INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY

INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

PROGRAMME SPECIFICATION 2022

ALUMNI 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.................................................................................. 6
1.9 EXPECTED LEARNING OUTCOMES, TEACHING, LEARNING, AND ASSESSMENT
METHODS .......................................................................................................................................... 6
1.10 TEACHING, LEARNING AND ASSESSMENT ACTIVITIES .................................................. 9
1.10.1 Teaching and learning activities ...................................................................................... 9
1.10.2 Assessment activities ...................................................................................................... 9
1.10.3 Photos of teaching and learning activities ..................................................................... 10
1.11 AN EXAMPLE OF RUBRICS FOR THESIS DEFENSE COMMITTEE MEMBERS IN
GRADUATION THESIS COURSE ................................................................................................... 10
2 DESCRIPTION OF THE PROGRAMME ...................................................................................... 12
2.1 CURRICULUM FRAMEWORK .................................................................................................. 12
2.2 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 ASSOCIATION ACTIVITIES FOR THE PROGRAMME .............................................................. 20
4.1 CONNECTING WITH STRATEGIC EMPLOYERS ................................................................... 20
4.2 CONNECTION WITH SUCCESSFUL ALUMNI ........................................................................ 20
5 EXTRACURRICULAR ACTIVITIES FOR THE PROGRAMME ................................................... 21
5.1 SPORT ACTIVITIES .................................................................................................................. 21
5.2 ART-CULTURAL ACTIVITIES ................................................................................................... 21
5.3 TRADITIONAL CAMP SOCIAL-VOLUNTEER-SOCIAL ACTIVITIES ....................................... 22
5.3.1 Traditional camping ....................................................................................................... 22
5.3.2 Volunteer-Social Activities ............................................................................................. 22
5.4 ACTIVITY VISITING ENTERPRISE .......................................................................................... 22
5.5 INTERNATIONAL EXCHANGE AND COOPERATION ............................................................ 23
5.6 SCIENTIFIC ACTIVITIES .......................................................................................................... 23
5.7 OUTSTANDING STUDENT AWARDS ...................................................................................... 23
6 NOTABLE ALUMNI ...................................................................................................................... 24
7 CONTACT & USEFUL INFORMATION ....................................................................................... 26
PROGRAMME SPECIFICATION 2022

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

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PROGRAMME SPECIFICATION 2022

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: CARE attributes – To nurture
students and graduates as Compassionate leaders, Avid lifelong learners, Rational thinkers, and
Enterprising innovators. IUH's education philosophy has been formed and inherited from the
management of ISO standards since 2002 then developed up to CARE attributes. 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 "Compassionate leader - Avid lifelong
learner - Rational thinker - Enterprising innovator", IUH provides students with advanced, high-quality
Programmes that align with international trends and facilitate students' potential 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

Nationally recognized as a leading applied Become an accredited research and training

university for excellence in education,
research, technology transfer, innovation,
and creativity.
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.

IUH’s mission IBF’s mission

Providing high-quality human resources who
have competence, attributes, and ability to
integrate globally to contribute to Vietnam’s
socio-economic development.
2
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.
PROGRAMME SPECIFICATION 2022

 Mapping the IUH’s, IBF’s mission with programme educational objectives of FSQA

IUH’s vision IBF’s vision

Become an accredited research and training
Nationally recognized as a leading applied institute, leading in the related fields of
university for excellence in education, research, biotechnology and food technology in Vietnam
technology transfer, innovation, and creativity. and being as qualified as research and
education institutes in other ASEAN countries.
IUH’s missions IBF’s missions PEOs
IUH provides high- Providing human PEO 1: Become high quality workforce* at the
quality human resources with high work unit who are able to solve practical
resources1 who have professional problems related to food quality management.
competence, qualifications, *High-quality workforce: team leader, shift
attributes, and professional skills, supervisor, department head, senior assistant,
ability to integrate and knowledge with etc.
globally to access to practice in PEO 2: Demonstrate excellence in professional
contribute to scientific research and skills with strong communication and problem-
Vietnam’s socio- technology transfer in solving, in the field of food quality management
economic the related fields of and related fields.
development. biotechnology and PEO 3: Demonstrate a lifelong learning ability
food technology. 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 Program expected learning Bloom’s Outcomes

