Programme Specification 2022

INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
PROGRAMME SPECIFICATION 2022

EMPLOYER HANDBOOK
PROGRAMME NAME: FOOD SAFETY AND QUALITY ASSURANCE

PROGRAMME CODE: 7540106
MODE OF STUDY: FULL-TIME
Floor 4, Block F, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City
 083.8940 390 - 666, 891  ibf@foodtech.edu.vn  http://ibf.iuh.edu.vn
CONTENTS
1 GENERAL INFORMATION OF THE PROGRAMME ..................................................................... 1
1.1 INTRODUCTION OF THE PROGRAMME .................................................................................. 1
1.2 FSQA’s DISCIPLINE ................................................................................................................... 1
1.2.1 General information ......................................................................................................... 1
1.2.2 Information on Food Safety and Quality Assurance discipline ....................................... 1
1.3 EDUCATIONAL PHILOSOPHY ................................................................................................... 2
1.4 VISION, MISSION OF THE INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
AND PROGRAM EDUCATIONAL OBJECTIVES OF FOOD SAFETY AND QUALITY ASSURANCE
PROGRAMME .................................................................................................................................... 2
1.5 EXPECTED LEARNING OUTCOMES FOR PROGRAM (PLOS) ............................................... 3
1.6 JOB AND LEARNING OPPORTUNITIES AFTER GRADUATION ............................................. 4
1.7 ENROLLMENT CRITERION, TRAINING PROCESS, AND GRADUATION CONDITIONS ....... 4
1.8 SCORE CALCULATION SYSTEM .............................................................................................. 5
1.8.1 Course evaluation score ................................................................................................. 5
1.8.2 General average score calculation.................................................................................. 5
1.9 EXPECTED LEARNING OUTCOMES, TEACHING, LEARNING, AND ASSESSMENT
METHODS .......................................................................................................................................... 6
1.10 TEACHING, LEARNING AND ASSESSMENT ACTIVITIES .................................................. 8
1.10.1 Teaching and learning activities ...................................................................................... 8
1.10.2 Assessment activities ...................................................................................................... 8
1.10.3 Photos of teaching and learning activities ....................................................................... 9
1.11 AN EXAMPLE OF RUBRICS FOR THESIS DEFENSE COMMITTEE MEMBERS IN
GRADUATION THESIS COURSE ..................................................................................................... 9
2 DESCRIPTION OF THE PROGRAMME ...................................................................................... 11
2.1 CURRICULUM FRAMEWORK .................................................................................................. 12
2.2 FSQM’S CURRICULUM SEQUENCE ....................................................................................... 15
2.3 ELOs – CLOs MATRIX .............................................................................................................. 16
3 INSTRUCTIONS FOR THE PROGRAMME IMPLEMENTATION ............................................... 19
3.1 FOR THE DEPARTMENT OF FOOD SAFETY AND QUALITY ASSURANCE ........................ 19
3.1.1 FOR LECTURERS ........................................................................................................ 19
3.1.2 FOR STUDENTS .......................................................................................................... 19
3.1.3 EXAMINATION AND EVALUATION ............................................................................. 20
4 EXTRACURRICULAR ACTIVITIES FOR THE PROGRAMME ................................................... 20
4.1 SPORT ACTIVITIES .................................................................................................................. 20
4.2 ART-CULTURAL ACTIVITIES ................................................................................................... 20
4.3 TRADITIONAL CAMP SOCIAL-VOLUNTEER-SOCIAL ACTIVITIES ....................................... 21
4.3.1 Traditional camping ....................................................................................................... 21
4.3.2 Volunteer-Social Activities ............................................................................................. 21
4.4 ACTIVITY VISITING ENTERPRISE .......................................................................................... 21
4.5 INTERNATIONAL EXCHANGE AND COOPERATION ............................................................ 22
4.6 SCIENTIFIC ACTIVITIES, INTERNATIONAL EXCHANGE AND COOPERATION ................. 22
4.6.1 Scientific Activities ......................................................................................................... 22
4.7 OUTSTANDING STUDENT AWARDS ...................................................................................... 22
5 ASSOCIATION ACTIVITIES FOR THE PROGRAMME .............................................................. 23
5.1 CONNECTION WITH SUCCESSFUL ALUMNI ........................................................................ 23
5.2 CONNECTING WITH STRATEGIC EMPLOYERS ................................................................... 23
6 CONTACT & USEFUL INFORMATION ....................................................................................... 26
PROGRAMME SPECIFICATION
This document describes the programme of Food Safety and Quality Assurance, provided by the
Institute of Biotechnology and Food Technology, and endorsed by the Industrial University of Ho Chi
Minh City (IUH). This programme specification is valid for students from July 2022.
1 GENERAL INFORMATION OF THE PROGRAMME
1.1 INTRODUCTION OF THE PROGRAMME
- Programme title: FOOD SAFETY AND QUALITY ASSURANCE

- Mode of training: FULL TIME
- Training major: FOOD SAFETY AND QUALITY ASSURANCE
- Code: 7540106
Facilities: The department of Food Safety and Quality Assurance (FSQA) is one of the four
departments of the Institute of Biotechnology and Food Technology (IBF). FSQA's department is
located on the fourth floor of building F, which serves the management, professional activities, and
solves students' academic problems. The theoretical and practical classrooms are full of teaching
equipment that has been improved following modern and civilized integration trends such as high-
performance liquid chromatography, texture analyzer, spectrophotometer, potentiometric titration,
multimedia systems, projectors, sound systems, air conditioners, wireless networks etc.
Activities: The department of Food Safety and Quality Assurance, which belongs to the Institute of
Biotechnology and Food Technology, was established on November 1st, 2014 under Decision No.
1017/QĐ-ĐHCN signed on October 14th, 2014. On January 12th 2017, the Food Safety and Quality
Assurance programme of FSQA's department was approved and under Decision No. 447 / QĐ-ĐHCN
signed by the Rector of Industrial University of Ho Chi Minh City (IUH). Currently, FSQA's department
has more than 250 students pursuing a career in Food safety and quality assurance. Besides
organization and management of training, FSQA's department also take social responsibilities for the
Youth Union, organizing the Green Summer volunteer campaign and other volunteer activities in Ho
Chi Minh City and neighbouring provinces, such as the Mid-Autumn Festival programme and Spring
volunteer.
In addition, FSQA's department also participates in scientific research activities, improving

professional qualifications through the implementation of research projects, writing articles for
prestigious major magazines, and domestic and international scientific conferences. As of 11/2022, the
department boasted over 52 scientific works published, including articles and scientific research topics
at all levels and textbooks.
1.2 FSQA’s DISCIPLINE
1.2.1 General information

