{"id":15749,"date":"2024-09-29T17:14:29","date_gmt":"2024-09-29T10:14:29","guid":{"rendered":"https:\/\/luckyjumps.com\/?page_id=15749"},"modified":"2024-09-30T15:00:01","modified_gmt":"2024-09-30T08:00:01","slug":"school-of-biotechnology","status":"publish","type":"page","link":"https:\/\/luckyjumps.com\/en\/academic-programs\/undergraduate-programs\/school-of-biotechnology\/","title":{"rendered":"School of Biotechnology"},"content":{"rendered":"

SCHOOL OF BIOTECHNOLOGY<\/strong><\/span><\/p>\n

I. LIST OF UNDERGRADUATE PROGRAMS<\/strong><\/span><\/p>\n

– BIOTECHNOLOGY\u00a0<\/span><\/p>\n

– APPLIED CHEMISTRY (BIOCHEMISTRY)<\/span><\/p>\n

– FOOD TECHNOLOGY<\/span><\/p>\n

II. <\/strong>PROGRAM DETAILS<\/strong><\/span><\/p>\n

    \n
  1. BIOTECHNOLOGY <\/strong><\/span><\/li>\n<\/ol>\n

    – Name of qualification: Bachelor of Science in Biotechnology;<\/span><\/p>\n

    – Official duration in credits and years: 4 years, 137 credits;<\/span><\/p>\n

    – Language of instruction: English;<\/span><\/p>\n

    – Assessment\/Accreditation Status: The program achieved AUN-QA assessment in 2011 & 2017 and achieved ASIIN accreditation in 2023<\/span><\/p>\n

    Course list<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
    Subject’s ID<\/strong><\/span><\/td>\nSubject<\/strong><\/span><\/td>\nCredits<\/strong><\/span><\/td>\n<\/tr>\n
    Total<\/strong><\/span><\/td>\nLecture<\/strong><\/span><\/td>\nLab<\/strong><\/span><\/td>\n<\/tr>\n
    1st<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
    MA001IU<\/span><\/td>\nCalculus 1<\/span><\/td>\n4<\/span><\/td>\n4<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT311IU<\/span><\/td>\nBiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT312IU<\/span><\/td>\nPractice in Biology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT362IU<\/span><\/td>\nChemistry for Engineering<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    EN007IU<\/span><\/td>\nWriting AE1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    EN008IU<\/span><\/td>\nListening AE1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PT001IU<\/span><\/td>\nPhysical Training 1<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n<\/tr>\n
    1st<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
    PE021IU<\/span><\/td>\nGeneral Law<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PH058IU<\/span><\/td>\nPhysics for Biology<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    EN011IU<\/span><\/td>\nWriting AE2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    EN012IU<\/span><\/td>\nSpeaking AE2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PE008IU<\/span><\/td>\nCritical Thinking<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT150IU<\/span><\/td>\nIntroduction to Biotechnology<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PT002IU<\/span><\/td>\nPhysical Training 2<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    1st<\/sup> Year – Semester 3<\/strong><\/span><\/td>\n<\/tr>\n
    PE015IU<\/span><\/td>\nPhilosophy of Marxism and Leninism\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PE016IU<\/span><\/td>\nPolitical economics of Marxism and Leninism\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PE014IU<\/span><\/td>\nEnvironmental Science\u00a0<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    2nd<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
    BT313IU<\/span><\/td>\nGenetics\u00a0<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT314IU<\/span><\/td>\nPractice in Genetics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT010IU<\/span><\/td>\nPlant Physiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT315IU<\/span><\/td>\nAnalytical Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT316IU<\/span><\/td>\nPractice in Analytical Chemistry<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    PE017IU<\/span><\/td>\nScientific socialism\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    2nd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
    BT317IU<\/span><\/td>\nBiostatistics<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT318IU<\/span><\/td>\nPractice in Biostatistics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT319IU<\/span><\/td>\nBiochemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT320IU<\/span><\/td>\nPractice in Biochemistry<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT321IU<\/span><\/td>\nMicrobiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT322IU<\/span><\/td>\nPractice in Microbiology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT009IU<\/span><\/td>\nCell Biology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT210IU<\/span><\/td>\nHuman Physiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    3rd<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
    PE018IU<\/span><\/td>\nHistory of Vietnamese Communist Party\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    PE019IU<\/span><\/td>\nHo Chi Minh’s Thoughts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT333IU<\/span><\/td>\nMolecular Biotechnology\u00a0<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT334IU<\/span><\/td>\nPractice in Molecular Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT335IU<\/span><\/td>\nImmunology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT336IU<\/span><\/td>\nPractice in Immunology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    \u00a0<\/strong><\/span><\/td>\nElective group 2 (Require a minimum of 12 credits)<\/strong><\/span><\/p>\n

    Choose 6 credits from the following:<\/strong><\/span><\/td>\n<\/tr>\n

    BT218IU<\/span><\/td>\nPlant Science<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT306IU<\/span><\/td>\nDevelopmental Biology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT361IU<\/span><\/td>\nScientific Writing Workshop<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT207IU<\/span><\/td>\nHuman Pharmacology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT339IU<\/span><\/td>\nProtein Biotechnology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT340IU<\/span><\/td>\nPractice in Protein Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT217IU<\/span><\/td>\nMolecular Genetics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT363IU<\/span><\/td>\nMolecular Microbiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT364IU<\/span><\/td>\nMicrobial Genomic<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    3rd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
    BT341IU<\/span><\/td>\nBioprocess Engineering<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT342IU<\/span><\/td>\nPractice in Bioprocess Engineering<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT337IU<\/span><\/td>\nBioinformatics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT338IU<\/span><\/td>\nPractice in Bioinformatics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
     <\/td>\nElective group 2 (Require a minimum of 12 credits)<\/strong><\/span><\/p>\n

    Choose 6 credits from the following:<\/strong><\/span><\/td>\n<\/tr>\n

    BT218IU<\/span><\/td>\nPlant Science<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT306IU<\/span><\/td>\nDevelopmental Biology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT361IU<\/span><\/td>\nScientific Writing Workshop<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT207IU<\/span><\/td>\nHuman Pharmacology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT339IU<\/span><\/td>\nProtein Biotechnology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT340IU<\/span><\/td>\nPractice in Protein Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT217IU<\/span><\/td>\nMolecular Genetics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT363IU<\/span><\/td>\nMolecular Microbiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT364IU<\/span><\/td>\nMicrobial Genomic<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
     <\/td>\nElective group 1 (Choose 6 credits from the following)<\/strong><\/span><\/td>\n<\/tr>\n
    IS050IU<\/span><\/td>\nProject Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BA115IU<\/span><\/td>\nIntroduction to Business Administration<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BA006IU<\/span><\/td>\nBusiness Communications<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BA003IU<\/span><\/td>\nPrinciple of Marketing<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    3rd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
    BT221IU<\/span><\/td>\nInternship<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n2<\/span><\/td>\n<\/tr>\n
    4th<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
    BT216IU<\/span><\/td>\nExperimental Design<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT343IU<\/span><\/td>\nMedical Genetics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT344IU<\/span><\/td>\nPractice in Medical Genetics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT345IU<\/span><\/td>\nCrop Biotechnology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT346IU<\/span><\/td>\nPractice in Crop Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT347IU<\/span><\/td>\nTechniques in Plant Biotechnology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT348IU<\/span><\/td>\nPractice in Techniques in Plant Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT349IU<\/span><\/td>\nPharmaceutical Biotechnology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT350IU<\/span><\/td>\nPractice in Pharmaceutical Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT351IU<\/span><\/td>\nMolecular Diagnostics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT352IU<\/span><\/td>\nPractice in Molecular Diagnostics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT353IU<\/span><\/td>\nReproductive and Regenerative Biomedicine<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT354IU<\/span><\/td>\nPractice in Reproductive and Regenerative Biomedicine<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT355IU<\/span><\/td>\nStem Cell Biology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT356IU<\/span><\/td>\nPractice in Stem Cell Biology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT357IU<\/span><\/td>\nMedical Microbiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT358IU<\/span><\/td>\nPractice in Medical Microbiology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    BT359IU<\/span><\/td>\nMicrobial Biotechnology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
    BT360IU<\/span><\/td>\nPractice in Microbial Biotechnology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
    4th<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
    BT179IU<\/span><\/td>\nThesis<\/span><\/td>\n12<\/span><\/td>\n0<\/span><\/td>\n12<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u00a0<\/strong><\/span><\/p>\n

      \n
    1. APPLIED CHEMISTRY (BIOCHEMISTRY)<\/strong><\/span><\/li>\n<\/ol>\n

      – Name of qualification: Bachelor of Science in Chemistry;<\/span><\/p>\n

      – Official duration in credits and years: 4 years, 138 credits;<\/span><\/p>\n

      – Language of instruction: English;<\/span><\/p>\n

      – Assessment\/Accreditation Status: The program achieved ASIIN accreditation in 2024<\/span><\/p>\n