objectives (PEO) outcomes (PLO) level (% achievement)
PLO 1. Apply knowledge of
mathematics, natural science and
Apply (C) 94.91
social sciences to solve technical
problems in FSQA.
PLO 2. Identify and solve problems
PEO 1: Become high in the field of quality assurance and Apply (C) 92.47
quality workforce* at the food safety
work unit who are able to
PLO 3. Analyze the impact of
solve practical problems
specific technical solutions on food
related to food quality Analyze (C) 96.57
security and sustainable
management
development.
*High-quality workforce:
team leader, shift PLO 4. Demonstrate knowledge of
supervisor, department latest issues in the field of quality
Apply (C) 99.31
head, senior assistant, etc. assurance and food hygiene and
safety.
PLO 5. Utilize modern technical
methods and tools to solve problems
Apply (C) 93.83
in the field of quality assurance and
food safety
PEO 2: Demonstrate PLO 6. Conduct and design
excellence in professional analytical experiments based on Organize (P) 93.33
skills with strong determining appropriate input

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PROGRAMME SPECIFICATION 2022

communication and parameters, analyzing, and

problem-solving in the field
of food quality management
and related fields.
PEO 3: Demonstrate a
lifelong learning ability and
work ethics in the field of
food quality management
and related fields, through
career development.
interpreting obtained data
PLO 7. Demonstrate professional
skills of a member of quality Organize (P) 100
assurance team.
PLO 8. Establish a food quality
assurance system comply with Create (P) 97.33
national and international standards
PLO 9. Communicate effectively in
written, oral, and graphical modes in
both technical and non-technical Articulate (P) 100
environments; identify and use
appropriate technical documents.
PLO 10. Demonstrate professional
Organize
ethics in the field of quality 99.6
(A)
assurance & food safety
PLO 11. Comply requirements that
advance professional career growth Organize
100
in the field of food quality (A)
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

In accordance with the regulations and guidelines of the MOET and IUH, the quality of students of
the FSQA programme is ensured as described as follows:

1. The applicants must graduate from high school.

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PROGRAMME SPECIFICATION 2022

2. There are 4 options for admission: direct recruitment, the results of the national high school
graduation examination (NHSGE); the high school transcript; or the results of the competency
assessment organized by the National University of Ho Chi Minh City.
3. Based on those options above and the number of offered students of the university and of
each programme, the university establishes a threshold level of ensuring quality (cut-off score)
for all its programmes. The passing score of applicants must at least be the cut-off score.
4. The university implements the admission priority policies as regulated by MOET for special
candidates, for example, students who are residents in mountainous and island areas, or in
ethnic groups.
Subject group for recruitment:

1. A00: Math, Physics, Chemistry

2. B00: Math, Chemistry, Biology
3. D07: Math, English, Chemistry
4. D90: Math, English, Natural Science
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;
 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

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PROGRAMME SPECIFICATION 2022

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.

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

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PROGRAMME SPECIFICATION 2022

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

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

knowledge of Assurance, Product Design and Observe Performance
latest issues in Development, Graduation Thesis, Correct appraisal,
the field of Food Supply Chain Management, inappropriate Written
quality Food Defense and Food Security, performance report,
assurance and Food Quality Assurance and Food Give Practice
food hygiene Law, Food Additives feedback tests,
and safety. Projects
5. Utilize Food Toxicology, Food Quality Demonstrate Presentation, Rubric
modern Assurance and Food Law, Food Observe Performance
technical Authentication and Tracebility, Correct appraisal,
methods and Chemistry of Natural Compounds, inappropriate Written
tools to solve Consumer and Consumers’ performance report,
problems in the Preference, Graduation Thesis, Lab Give Practice
field of 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
Analysis Instruments, Consumer and

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PROGRAMME SPECIFICATION 2022

interpreting the Consumers’ Preference, Shelf-life

obtained data. 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. Establish a Agricultural Product Processing Demonstrate Presentation, Rubric
food quality Technology, Animal Husbandry and Observe Performance
assurance Aquatic Product Processing Correct appraisal,
system comply Technology, Beverage Processing inappropriate Written
with national Technology, Chemistry of Natural performance report,
and international Compounds, Confectionery Give Practice
standards Manufacturing Technology, Food feedback tests,
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. Communicate Sensory Evaluation in food quality Demonstrate Presentation, Rubric
effectively in control, Graduation Thesis, Food Observe Performance
written, oral, and Toxicology, Statistical Data Analysis Correct appraisal,
graphical modes inappropriate Written
in both technical performance report,
and non- Give Practice
technical feedback tests,
environments; Projects
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. Comply Consumer and Consumers’ Demonstrate Presentation, Rubric
requirements Preference, Graduation Thesis, Observe Performance
that advance Product Design and Development, Correct appraisal,
professional Sensory Evaluation in food quality inappropriate Written
career growth in control, Internship performance report,
the field of food Give Projects
quality feedback
management.

