Introduction of Department of Food Technology

1. General Introduction

The Department of  Food Technology was established in 2010 under the former Faculty of Biotechnology and Food Technology, now known as the Institute of Biotechnology and Food Technology. Currently, the department consists of 13 members including 11 lecturers, 1 technician, and 1 administrative staff. Among them: 6 PhDs, 3 PhD candidates, and 4 Masters. The teaching staff has been trained in countries with advanced science and technology such as Japan, South Korea, France, and Taiwan.
The department manages and delivers education at undergraduate level (Bachelor of Food Technology) and postgraduate level (Master of Food Technology).

Since its establishment, the department has led and participated in numerous research projects at various levels and published many scientific articles in the field of food technology.

2. Education and Training

Undergraduate education: Bachelor of Food Technology (4 years)

Postgraduate education:

l Master of Food Technology – Application-oriented (2 years)

l Master of Food Technology – Research-oriented (2 years)

3. Scientific Research and Technology Transfer

Main research directions:

1. Post-harvest Technology

² Researching preservation processes for agricultural products to extend shelf life

² Finding solutions to reduce post-harvest losses and improve economic efficiency

² Studying preliminary processing methods (washing, cutting, pre-drying...) to improve quality and value

2. Food Processing Technology

² Optimizing technological parameters (temperature, time, blending ratios...) during production

² Applying new technologies and modern equipment to processing lines

² Designing packaging and labeling to complete the product and meet market and preservation demands

3. Natural Compounds

² Researching and extracting bioactive compounds (polyphenols, flavonoids, essential oils, alkaloids...)

² Applying these compounds in functional foods, pharmaceuticals, and cosmetics

4. Food Quality and Safety Management

² Studying quality control methods throughout the production chain

² Analyzing biological, chemical, and physical hazards and developing HACCP, ISO, GMP systems

² Proposing solutions to enhance food safety and traceability

5. Fermentation Technology

² Studying traditional and modern food fermentation processes (wine, vinegar, sauces, probiotics...)

² Selecting beneficial microbial strains and optimizing fermentation conditions

² Applying fermentation to create products with high nutritional and sensory value

4. Staff List

Staff List of Department of Food Technology

Contact:
Department of Food Technology, Institute of Biotechnology and Food Technology, University of Agriculture and Forestry, Thai Nguyen University
Contact person: MSc. Nguyen Van Binh
Email: nguyenvanbinhcntp@tuaf.edu.vn