      Course list<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
      Subject’s ID<\/strong><\/span><\/td>\nSubject<\/strong><\/span><\/td>\nCredits<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      Total<\/strong><\/span><\/td>\nLecture<\/strong><\/span><\/td>\nLab<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      1st<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      MA001IU<\/span><\/td>\nCalculus 1<\/span><\/td>\n4<\/span><\/td>\n4<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT311IU<\/span><\/td>\nBiology<\/span><\/td>\n\u00a03<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT312IU<\/span><\/td>\nPractice in Biology<\/span><\/td>\n\u00a01<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT362IU<\/span><\/td>\nChemistry for Engineers<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      EN007IU<\/span><\/td>\nWriting AE1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      EN008IU<\/span><\/td>\nListening AE1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      PH013IU<\/span><\/td>\nPhysics 1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      PT001IU<\/span><\/td>\nPhysical Training 1<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n <\/td>\n<\/tr>\n
      1st<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      EN011IU<\/span><\/td>\nWriting AE2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      EN012IU<\/span><\/td>\nSpeaking AE2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT317IU<\/span><\/td>\nBiostatistics<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT318IU<\/span><\/td>\nPractice in Biostatistics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      PE008IU<\/span><\/td>\nCritical Thinking<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC103IU<\/span><\/td>\nInorganic Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC104IU<\/span><\/td>\nInorganic Chemistry lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      PH014IU<\/span><\/td>\nPhysics 2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC102IU<\/span><\/td>\nIntroduction to Biochemistry<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      PT002IU<\/span><\/td>\nPhysical Training 2<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n <\/td>\n<\/tr>\n
      1st<\/sup> Year – Semester 3<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      PE015IU<\/span><\/td>\nPhilosophy of Marxism and Leninism<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      PE016IU<\/span><\/td>\nPolitical economics of Marxism and Leninism\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      2nd<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      PE021IU<\/span><\/td>\nGeneral Law<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      PE017U<\/span><\/td>\nScientific socialism\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC209IU<\/span><\/td>\nBiochemistry 1<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC218IU<\/span><\/td>\nMolecular Cell Biology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC219IU<\/span><\/td>\nMolecular Cell Biology Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC217IU<\/span><\/td>\nExperimental design and technical communication<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC201IU<\/span><\/td>\nOrganic Chemistry 1<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      2nd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC206IU<\/span><\/td>\nOrganic Chemistry 2<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC207IU<\/span><\/p>\n

      \u00a0<\/strong><\/span><\/td>\n

      		Organic Chemistry lab<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n2<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC211IU<\/span><\/td>\nBiochemistry 2<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC212IU<\/span><\/td>\nBiochemistry 2 lab<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n2<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC213IU<\/span><\/td>\nFundamentals of Analytical Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC214IU<\/span><\/td>\nFundamental in analytical chemistry lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      PE018IU<\/span><\/td>\nHistory of Vietnamese Communist Party\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      3rd<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      PE019IU<\/span><\/td>\nHo Chi Minh’s Thoughts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT337IU<\/span><\/td>\nBioinformatics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT338IU<\/span><\/td>\nPractice in Bioinformatics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC302IU<\/span><\/td>\nBiophysical Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC215IU<\/span><\/td>\nInstrumental Analysis<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC216IU<\/span><\/td>\nInstrumental analysis lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      PE014IU<\/span><\/td>\nEnvironmental Science<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      3rd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      BT321IU<\/span><\/td>\nMicrobiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT322IU<\/span><\/td>\nPractice in Microbiology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC313IU<\/span><\/td>\nMethods in Biochemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC314IU<\/span><\/td>\nMethods in Biochemistry lab<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n2<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC315IU<\/span><\/td>\nEnzymology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC316IU<\/span><\/td>\nEnzymology lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
       <\/td>\nElective group 1 (choose 3 credits from the following)<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      IS050IU<\/span><\/td>\nProject Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BA164IU<\/span><\/td>\nProduction and Operation management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      IS029IU<\/span><\/td>\nLogistics and Supply chain Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      3rd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC309IU<\/span><\/td>\nInternship<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n2<\/span><\/td>\n <\/td>\n<\/tr>\n
      4th<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC304IU<\/span><\/td>\nBiopharmaceutics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT405IU<\/span><\/td>\nPhysical Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
       <\/td>\nElective group 2 (choose 12 credits from the following)<\/strong><\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC317IU<\/span><\/td>\nNutritional Biochemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC318U<\/span><\/td>\nNutritional Biochemistry Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC417IU<\/span><\/td>\nNutrition Therapy<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC418IU<\/span><\/td>\nNutrition Therapy Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC419IU<\/span><\/td>\nClinical Nutrition<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC420IU<\/span><\/td>\nClinical Nutrition Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC408IU<\/span><\/td>\nDrug Development<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC423IU<\/span><\/td>\nDrug Development Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC409IU<\/span><\/td>\nComestics and Cosmeceuticals 1<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC410IU<\/span><\/td>\nComestics and Cosmeceuticals 2<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC411IU<\/span><\/td>\nComestics and Cosmeceuticals Lab<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n2<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC421IU<\/span><\/td>\nNutraceuticals<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC422IU<\/span><\/td>\nNutraceuticals Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT335IU<\/span><\/td>\nImmunology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BT336IU<\/span><\/td>\nImmunology lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC415IU<\/span><\/td>\nFermentation Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC416IU<\/span><\/td>\nFermentation Technology lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC413IU<\/span><\/td>\nClinical Biochemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n <\/td>\n<\/tr>\n
      BTBC414IU<\/span><\/td>\nClinical Biochemistry Lab<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n <\/td>\n<\/tr>\n
      4th<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n <\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
      BT179IU\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/td>\nThesis<\/span><\/td>\n12<\/span><\/td>\n0<\/span><\/td>\n12<\/span><\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      \u00a0<\/strong><\/span><\/p>\n

        \n
      1. FOOD TECHNOLOGY <\/strong><\/span><\/li>\n<\/ol>\n

        – Name of qualification: Engineer in Food Technology ;<\/span><\/p>\n

        – Official duration in credits and years: 4.5 years, 150 credits;<\/span><\/p>\n

        – Language of instruction: English;<\/span><\/p>\n

        – Assessment\/Accreditation Status: The program achieved AUN-QA assessment in 2017 and achieved MOET accreditation in 2023<\/span><\/p>\n

        Course list<\/strong><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
        Subject’s ID<\/strong><\/span><\/td>\nSubject<\/strong><\/span><\/td>\nCredits<\/strong><\/span><\/td>\n<\/tr>\n
        Total<\/strong><\/span><\/td>\nLecture<\/strong><\/span><\/td>\nLab<\/strong><\/span><\/td>\n<\/tr>\n
        1st<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
        MA001IU<\/span><\/td>\nCalculus 1<\/span><\/td>\n4<\/span><\/td>\n4<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PH013IU<\/span><\/td>\nPhysics 1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT311IU<\/span><\/td>\nBiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        CH011IU<\/span><\/td>\nChemistry for Engineers<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        CH012IU<\/span><\/td>\nChemistry Laboratory<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        EN007IU<\/span><\/td>\nWriting AE1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        EN008IU<\/span><\/td>\nListening AE1<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PT001IU<\/span><\/td>\nPhysical Training 1<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n<\/tr>\n
        1st<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
        MA019IU<\/span><\/td>\nCalculus 2<\/span><\/td>\n4<\/span><\/td>\n4<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PH014IU<\/span><\/td>\nPhysics 2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT201IU<\/span><\/td>\nIntroduction to Food Science and Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        CH009IU<\/span><\/td>\nOrganic Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        EN011IU<\/span><\/td>\nAcademic English 2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        EN012IU<\/span><\/td>\nAcademic English 2<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PT002IU<\/span><\/td>\nPhysical Training 2<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n<\/tr>\n
        1st<\/sup> Year – Semester 3<\/strong><\/span><\/td>\n<\/tr>\n
        PE015IU<\/span><\/td>\nPhilosophy of Marxism and Leninism\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE016IU<\/span><\/td>\nPolitical economics of Marxism and Leninism\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE017IU<\/span><\/td>\nScientific socialism\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        2nd<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
        PE021IU<\/span><\/td>\nGeneral Law<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT203IU<\/span><\/td>\nFood Engineering Principles<\/span><\/td>\n4<\/span><\/td>\n4<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT156IU<\/span><\/td>\nFood Chemistry and Biochemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT317IU<\/span><\/td>\nBiostatistics<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT318IU<\/span><\/td>\nPractice in Biostatistics<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT157IU<\/span><\/td>\nFood Sustainability<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        2nd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
        BTFT234IU<\/span><\/td>\nFood Microbiology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT254IU<\/span><\/td>\nPractice in Food Microbiology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT205IU<\/span><\/td>\nNutrition and Functional Foods<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE018IU<\/span><\/td>\nHistory of Vietnamese Communist Party\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE019IU<\/span><\/td>\nHo Chi Minh’s Thoughts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT331IU<\/span><\/td>\nFood Unit Operations 1<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT351IU<\/span><\/td>\nPractice in Food Unit Operations 1<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        \u00a0<\/strong><\/span><\/td>\nElective group 1 (Require a minimum of 6 credits)<\/strong><\/span><\/p>\n

        Choose 3 credits from the following:<\/strong><\/span><\/td>\n<\/tr>\n

        PE020IU<\/span><\/td>\nEngineering Ethics and Professional Skills<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE008IU<\/span><\/td>\nCritical Thinking<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE014IU<\/span><\/td>\nEnvironmental Science<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        IS050IU<\/span><\/td>\nProject Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        IS062IU<\/span><\/td>\nE-Logistics in Supply chain Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BA003IU<\/span><\/td>\nPrinciples of Marketing<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT217IU<\/span><\/td>\nMolecular Genetics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT405IU<\/span><\/td>\nPhysical Chemsitry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        CHE2041IU<\/span><\/td>\nMass Transfer Operations<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        ENEE1001IU<\/span><\/td>\nEngineering Drawing<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        3rd<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
        BTFT312IU<\/span><\/td>\nFood Laws and Standards<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT332IU<\/span><\/td>\nFood Analysis<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT352IU<\/span><\/td>\nPractice in Food Analysis<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT236IU<\/span><\/td>\nEnzyme and Food Fermentation<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT256IU<\/span><\/td>\nPractice in Enzyme and Food Fermentation<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT303IU<\/span><\/td>\nToxicology and Food Safety<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT306IU<\/span><\/td>\nFood Packaging and Food Additives<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        3rd<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
        BTFT334IU<\/span><\/td>\nFood Unit Operations 2<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT354IU<\/span><\/td>\nPractice in Food Unit Operations 2<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT305IU<\/span><\/td>\nFood Quality Assurance System\u00a0\u00a0\u00a0<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT337IU<\/span><\/td>\nFood Microbiology Analysis<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT358IU<\/span><\/td>\nPractice in Food Microbiology Analysis<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT437IU<\/span><\/td>\nFood Sensory Analysis<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT457IU<\/span><\/td>\nPractice in Food Sensory Analysis<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
         <\/td>\nElective group 1 (Require a minimum of 6 credits)<\/strong><\/span><\/p>\n

