VIETNAM NATIONAL UNIVERSITY HCMC

INTERNATIONAL UNIVERSITY
School of Biotechnology

COURSE SYLLABUS
Course Name: INTRODUCTION TO FOOD SCIENCE AND
TECHNOLOGY
Course Code: BTFT201IU

Course designation The subject will provide knowledge on following:

- Introduction to food science. Food production and composition.
Nutrients, additives and ingredients. Food quality and sensory
properties. Food safety, regulation, labeling. Introduction to
food chemistry, biochemistry and physics. Water in foods.
- Introduction to food microbiology. Microorganisms, taxonomy,
growth conditions. Food-borne illness, poisoning, spoilage and
fermentations. Health aspects, probiotics, bioactive peptides.
- Food processing and preservation. Industrial and business
aspects. Engineering, quality control, ecological aspects.
Principles of food preservation. Drying, freezing, canning,
chemical preservatives, irradiation, packaging. Food
manufacturing, formulation, functionality. Regulatory aspects.
Food laws, inspections, recalls. Food service and the hospitality
industry.
- Major food commodities and products. Cereals, oilseeds, flours,
bread, fats and oils, vegetables, fruits, tea, beverages, milk and
dairy products, eggs, meat, poultry and fish.
- Current food issues. Functional foods and nutraceuticals,
genetically modified foods, organic foods, minimal processing,
non-thermal preservation technologies. Research and
development. Careers in food science.
Semester(s) in which the 3,4,5
module is taught
Person responsible for the Dr. Nguyen, Vu Hong Ha
module
Language English
Relation to curriculum Compulsory
Teaching methods Lecture, seminar
Workload (incl. contact (Estimated) Total workload: 135 h
hours, self-study hours) Contact hours (please specify whether lecture, exercise, laboratory
session, etc.): 45 h for lecture
Private study including examination preparation, specified in hours1:
90 h
Credit points 3 (theory)
Required and recommended Organic Chemistry, Biochemistry
prerequisites for joining the
module
Course objectives After studying this course, the students will be able to:
− Develop an understanding of food production from the farm
gate to the consumer plate.
− Generate an appreciation for the technologies, challenges and
issues involved in modern day food production, processing,
distribution and marketing for both the food industry and
consumers.
− Develop a scientific understanding of the complex current
issues in the “world of food”.
− Gain an appreciation of the interface between food science and
nutrition.
− Develop a working knowledge of the application of
mathematics, biology, chemistry and biochemistry to food
science.

1 When calculating contact time, each contact hour is counted as a full hour because the organisation of the
schedule, moving from room to room, and individual questions to lecturers after the class, all mean that about 60
minutes should be counted.
Course learning outcomes Upon the successful completion of this course students will be able
to:
Competency Course learning outcome (CLO)
level
Knowledge CLO1. Understand technologies, challenges and
issues involved in modern day food production,
processing, distribution and marketing for both the
food industry and consumers.
Skill CLO2. Efficiently communicate well with lecturers
during teaching and presentation.
Attitude CLO3. Collaborate well with other students in
homework and seminar sessions
Content The description of the contents should clearly indicate the weighting
of the content and the level.
Weight: lecture session (~3 hours)
Teaching levels: I (Introduce); T (teach); U (Utilize)
Topic Weight Level
Introduction to Food Science and Technology 1 I, T
Introduction to food chemistry 2 I, T
Introduction to food microbiology 2 I, T
Food quality 1 T
Industrial food processing and preservation 2 T
Cereal and oilseed products 1 T
Fruit and vegetable products 1 T
Milk and dairy products 1 T
Meat, poultry and eggs, fish and seafood 1 T
Food additives 1 T
Product development in the food industry 1 T
Seminar 1 T, U

Examination forms Multiple-choice questions, short-answer questions tests

Study and examination Attendance: A minimum attendance of 80 percent is compulsory for
requirements the class sessions. Students will be assessed on the basis of their class
participation. Questions and comments are strongly encouraged.
Assignments/Examination: Students must have more than 50/100
points overall to pass this module.
Reading list Textbook:
• Geoffrey Campbell-Platt. 2017. Food Science and Technology,
2nd Edition. Wiley-Blackwell.
References:
• Brown C.A. (2010). Understanding food: principles and
preparation. (4th Eds). Cengage Learning.
• Murano,P.S. 2003. Understanding Food Science and Technology.
Thomson Wadsworth
• Lectures and other documents will be on Blackboard of the
International University.
 1. Learning Outcomes Matrix
The relationship between Course Learning Outcomes (1-3) and Program Learning Outcomes (1-
7) is shown in the following table:
PLO
CLO 1 2 3 4 5 6 7
1 x
2 x
3 x

2. Planned learning activities and teaching methods

Learning
Week Topic CLO Assessments activities
Introduction to Food Science and Midterm Lecture,
1 1
Technology exam discussion
Introduction to food chemistry Midterm Lecture,
2-3 1
exam discussion
Introduction to food microbiology Midterm Lecture,
4-5 1
exam discussion
Food quality Midterm Lecture,
6 1
exam discussion
Industrial food processing and preservation Midterm Lecture,
7-8 1
exam discussion
9-10 Midterm
Cereal and oilseed products Lecture,
11 1 Final exam
discussion
Fruit and vegetable products Lecture,
12 1 Final exam
discussion
Milk and dairy products Lecture,
13 1 Final exam
discussion
Meat, poultry and eggs, fish and seafood Lecture,
14 1 Final exam
discussion
Food additives Lecture,
15 1 Final exam
discussion
Product development in the food industry Lecture,
16 1 Final exam
discussion
Presentation, Presentation,
17-18 Seminar 2,3
Q&A, Q&A
19-20 Reserve week and Final exam
3. Assessment plan

Course assessment policy

Methods Frequency (
%
)
Presentation, Q& A 1 30
Mid-term exam 1 30
Final exam 1 40

Course assessment plan

Assessment Type CLO1 CLO2 CLO3

Presentation
Presentation (Q&A)
Presentation (30%) 60%Pass 60%Pass
Midterm
exam
Midterm exam (30%) 60%Pass

Final exam
Final exam (40%) 60%Pass

Note: %Pass (exam): % students have scores greater than 50 out of 100.
%Pass (Presentation): % students have scores greater than 75 out of 100.

Ho Chi Minh City, 20/04/2020

Dean of School of
Biotechnology

Nguyễn Văn Thuận