10, 2004 of Hanoi University of Agriculture ( former name of Vietnam National University of Agriculture) to perform the postharvest technology education and research functions for agricultural produce toward production of foods that are best suitable for nutrition requirements of different consumer groups and proper diet recommendation for the consumers as well.

2. Staff

3. Functions and Activities

a) To bear responsibility for the teaching contents, quality and progress of the assigned courses in the General Teaching Programs and Plan of  VNUA and the  FST;

b) To compile and improve the module content; Organize the curriculum development, build reference materials in accordance with the content of the module assigned by the  FST’s Dean and VNUA’s President;

c) To research on renovation of teaching methods; Organize the examination and assessment of the students' learning process and results according to the VNUA’s regulations;

d) To implement the scientific research and technological development as well as technological services according to the FST and VNUA’s plans;

đ) To formulate the Department staff development plan; Participate in training and fostering the team of lecturers and researchers in the field of Food Science and Nutrition;

e) To organize the evaluation of the management skill, training, scientific and technological activities of individuals, FSN, FST and VNUA as requested by the VNUA’s Council, President and FST’s Dean.

4. Teaching Modules

a) For undergraduate program in Food Technology, Postharvest Technology, Technology & Food Business

b) For graduate program in Food Technology, Postharvest Technology:

5. Research Activities

            a) Main Research Activities:

            - Develop new products from highly bioactive ingredients in plant and animal materials (food supplements, nutritional supplements, carotene-rich, omega 3-rich drinks etc. from perilla leaves).

            - Control the ripening process of climacteric fruits.

            - Research on the possibility of prolonging the shelf life for fruits, vegetables and food by natural compounds (using chitosan, nanochitosan, ethanol, bacteriocin for fruit preservation, perilla oil for meat preservation etc.).

            - Make use of waste- and by-products in food processing and agriculture production (bio-energy production from waste- and by-products in fish processing etc.).

            b) Technology Transfer and Services

            - Short-term skills training in food processing:

            + Traditional sausages, sour spring rolls, fried spring rolls processing etc.

            + Micronutrients and processed foods of animal origin supplemented with micronutrients (sausages, spring rolls, fried spring rolls etc.).

            + Vitamins in vegetables and drink preparation, nutrient-supplemented cocktails.

            + Nutritional diet norms and food processing from germinated seeds.

         + Diet and nutritional preparation for nutritious children and people with chronic diseases (diabetes, gout, hypertension, cardiovascular disease ...).

            + Food and food supplements processing lines design.

           + Production technology of nutrient-rich foods (Sausages, micronutrients-supplemented fibered meat, instant nutrition powders from Quinoa seeds, instant nutrition porridges, carotene- and omega 3-rich drinks from perilla leaves etc.).

          + Analysis of major nutrients and chemical components of agricultural products and foodstuffs.

6. Textbooks, lectures, reference materials compiling

a) Textbooks:

Nutrition. 2010. Agricultural Publishing House, Hanoi.

Manual for Fruit and Vegetable Processing Technology. 2006. Agricultural Publishing House, Hanoi.

Postharvest and Processing Technology for Fruit and Vegetable. 2006. Educational Publishing House. Hanoi.

b) Reference materials:

Identifying and eliminating toxins in food methods. 2015. Scientific & Technical Publishing House. Hanoi

Bananas in Vietnam. 2017. Agricultural Publishing House. Hanoi.