        Choose 3 credits from the following:<\/strong><\/span><\/td>\n<\/tr>\n

        PE020IU<\/span><\/td>\nEngineering Ethics and Professional Skills<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE008IU<\/span><\/td>\nCritical Thinking<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        PE014IU<\/span><\/td>\nEnvironmental Science<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        IS050IU<\/span><\/td>\nProject Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        IS062IU<\/span><\/td>\nE-Logistics in Supply chain Management<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BA003IU<\/span><\/td>\nPrinciples of Marketing<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT217IU<\/span><\/td>\nMolecular Genetics<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BT405IU<\/span><\/td>\nPhysical Chemistry<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        CHE2041IU<\/span><\/td>\nMass Transfer Operations<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        ENEE1001IU<\/span><\/td>\nEngineering Drawing<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        3rd<\/sup> Year – Semester 3<\/strong><\/span><\/td>\n<\/tr>\n
        BTFT419IU<\/span><\/td>\nInternship 1<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n<\/tr>\n
        4th<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
        BTFT411IU<\/span><\/td>\nPost \u2013 harvest Technologies<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT460IU<\/span><\/td>\nFood Physics and Colloids<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT359IU<\/span><\/td>\nFood Plant Design<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
         <\/td>\nElective group 2 (Require a minimum of 12 credits)<\/strong><\/span><\/p>\n

        Choose 8 credits from the following:<\/strong><\/span><\/td>\n<\/tr>\n

        BTFT431IU<\/span><\/td>\nDairy Product Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT451IU<\/span><\/td>\nPractice in Dairy Product Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT432IU<\/span><\/td>\nBeverage Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT452IU<\/span><\/td>\nPractice in Beverage Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT433IU<\/span><\/td>\nCereal Product Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT453IU<\/span><\/td>\nPractice in Cereal Product Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT439IU<\/span><\/td>\nVegetable oil and essential oil technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT459IU<\/span><\/td>\nPractice in Vegetable oil and essential oil technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT435IU<\/span><\/td>\nMeat Product Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT455IU<\/span><\/td>\nPractice in Meat Product Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT436IU<\/span><\/td>\nTechnology of Coffee, Tea and Cacao<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT456IU<\/span><\/td>\nPractice in Technology of Coffee, Tea and Cacao<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        4th<\/sup> Year – Semester 2<\/strong><\/span><\/td>\n<\/tr>\n
        BTFT438IU<\/span><\/td>\nFood Product Development and Marketing<\/span><\/td>\n2<\/span><\/td>\n2<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT458IU<\/span><\/td>\nPractice in Food Product Development and Marketing<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT316IU<\/span><\/td>\nScientific Writing and Design of Experiments for Food Science<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT469IU<\/span><\/td>\nInternship 2<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n3<\/span><\/td>\n<\/tr>\n
        \u00a0<\/strong><\/span><\/td>\nElective group 2 (Require a minimum of 12 credits)<\/strong><\/span><\/p>\n

        Choose 8 credits from the following:<\/strong><\/span><\/td>\n<\/tr>\n

        BTFT431IU<\/span><\/td>\nDairy Product Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT451IU<\/span><\/td>\nPractice in Dairy Product Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT432IU<\/span><\/td>\nBeverage Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT452IU<\/span><\/td>\nPractice in Beverage Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT433IU<\/span><\/td>\nCereal Product Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT453IU<\/span><\/td>\nPractice in Cereal Product Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT439IU<\/span><\/td>\nVegetable oil and essential oil technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT459IU<\/span><\/td>\nPractice in Vegetable oil and essential oil technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT435IU<\/span><\/td>\nMeat Product Technology<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT455IU<\/span><\/td>\nPractice in Meat Product Technology<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        BTFT436IU<\/span><\/td>\nTechnology of Coffee, Tea and Cacao<\/span><\/td>\n3<\/span><\/td>\n3<\/span><\/td>\n0<\/span><\/td>\n<\/tr>\n
        BTFT456IU<\/span><\/td>\nPractice in Technology of Coffee, Tea and Cacao<\/span><\/td>\n1<\/span><\/td>\n0<\/span><\/td>\n1<\/span><\/td>\n<\/tr>\n
        5th<\/sup> Year – Semester 1<\/strong><\/span><\/td>\n<\/tr>\n
        BT179IU<\/span><\/td>\nThesis<\/span><\/td>\n12<\/span><\/td>\n0<\/span><\/td>\n12<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

        \u00a0<\/strong><\/span><\/p>\n

        III. COURSE DESCRIPTION<\/strong><\/span><\/p>\n

        Calculus 1 – MA001IU<\/strong><\/span><\/p>\n

        This course equips students with basic concepts of calculus: limits, continuity, differentiation, and integration. Applications of these concepts are extensively discussed.<\/span><\/p>\n

        \u00a0<\/strong><\/span><\/p>\n

        Biology – BT311IU<\/strong><\/span><\/p>\n

        The key concepts in the course are organized into units on biochemistry, molecular biology, cell biology, genetics, evolution, and ecology. Basic principles and theories of biology addressed in the course include: the chemical basis of life; cell theory; energy flow and management; gene and gene products (including inheritance and gene expression); evolution, especially by means of natural selection; and studies of ecological populations and their interactions with living and non-living aspects of their environment.<\/span><\/p>\n

         <\/p>\n

        Practice in Biology – BT312IU<\/strong><\/span><\/p>\n

        This course demonstrates the basic practice works with biological samples and reactions. Students will be introduced with sample preparation, observation, and analysis.<\/span><\/p>\n

        Students will be instructed with the common works in biotechnology including observation of plant and animal cells, observation of cellular change in different osmosis, detection of main compositions of the cells, enzyme reactions, photosynthesis, water evaporation, and cell division. Through this unit, students will become acquainted with the basic techniques in biology and gain an appreciation of the foundational skills necessary to apply biology in different fields of applied sciences.<\/span><\/p>\n

        \u00a0<\/strong><\/span><\/p>\n

        Chemistry for Engineering – BT362IU<\/strong><\/span><\/p>\n

        This one-semester course is designed for students who are pursuing an engineering degree (e.g., information technology, biotechnology, civil, biomedical, electronic, and telecommunication engineering) and chemistry-related ones (e.g., applied chemistry and chemical engineering). The course will introduce the basic principles of chemistry and connect those principles to issues in the engineering profession. The related lab work is not included in this course.<\/span><\/p>\n

        Upon successful completion of this course, the students should be able to demonstrate knowledge of:<\/span><\/p>\n

          \n
        • The role of chemistry for engineers<\/span><\/li>\n
        • Measurements in chemistry<\/span><\/li>\n
        • Matter and state of matter<\/span><\/li>\n
        • Structure of atoms, molecules and ions<\/span><\/li>\n
        • Periodicity<\/span><\/li>\n
        • Chemical bonds<\/span><\/li>\n
        • Intermolecular forces, liquid and solid<\/span><\/li>\n
        • Gases, liquids, solids and their properties<\/span><\/li>\n
        • Types and rates of chemical reactions<\/span><\/li>\n
        • Chemical equilibrium<\/span><\/li>\n
        • Electrolytes, acid-base, pH, buffer<\/span><\/li>\n
        • Thermochemistry and thermodynamics<\/span><\/li>\n<\/ul>\n

           <\/p>\n

          Writing AE1 – EN007IU<\/strong><\/span><\/p>\n

          This course provides students with comprehensive instructions and practice in essay writing, including transforming ideas into different functions of writing such as process, cause-effect, comparison-contrast, and argumentative essays.<\/span><\/p>\n

           <\/p>\n

          Listening AE1 – EN008IU<\/strong><\/span><\/p>\n

          The course is designed to prepare students for effective listening and note-taking skills, so that they can pursue the courses in their majors without considerable difficulty. The course is therefore lecture-based in that the teaching and learning procedure is built up on lectures on a variety of topics such as business, science, and humanities.<\/span><\/p>\n

           <\/p>\n

          Physical Training 1 – PT001IU<\/strong><\/span><\/p>\n

          This course provides students with physical training, improving physical skills.<\/span><\/p>\n

          \u00a0<\/strong><\/span><\/p>\n

          General Law – PE021IU<\/strong><\/span><\/p>\n

          The course will introduce students to Vietnamese legal systems. In particular, students will understand their rights and obligations in the Constitution, Criminal law, administrative law, civil law, labor law and enterprise law of Vietnam. From this, students will raise awareness towards their responsibility to ensure justice, including ending corruption, in society.<\/span><\/p>\n

           <\/p>\n

          Physics for Biology – PH058IU<\/strong><\/span><\/p>\n

          This subject will provide an introduction to mechanics including: concepts and principles of kinetics, dynamics, energetics of motion of a particle and a rigid body.<\/span><\/p>\n

           <\/p>\n

          Writing AE2 – EN011IU<\/strong><\/span><\/p>\n

          This course introduces basic concepts in research paper writing, especially the role of generalizations, definitions, classifications, and the structure of a research paper to students who attend English- medium college or university. It also provides them with methods of developing and presenting an argument, a comparison or a contrast.<\/span><\/p>\n

           <\/p>\n

          Speaking AE2 – EN012IU<\/strong><\/span><\/p>\n

          Giving presentations today becomes a vital skill for students to succeed not only in university but also at work in the future. Speaking AE2, therefore, provides students with the knowledge and skills needed to deliver effective presentations (informative and persuasive presentations).<\/span><\/p>\n

           <\/p>\n

          Critical Thinking – PE008IU<\/strong><\/span><\/p>\n

          This course provides the nature and techniques of thought as a basis for our claims, beliefs, and attitudes about the world. The course also explores the process in which people develop their claims and support their beliefs.<\/span><\/p>\n

          Specifically, the course includes the theory and practice of presenting arguments in oral and written forms, making deductive and inductive arguments, evaluating the validity or strength of arguments, detecting fallacies in arguments, and refuting fallacious arguments.<\/span><\/p>\n