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PROGRAMME SPECIFICATION 2022

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:
- 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.

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PROGRAMME SPECIFICATION 2022

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 - Does not
- Does not - Ensure the
ensure the - Ensure the
ensure the basic
basic basic
basic principles
principles of principles
principles of (size, color,
1. Report report (size, color,
report style) when
form (poster presentation style) when 10
presentation presenting
or slides) - No or very presenting the
- Few graphics the report.
few graphics report.
- Some - Some
- Some - No spelling
spelling errors spelling
spelling errors errors
(<5) errors
(>=5)
11 - The layout is - The layout is - The layout The layout is
clear, clear, is clear, clear,
appropriate, appropriate, appropriate, appropriate,
and well and well and well and well
organized organized organized organized
including the including the including the including the
2. Report object & object & object & object &
10
layout meaning of the meaning of the meaning of meaning of
thesis, thesis, provide the thesis, the thesis,
provided research data, provide provide
research data, comment, research research data,
commented conclude the data, comment,
the obtained obtained comment, conclude the
results results conclude the obtained

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PROGRAMME SPECIFICATION 2022

- Can’t - Can’t suggest obtained results and

conclude and recommendati results suggest
suggest ons. - Can appropriate
recommendati suggest recommendati
ons recommenda 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.
- Use
ineffective
body
- Can't use language. - Show - Show
body language - Presents confidence of confidence of
to inappropriate the presenter the presenter
communicate at a moderate - Presents - Presents
or/ and can't volume. clearly at a clearly at a
5.
control his/ her - Know how to moderate moderate
Presentation
speed and use technical volume volume and 10
skills
volume. terms and - Know how engaging.
- Unable to scientific style to use - Use
use technical - Have a few technical technical
terminology minor errors in terms and terminology
and scientific the use of scientific and scientific
style. technical style style flexibly.
terminology
and scientific
style.
1 Competently
6. Answer Does not Adequately Competently
defends the
the adequately defends defends the
research by
questions defend the research; research by
providing
from thesis research; does answers providing clear 40
very helpful
defense not answer questions, but and insightful
answers to
committee key questions often with little answers to
questions;
members insight questions;
may

11
PROGRAMME SPECIFICATION 2022

occasionally Uses
manifest presentation
need for resources as a
further guide, gives
reflection on detailed
minor points explanations
- 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
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

12
PROGRAMME SPECIFICATION 2022

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
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

13
PROGRAMME SPECIFICATION 2022

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
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

14
 PROGRAMME SPECIFICATION 2022

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
Food safety and quality assurance Program Curriculum Flowchart
Semesters Years
The Programme is subject to the credit by method:
Transfer: - 1 theory credit = 15 theory hours
2112912 2112013 2120501
2132001 - 1 practice credit = 302131472
practice hours 2112431 2120405
1 Team Skills General Laws
Philosophy of
Marxism and
Political
Economics of Calculus 1
Physical
Education 1
National Defense
Education &
Leninism Mar and Lenin Security 1

2.2
2105951 CURRICULUM2104602
SEQUENCE
2104610 2111250 2113432 2120406 2120502 1
Elec�ve 2 Na�onal Defense
2
Introduc�on to Organic General Physical
English 1 Calculus 1 Educa�on &
FSQA Chemistry Chemistry Educa�on 2
Security 2

Food safety and quality assurance Program Curriculum Flowchart

Semesters 2104481 2105840 2112014 2101777 2111300 Years
3 2105900
Lab Technique
Analy�cal
Biochemistry
Scien�fic Elec�ve 1 Infor tech in digital
English 2
Chemistry Socialism trans

2112912 2112013 2120501

2105604 2132001
2105916 2105608 2105606 2131472 2112431 2120405 2
4 Food1 Sta�s�cal Data
Team Skills Fund Process in
2105707
Food Analysis General Laws
Microbiology
Philosophy of
Marxism and
Political
Elec�ve1 Economics ofElec�ve3 Calculus 1 Physical
Education 1
National Defense
Education &
Chemistry Analysis Food Eng Tech Leninism Mar and Lenin Security 1

2105923 2105951
2105613 2105841 2104610
2105785 2104602 21122015 2111250 2113432 2120406 2120502
Na�onal Defense
1
chọn 1 Elec�ve 2
5 2 English 1Tự
Introduc�on toSensory Organic Chemistry of General His of VN Physical
Advanced Food
FSQA Evalua�on of
Food Calculus 1 Educa�on 2
Educa�on &
Natural Chemistry
Analysis Prac�ce Microbiology Chemistry Communist Party Security 2
Food compounds

