Trường Hóa và Khoa học sự sống

https://scls.hust.edu.vn

Group of Food Technology

The Food Technology group, formerly the Department of Food Technology, was formed in the early days together with Hanoi University of Science and Technology.
  1. History
Office: Room 206b - building C4
Phone: (024) 3868 0118/(024) 3868 0119
Group Leader: Associate Professor. Dr. Ho Phu Ha



The Food Technology group, formerly the Department of Food Technology, was formed in the early days together with Hanoi University of Science and Technology. After many mergers and acquisitions, in 2010, the Department of Food Technology was restructured on the basis of merging the Department of Food Technology - Postharvest Technology, the Department of Fermentation Technology under the School of Biotechnology and Food Technology. From January 2024, Food Technology group belongs to the Faculty of Food Engineering, School of Chemistry and Life Sciences.
Through many years of development associated with the history and changes and development of Hanoi University of Science and Technology, regardless of position in the Department of Food Technology, Department of Chemistry or University of Light Industry Branch, Food Technology Group is always the core in training engineers in the Food Industry.
Currently, Food Technology Group has 14 members including Five Associate Professors - Doctors, 6 Doctors, two Masters and one Engineer. These are highly qualified lecturers and staff, well-trained domestically and in countries with developed science and technology such as Japan, France, and Australia. Food Technology Group is one of the Vietnam's leading addresses in training, scientific research and technology transfer in the field of Food Technology.
  1. Training programs
• Module Food Technology in Food Engineering training program
• Elitech program in Food Engineering (in English)
• Master's  program in Food Technology
• PhD program in Food Technology
  1. Research areas
 
  1. Improvement of post harvest technology and food production (cereal, milk, meat, marine and fresh water products, alcoholic beverage, patisseries, fruits and vegetables, etc.)
  2. Value added to agricultural and food processing by-products.
  3. Investigation and development of evaluative method to ensure food safety
  4. Exploration of antimicrobial and antioxidation activity of bioactive compounds from plants and microorganisms for food quality and food safety.
  5. Development of functional foods and beneficial microorganisms (probiotics) for human, animal and aquaculture feedings.


Lecturers of Food Technology Group have been leading or joining in research projects funded by University, governmental bodies, and international organisations, They also actively participate in pilot production projects, product development as well as technology transfer activities. A number of new technologies have been developed such as surimi from freshwater fish, fermented sausages with starter culture, safety improvements in vermicelli production, plant-based milk production technology, processing of fruit and vegetable products suitable for Vietnamese raw material areas, and food preservation using biological preparation.
Food Technology students regularly participate and develop ideas in research and production practices through student scientific projects as well as the FOBIC club activities. They also have opportunities to  exchange with international students, join in projects supervised by lecturers from School. Some students have won prizes in domestic (Vietnamese Young Scientific Talent) and international competitions.
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