          Resources for the reasoning process include hypothetical and real-life situations in various fields of natural sciences, social sciences, and humanities.<\/span><\/p>\n

           <\/p>\n

          Introduction to Biotechnology – BT150IU<\/strong><\/span><\/p>\n

          This course introduces studies in biotechnology including the history, the general view of molecules and cells, immunology, microbiology, plants and animal, genomics, and their applications.<\/span><\/p>\n

          Students will be introduced to the fundamentals of biotechnology such as cell and molecular biology and applications in medicine, agriculture, and environment protection. Through this unit, students will become acquainted with the challenges of contemporary biotechnology problems and ethical aspects while applying biotechnology in applicable areas.<\/span><\/p>\n

           <\/p>\n

          Physical Training 2 – PT002IU<\/strong><\/span><\/p>\n

          This course provides students with physical training, improving physical skills.<\/span><\/p>\n

           <\/p>\n

          Philosophy of Marxism and Leninism – PE015IU<\/strong><\/span><\/p>\n

          The course equips students with fundamental knowledge about Marxism and Leninism.<\/span><\/p>\n

           <\/p>\n

          Political economics of Marxism and Leninism – PE016IU<\/strong><\/span><\/p>\n

          The course includes 6 chapters. Chapter 1 discusses subjects, research methods and functions of Political economics of Marxism and Leninism. Chapters 2 \u2013 6 presents the core of Political economics of Marxism and Leninism according to the course objectives. The specific issues include the following: merchandise, market and roles in a market economy; producing surplus value in a market economy; competition and monopoly in a market economy; socialist-oriented market economy and economic interest relations in Vietnam; industrialization, modernization and international economic integration in Vietnam.<\/span><\/p>\n

           <\/p>\n

          Environmental Science – PE014IU<\/strong><\/span><\/p>\n

          This course provides the basic knowledge about environmental science; population growth and utilization of natural resources and the environment; natural resources and current exploitation; pollution and its impacts, environmental economic and sustainable development. It also aims to raise students\u2019 awareness about possible impacts of human activities on the environment and natural resources in order to apply relevant economic practices.<\/span><\/p>\n

           <\/p>\n

          Genetics – BT313IU<\/strong><\/span><\/p>\n

          This course introduces the mechanisms of inheritance and gene action from molecular to population levels. Topics include Mendelian principles; Extension of Mendelian principles; Genetic materials and gene expression; Quantitative genetics and population genetics.\u00a0\u00a0<\/span><\/p>\n

           <\/p>\n

          Practice in Genetics – BT314IU<\/strong><\/span><\/p>\n

          This course introduces the basic practice works with genetic materials such as reproducing cells, DNA and fruit flies. This includes preparing flies for genetic analysis, preparing DNA and preparing cells.\u00a0<\/span><\/p>\n

           <\/p>\n

          Plant Physiology – BT010IU<\/strong><\/span><\/p>\n

          Plant physiology is a foundation course for more advanced ones in Plant Biotechnology. This course covers a wide range of knowledge regarding plant physiology such as plant metabolism, development and essential conditions for development, environmental stresses and secondary metabolites and engineered plants in plant biotechnology<\/span><\/p>\n

           <\/p>\n

          Analytical Chemistry – BT315IU<\/strong><\/span><\/p>\n

          This course covers the basic principle and methodology of chemical and biochemical analysis. The course also introduces the modern analytical chemistry and instrumental techniques with emphases on techniques relevant to biochemical analyses.<\/span><\/p>\n

          The students will be provided with the ranges and uses of analytical methods in qualitative and quantitative analysis and also with statistical methods in assessment of analytical measurement data quality and interpretation of their significance, validation of analytical methods and results. Students will develop skills in procedures and instrumental methods applied in analysis tasks, critical thinking and problem-solving skills. Student will understand the professional and safety responsibilities residing in working on chemical analysis.<\/span><\/p>\n

           <\/p>\n

          Practice in Analytical Chemistry – BT316IU<\/strong><\/span><\/p>\n

          This course is designed to provide students with the practical skills in different common techniques that using in chemical analysis. Student will also learn how to use equipment, analysis machine, analyze data and interpret result.<\/span><\/p>\n

          The students will be familiar with classical and techniques in chemical analysis. In addition, the students will gain competence in data analysis and preparation of basic laboratory reports and knowledge of laboratory safety and good laboratory practices.<\/span><\/p>\n

           <\/p>\n

          Scientific socialism \u2013 PE017IU\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

          The course equips students with basic knowledge of scientific socialism.<\/span><\/p>\n

           <\/p>\n

          Biostatistics – BT317IU<\/strong><\/span><\/p>\n

            \n
          • Be able to perform standard statistical tests with common statistical packages<\/span><\/li>\n
          • Respect different opinions<\/span><\/li>\n
          • Understanding (of other\u2019s needs)<\/span><\/li>\n
          • Active in finding solution for challenges or problems<\/span><\/li>\n
          • Enhance students\u2019 critical thinking in domains involving judgments based on data and stimulate the type of independent thinking requiring research beyond the confines of the textbook, through projects, interdisciplinary examples and exercises<\/span><\/li>\n<\/ul>\n

             <\/p>\n

            Practice in Biostatistics – BT318IU<\/strong><\/span><\/p>\n

            The course will introduce students to the scope, nature, tools, language, and interpretation of elementary statistics. It will include descriptive statistics, inferential statistics, types of hypothesis testing methods, usage of statistical computer packages (Data analysis in Excel)<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Biochemistry – BT319IU<\/strong><\/span><\/p>\n

            This subject will provide students the knowledges of four major molecules, enzymes, and the skills in the lab-works.<\/strong><\/span><\/p>\n

            Practice in Biochemistry – BT320IU<\/strong><\/span><\/p>\n

            This course will provide students with lab skills and techniques regarding the analysis of major molecules and enzymes in biochemistry.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Microbiology – BT321IU<\/strong><\/span><\/p>\n

            This microbiology course is designed for the biotechnology\/ food technology\/biochemistry major interested in learning about the microbial world. In this course, students will study the fundamental structural and metabolic characteristics of microorganisms, the interactions between them and their environments; and basic microbial culture techniques. The course also offers introductory information on the applications of microorganisms in a number of different fields.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Microbiology – BT322IU<\/strong><\/span><\/p>\n

            This course is designed for undergraduate students to acquire basic knowledge and techniques in microbiology research. Students will be introduced and practice with basic techniques and procedure such as media preparation; aseptic and sub-culturing technique; setup conditions for microbial growth; Gram staining and analysis using microscope, as well as bacterial enumeration. In addition, students will be also engaged partially with process of characterizing an unknown microbial species.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Cell Biology – BT009IU<\/strong><\/span><\/p>\n

            Cell biology is a foundation of the life sciences house. This course tells you the story of the birth, life, and death of cells. It provides a firm foundation for study of life sciences.\u00a0 The course concentrates on describe two parts of a cell: the structure and the work of cell. All organelles and macromolecules within the cell will be described, then, discusses about the role of each in cell growth, cell divide, cell transport, and cell signaling. For each activity of the cell, the mechanisms will be described to explain how the cell plays their work in the organism. Beside the basic knowledge the course also provides information about the applications of chemicals in treatment of human diseases based on theirs stimulation or inhibition on cell at molecular level.<\/span><\/p>\n

            Upon complete this course the successful students will be able to understand the foundation of life science through cell study and the mechanism and control activities of the cell, can explain mechanisms of diseases<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Human Physiology – BT210IU<\/strong><\/span><\/p>\n

            This course is designed to help further student\u2019s understanding of the physiology function of human, particularly from cells to body systems. The principal goal is to learn about the function & regulation of the human body and physiological integration of the organ systems to maintain homeostasis. Students examine the mechanisms of body function, organized around the central theme of homeostasis \u2013 how the body meets changing demands while maintaining the internal constancy necessary for all cells and organs to function. Course content will include neural & hormonal homeostatic control mechanisms, as well as study of the cell physiology, plasma membrane and membrane potential, circulatory, respiratory, urinary, immune, reproductive physiology, and endocrine organ systems. The lecture also provides to students the applications of human physiology on advanced research for regenerative biomedicine, cell therapy and assisted reproductive for human.<\/span><\/p>\n

             <\/p>\n

            History of Vietnamese Communist Party \u2013 PE018IU <\/strong><\/span><\/p>\n

            The course equips students with basic knowledge about the History of the Communist Party of Vietnam.<\/span><\/p>\n

            \u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

            Ho Chi Minh’s Thoughts – PE019IU\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

            The subject equips students with basic knowledge about subjects, research methods and significance in learning Ho Chi Minh’s thoughts; about the basis, formation process and development of Ho Chi Minh\u2019s thought; about national independence and socialism; about the Communist Party and State of Vietnam; about great national and international solidarity; about culture, ethics, people.<\/span><\/p>\n

            \u00a0\u00a0 <\/strong><\/span><\/p>\n

            Molecular Biotechnology – BT333IU\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

            This course introduces students to molecular biotechnology, a scientific discipline arises from the combination of recombinant DNA technology and biotechnology.<\/span><\/p>\n

            \u00a0\u00a0 <\/strong><\/span><\/p>\n

            Practice in Molecular Biotechnology – BT334IU<\/strong><\/span><\/p>\n

            This course introduces students to practical procedure in cloning a gene of interest. Students will learn about the fundamental theory of the process and practice techniques regarding DNA extraction procedure, DNA gel electrophoresis, DNA quantification, PCR, PCR product purification, ligation, bacterial transformation and identification of putative transformants.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Immunology – BT335IU<\/strong><\/span><\/p>\n

            This subject will provide a general introduction to basic knowledge on immune system and its application: the components and functions of the immune system, mechanisms of innate and adaptive immunity at different levels and to different invading microorganisms such as fungi, bacteria, protozoa, worms and viruses;\u00a0\u00a0 applications of Immunology in vaccine production, blood transfusion, allergy treatment, autoimmune diseases, cancer, monoclonal antibody, and in tissue or organ transplantation.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            \u00a0Practice in Immunology – BT336IU\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

