MASTER OF FOOD TECHNOLOGY
Master of Food Technology is the program of cooperation between Research and Teaching Higher Education Academy-Committee on Development Cooperation, Belgium (ARES-CCD) and Vietnam National University of Agriculture (VNUA)
LANGUAGE OF INSTRUCTION
Vietnam National University of Agriculture
Expected completion: 18 months
Courses will be given by pairs of lecturers, one from The North - Belgian Universities (ULg – Université de Liège, UCL – Université Catholique de Louvain) and one from the South (VNUA – Vietnam National University of Agriculture, HUST – Hanoi University of Science and Technology, ITC - The Institute of Technology of Cambodia, and RUA - The Royal University of Agriculture of Phnomh Penh
NUMBER OF STUDENTS
Maximum 20 students/class
The selection of students will be done on the basis of a relevant scientific Background: Candidates should possess University degree in the fields of Food technology, Storage, and processing of food, Postharvest technology, Food safety and quality management, Aquaculture processing technology.
Qualified candidates must pass the Master entry examination with 3 required subjects: Food Microbiology, Biological Math and English following the enrolment regulations defined by the Ministry of Education and Training, and pass an English test by Project Management Board.
SCHOLARSHIPS AND TUITION FEE
- 12 scholarships consisting of a return ticket, subsistence expenses (200 €/month) and tuition fee waiver) will be granted by ARES-CCD (4 scholarships from Cambodia, 2 scholarships from Laos, and 6 scholarships from Vietnam. Of which 4 scholarships are from the North, Vietnam and 2 scholarships are from other regions of Vietnam).
- The other students will pay tuition fee (1500$ / program)
Graduates could gain employment in supervisory or managerial roles including:
Process and product development managers
Quality control managers
ABOUT THE PROGRAMME
The program of the master will focus on the food chain quality management by integrating 3 fields of competency, in order to get the trainees, at the end of their master, able to:
Secure human health (food safety),
Characterize and process the food (technology, nutritional and organoleptic properties),
Get adapted to the systems for quality management (HACCP, GHP, regulations).
For each thematic, classical theoretical and practical courses will be organized. Integrative seminars will also be organized, where interactive discussions between teachers and students will take place about case studies (3 food chain examples will be chosen each year, such as aquaculture products, seafood, meat, fish, fruit and vegetable, dairy products, etc.). People from agro-industries will participate in these integrative seminars to witness of their experience and to feed the discussions with cases studies.
Structure Of Program
COURSE OF STUDIES
The program will be organized in 18 months (12 months of courses and 6 months for the master thesis), and contain 46 credits (23 compulsories, 14 optional and 9 for the master thesis. Each credit corresponds to 15h of teaching (including practicals).
For details on the program, the application procedure and required forms, please visit http://mft.16mb.com/j33/index.php/en/ or contact:
Ms. Vu Thi Lan
Faculty of Food Science and Technology,
Vietnam National University of Agriculture,
Trau Quy, Gialam, Hanoi, Vietnam
Email: email@example.com or firstname.lastname@example.org