2105902 2113433 2105748 2104481 21054433 2105840Prac�ce on

2150899 2112014
2112995 2101777 2111300 3
6 3
Food Quality 2105900
Research
Assurance andLab Technique
Methodology
Food Hygiene Analy�cal
and Safety
microbiological Scien�ficHochiminh
Food Physics Biochemistry
Elec�ve 1 Elec�ve1Infor tech inElec�ve2
digital
English 2
Food Law Chemistry analysis of food Socialism Ideology trans

210594121056042195952 2105916 2105608

2105936 210560621054402105707 2
4 Elec�ve1 Elec�ve3 Elec�ve 1
7 Food Safety Food Sen Evalu inSta�s�cal Data
System Chemistry FQC Analysis
Fund Process in Analysis
Food
Food Eng Tech
Instruments
Pro Design &
Food Analysis
DevelopmentMicrobiology

2105926 21056132105921
21059032105923Prac�ce 2105841 4
food Sensory Food Defense 2105798 Chemistry of210592721122015
2105785
8 5
F Supply Chain
Management
Advanced Foodanalysis
Analysis Prac�ce
Evalua�on of and Food
Security
Food Internship
Microbiology
NaturalSpecified Project
His of VN
Communist Party
Tự chọn 1
Elec�ve1
Instruments Food compounds

2105902
Food Quality
Gradua�on
2113433 2105748 21054433
2150899
Prac�ce on
2112995
Elec�ve1 4. 3
Elec�ve2
9 6 Assurance and
Food Law
Thesis
Research
Methodology
Food Hygiene
and Safety
Food Physics microbiological
analysis of food
Hochiminh
Ideology 5
2105941 2195952 2105936 2105440 Elec�ve 1
7 Food Safety
System
Sen Evalu in
FQC
Food Analysis
Instruments
Pro Design &
Development

2105903 2105926 2105921 4

Prac�ce food Food Defense 2105798 2105927 Elec�ve1
F Supply Chain
8 Management
analysis
Instruments
and Food
Security
Internship Specified Project

Gradua�on 4.
9 Thesis
5

15
 PROGRAMME SPECIFICATION 2022

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
PROGRAMME SPECIFICATION 2022

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
PROGRAMME SPECIFICATION 2022

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
PROGRAMME SPECIFICATION 2022

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
PROGRAMME SPECIFICATION 2022

- 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 ASSOCIATION ACTIVITIES FOR THE PROGRAMME

4.1 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

4.2 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.

20
PROGRAMME SPECIFICATION 2022

5 EXTRACURRICULAR ACTIVITIES FOR THE PROGRAMME

5.1 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.

5.2 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.

21
PROGRAMME SPECIFICATION 2022

5.3 TRADITIONAL CAMP SOCIAL-VOLUNTEER-SOCIAL ACTIVITIES

5.3.1 Traditional camping

5.3.2 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.

5.4 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.

22
PROGRAMME SPECIFICATION 2022

5.5 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.

5.6 SCIENTIFIC ACTIVITIES

5.7 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.

23
PROGRAMME SPECIFICATION 2022

6 NOTABLE ALUMNI

Notable alumni graduated from the training programmed of Food Safety and Quality Assurance year

Diệp Trung Hiếu Trương Nguyễn Đạt Tài

Senior Manager SEO website - Timan R&D deputy Manager - Hoa Binh Paint Co.,
Trading Service Joint Stock Company Ltd

Huỳnh Thị Mỹ Tiên Bùi Ngọc Trinh

Human resource Manager - Aqua Mar Asia QA staff - OLAM Vietnam Co., Ltd
Limitd Company

Tào Mỹ Tâm Phạm Thị Nhung

Plant technician - P&G Indochina Company QA staff - CJ Vina Agri Company

24
PROGRAMME SPECIFICATION 2022

Bùi Ngọc Trinh Nguyễn Thị Mỹ Diễm

Supporter - Bureau Veritas Vietnam QC & Food safety staff – BigC suppercentre

Huỳnh Ngọc Hiếu Quách Thiên Trâm

QA staff - THISO RETAIL Co., Ltd Customer Satisfaction Staff – Hiep Phuoc
Thanh Co., Ltd

Võ Thị Thìn Vũ Thị Minh Khuê

QC staff - Thien Huong Food QC staff - ABC Bakery Company

25
PROGRAMME SPECIFICATION 2022

7 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: lenha�amn@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
 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