            The course will introduce students to various methods used in immunological field. It will equip students with skills on immunological techniques and complement the information gained in lecture. This includes determining types of immune cells, blood types, detecting specificity of antigen and antibody, ELISA.<\/span><\/p>\n

             <\/p>\n

            Plant Science – BT218IU<\/strong><\/span><\/p>\n

            This course provides learners a comprehensive study of the plant kingdom, including the morphology, anatomy, physiology and function of plants, plant genetic engineering. Importance of plants to people is also highlighted.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Developmental Biology – BT306IU<\/strong><\/span><\/p>\n

            Developmental Biology program includes extensive research aimed at elucidating the molecular and genetic mechanisms that underlie embryonic development and tissue regeneration. This course is designed to provide characteristics of mammal embryo during pre-implantation and post-implantation development with an emphasis on the underlying cellular and molecular mechanisms. Developmental biology aims to understand how a single-cell embryo grows and changes to become a fully functional adult organism. Topics to be discussed include fertilization, determination of cell fate and differentiation, cell migration, establishment of the body, formation of selected organs and organ systems, stem cells, and limb regeneration.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Scientific Writing Workshop – BT361IU<\/strong><\/span><\/p>\n

            The main objective of this course is to develop students’ skills in writing a scientific paper or thesis for graduation. This course provides students with basic knowledge about ethical issues in the use of human and animal materials for research as well as ethical issues in using human embryos in research of stem cells and reproduction. Students also learn about plagiarism in scientific writing and misconduct in research and how to avoid plagiarism and misconduct in research and scientific publication. This course also teaches students how to give an excellent oral report and poster presentation.<\/span><\/p>\n

             <\/p>\n

            Human Pharmacology – BT207IU<\/strong><\/span><\/p>\n

            Development of the new drug discovery is necessary to treat the serious diseases threatening to human lives. Screening a new and potent drug is important step in drug discovery development. This course is designed as an introduction to pharmacology and toxicology. Pharmacology is broadly defined as the effect of drugs and chemicals on living organisms. This course supplies advantages and disadvantages of routes of administration, the movement way of drug molecules across cell membranes, the drug metabolism and elimination in the body, drug interactions & rationale for drug combinations. The course also lectures how to screen the new drug approved by FDA (Food and Drug Administration), the mechanism of action of and drugs affecting on central nervous system, endocrine and blood system, antimicrobial drugs such as vaccine, peptides and protein; antitumor agents such as monoclonal antibodies.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Protein Biotechnology – BT339IU<\/strong><\/span><\/p>\n

            This course provides students with a comprehensive overview of protein biotechnology in three main themes: protein biochemistry, protein analysis and purification, protein synthesis (chemical and recombinant protein) and harvesting. Protein Biotechnology course also equips students with routine techniques and analytical skills used to study proteins.<\/span><\/p>\n

             <\/p>\n

            Practice in Protein Biotechnology – BT340IU<\/strong><\/span><\/p>\n

            This course is designed for undergraduate students who are interested working with recombinant proteins and protein analysis. It trains students commonly used techniques in the field of protein biotechnology.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Molecular Genetics – BT217IU<\/strong><\/span><\/p>\n

            The course includes: (i) Mechanisms of gene control and nature of mutation in both prokaryotes and eukaryotes; (ii) Application of key molecular genetic techniques in the laboratory and in practice; (iii) Genomics and proteomics studies; (iv) QTL analysis for quantitative traits; (v) Introduction to bioinformatics;(vi) Evolution at molecular level.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Molecular Microbiology – BT363IU<\/strong><\/span><\/p>\n

            In Molecular Microbiology the fascinating array of intricate microbial components and genetic pathways, principally from of bacteria and fungi, will be revealed with particular emphasis on how these relate to their cellular biology, environmental survival strategies, human infection and treatment of disease. Students will learn how these molecular processes are not only important to the microorganisms but also how they can be exploited through advanced molecular techniques for human benefit (societal, environmental and industrial) and for the advancement of medicine. This course has an emphasis on research and as such consists of current-knowledge lecture material and advanced, comprehensive practicals<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Microbial Genomic – BT364IU<\/strong><\/span><\/p>\n

            This course covers the principles of microbial genomics and its application to cultured and uncultured microbial diversity (metagenomics), including the use of informational macromolecules such as 16S rRNA. The course emphasizes the use of genomics and metagenomics to advance the fields of metabolic engineering, geobiology and human health. This course has content relevant to Biotechnology and Genetics majors.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Bioprocess Engineering – BT341IU<\/strong><\/span><\/p>\n

            This Bioprocessing course is designed for biotechnology majors and related disciples who have little or no engineering background but want to understand and be able to strategically manipulate processes for manufacturing commercial bio-products. The course provides students with a fundamental understanding of different stages of bioprocess including preparation, production (upstream), and purification (downstream). The first few lectures will review relevant knowledge in microbiology, chemistry, and molecular biology, which influences product accumulation. For upstream processes, steps for setting up a microbial\/cell culture from lab to industrial scale will be guided. A part of the course will introduce students to major kinetic and mass transfer principles that can help control and monitor process performance and process scale-up. Statistical methods for optimization of bioprocesses will also be analyzed. Additionally, major methods for product recovery and purification will be discussed at the end of the course.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Bioprocess Engineering – BT342IU<\/strong><\/span><\/p>\n

            Students will learn how to identify potential factors which influence the productivity of a certain bioproduct yield (e.g. biomass and\/or lipid production of a slime mold), practice experimental design using a statistical tool (e.g. RSM), perform the designed experiments, collect and statistically analyze the data to find out the condition for the optimal productivity.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Bioinformatics – BT337IU<\/strong><\/span><\/p>\n

            The basics of bioinformatics are explained, followed by discussions of the state-of-the-art computational tools available to solve biological research problems. All key areas of bioinformatics are covered including biological databases, next-generation sequencing, sequence alignment, gene and promoter prediction, molecular phylogenetics, structural bioinformatics, genomics and proteomics. Some applications of bioinformatics in drug design will be introduced at the end of the course<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Bioinformatics – BT338IU<\/strong><\/span><\/p>\n

            The course will introduce and train students to different bioinformatic tools, standalone and web-based servers for the most common contexts of biotechnology applications. After the course, students can gain the skills for bioinformatic data exploration, manipulation, and analysis, from DNA to protein. Group project also is designed to equip students using trained skills and knowledge for conducting specific tasks in genomic level. Additionally, primary knowledge of bash script, python and R programming also are introduced and practice.<\/span><\/p>\n

             <\/p>\n

            Project Management – IS050IU<\/strong><\/span><\/p>\n

            This course is developed to provide the principal concept on project management which was characterized by the project management body of knowledge guide (PMBOK Guide). This guide emphasizes the five project process groups of initiating, planning, executing, controlling and closing, and the nine knowledge areas of project integration, scope, time, cost, quality, human resources, communication, risk, and procurement management.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Introduction to Business Administration – BA115IU<\/strong><\/span><\/p>\n

            Employing the interactive learning and problem-based teaching approach, this course emphasizes the interaction between lecturers and students. The lecture materials will be uploaded in Blackboard to help the students to preview the materials and to concentrate on listening and critical thinking during the lecture. This will help students to interact with the lecturer during the classroom. The sessions for presentations and discussions comprise company case studies as well as answering some theoretical and conceptual questions, which help the students to see how the concepts are applied in the real business context. Students will present the case to the class and discuss with the peers. Guest speakers are invited to talk about selected topics or real-life experiences.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Business Communications – BA006IU<\/strong><\/span><\/p>\n

            This course is designed to provide students with a strong foundation in communicating at the workplace, focusing on: (1) communicating in the digital-age workplace, (2) developing business writing skills, (3) embracing professionalism at work, (2) developing business presentation skills, (4) preparing for sucessful job search, resumes, cover letters, and job interviews.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Principle of Marketing – BA003IU<\/strong><\/span><\/p>\n

            The course named \u201cPrinciples of Marketing\u201d provides the students with necessary information on the basic concepts of marketing and its principles. It focuses on the understanding of Market Demand and Customers Behaviors as well as Marketing strategies developed by firms in terms of Pricing, Product, Place, Promotion, etc. The course also mentions various methods to market research and environmental factors that affect the marketing activities.<\/span><\/p>\n

             <\/p>\n

            Internship – BT221IU<\/strong><\/span><\/p>\n

            This course is designed to help 3nd year students of biotechnology major to transition from being a student to beginning your career as a technician in the field of biotechnology. Students will apply the academic and technical competencies that students have learned in the university to real world problems. Students will also develop the employability skills that will assist students in their chosen field for the thesis and the future works. Internship is the most exciting time of students actually experience; the culmination of many hours of hard work as a student and the beginning of many years of satisfying employment or graduate study in the future. Student has to work for 2 months at industry manufactory, hospital, or research institute that relates to one of below categories: Pharmaceutical biotechnology, Plant Biotechnology, Animal Biotechnology, Medical biotechnology, Assisted Reproductive Technology, stem cell technology, Micro-biotechnology, regenerative biomedicine etc..<\/span><\/p>\n

             <\/p>\n

            Experimental Design – BT216IU<\/strong><\/span><\/p>\n

            This course provides guidance, skills and training for third year and final-year students to design and implement experiments. Together with the Biostatistics and Scientific Writing Workshop courses this is expected make students ready for the thesis project. Lectures include an introduction to scientific research, hypothesis testing and experimental design in life sciences. Students are requested to conduct a course project that is used to evaluate how theory is applied in practice as well as to develop inter-personal skills<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Medical Genetics – BT343IU<\/strong><\/span><\/p>\n