▪ Major: Food Safety and Quality Assurance
▪ Level: University
▪ Type of degree: Bachelor
▪ Mode of training: Full time
▪ Time: 4.5 years
▪ The number of credits: 162
▪ Management: Institute of Biotechnology and Food Technology - Industrial University of Ho Chi
Minh City
▪ Language: Vietnamese
▪ Website: http://ibf.iuh.edu.vn/
1.2.2 Information on Food Safety and Quality Assurance discipline
January 12th, 2017: IUH decided to approve establishing the Food Safety and Quality Assurance
major 2017 following Decision No. 447/QĐ-ĐHCN. Industrial University of Ho Chi Minh City and Ho Chi
1
Minh City University of Food Industry (HUFI) are the only two universities in the south of Vietnam that
are allowed to train in Food Safety and Quality Assurance.
In 2017, the Institute of Biotechnology and Food Technology of the Industrial University of Ho Chi
Minh City enrolled the first undergraduate course in the whole country. As of July 2022, the Institute of
Biotechnology and Food Technology enrolled five undergraduate courses in Food Safety and Quality
Assurance (13, 14, 15, 16, 17), two of which have graduated.
1.3 EDUCATIONAL PHILOSOPHY
The educational philosophy of the Institute of Biotechnology and Food Technology inherits the
educational philosophy of the Industrial University of Ho Chi Minh City: "Quality, sustainable
development, international integration". IUH's education philosophy has been formed and inherited from
the management of ISO standards since 2002. This philosophy is the guiding thought throughout the
activities of the institute towards implementing the mission, vision, and quality policy of IUH. According
to the education philosophy "Quality, sustainable development, international integration" IUH provides
students with advanced, high-quality Programmes that align with international trends and facilitate
students' potentially personal development.
1.4 VISION, MISSION OF THE INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

AND PROGRAM EDUCATIONAL OBJECTIVES OF FOOD SAFETY AND QUALITY
ASSURANCE PROGRAMME
❖ The vision and mission of the Institute of Biotechnology and Food Technology
The vision:
Become an accredited research and training institute, leading in the related fields of
biotechnology and food technology in Vietnam and being as qualified as research
and education institutes in other ASEAN countries.
The mission:
Providing human resources with high professional qualifications, professional
skills, and knowledge with access to practice in scientific research and technology
transfer in the related fields of biotechnology and food technology.
❖ The following table will demonstrate the alignment between vision & mission of the Institute of
Biotechnology and Food Technology compared with that of the Industrial University of Ho Chi
Minh City:
IUH’s vision IBF’s vision
Being ranked in the top ten of Vietnam Become an accredited research and training
leading universities in terms of application- institute, leading in the related fields of
based development and being as qualified biotechnology and food technology in
as other advanced regional countries in Vietnam and being as qualified as research
terms of high- quality human resource. and education institutes in other ASEAN
countries.
IUH’s mission IBF’s mission
Providing high quality human resource with Providing human resources with high
high professional and practical skills in professional qualifications, professional
term of economics, engineering, science skills, and knowledge with access to
research, and technology transfer. practice in scientific research and technology
transfer in the related fields of biotechnology
and food technology.
2
❖ Mapping the IUH's, IBF's mission with programme educational objectives of FSQA
IUH’s vision IBF’s vision

A leading industrial university advancing Become an accredited research and training
knowledge and applied research in supporting institute, leading in the related fields of
the economic development, industrial biotechnology and food technology in Vietnam
transformation and smartization of Vietnam and and being as qualified as research and education
the region. institutes in other ASEAN countries.
IUH’s missions IBF’s missions PEOs
IUH provides quality education Providing human PEO 1: Become high quality
and applied research to prepare resources with high workforce* at the work unit who are
students and graduates for life professional able to solve practical problems
and future of work. It supports qualifications, related to food quality management.
and contributes to the professional skills, and *High-quality workforce: team
development of start-ups, knowledge with access to leader, shift supervisor, department
businesses and industry in practice in scientific head, senior assistant, etc.
complementing Vietnam’s research and PEO 2: Demonstrate professional
economic efforts by harnessing technology transfer in skills with strong communication
its resources, strengths, the related fields of and problem-solving, to succeed
research and innovation. It biotechnology and food in industries and related fields of
engages the ASEAN region in technology. quality management, to succeed
education, research and service in industry and related fields of
to advance Vietnam’s economic quality management.
development and growth. PEO 3: Demonstrate a lifelong
learning ability and work ethics in
the field of food quality
management and related fields,
through career development.
Note: Program Educational Objectives (PEOs)
1.5 EXPECTED LEARNING OUTCOMES FOR PROGRAM (PLOS)
By the time of graduation, students can:
Program educational objectives

Program expected learning outcomes (PLO)
(PEO)
PLO 1. Apply knowledge of mathematics, natural
sciences, and social sciences to solve technical problems
in FSQA.
PLO 2. Identify and solve problems in the field of quality
PEO 1: Become high quality workforce* assurance and food safety
at the work unit who are able to solve
practical problems related to food quality PLO 3. Analyze the impact of specific technical solutions
management on food security and sustainable development.
*High-quality workforce: team leader,
shift supervisor, department head, PLO 4. Demonstrate knowledge of latest issues in the field
senior assistant, etc. of quality assurance and food hygiene and safety.
PLO 5. Utilize modern technical methods and tools to solve

problems in the field of quality assurance and food safety
PEO 2: Demonstrate professional skills PLO 6. Conduct and design analytical experiments based
with strong communication and on determining appropriate input parameters, analyzing,
problem-solving and interpreting obtained data
3
PLO 7. Demonstrate professional skills of a member of

quality assurance team.
PLO 8. Establish a food quality assurance system comply
with national and international standards
PLO 9. Communicate effectively in written, oral, and
graphical modes in both technical and non-technical
environments; identify and use appropriate technical
documents.
PLO 10. Demonstrate professional ethics in the field of
PEO 3: Demonstrate a lifelong learning quality assurance & food safety
ability and work ethics in the field of food
PLO 11. Be well aware of requirements that advance
quality management and related fields,
professional career growth in the field of food quality
through career development
management.
1.6 JOB AND LEARNING OPPORTUNITIES AFTER GRADUATION
After graduating from Food Safety and Quality Assurance programme, students can work:
In the food company or company about testing, inspection and certification:

▪ Consultants and auditors of quality management systems, managers or staff of
quality control or quality assurance
▪ Production manager, research and development manager, production staff,
research and development staff
In research institutes, higher school:

▪ Researchers, technology transfers, lecturers
In state agencies
▪ Can work in consulting, guiding, and licensing standards, and licenses of
agencies that manage food industry-related issues, such as the Ministry of Health,
the Ministry of Agriculture and Rural Development, and the Ministry of Industry
and Trade.
Other position:
▪ Technical businessman, food providers, food supply chain managers
1.7 ENROLLMENT CRITERION, TRAINING PROCESS, AND GRADUATION CONDITIONS
Candidates: Students who graduated from high school were recruited according to the Ministry of
Education and Training guidance.
Training process:
▪ Training time: 4.5 years.
▪ Form of training: full-time.
Graduation conditions:
▪ Until the time of graduation, learners who have not been prosecuted for any crime or are not
being disciplined at the level of suspension;
▪ Accumulate sufficiently the number of modules in the Programme;
▪ The cumulative GPA of the entire course is 2.00 or higher;
▪ Hold certificates of national defence education and physical education;
4
▪ Hold English language certificates (or equivalent foreign language certificates as specified in
the foreign language capacity framework of the Ministry of Education and Training).
▪ Certified in I.T. application.
Method of assessment: according to the regulation for credit learning of the Ministry of Education
and Training and the regulations of the Industrial University of Ho Chi Minh City.
1.8 SCORE CALCULATION SYSTEM
1.8.1 Course evaluation score

