1. Bachelor's degree
Program Name: Food Technology
Program Code: 7540101
Degree Awarded: Bachelor of Food Technology Engineering
Training Objectives:
To equip learners with comprehensive knowledge, practical competencies, professional responsibility, political qualities, ethical standards, and social accountability, contributing to the sustainable development of modern, safe, and efficient food processing and quality management.
To provide learners with specialized knowledge and skills meeting the demands of enterprises and regulatory agencies in the food sector.
To train learners in market needs assessment, research, adoption, and implementation of new technologies to enhance food productivity and quality.
To develop learners' teamwork skills, self-learning capabilities, and independent research to advance expertise in specialized areas of food technology.
Duration: 4.0 years
Education Modes: Full-time; Part-time; E-learning
Program Learning Outcomes (PLOs):
Knowledge:
PLO1: Apply natural and social science knowledge in Food Technology.
PLO2: Apply political, military, security, defense, sports, and cultural knowledge for self-development.
PLO3: Apply foundational knowledge to explain food composition, properties, and process parameters/efficiency in Food Technology.
PLO4: Apply core and specialized knowledge to analyze food and functional food product indicators.
PLO5: Synthesize specialized knowledge for niche areas in Food Technology.
PLO6: Apply specialized knowledge to design food plant layouts, quality management, and production line technical management.
PLO7: Utilize specialized knowledge to design, improve, and optimize food/functional food processing technologies.
PLO8: Integrate organizational and business knowledge, understand professional roles/responsibilities, and pursue lifelong learning in multicultural/globalized contexts.
Skills:
PLO9: Operate basic food technology equipment/production lines and troubleshoot simple technical issues.
PLO10: Utilize analytical instruments and software applications in Food Technology.
PLO11: Propose solutions for new product development and food business requirements.
PLO12: Demonstrate teamwork, verbal/written/multimedia communication, presentation, and negotiation skills.
PLO13: Apply research, training, and technical transfer skills to production.
Attitudes:
PLO14: Exhibit personal/professional ethics, constitutional/legal compliance, and adherence to industry/organizational regulations.
PLO15: Demonstrate autonomy, accountability, proactiveness, creativity, and professionalism.
2. Master's degree
Program Name: Food Technology
Program Code: 8540101
Degree Awarded: Master of Food Technology
Training Objectives:
PO1. Broad foundational knowledge for diverse roles in Food Technology and independent work capabilities.
PO2. Professional skills and personal qualities for career success.
PO3. Social skills for multidisciplinary teamwork in industrial projects.
PO4. Competence in food product R&D within socioeconomic and environmental contexts.
PO5. Self-training, knowledge updating, and applied research to solve practical problems.
Duration: 2 years
Education Mode: Full-time
Program Learning Outcomes (PLOs):
Application-Oriented Track:
PLO1: Apply broad expertise to address food technology challenges.
PLO2: Use analytical thinking to design and implement food technology projects.
PLO3: Synthesize knowledge for research project ideation and execution.
PLO4: Analyze scientific/technological data and apply innovations in food production.
PLO5: Creatively resolve production line inefficiencies using modern tools/techniques.
PLO6: Evaluate technical issues within global economic, environmental, and social contexts.
PLO7: Innovate project designs for food technology production/testing/services.
PLO8: Adapt creatively, self-assess, and demonstrate flexibility.
PLO9: Manage time and self-plan effectively.
PLO10: Develop novel solutions/technologies using advanced food technology tools.
PLO11: Work independently/collaboratively in multicultural/globalized settings.
PLO12: Communicate with domestic/international partners.
PLO13: Use English effectively (B2 level or higher) in professional contexts.
PLO14: Uphold legal/ethical standards and respect cultural diversity.
Research-Oriented Track:
PLO1-PLO14: Similar to application-oriented track with emphasis on research synthesis, comparative analysis, and selective information updating in food technology.