            Medical genetics is the integration between the basic science and clinical science, in which the knowledge from genetics is applied to human medical care. The subject reveals the relationship between genetic alterations and the disease consequence in human. Those alterations encompass from the small scale of the mutation on genes to the large scale of the abnormal structure or number of chromosomes. The subject also studies the inheritance pattern of disease in families as well as provide the method to explore the association of the disease to the specific genes or chromosome locations. From that, the subject also equips the students with basic knowledge of genetic disease diagnostics, genetic counseling for suspected families and recently, methods for gene therapy. Specifically, medical geneticists care for fetuses, newborns, children, and adults with inherited conditions, adults with infertility or recurrent miscarriages, and adults who are genetically predisposed to cancer.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Medical Genetics – BT344IU<\/strong><\/span><\/p>\n

            Medical genetics is the integration between the basic science and clinical science, in which the knowledge from genetics is applied to human medical care. The subject reveals the relationship between genetic alterations and the disease consequence in human. Those alterations encompass from the small scale of the mutation on genes to the large scale of the abnormal structure or number of chromosomes. The subject also studies the inheritance pattern of disease in families as well as provide the method to explore the association of the disease to the specific genes or chromosome locations. From that, the subject also equips the students with basic knowledge of genetic disease diagnostics, genetic counseling for suspected families and recently, methods for gene therapy. Specifically, medical geneticists care for fetuses, newborns, children, and adults with inherited conditions, adults with infertility or recurrent miscarriages, and adults who are genetically predisposed to cancer.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Crop Biotechnology – BT345IU<\/strong><\/span><\/p>\n

            This course provides students with an array of crop-related technologies: (i) in vitro culture and related biotechnological interventions; (ii) gene transfer techniques into plant cells; and (iii) applications in agricultural and food industries.<\/span><\/p>\n

             <\/p>\n

            Practice in Crop Biotechnology – BT346IU<\/strong><\/span><\/p>\n

            This course will allow you experience one of common molecular approaches in crop research – techniques relating to RNA work and gene expression analysis.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Techniques in Plant Biotechnology – BT347IU<\/strong><\/span><\/p>\n

            A completely presents detailed descriptions of basic cell culture techniques. Includes clearly illustrated practical examples for easy understanding and direct implementation. Covers important applications. This course provides all relevant protocols for basic and applied plant cell and molecular technologies, such as histology, electron microscopy, cytology, virus diagnosis, gene transfer and PCR. Also included are chapters on laboratory facilities, operation and management. In-depth compilation on the latest global trends of plant tissue culture and transgenic crops. Brings out focused content RNAi, miRNA and on development of marker-free transgenic plants. Discusses nanotechnology, genome engineering and plant – omics applications in agricultural practices<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Techniques in Plant Biotechnology – BT348IU<\/strong><\/span><\/p>\n

            This course is designed for undergraduate students who are interested<\/strong> in plant biotechnology. Students will be introduced with facilities for working with plants such as environmentally controlled growth rooms and net house, <\/strong>techniques in plant tissue culture such as sterilization, in vitro culture for seedlings and callus<\/strong>, media preparation as well as practical knowledge in<\/strong> plant transformation procedure<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Pharmaceutical Biotechnology – BT349IU<\/strong><\/span><\/p>\n

            This course will be lectured in the 6,7 th<\/sup> semester for Biotech students. This course emphasizes the biotechnological aspects in the pharmaceutical and biopharmaceutical product development, fundamentals of genetic engineering, analyzing the products and its application in medicine. This course also emphasizes the principle of synthesis and manufacturing processes of monoclonal antibodies, introduction to gene therapy, recombinant therapeutic protein, enzymes, biotech compounds and materials used in pharmaceutical and biopharmaceutical fields. This course is designed to provide how to formulate a biopharmaceutical product and establish a pharmaceutical pilot.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Pharmaceutical Biotechnology – BT350IU<\/strong><\/span><\/p>\n

            This course emphasizes the upstream processing in producing therapeutic recombinant protein, protein recovery by cell extration, concentration, purification, desalt process, SDS-PAGE, nanoparticle production, killing microorganism for vaccine preparation and cream formulation. The study also focused on analyzing and interpreting the products and its application in medicine. This course is designed to provide how to formulate a biopharmaceutical product and establish a pharmaceutical pilot.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Molecular Diagnostics – BT351IU<\/strong><\/span><\/p>\n

            The molecular diagnostics course is an applied course, using molecular biotechnology using both protein and nucleic-acid-based methods in diagnosis of the infectious diseases in human, plant, animal, and food as well as the identify genetic causative or risks contributing to diseases. The molecular techniques are reviewed and studied to apply them as the diagnosis tools, also the troubleshooting for diverse technical applications. The course gives the approach to develop new or advance methods for diagnosis of the diseases based on the principle of molecular biotechnology. The applications in detection of target infectious disease or genetic or somatic causative\/risk variants will be introduced and discussed.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Molecular Diagnostics – BT352IU<\/strong><\/span><\/p>\n

            The molecular diagnostics course is an applied course, using molecular biotechnology using both protein and nucleic-acid-based methods in diagnosis of the infectious diseases in human, plant, animal, and food as well as the identify genetic causative or risks contributing to diseases. The molecular techniques are reviewed and studied to apply them as the diagnosis tools, also the troubleshooting for diverse technical applications. The course gives the approach to develop new or advance methods for diagnosis of the diseases based on the principle of molecular biotechnology. The applications in detection of target infectious disease or genetic or somatic causative\/risk variants will be introduced and discussed.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Reproductive and Regenerative Biomedicine – BT353IU<\/strong><\/span><\/p>\n

            This course is designed to help future student\u2019s understanding of human and animal germ cells, assisted reproductive technologies, development of embryos, embryo differentiation, genomic reprogramming, transgenic animal, cloning animals, chimeric animals, and application of those techniques in regenerative biomedicine. This course also provides students with the skill and knowledge on assisted reproductive technology (ART) and application of ART on infertility treatment in human and bio-organ for xenotransplantation using animal models.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Reproductive and Regenerative Biomedicine – BT354IU<\/strong><\/span><\/p>\n

            Application of knowledge of reproductive biotechnology and regenerative biomedicine in the treatment of infertility in humans and animals and advanced methods for stem cell therapy and bio-organs for humans. Students will practice technologies such as in vitro growth of small oocyte to full growth oocyte (IVG), in vitro maturation (IVM), intracytoplasmic sperm injection (ICSI), embryo culture for development (IVD), embryo biopsy techniques for preimplantation genome diagnosis (PGD). In addition, students also learn to establish fibroblast cell line and stem cells.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Stem Cell Biology – BT355IU<\/strong><\/span><\/p>\n

            Stem cell study opens door to undiscovered world of biology. Stem cells are undifferentiated cells that are capable of self-renewal and have the potential to develop into specialized cell types. Stem cells are important for development, reproduction, growth, healing, and homeostasis. Stem Cell Biology program includes extensive research aimed at the current state of the stem cell field and the application in agriculture and regenerative biomedicine. Through lectures, student will learn the basic concepts of embryonic and adult stem cells, as well as recent findings in the rapidly advancing stem cell research..<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Stem Cell Biology – BT356IU<\/strong><\/span><\/p>\n

            Apply knowledge of Stem Cell Biology to make perfect embryos from germ cells to establish embryonic stem cell lines and characterization of them. To understand reprogram somatic cells into stem cells and identify induced pluripotent stem cells after establishment.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Medical Microbiology – BT357IU<\/strong><\/span><\/p>\n

            This course is designed for undergraduate students who are interested and\/or would like to be specialized in medical-related field. It brings students practical and applicable knowledge of medical microbiology whose importance in the human life has made it one of the most complex biological sciences dealing with many diverse biological disciplines including genetics, metabolism, physiology, ecology, infections, disease, diagnostics, therapy, immunology, epidemiology and public health. Medical microbiology will introduce general knowledge of different infectious diseases caused by bacterial, viral and fungal pathogens.\u00a0 It includes the study of microbial pathogenesis, epidemiology, diagnostics and treatments. Besides, pathological and immunological aspect of the infectious diseases will also be discussed in the course.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Medical Microbiology – BT358IU<\/strong><\/span><\/p>\n

            This course is designed for undergraduate students who are interested and\/or would like to be specialized in medical-related field. It trains students commonly used techniques in the field of clinical\/ medical microbiology.<\/span><\/p>\n

             <\/p>\n

            Microbial Biotechnology – BT359IU<\/strong><\/span><\/p>\n

            This course provides general characteristics of ideal microorganisms used in industries and general procedures for the isolation and screening of such microorganisms from both natural samples and culture collections. A part of the course will introduce students to general methods for microbial culture preservation and steps for producing a microbial product from a stock culture and how to recover and purify the target product from the microbial culture.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Practice in Microbial Biotechnology – BT360IU<\/strong><\/span><\/p>\n

            Students will get an opportunity to practice isolating target microbes (ethanol-producing yeasts) from different types of sample sources, then learn how to set up a microbial culture to produce the desired product (ethanol), then learn how to monitor the microbial culture and evaluate the product yield.<\/span><\/p>\n

            By the completion of the course, students will master microbial culture techniques and some analytical techniques for the analysis of microbial metabolites.<\/span><\/p>\n

             <\/p>\n

            Thesis \u2013 BT179IU<\/strong><\/span><\/p>\n

            The research project is to give students an opportunity to deepen their theoretical knowledge by applying theory into practice. The studies also develop students\u2019 analytical skills, project management skills, social skills, and their ability to participate in Research and Development (R&D) work. The aim of the thesis is to provide students with practice on how to undertake original research in the major fields offered by the School of Biotechnology, International University (IU). By the end of the research project, students will have gained experience in conducting independent research and should be capable of it.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Physics 1 \u2013 PH013IU<\/strong><\/span><\/p>\n

            This subject will provide an introduction to mechanics including: concepts and principles of kinetics, dynamics, energetics of motion of a particle and a rigid body.<\/span><\/p>\n

             <\/p>\n

            Physics 2 \u2013 PH014IU<\/strong><\/span><\/p>\n

            \u00a0This subject will provide a basic knowledge of fluid mechanics; macroscopic description of gases; heat and the first law of thermodynamics; heat engines and the second law of thermodynamics; microscopic description of gases and the kinetic theory of gases.<\/span><\/p>\n