- The processing score and the final exam score of the course will be scored on a 10-point scale
(from 0 to 10), rounded according to the following principles: if the score is less than 0.25, then
round to 0.0; If the test score is odd from 0.25 to less than 0.75, then round to 0.5; If the test score
is odd from 0.75 to less than 1.00, then round to 1.0.
- The course's final score is the sum of all the partial scores multiplied by the corresponding score.
The final score is rounded to one decimal place and then converted to a scale as follows:
9.0 –
Scale 10 8.5 –8.9 8.0 – 8.4 7.0 – 7.9 6.0 – 6.9 5.5 – 5.9 5.0 – 5.4 4.0 – 4.9 0.0 – 3.9
10
Letter
scale A A- B+ B C+ C D+ D F
Result Passed Failed

- Warning: Students who get many D marks each semester and each academic year should be
cautious because it is difficult to pass each year of further study or graduation as the cumulative
G.P.A. is below C. General average score calculation
1.8.2 General average score calculation

- To calculate the semester average and the cumulative G.P.A., the grade of each module is
converted to the score (scale 4) below:
Letter scale Scale 4

A 4.0
A- 3.8
B+ 3.5
B 3.0
C+ 2.5
C 2.0
D+ 1.5
D 1.0
F 0
- The semester average score and the cumulative G.P.A. are rounded to 2 decimal places:
▪ The G.P.A. of the semester is the basis to consider granting scholarships to students;
however, this is valid for the credits registered for new (excluding the courses re-registered or
registered for improvement). The minimum number of new registration credits a student must
study each semester to be considered for a scholarship is 15.
▪ The average score during the school year is the basis for considering merit and reviewing
performance after each school year.
▪ The cumulative G.P.A. of the entire course is the basis for consideration of graduation and
graduation ranking.
- Note: The scholarship is only granted during the planned period of the course (except for the last
semester). Students who are on temporary absence are not eligible for scholarship consideration.
Students studying the second Programme are not considered for a scholarship.
5
1.9 EXPECTED LEARNING OUTCOMES, TEACHING, LEARNING, AND ASSESSMENT

METHODS
Teaching
Assessment Assessment
PLOs Courses and learning
activities tools
activities
1. Apply Fundamental Processes in Food Demonstrate Presentation, Rubric
knowledge of Engineering Technology, Food Observe Performance
mathematics, analysis, Food physics, Food Correct appraisal,
basic science, Materials, Food Analysis inappropriate Written
and applied Instruments, Shelf-life Evaluation of performance report,
science to solve Food, Biochemistry, Food chemistry, Give Practice
industry-specific Chemistry of Natural Compounds, feedback tests,
engineering Tropical Product Processing Projects
problems. Technology, Confectionery
Manufacturing Technology, Milk and
Dairy Product Processing
Technology, Animal Husbandry and
Aquatic Product Processing
Technology, Agricultural Product
Processing Technology, Beverage
Processing Technology, Food Waste
Treatment Technology, Microbiology,
Food Microbiology, Graduation
Thesis, Specified Project, Philosophy
of Marxism and Leninism, Political
Economics of Marxism and
Leninism, Calculus 1&2, National
Defense Education and Security
1&2, Physical Education 1&2,
Teamwork Skills, General Laws,
General Psychology, Sociology,
Introduction to Vietnamese Culture,
Vietnamese Language in Use,
Music- Music Theory and Guitar
Basics, Fine art, Scientific Socialism,
History of Vietnamese Communist
Party
2. Identify and Specified Project, Graduation Demonstrate Presentation, Rubric
solve problems Thesis, Food Defense and Food Observe Performance
in the areas of Security, Food microbiology, Correct appraisal,
quality Fundamental Processes in Food inappropriate Written
assurance and Engineering Technology, Food performance report,
food safety hygiene and safety, Food Give Practice
Toxicology, Food Supply Chain feedback tests,
Management, Introduction to Food Projects
Safety & Quality Assurance, Food
Defense and Food Security, Food
Safety Management System
3. Analyze the Specified Project, Graduation Demonstrate Presentation, Rubric
industry's Thesis, Food Defense and Food Observe Performance
technical Security Correct appraisal,
solutions to food inappropriate Written
security and performance report,
sustainable Give Practice
development feedback tests,
Projects
6
4. Updatable Introduction to Food Safety & Quality Demonstrate Presentation, Rubric

current issues in Assurance, Product Design and Observe Performance
the field of Development, Graduation Thesis, Correct appraisal,
quality Food Supply Chain Management, inappropriate Written
assurance and Food Defense and Food Security, performance report,
food safety and Food Quality Assurance and Food Give Practice
hygiene Law, Food Additives feedback tests,
Projects
5. Using modern Food Toxicology, Food Quality Demonstrate Presentation, Rubric
technical Assurance and Food Law, Food Observe Performance
methods and Authentication and Tracebility, Correct appraisal,
specialized tools Chemistry of Natural Compounds, inappropriate Written
to solve Consumer and Consumers’ performance report,
problems in Preference, Graduation Thesis, Lab Give Practice
quality technique, Sensory Evaluation of feedback tests,
assurance and Food Projects
food safety
6. Conduct and Microbiology, Food analysis, Demonstrate Presentation, Rubric
design analytical Biochemistry, Sensory Evaluation of Observe Performance
experiments Food, Advanced Food Analysis Correct appraisal,
based on Practice, Practice on microbiological inappropriate Written
determining analysis of food, Food materials, performance report,
appropriate Food Additives, Food Analysis Give Practice
input Instrument Practice, Graduation feedback tests,
parameters and Thesis, Food chemistry, Statistical Projects
analyzing and Data Analysis, Food physics, Food
interpreting the Analysis Instruments, Consumer and
obtained data. Consumers’ Preference, Shelf-life
Evaluation of Food
7. Demonstrate Graduation Thesis, Internship, Demonstrate Presentation, Rubric
the necessary Product Design and Development Observe Performance
professional Correct appraisal,
skills of a inappropriate Written
member of the performance report,
quality Give Projects
assurance team feedback
8. Design a food Agricultural Product Processing Demonstrate Presentation, Rubric
quality Technology, Animal Husbandry and Observe Performance
assurance Aquatic Product Processing Correct appraisal,
system Technology, Beverage Processing inappropriate Written
according to Technology, Chemistry of Natural performance report,
national and Compounds, Confectionery Give Practice
international Manufacturing Technology, Food feedback tests,
standards. Authentication and Tracebility, Food Projects
materials, Food Quality Assurance
and Food Law, Food Safety
Management System, Fundamental
Processes in Food Engineering
Technology, Graduation Thesis, Milk
and Dairy Product Processing
Technology, Practice on
microbiological analysis of food,
Product Design and Development,
Sensory Evaluation in food quality
control, Specified Project
9. Perform Sensory Evaluation in food quality Demonstrate Presentation, Rubric
written, verbal control, Graduation Thesis, Food Observe Performance
and graphical Toxicology, Statistical Data Analysis Correct appraisal,
communication inappropriate Written
7
in both technical performance report,

and non- Give Practice
technical feedback tests,
environments; Projects
and the ability to
identify and use
appropriate
technical
documents
10. Demonstrate Internship, Graduation Thesis, Lab Demonstrate Presentation, Rubric
professional technique Observe Performance
ethics in the Correct appraisal,
field of quality inappropriate Written
assurance & performance report,
food safety Give Practice
feedback tests,
Projects
11. Be aware of Consumer and Consumers’ Demonstrate Presentation, Rubric
lifelong learning Preference, Graduation Thesis, Observe Performance
for professional Product Design and Development, Correct appraisal,
development Sensory Evaluation in food quality inappropriate Written
control, Internship performance report,
Give Projects
feedback
1.10 TEACHING, LEARNING AND ASSESSMENT ACTIVITIES
1.10.1 Teaching and learning activities

