Ho Chi Minh City University of Technology and Education

Faculty of Chemical and Food Technology

Department of Food Technology

TECHNICAL ENGLISH
IN FOOD TECHNOLOGY
(TEFT421650)

Lecturer: Nguyen Quang Duy, MEng.

Email: duynq@hcmute.edu.vn
 Presentation 1
Each group is required to make a short video clip (maximum 15
minutes) by English to introduce about one member’s homeland (It
can be a city or province). Every member must present by his/herself
in this video.
What should be included in this presentation
 History;
 Geography;
 Climate;
 Economic;
 Culture;
 Well-known locations;
 Popular foods and drinks.
Presentation 2
(Specialized section)
General requirements
 Duration: maximum 20 mins + 5 mins for Q&A;
 Every member must present their own work.
Presentation 2
(Specialized section)
FOOD CHEMISTRY
1. Amino acids;
2. Peptides and proteins;
3. Lipids (1.2.1 – 1.2.3);
4. Lipids (1.2.4 – 1.2.6);
5. Monosaccharides;
6. Oligosaccharides (including disaccharides);
7. Polysaccharides;
8. Vitamin, mineral and water;
Presentation 2
(Specialized section)
BIOCHEMISTRY
9. Cells;
10. Enzymes (2.2.1 – 2.2.3);
11. Enzymes (2.2.4 – 2.2.6);
MICROBIOLOGY
12. Bacteria;
13. Yeast;
14. Mold;
Presentation 2
(Specialized section)
FERMENTATION TECHNOLOGY
15. Alcoholic fermentation
16. Beer fermentation;
17. Wine fermentation;
18. Meat fermentation;
19. Vegetable fermentation;
20. Tea, coffee and cocoa fermentation.
Presentation 2
(Specialized section)
PROCESS AND EQUIPMENT
21. Spray drying of cow milk;
22. Distillation process of alcoholic products;
23. Concentration process of molasses;
24. Pasteurization and sterilization processes;
25. Packaging process.
Dates of presentations
 Presentation 1:
Submit an edited video before classtime of the 6th
week: Oct 2nd, 2021 via email address:
duynq@hcmute.edu.vn.
 Presentation 2:
Present in class from the 11th to 15th weeks: Nov 6th to
Dec 4th, 2021.