             <\/p>\n

            Chemistry for Engineers \u2013 BT362IU<\/strong><\/span><\/p>\n

            This one-semester course is designed for students who are pursuing an engineering degree (e.g., information technology, biotechnology, civil, biomedical, electronic, and telecommunication engineering) and chemistry-related ones (e.g., applied chemistry and chemical engineering). The course will introduce the basic principles of chemistry and connect those principles to issues in the engineering profession.<\/span><\/p>\n

             <\/p>\n

            Inorganic Chemistry – BTBC103IU<\/strong><\/span><\/p>\n

            This course is specifically designed for students of Biochemistry. This course focuses on the fundamentals of inorganic chemistry and its relevance to biochemistry. The course\u2019s content includes studies of trends in reactivity, structures and properties of the elements and their compounds, and biological inorganic chemistry.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Inorganic Chemistry lab – BTBC104IU<\/strong><\/span><\/p>\n

            The inorganic chemistry laboratory course introduces the student to fundamental techniques and procedures in preparing solutions, limit test, synthesis and characterization of inorganic compounds and simple reactions used in the inorganic chemistry laboratory. In addition, the student will be trained in the proper way to write a scientific laboratory report.<\/span><\/p>\n

             <\/p>\n

            Organic Chemistry 1 – BTBC201IU<\/strong><\/span><\/p>\n

            This course is specifically designed for students of Biochemistry. It is the first part of a 2-semester course in Organic Chemistry. This particular module provides fundamental information on aspects of stereochemistry and the basics of addition, substitution and elimination reactions, functional groups, saturated and aromatic heterocyclic compounds.<\/span><\/p>\n

             <\/p>\n

             <\/p>\n

            Organic Chemistry 2 – BTBC206IU<\/strong><\/span><\/p>\n

            This course is specifically designed for students of Biochemistry. It is the second part of a 2- semester course in Organic Chemistry. This particular module provides fundamental information on functional groups, mechanisms of their common reactions with a biological emphasis.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Organic Chemistry lab – BTBC207IU<\/strong><\/span><\/p>\n

            The organic chemistry laboratory course introduces the student to fundamental techniques and procedures in extraction, purification, synthesis and characterization of organic compounds and simple reactions used in the organic chemistry laboratory. In addition, the student will be trained in the proper way to write a scientific laboratory report.<\/span><\/p>\n

             <\/p>\n

            Fundamentals of Analytical Chemistry – BTBC213IU<\/strong><\/span><\/p>\n

            This course is designed to provide the fundamentals of analytical chemistry along with practical principles for working in laboratories, as a requirement for students of biochemistry<\/span><\/p>\n

            Fundamental in analytical chemistry lab – BTBC214IU<\/strong><\/span><\/p>\n

            This course is designed to provide the practical skills in making chemical analysis and applied theory learned in the course \u201cFundamental of analytical chemistry\u201d<\/span><\/p>\n

             <\/p>\n

            Instrumental Analysis – BTBC215IU<\/strong><\/span><\/p>\n

            This course is designed to provide the fundamentals of instrumental analysis along with practical principles for working in laboratories, as a requirement for students of biochemistry.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Instrumental analysis lab – BTBC216IU<\/strong><\/span><\/p>\n

            This course is designed to provide the practical skills in making chemical analysis and applied theory learned in the course \u201cInstrumental analysis\u201d<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Introduction to Biochemistry – BTBC102IU<\/strong><\/span><\/p>\n

            Biochemistry is the study of the molecular basis of life. This one-semester course is designed for Biochemistry students who are pursuing a Bachelor degree in Biochemistry.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Experimental design and technical communication – BTBC217IU<\/strong><\/span><\/p>\n

            This subject will provide knowledge on following:\u00a0<\/span><\/p>\n

            Introduction to scientific research, hypothesis testing and experimental design in chemical science.<\/span><\/p>\n

            Structure of a research paper and how to complete a research writing.\u00a0<\/span><\/p>\n

            Course projects that are used to evaluate how theory is applied in practice as well as to develop interpersonal skills.<\/span><\/p>\n

             <\/p>\n

            Biochemistry 1 – BTBC209IU<\/strong><\/span><\/p>\n

            This course is part of two-part general biochemistry designed for students who are pursuing the bachelor\u2019s degree in biochemistry. Course covers some central concepts in general biochemistry. Topics include the sources, classification, properties, functions of 4 macromolecules (carbohydrates, lipids, proteins and nucleic acids) and vitamins.<\/span><\/p>\n

             <\/p>\n

            Biochemistry 2 – BTBC211IU<\/strong><\/span><\/p>\n

            This course is designed to provide the basic understanding of metabolic pathways with emphasis on the reactions, bioenergetics, regulation and disease relevance.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Biochemistry 2 lab – BTBC212IU<\/strong><\/span><\/p>\n

            This course is designed to build proficiency in laboratory techniques and give hands-on experience of concepts related to Biochemistry course.<\/span><\/p>\n

            Molecular Cell Biology – BTBC218IU<\/strong><\/span><\/p>\n

            This course is designed with emphasis on the structure of cells and its constituents as well as basic molecular cell mechanisms and their regulation. Some molecular genetic techniques are also introduced in the course.<\/span><\/p>\n

            \u00a0<\/strong><\/span><\/p>\n

            Molecular Cell Biology Lab – BTBC219IU<\/strong><\/span><\/p>\n

            This course is designed to build proficiency in laboratory techniques and give hands-on experience of concepts related to Biochemistry course.<\/em><\/span><\/p>\n

             <\/p>\n

            Enzymology – BTBC315IU<\/strong><\/span><\/p>\n

              \n
            • Provides students with knowledge on the structure and function of enzymes, with special reference to molecular mechanisms underlying the catalytic activity, and mechanisms of inhibition and modulation.\u00a0<\/span><\/li>\n
            • Provides introduction to some of the basic techniques for the extraction, purification and characterization of the enzymes.\u00a0<\/span><\/li>\n
            • Discussions on some typical enzymes are also introduced to students on this occasion.<\/span><\/li>\n
            • <\/li>\n<\/ul>\n

              Enzymology lab – BTBC316IU<\/strong><\/span><\/p>\n

              This course aims to:<\/span><\/p>\n

              – Provide students with knowledge on the structure and function of enzymes, with special reference to molecular mechanisms underlying the catalytic activity, and mechanisms of inhibition and modulation.<\/span><\/p>\n

              – Provide introduction to some of the basic techniques for the extraction, purification and characterization of the enzymes.<\/span><\/p>\n

              – Provide discussions on some typical enzymes .<\/span><\/p>\n

               <\/p>\n

              Biopharmaceutics – BTBC304IU<\/strong><\/span><\/p>\n

              This one-semester course is designed for Biochemistry students who are pursuing a Bachelor degree in Biochemistry towards medicine and pharmacy. The processes of absorption, distribution, metabolism, and excretion of drugs are introduced with the purpose of improving the evaluation of drug delivery systems, and the therapeutic management of patients. Additionally, the relevance to generic substitution of drugs is described. The course covered includes the physicochemical principles of pharmacy, such as acid-base theory, solubility, physical states of drugs, thermodynamics, drug stability, excipients, surfactants, dispersions, polymers, drug delivery, chemical compatibility and interactions of drugs in various dosage forms.<\/span><\/p>\n

               <\/p>\n

              Biophysical Chemistry – BTBC302IU<\/strong><\/span><\/p>\n

                \n
              • Biological macromolecules and the forces that stabilize them.<\/span><\/li>\n
              • Biomacromolecules structure determination: X -ray and NMR\u00a0<\/span><\/li>\n
              • Intermolecular interactions: Protein-drug, protein-protein, protein-DNA, protein-RNA.<\/span><\/li>\n
              • Thermodynamics of biomolecules: Entropy, enthalpy, free energy and equilibrium.<\/span><\/li>\n
              • The reactions of the oxidase and reductases in biology.<\/span><\/li>\n
              • Macromolecules in solution: Gibbs-Duhem equation. Molal osmotic coefficients. Activity coefficients. Solute-solute interactions.<\/span><\/li>\n
              • Macromolecules in solution: Hydrophobic interactions. Protein folding and unfolding.<\/span><\/li>\n
              • Electrochemical equilibrium. Membrane potentials. Membrane biophysics. Dynamic structure of lipid bilayer membrane.<\/span><\/li>\n
              • Ion channels and transporters. Ion pumps. Bioenergetics.<\/span><\/li>\n
              • Respect different opinions<\/span><\/li>\n
              • Understanding (of other\u2019s needs)<\/span><\/li>\n
              • Active in finding solution for challenges or problems<\/span><\/li>\n<\/ul>\n

                \u00a0<\/strong><\/span><\/p>\n

                Methods in Biochemistry – BTBC313IU<\/strong><\/span><\/p>\n

                This course is designed to provide a basic understanding of the principles, overall work-flow and applications of common techniques in biochemistry.<\/span><\/p>\n

                \u00a0<\/strong><\/span><\/p>\n

                Methods in Biochemistry lab – BTBC314IU<\/strong><\/span><\/p>\n

                This course aims to provide a basic understanding and the accurate execution of different techniques in biochemistry.<\/span><\/p>\n

                 <\/p>\n

                Physical Chemistry – BT405IU<\/strong><\/span><\/p>\n

                  \n
                • Provides students with knowledge on Diffusion, Effusion, collision volume, mean free path. Equilibrium Conditions, Partial Molar Quantities. Solutions,\u00a0Ideal\u00a0 Solutions\u00a0 &\u00a0 Colligative\u00a0 Properties,\u00a0 Non\u2010Ideal Solutions, Ionic Solutions ; properties of gases. Pressure, ideal gas law; Kinetic Molecular theory and its derivation.\u00a0 Molecular speed measurements Zeroth\u00a0Law of\u00a0 Thermodynamics and\u00a0 Thermometry,\u00a0 First\u00a0 Law\u00a0 of Thermodynamics. Thermochemistry, Second Law of Thermodynamics & Entropy.\u00a0 Chemical Equilibrium, Electrochemistry, Phase Equilibria, Gravitational, Electric, Magnetic, Surface Work; Kinetics.<\/span><\/li>\n
                • Analyzing the underlying working mechanism of physical chemical phenomena; Oral presentation; Teamwork and problem-solving.<\/span><\/li>\n<\/ul>\n