Teaching and learning activities of academic staff and students are always improved to improve
the quality. Teaching staffs apply new teaching methods such as lectures, group discussion, flipped
classrooms, work assignments, practice, project-based learning, and problem-based learning.
- Lectures: One-way instruction from facilitator to students. “Download” information relating to

knowledge.
- Group discussion: Students talk to each other to generate ideas and opinions on the topic.
- Flipped classroom: A flipped classroom is an instructional strategy and a type of blended
learning that reverses the traditional learning environment by delivering instructional content,
often online, outside of the classroom. Students watch online lectures, collaborate in online
discussions, or carry out research at home while engaging in concepts in the classroom with
the teaching staff.
- Work Assignment: Students complete work assigned by academic staff away from class in an
allocated time.
- Practice: Students practice a topic or skill repeatedly, usually on their own.
- Project-based learning: Students learn about a subject by working for an extended period of
time to investigate and respond to a complex question, challenge, or problem.
- Problem-based learning: Students learn about a subject through the experience of solving an
open-ended problem found in trigger material.
- Role play: Learners assume different roles in a learning situation through human interaction
1.10.2 Assessment activities
There are many different types of assessment activities:
8
- Essay: require students to select, organize and integrate materials on a given topic. They also
test writing skills and the ability to develop an argument and use evidence to support it. Essays
may be written under timed exam conditions or set as research assignments.
- Presentations: are usually made orally to a class on a prepared topic and may include the use
of presentation aids such as PowerPoint or handouts. This assessment may be undertaken
individually or as a group. Presentations may take different forms such as role plays, facilitating
group activities or seminars, conference presentations, debating, presenting a product,
question and answer time, and formal speeches.
- Practice tests: may involve performance tests in the classroom on specific tasks or may
involve the assessment of skills and abilities (particularly professional skills) in the classroom.
- Written report: is a common way of presenting information and recommendations or
conclusions related to a specific purpose. Reports are written based on gathering and analyzing
information using a discipline specific methodology and format. They can be used to assess
laboratory experiments, fieldwork or case studies.
- Projects: are extended pieces of work involving inquiry-based activities. Projects may be small
or large, undertaken by individuals or in groups and have outcomes such as a report, design,
artwork, wiki, a poster or working product.
- Written test: is a common way of presenting information and recommendations or conclusions
related to specific questions in the regular examination, mid-term test or final test.
1.10.3 Photos of teaching and learning activities
Pictures about project presentation
Pictures in auditing a quality management system for a supermarket on an internship course
1.11 AN EXAMPLE OF RUBRICS FOR THESIS DEFENSE COMMITTEE MEMBERS IN

GRADUATION THESIS COURSE
Level 1 Level 2 Level 3 Level 4 Weight

CLO Content
(0-3 pts) (4-6 pts) (7-8 pts) (9-10 pts) (%)
11 1. Report - Does not - Does not - Ensure the - Ensure the
form (poster ensure the ensure the basic basic 10
or slides) basic basic principles principles
9
principles of principles of (size, color, (size, color,

report report style) when style) when
presentation presentation presenting presenting the
- No or very - Few graphics the report. report.
few graphics - Some - Some - No spelling
- Some spelling errors spelling errors
spelling errors (<5) errors
(>=5)
11 - The layout
- The layout is The layout is
is clear,
clear, - The layout is clear,
appropriate,
appropriate, clear, appropriate,
and well
and well appropriate, and well
organized
organized and well organized
including the
including the organized including the
object &
object & including the object &
meaning of
meaning of the object & meaning of
the thesis,
thesis, meaning of the the thesis,
2. Report provide
provided thesis, provide provide 10
layout research
research data, research data, research data,
data,
commented comment, comment,
comment,
the obtained conclude the conclude the
conclude the
results obtained obtained
obtained
- Can’t results results and
results
conclude and - Can’t suggest suggest
- Can
suggest recommendati appropriate
suggest
recommendati ons. recommendati
recommenda
ons ons.
tions
13 -Can present
-Can present -Can present
-Can present 40-60% of
70-80% of 90-100% of
<30% of figure/ table in
figure/ table figure/ table in
figure/ table in accordance
in accordance
accordance with
accordance with
with regulations on
3. Present with regulations on
regulations on form and
research regulations form and
form and statistical
results by on form and statistical 10
statistical probability
graphic statistical probability
probability -Interpret
probability -Interpret
- Do not graphic
-Interpret graphic
interpret information
graphic information
graphic inappropriately
information appropriately
information. and
appropriately and
unconvincingly
. convincingly.
.
12 The duration
The duration of of the The duration
the presentation of the
The duration
presentation is within the presentation is
of the
4. Time exceeds the time limit, but within the time
presentation 10
management time limit (but time limit, and time
exceeds more
still allocation for allocation for
than 5 minutes
within 5 different different parts
minutes parts is not is appropriate
appropriate.
- Can't use - Show - Show
5. - Use
body language confidence of confidence of
Presentation ineffective
to the presenter the presenter 10
skills body
communicate - Presents - Presents
language.
or/ and can't clearly at a clearly at a
10
control his/ her - Presents moderate moderate

speed and inappropriate volume volume and
volume. at a moderate - Know how engaging.
- Unable to volume. to use - Use
use technical - Know how to technical technical
terminology use technical terms and terminology
and scientific terms and scientific and scientific
style. scientific style style style flexibly.
- Have a few
minor errors in
the use of
technical
terminology
and scientific
style.
1 Competently
Competently
defends the
defends the
research by
research by
providing
Does not Adequately providing clear
6. Answer the very helpful
adequately defends and insightful
questions answers to
defend the research; answers to
from thesis questions;
research; does answers questions; 40
defense may
not answer questions, but Uses
committee occasionally
key questions often with little presentation
members manifest
insight resources as a
need for
guide, gives
further
detailed
reflection on
explanations
minor points
- The dress
- The dress is - The dress is
- The dress is is appropriate
not neat appropriate
appropriate - Show up on
- Arriving late - Show up on
- Arriving late time.
7. Students' to report time. time.
to report time. - Lack of
manners, - Lack of - Maintain
- Lack of sense sense of
attitudes and sense of order order and
of order and order and
behaviors and hygiene hygiene 10
hygiene during hygiene
during the during the during the
the reporting during the
defense reporting session
session. reporting
session session. report.
- Show respect session.
- Lack of - Show
to the - Show
respect for respect to the
teachers. respect to the
teachers. teachers
teachers.
2 DESCRIPTION OF THE PROGRAMME
The curriculum is divided into 2 areas: general knowledge and professional knowledge; including the
compulsory and elective courses with the corresponding number of credits following:
Amount of full-course knowledge

- Total credits of the Programme : 162 credits
- Total credits excluding the cumulative average : 12 credits
- Total credits must be accumulated : 162 credits
General knowledge : 49 credits
- Compulsory : 40 credits
- Elective : 09 credits
Professional knowledge : 113 credits
- Fundamental knowledge : 60 credits
+ Compulsory : 49 credits
11
+ Elective : 11 credits
- Specialized knowledge : 40 credits
+ Compulsory : 24 credits
+ Elective : 16 credits
- Internship and graduation thesis : 13 credits
- The number of practice credits : 56 credits (35%)
- The number of theory credits : 106 credits (65%)
2.1 CURRICULUM FRAMEWORK
Course Course Credits

No. Courses Name
Code Total Theory Practice
Semester 1 17
Compulsory 17
1 2112012 Philosophy of Marxism and Leninism 3 3 0
2 2112013 Political Economics of Marxism and Leninism 2 2 0
3 2113431 Calculus 1 2 2 0
4 2120501 National Defense Education and Security 1 4 1 3
5 2120405 Physical Education 1 2 0 2
6 2132001 Teamwork Skills 2 1 1
7 2131472 General Laws 2 2 0
Semester 2 22
Compulsory 19
1 2120502 National Defense Education and Security 2 4 1 3
2 2120406 Physical Education 2 2 0 2
Introduction to Food Safety & Quality
3 2105951 2 2 0
Assurance
4 2113432 Calculus 2 2 2 0
5 2111250 English 1 3 3 0
6 2104610 General Chemistry 3 2 1
7 2104602 Organic Chemistry 3 2 1
Elective 3
Group 1 3
1 2110585 General Psychology 3 2 1
2 2113439 Sociology 3 3 0
3 2111491 Introduction to Vietnamese Culture 3 2 1
4 2111492 Vietnamese Language in Use 3 2 1
5 2112011 Music- Music Theory and Guitar Basics 3 1 2
6 2106529 Fine art 3 1 2
7 2101727 Using Keyboard and Office Equipment Skills 3 1 2
Semester 3 19
Compulsory 16
1 2105900 Lab Technique 2 0 2
2 2104481 Analytical Chemistry 3 2 1
3 2105840 Biochemistry 3 2 1
4 2111300 English 2 3 3 0
5 2112014 Scientific Socialism 2 2 0
Information technology in digital
6 2101777 3 3 0
transformation
Elective 3
Group 1 3
1 2113434 Applied Mathematics 3 3 0
2 2113435 Numerical Analysis 3 3 0
3 2113436 Complex Analysis and Laplace transform 3 3 0
4 2113437 General Physics 3 3 0
5 2113438 Logics 3 3 0
Semester 4 21
Compulsory 16
12
1 2105604 Food Chemistry 3 3 0

2 2105916 Statistical Data Analysis 3 2 1
Fundamental Processes in Food Engineering
3 2105608 3 3 0
Technology
4 2105606 Food Analysis 4 3 1
5 2105707 Microbiology 3 2 1
Elective 5
Group 1 2
1 2104255 Electrochemistry 2 2 0
2 2104303 Colloid chemistry 2 2 0
3 2104552 Thermodynamics 2 2 0
Group 2 3
1 2107402 Economic geography 3 3 0
2 2104486 Industrial applications of chemistry 3 3 0
Application of Kaizen Method and 5S
3 2104487 3 2 1
Technique for manufacturing
4 2123800 Environment and Human 3 2 1
5 2132002 Planning Skills 3 2 1
Semester 5 21
Compulsory 12
1 2112015 History of Vietnamese Communist Party 2 2 0
2 2105923 Advanced Food Analysis Practice 2 0 2
3 2105613 Sensory Evaluation of Food 3 2 1
4 2105785 Food Microbiology 2 2 0
5 2105841 Chemistry of Natural compounds 3 2 1
Elective 9
Group 1 9
1 2105628 Agricultural Processing Technology 3 2 1
Animal and Aquatic Product Processing
2 2105632 3 2 1
Technology
3 2105630 Beverage Processing Technology 3 2 1
Milk and Dairy Product Processing
4 2105633 3 2 1
Technology
5 2105631 Confectionery Manufacturing Technology 3 2 1
6 2105629 Tropical Product Processing Technology 3 2 1
7 2105734 Food Biotechnology 3 2 1
8 2105695 Food Waste Treatment Technology 3 2 1
9 2105879 Fermentation Tecnology 3 2 1
Semester 6 19
Compulsory 14
1 2105902 Food Quality Assurance and Food Law 3 3 0
2 2113433 Research Methodology 2 2 0
3 2105748 Food Hygiene and Safety 2 2 0
4 2105443 Food Physics 3 2 1
5 2112005 Hochiminh Ideology 2 2 0
6 2150899 Practice on microbiological analysis of food 2 0 2
Elective 5
Group 1 2
1 2105461 Food Management 2 2 0
2 2105909 Food Toxicology 2 2 0
3 2105414 Functional Foods 2 2 0
Group 2 3
1 2105925 Quality Control for Food Packaging 3 2 1
2 2105924 Food Materials 3 2 1
3 2105793 Microbial Analysis Techniques 3 2 1
Semester 7 20
Compulsory 11
1 2105941 Food Safety System 3 2 1
13
2 2105952 Sensory Evaluation in Food Quality Control 3 2 1

3 2105440 Product Design and Development 2 2 0
4 2105936 Food Analysis Instruments 3 3 0
Elective 9
1 2105928 Quality Control for Cereal Products 3 2 1
2 2105929 Quality Control for Agricultural Products 3 2 1
Quality Control for Animal Husbandry
3 2105930 3 2 1
Products
4 2105937 Shelf-life Evaluation of Food 3 2 1
5 2105938 Food Authencity and Tracebility 3 2 1
6 2105931 Quality Control for Aquatic Products 3 2 1
7 2105612 Food Additives 3 2 1
8 2105939 Quality Management System for Agriculture 3 2 1
9 2105940 Project Management 3 2 1
Semester 8 15
Compulsory 13
1 2105903 Food Supply Chain Management 2 2 0
2 2105927 Specified Project 2 0 2
3 2105926 Instrument Food Analysis Practice 2 0 2
4 2105798 Internship 5 0 5
5 2105921 Food Defense and Food Security 2 2 0
Elective 2
1 2105912 Consumer and Consumers’ Preference 2 2 0
2 2105473 Food Sustainable System 2 2 0
3 2105750 Genetically Modified Foods 2 2 0
4 2105623 Food Marketing 2 2 0
Semester 9 8
Compulsory 8
1 2105992 Graduation Thesis 8 0 8
2 2199450 450 TOEIC Certificate 0 0 0
3 29199406 Informatics Certificate 0 0 0
The Programme is subject to the credit by method:

Transfer: - 1 theory credit = 15 theory hours
- 1 practice credit = 30 practice hours
14
2.2 FSQM’S CURRICULUM SEQUENCE
15
2.3 ELOs – CLOs MATRIX
PLO
Course
No. Courses Name
Code
1 2 3 4 5 6 7 8 9 10 11
Semester 1 17
Compulsory 17
Philosophy of Marxism
1 2112012 I,I I
and Leninism
Political Economics of
2 2112013 I I I
Marxism and Leninism
3 2113431 Calculus 1 I I I I
National Defense
4 2120501 I,I,I
Education and Security 1
5 2120405 Physical Education 1 I,I I
6 2132001 Teamwork Skills I I,I I
7 2131472 General Laws I I
Semester 2 22
Compulsory 19
National Defense
1 2120502 R,R,R
Education and Security 2
2 2120406 Physical Education 2 R,R R
Introduction to Food
3 2105951 Safety & Quality I I,I
Assurance
4 2113432 Calculus 2 R, I
5 2111108 English 1 I I
6 2104610 General Chemistry R,R,R R
7 2104602 Organic Chemistry R,R,R R
Elective 3
Group 1 3
1 2110585 General Psychology I I I
2 2113439 Sociology I, I I
Introduction to
3 2111491 I, I, I
Vietnamese Culture
Vietnamese Language in
4 2111492 I,I,I
Use
Music- Music Theory and
5 2112011 I,I
Guitar Basics
6 2106529 Fine art I
Using Keyboard and
7 2101727 I I
Office Equipment Skills
Semester 3 19
Compulsory 16
1 2105900 Lab Technique I,R
2 2104481 Analytical Chemistry I,R R
3 2105840 Biochemistry I I,I
4 2111118 English 2 R,R R,R
5 2112014 Scientific Socialism R,R,R
Information technology in
6 2101777 I I I
digital transformation
Elective 3
Group 1 3
1 2113434 Applied Mathematics R R
R,R,R
2 2113435 Numerical Analysis
,R
16
Complex Analysis and R,R,R

3 2113436
Laplace transform ,R
4 2113437 General Physics I,I
5 2113438 Logics R R
Semester 4 21
Compulsory 16
1 2105604 Food Chemistry I
2 2105916 Statistical Data Analysis R R
Fundamental Processes
3 2105608 in Food Engineering I,R,I I
I
Technology
4 2105606 Food Analysis I,R E
5 2105707 Microbiology I I
Elective
Group 1 3
1 2104255 Electrochemistry R,R,R
2 2104303 Colloid chemistry I,R,R
3 2104552 Thermodynamics R,R,R
Group 2 2
1 2107402 Economic geography R
Industrial applications of
2 2104486 I,I I
chemistry
Application of Kaizen
Method and 5S
3 2104487 R,R R
Technique for
manufacturing
4 2123800 Environment and Human R,R,R R
R,R,
5 2132002 Planning Skills R R
R
Semester 5 21
Compulsory 12
Sensory Evaluation of
1 2105613 R, R R
Food
2 2105785 Food Microbiology R R,R
Advanced Food Analysis
3 2105923 E
Practice
History of Vietnamese
4 2112015 R,R R
Communist Party
Chemistry of Natural
5 2105841 R,R E I
compounds
Elective 9
Group 1 9
Agricultural Processing
1 2105628 R,E E
Technology
Animal and Aquatic
2 2105632 Product Processing R, E E
Technology
Beverage Processing
3 2105630 R, E E
Technology
Milk and Dairy Product
4 2105633 R, E E
Processing Technology
Confectionery
5 2105631 Manufacturing R, E E
Technology
Tropical Product
6 2105629 R, E E
Processing Technology
7 2105734 Food Biotechnology R, E E
17
Food Waste Treatment

8 2105695 R, E E
Technology
9 2105879 Fermentation Tecnology R R
Semester 6 19
Compulsory 14
1 2112005 Hochiminh Ideology R,R,R
2 2105443 Food Physics R,R,R E,E
Food Quality Assurance
3 2105902 E R R,R
and Food Law
4 2113433 Research Methodology R R R R
Practice on
E,
5 2150899 microbiological analysis R
E,E
of food
R,R,
6 2105748 Food Hygiene and Safety
R
Elective 5
Group 1 2
1 2105461 Food Management E E E
2 2105909 Food Toxicology R,R
3 2105414 Functional Foods E E,E E
Group 2 3
Quality Control for Food
1 2105925 E,E,E E
Packaging
2 2105924 Food Materials R, E R R
Microbial Analysis
3 2105793 E,E E E
Techniques
Semester 7 20
Compulsory 11
1 2105941 Food Safety System E E,E
Sensory Evaluation in
2 2105952 R R E
Food Quality Control
Product Design and
3 2105440 I E E E
Development
Food Analysis
4 2105936 E R
Instruments
Elective 9
Group 1 9
Quality Control for Cereal
1 2105928 E E E
Products
Quality Control for
2 2105929 E E E
Agricultural Products
Quality Control for Animal
3 2105930 E E E
Husbandry Products
Shelf-life Evaluation of
4 2105937 R, E E E R
Food
Food Authencity and
5 2105938 R,R I
Tracebility
Quality Control for
6 2105931 E E E
Aquatic Products
7 2105612 Food Additives R R,R
Quality Management
8 2105939 E E
System for Agriculture
9 2105940 Project Management E E E
Semester 8 15
Compulsory 13
Food Supply Chain
1 2105903 R, E R
Management
2 2105927 Specified Project E I R
18
Instrument Food Analysis

3 2105926 E
Practice
4 2105798 Internship E,E E E E,E E E,E
Food Defense and Food
5 2105921 E I I
Security
Elective 2
Group 1 2
Consumer and
1 2105912 E E,E R
Consumers’ Preference
2 2105473 Food Sustainable System E,E E
Genetically Modified
3 2105750 E,E E
Foods
E,E,E
4 2105623 Food Marketing
,E
Semester 9 8
Compulsory 8
1 2105992 Graduation Thesis E E E E E E,E E,E E,E,E E,E E,E
2 2199450 450 TOEIC Certificate
3 29199406 Informatics Certificate
3 INSTRUCTIONS FOR THE PROGRAMME IMPLEMENTATION
When implementing the programme, it is necessary to pay attention to many issues as follows:
3.1 FOR THE DEPARTMENT OF FOOD SAFETY AND QUALITY ASSURANCE
- Study the programme framework in order to organize the implementation of the programme’s
content requirements.
- Assign lecturers to be in charge of each module and provide a detailed curriculum for lecturers
to ensure the teaching plan stability. Carefully prepare a team of academic advisors and require
academic advisors to thoroughly understand the entire credit-based Programme to guide
students for module registration.
- Prepare adequate textbooks, references, facilities to ensure an exemplary implementation of
the Programme.
- Pay attention to the logic of imparting and acquiring knowledge arrays, specifying prerequisites
of required modules, and preparing lecturers to meet the requirements of teaching electives.
3.1.1 FOR LECTURERS
- When lecturers are assigned to teach one or more modules, it is necessary to carefully study
the detailed outline of each module to prepare the lecture and appropriate teaching aids.
- Lecturers must prepare all the textbooks and learning materials provided to students one week
in advance for students to prepare before class.
- Lecturers organize seminars for students which focus on organizing group study, guide
students to do essays, group exercises. Teachers determine the transmission methods, make
in-class presentations, guide discussions, solve problems in class, at the workshop, and in the
laboratory, guide students to write the personal harvest reports.
3.1.2 FOR STUDENTS
- Consult a learning advisor to choose courses to suit progress.
- Study the curriculum before going to class to absorb the lecture easily.
- Make sufficient time in class to listen to the instructors' instructions.
- Be self-disciplined in study and research, actively participate in group learning, attend seminars.
19
- Actively exploit resources on the internet and the university's library to serve self-study, self-
study, and graduation projects.
- Strictly comply with regulations on examinations and evaluation.
3.1.3 EXAMINATION AND EVALUATION
- Lecturer and learning counselors must be in control throughout the student's learning process,
both in the classroom and at home.
- To regularly inspect and evaluate modules to contribute to improving training quality. Lecturers
must comply with the regulations of the credit institution.
- Lecturer must be resolute in preventing and combating fraud in examination and evaluation.
4 EXTRACURRICULAR ACTIVITIES FOR THE PROGRAMME
4.1 SPORT ACTIVITIES
IUH always cares about student sports activities and IUH students look forward to this event
being held every year in October and November for all students of training programs. Youth Union - IBF
Federation has the task of organizing sports. There are many sports organized in this festival such as
football, volleyball, Athletics, tug of war, running distances of 100, 500, 5000 m. Other sports activities
such as table tennis, high jump and long jump are also held on this occasion. In 2020, IBF has 500
students participating, including nearly 100 students majoring in FSQA and more than 2,500 students
cheering.
4.2 ART-CULTURAL ACTIVITIES
IUH Cultural Festival is held on November 20 every year, which is Vietnamese Teachers' Day.
It is an opportunity for students to express their gratitude to their teachers. As well as sports
activities, there are many cultural performances in different genres presented by the units in
the school during this time. IBF is often the unit with many high achievements in competitions,
including performances by FSQA students.
20
4.3 TRADITIONAL CAMP SOCIAL-VOLUNTEER-SOCIAL ACTIVITIES
4.3.1 Traditional camping
4.3.2 Volunteer-Social Activities

Student volunteering is an activity that demonstrates the students' sense of responsibility
towards society. Executive Committee of the Communist Youth Union of Vietnam - IUH attaches great
importance to this activity. Student achievement through this activity is graded and accumulated over
4.5 years of study at IUH, and it influences graduation consideration. There are many activities related
to student volunteers, for example some activities such as: Loving Spring, Green Summer, Warm
Christmas, Mid-Autumn Festival for children. The student volunteer activities not only improve the
attitude of social responsibility, students also learn practical skills in life. The pictures below illustrate
the student volunteer activities of the Food Safety and Quality Assurance Department.
4.4 ACTIVITY VISITING ENTERPRISE
Visiting practical experience at enterprises is a regular activity of FSQA students to shorten the
gap between theory and practice, helping students update their practical knowledge, have a close look,
and feel the working environment in the future. In futher, this activity was increasingly focused and
improved in both quality and quantity. Notice that IBF- FSQA will organize 2 tours for Enterprise visit
activities for each training program, and each visit, students can visit from 2 to 3 Enterprises.
21
4.5 INTERNATIONAL EXCHANGE AND COOPERATION
Globalization promotes the market economy, creates more opportunities for higher education
development in richer forms, and brings many profound changes. FSQA students are organized to
interact with international friends through study activities, internships, or student exchange
programmes.
4.6 SCIENTIFIC ACTIVITIES, INTERNATIONAL EXCHANGE AND COOPERATION
4.6.1 Scientific Activities
4.7 OUTSTANDING STUDENT AWARDS
With valuable and meaningful activities, FSQA students have had many achievements in study,
art, culture, sports, and rewarding the Union - City Association.
22
5 ASSOCIATION ACTIVITIES FOR THE PROGRAMME
5.1 CONNECTION WITH SUCCESSFUL ALUMNI
Students of the Engineering of Food Safety and Quality Assurance will receive support from the
Institute of Biotechnology and Food Technology to develop their careers in the future. With the motto
of connection, inheritance and development. IBF leaders, department heads and all lecturers of Food
Safety and Quality Assurance always attach great importance to the role of alumni. Many students have
become employers and help students after graduation. The Alumni Conference is an opportunity to
create bonds between faculty, alumni and students. Necessary information related to knowledge - Skills
- Attitudes needed for graduates are conveyed by alumni so that lecturers and students can recognize,
adjust and improve in teaching activities.
Notable alumni graduated from the training programmed of Food Safety and Quality Assurance year
Tào Mỹ Tâm
Bùi Ngọc Trinh Phạm Thị Nhung
Plant technician - P&G
QA staff - OLAM Vietnam QA staff - CJ Vina Agri
Indochina Company
Co., Ltd Company
5.2 CONNECTING WITH STRATEGIC EMPLOYERS
FSQA students can receive support from businesses closely associated with the Institute of
Biotechnology and Food Technology during their studies, graduation thesis, as well as internship.
Business connection activities are held regularly at the Departmental level, Institute level and higher at
the University level, through activities that students can participate in such as seminars, technology
transfer, conferences. Enterprise, visit and study at Enterprise. These activities help students approach
the actual needs of employers, advise the development direction of professions in society. On the other
hand, the School, Institute and Department through these activities to have a suitable improvement
strategy on training human resources to best respond.
The following are some businesses associated with the Department of Quality Assurance and
Food Safety
23
Company name: QUALITY ASSURANCE AND TESTING

CENTER 3
Trade name: QUATEST3
Address: 49 Pasteur Street, Nguyen Thai Binh Ward, District
1, Ho Chi Minh City
Website: www.quatest3.com.vn
QUATEST 3 has a Quality Management System according
to ISO 9001 and the systems are accredited as conforming
to the criteria defined in ISO/IEC 17025 for Testing
laboratories, ISO/IEC 17020 for Inspection service, ISO/IEC
Guide 65 for Product Certification service, ISO/IEC 17043 for
Proficiency Testing and are certified as compliant with ISO
9001 for Training and Laboratory Instrumentation services.
Company name: CENTER OF ANALYTICAL SERVICES

AND EXPERIMENTATION HCMC
Trade name: CASE
Address: No2 Nguyen Van Thu Street, Da Kao Ward,
District 1, HCM City
Website: www.case.vn
Quality control system: ISO/EIC 17025:2005 (TCVN
ISO/IEC 17025:2007), ISO 9001:2008, ISO/IEC 17065:2013
Product: Analysis, Inspection; Equipment Maintenance;
Consulting Services; Research; Training and other services.
Company name: OLAM INTERNATIONAL (Including Olam

Food Ingredients (OFI) and Olam Global Agri (OGA))
Trade name in Vietnam: Olam Vietnam Co. Ltd
Address: Unit 01 - 10th Floor A&B Tower, 76 Le Lai Street,
Ben Thanh Ward District 3, Ho Chi Minh City, Vietnam
Website: http://www.olamonline.com
Olam Vietnam Co. Ltd is located in Ho Chi Minh City,
Vietnam. Company is working in Overseas Business, Import
and Export Agents, Dairy Products, Food Retailers, Food
Products, Farming, Agriculture business activities.
Company name: VILFOOD Co., Ltd.

Type of business: Handmade high value-added products
processing, manufacturing & trading
Address: Lot C38/I- C39/I, Road No.7, Vinh Loc Industrial
Zone, Binh Chanh Dist. Ho Chi Minh City, VietNam
Website: www.vilfood.com - www.vilfood.vn
Products:
− Steamed products: Shaomai, Hacao, Cabbage roll,
Wonton, Chimaki, Crab farci, Four season deli,...
− Fried products & Pre-fried products: Potato PTO
shrimp, Pastry spring roll, Net rice spring roll,....
− Drilled products: Scallop farci, German tower,
Scallop gratin, Shrimp paste on sugar-cane,...
− Ready to eat products: Frozen sushi,...
24
Company name: VINAORGANIC CO. LTD.

Trade name: VinaOrganic
Address: 86 Nguyen Huu Tien, Tay Thanh, Tan Phu, Ho Chi
Minh City
Website: https://www.vinaorganic.com/
VinaOrganic is a Technology Transfer and Professional food
equipment supplier since 2014. Towards convenience,
safety, savings, and development for customers when
starting to produce products.
Company name: BUREAU VERITAS

Trade name: Bureau Veritas (BV)
Address: E.Town, Etown, 364 VND. Cong Hoa, Ward 13,
Tan Binh, Ho Chi Minh City
Website: https://www.bureauveritas.vn/
Product:
− Testing: Determining a product or material’s
characteristics in a laboratory or on site.
− Inspection: Verifying on site that a product, asset or
system meets specified criteria.
− Certification: Providing assurance through
customised, independent certification.
Company name: VINAQUALITY QUALITY

CERTIFICATION JOINT STOCK COMPANY
Trade name: Vina Qualify
Address: 65 D10 Street, Tay Thanh Ward, Tan Phu District,
Ho Chi Minh City, Vietnam
Website: https://chungnhaniso.org.vn/
The company was established on October 29, 2020, is one
of the leading companies in the field of food safety
assessment and certification, ISO-HACCP-GMP, VIETGAP
certification, product testing - inspection products… and
provide regular advice to domestic enterprises and foreign
investors to help businesses understand the provisions of
Vietnamese law during operation and production in areas
such as: Food, raw materials, cosmetics, etc.
Company name: PEPSICO FOODS VIETNAM

Trade name: Pepsico Foods
Address: 45A Ly Tu Trong, Ben Nghe Ward, District 1
Website: https://www.pepsico.com
PepsiCo is the largest food and beverage company in North
America and the second-largest in the world, behind only
Nestlé. PepsiCo's products include a wide range of
household-name food and beverage brands, including Pepsi,
Gatorade, Frito-Lay, Quaker Oats, Rockstar Energy, and
Muscle Milk.
25
Company name: Nestlé Vietnam Company Limited

Trade name: Nestlé Vietnam
Address: Floor 5, Empress Tower, No.138-142 Hai Ba
Trung Street, Da Kao Ward, District 1, Ho Chi Minh City,
Vietnam
Website: https://www.nestle.com.vn/
Nestlé is a Swiss multinational food and drinks processing
conglomerate corporation headquartered in Vevey, Vaud,
Switzerland. Nestlé's products include baby food (some
including human milk oligosaccharides), medical food,
bottled water, breakfast cereals, coffee and tea,
confectionery, dairy products, ice cream, frozen food, pet
foods, and snacks. Twenty-nine of Nestlé's brands have
annual sales of over 1 billion CHF including Nespresso,
Nescafé, Kit Kat, Smarties, Nesquik, Stouffer's, Vittel, and
Maggi. Nestlé has 447 factories, operates in 189 countries,
and employs around 339,000 people. It is one of the main
shareholders of L'Oreal, the world's largest cosmetics
company.
6 CONTACT & USEFUL INFORMATION
− Head of IBF: Dr. Nguyen Ba Thanh

Tel: 0938516879
Email: thanhnguyenba@iuh.edu.vn
− Head of FSQA programme: Dr. Le Nhat Tam
Tel: 0847684739
Email: lenhattamn@iuh.edu.vn
Ho Chi Minh City, April 27, 2022
Program chair: Le Nhat Tam, PhD
Vice President of Training: Assoc. Prof. Nguyen Thi Minh Nguyet
President of Training: Nguyen Ba Thanh, PhD
26
27
Floor 4, Block F, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City
 083.8940 390 - 666, 891  ibf@foodtech.edu.vn  http://ibf.iuh.edu.vn

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INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY

INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

PROGRAMME NAME: FOOD SAFETY AND QUALITY ASSURANCE

1 GENERAL INFORMATION OF THE PROGRAMME

1.1 INTRODUCTION OF THE PROGRAMME

- Programme title: FOOD SAFETY AND QUALITY ASSURANCE

In addition, FSQA's department also participates in scientific research activities, improving

1.2 FSQA’s DISCIPLINE

1.2.1 General information

1.3 EDUCATIONAL PHILOSOPHY

1.4 VISION, MISSION OF THE INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

IUH’s vision IBF’s vision

IUH’s mission IBF’s mission

IUH’s vision IBF’s vision

1.5 EXPECTED LEARNING OUTCOMES FOR PROGRAM (PLOS)

By the time of graduation, students can:

Program educational objectives

PLO 5. Utilize modern technical methods and tools to solve

PLO 7. Demonstrate professional skills of a member of

1.6 JOB AND LEARNING OPPORTUNITIES AFTER GRADUATION

In the food company or company about testing, inspection and certification:

In research institutes, higher school:

1.7 ENROLLMENT CRITERION, TRAINING PROCESS, AND GRADUATION CONDITIONS

1.8 SCORE CALCULATION SYSTEM

1.8.1 Course evaluation score

Result Passed Failed

1.8.2 General average score calculation

Letter scale Scale 4

1.9 EXPECTED LEARNING OUTCOMES, TEACHING, LEARNING, AND ASSESSMENT

4. Updatable Introduction to Food Safety & Quality Demonstrate Presentation, Rubric

in both technical performance report,

1.10 TEACHING, LEARNING AND ASSESSMENT ACTIVITIES

1.10.1 Teaching and learning activities

- Lectures: One-way instruction from facilitator to students. “Download” information relating to

Pictures about project presentation

Pictures in auditing a quality management system for a supermarket on an internship course

1.11 AN EXAMPLE OF RUBRICS FOR THESIS DEFENSE COMMITTEE MEMBERS IN

Level 1 Level 2 Level 3 Level 4 Weight

principles of principles of (size, color, (size, color,

control his/ her - Presents moderate moderate

2 DESCRIPTION OF THE PROGRAMME

Amount of full-course knowledge

2.1 CURRICULUM FRAMEWORK

Course Course Credits

1 2105604 Food Chemistry 3 3 0

2 2105952 Sensory Evaluation in Food Quality Control 3 2 1

The Programme is subject to the credit by method:

2.2 FSQM’S CURRICULUM SEQUENCE

2.3 ELOs – CLOs MATRIX

Complex Analysis and R,R,R

Food Waste Treatment

Instrument Food Analysis

3 INSTRUCTIONS FOR THE PROGRAMME IMPLEMENTATION

3.1 FOR THE DEPARTMENT OF FOOD SAFETY AND QUALITY ASSURANCE

4 EXTRACURRICULAR ACTIVITIES FOR THE PROGRAMME

4.1 SPORT ACTIVITIES

4.2 ART-CULTURAL ACTIVITIES

4.3 TRADITIONAL CAMP SOCIAL-VOLUNTEER-SOCIAL ACTIVITIES

4.3.1 Traditional camping

4.3.2 Volunteer-Social Activities

4.4 ACTIVITY VISITING ENTERPRISE

4.5 INTERNATIONAL EXCHANGE AND COOPERATION