                  \u00a0<\/strong><\/span><\/p>\n

                  Nutritional Biochemistry – BTBC317IU<\/strong><\/span><\/p>\n

                  This course aims to provide a basic understanding of the metabolism of macro and micronutrients and of the role of nutrition in influencing cell growth, cancer development, blood formation and gene function. Emphasis will be on clinical relevance, the integration of biochemical pathways and how this is modulated by dietary change, and on techniques used to assess both normal dietary requirements and nutrient deficiencies. Students will be introduced to biochemical mechanisms of energy expenditure and storage, including metabolic adaptation to periods of fasting or food intake.<\/span><\/p>\n

                  \u00a0<\/strong><\/span><\/p>\n

                  Nutritional Biochemistry Lab – BTBC318U<\/strong><\/span><\/p>\n

                  This subject will provide an introduction to key methods in biochemistry in order to test nutrients.<\/span><\/p>\n

                   <\/p>\n

                  Nutrition Therapy – BTBC417IU<\/strong><\/span><\/p>\n

                  This course enables the student to understand the introductory knowledge of diet therapy and planning nutritional care in a clinical setting. This course also enables the student to deal with obesity and diabetes problems.<\/span><\/p>\n

                   <\/p>\n

                  Nutrition Therapy Lab – BTBC417IU<\/strong><\/span><\/p>\n

                  This course helps students learn about: Medical nutrition care process for typical case studies with hypertension, diabetes mellitus, and cardiovascular diseases, nutrition assessment, diagnosis, intervention, monitoring and evaluation for students\u2019 nutritional problems.<\/span><\/p>\n

                   <\/p>\n

                  Clinical Nutrition – BTBC419IU<\/strong><\/span><\/p>\n

                  This course presents the principles and practice of scientifically based clinical nutrition. Topics discussed include nutritional assessment (nutritional implications of the physical exam, laboratory studies, and more), macronutrients, micronutrients, phytonutrients, enzymes, and other factors. Various conditions are discussed with emphasis on understanding that they are different expressions of imbalances and\/or dysfunction that are preventable and correctable in many cases. Besides, students learn how to set up a plan on nutrition care based on the clinical biochemistry tests and patient diagnostics and monitoring and evaluating the process of nutrition care.<\/span><\/p>\n

                   <\/p>\n

                  Clinical Nutrition Lab – BTBC420IU<\/strong><\/span><\/p>\n

                  This course helps students learn about: Nutrition assessment in format from clinical side, anthropometric assessment including weight measurement, height measurement for normal and bedridden patients, waist, hip and mid upper arm circumference measurement, calculate accuracy and precision of the measurement, clinical signs of malnutrition and vitamin deficiency, biochemical results and historical dietary intake assessment.<\/span><\/p>\n

                  \u00a0<\/strong><\/span><\/p>\n

                  Drug Development – BTBC408IU<\/strong><\/span><\/p>\n

                  This course will emphasize on the original and developmental process of herbal and synthetic drugs. Application of organic synthesis and modern methods towards the development of pharmaceutical drugs will be covered, followed by discussions of some relevant drug targets. The course will provide the groundwork for learning medicinal chemistry and pharmaceutical technology.<\/span><\/p>\n

                   <\/p>\n

                  Drug Development Lab – BTBC423IU<\/strong><\/span><\/p>\n

                  The drug development laboratory course will emphasize on the application of organic synthesis towards the development of pharmaceutical targets. The important organic reactions in drug synthesis are covered, together with several drug syntheses. The course will provide the groundwork for learning medicinal chemistry and pharmaceutical technology. In addition, the student will be trained in the proper way to write a scientific laboratory report.<\/span><\/p>\n

                   <\/p>\n

                  Comestics and Cosmeceuticals 1 – BTBC409IU<\/strong><\/span><\/p>\n

                  Cosmetics are designed for use on the hair and body, especially the face, to improve its appearance. Cosmeceuticals represent a marriage between cosmetics and pharmaceuticals. This course is designed to impart knowledge and skills necessary for the fundamental need for cosmetic and cosmeceutical products.<\/span><\/p>\n

                   <\/p>\n

                  Comestics and Cosmeceuticals 2 – BTBC410IU<\/strong><\/span><\/p>\n

                  Cosmetics are designed for use on the hair and body, especially the face, to improve its appearance. Cosmeceuticals represent a marriage between cosmetics and pharmaceuticals. This course is designed to impart knowledge and skills necessary for the fundamental need for cosmetic and cosmeceutical products.<\/span><\/p>\n

                   <\/p>\n

                  Comestics and Cosmeceuticals Lab – BTBC411IU<\/strong><\/span><\/p>\n

                  This Fermentation Technology course is designed for the applied chemistry major interested in learning about biological processes and fermented products. The course will equip students with the principles of fermentation technology (e.g. the processes of fermentation, fermentation types and fermentation design), microbial growth kinetics and selection of potential microbes used in industry and principles of major methods for industrial fermentation product recovery and purification.<\/span><\/p>\n

                  A part of the course will also introduce a number of products (biofuels, food and pharmaceutical substances) produced by using fermentation technology.<\/span><\/p>\n

                   <\/p>\n

                  Nutraceuticals – BTBC421IU<\/strong><\/span><\/p>\n

                  This course is intended to introduce the scientific basis for the development of functional foods and nutraceuticals, including their health benefits, development, and regulation.<\/span><\/p>\n

                   <\/p>\n

                  Nutraceuticals Lab – BTBC422IU<\/strong><\/span><\/p>\n

                  This course aims to<\/span><\/p>\n

                  – Provide students with knowledge on the Phytochemical testing, identification of antioxidant activities\u00a0<\/span><\/p>\n

                  – Provide instructions on some of the basic techniques and applications for different methods in UV spectrometry<\/span><\/p>\n

                  – Understand the analysis of data to reach sound scientific conclusions.<\/span><\/p>\n

                   <\/p>\n

                  Fermentation Technology – BTBC415IU<\/strong><\/span><\/p>\n

                  This Fermentation Technology course is designed for the applied chemistry major interested in learning about biological processes and fermented products. The course will equip students with the principles of fermentation technology (e.g. the processes of fermentation, fermentation types and fermentation design), microbial growth kinetics and selection of potential microbes used in industry and principles of major methods for industrial fermentation product recovery and purification. A part of the course will also introduce a number of products (biofuels, food and pharmaceutical substances) produced by using fermentation technology.<\/span><\/p>\n

                   <\/p>\n

                  Fermentation Technology lab – BTBC416IU<\/strong><\/span><\/p>\n

                  This Fermentation Technology course is designed for the applied chemistry major interested in learning about biological processes and fermented products. The course will equip students with the principles of fermentation technology and\u00a0major methods for industrial fermentation product recovery and purification.<\/span><\/p>\n

                   <\/p>\n

                  Clinical Biochemistry – BTBC413IU<\/strong><\/span><\/p>\n

                  This course aims to provide a basic understanding of the techniques in diagnostics of various diseases. You will be able to analyze the complex structure of biomolecules in the human body such as glucose, bilirubin, creatinine, ALT, AST\u00a0and etc.<\/span><\/p>\n

                   <\/p>\n

                  Clinical Biochemistry Lab – BTBC414IU<\/strong><\/span><\/p>\n

                  This course covers various experimental aspects related with clinical biochemistry such as urinary analysis of bioorganic constituents and estimation of proteins, urea, uric acid, minerals, etc., in urine which is essential for early diagnosis of a disease and also assessment of its therapy efficacy.<\/span><\/p>\n

                   <\/p>\n

                  Production and Operation management – BA164IU<\/strong><\/span><\/p>\n

                  This subject will provide students with sound theoretical and pragmatic approaches that will guide them in the formulation and implementation of corporate, business, and functional strategies.<\/span><\/p>\n

                   <\/p>\n

                  Logistics and Supply chain Management – IS029IU<\/strong><\/span><\/p>\n

                  This course aims to help students to understand the definitions of Logistics and Supply Chain and develop an understanding the concept and key points of Supply Chain Management.<\/span><\/p>\n

                   <\/p>\n

                  Internship – BTBC309IU<\/strong><\/span><\/p>\n

                  To those working at manufacturing factories: Observing and understanding the technological process of the main product(s) in the factories. Understanding the structure and operating manufacturing machines and equipment, and product QA and QC activities.<\/span><\/p>\n

                  To those working at research institutes: Learning how to do a research: doing a research. Understanding research methods. Understanding analytical equipment and techniques. Operating research equipment and apparatus. Learning how to write a scientific paper.<\/span><\/p>\n

                  To those working at health care service establishments: Observing and understanding procedures, regulations, structures of organizations providing health care services (clinical biochemistry, nutrition, drug preparation and development). Understanding different methods and standards.<\/span><\/p>\n

                  \u00a0<\/strong><\/span><\/p>\n

                  Engineering Ethics and Professional Skills – PE020IU<\/strong><\/span><\/p>\n

                  This course is designed to introduce engineering students to the concepts, theory and practice of engineering ethics. It will allow students to explore the relationship between ethics and engineering and apply classical moral theory and decision making to engineering issues encountered in academic and professional careers. Our society places a great deal of responsibility on its professionals and requires that they conduct themselves in a manner fitting to the place of prominence accorded to them by the community. Studying and understanding professional ethics is as much a part of your development as an engineer as is the study of higher order mathematics You must be able to broaden your mind and be open to society\u2019s ever changing character. It is important that you learn to share ideas and concepts regardless of the fact that you may not always agree; therefore, we will be working in teams on majority of the assignments in this course.<\/span><\/p>\n

                   <\/p>\n

                   <\/p>\n

                  Chemistry for Engineers \u2013 CH011IU<\/strong><\/span><\/p>\n

                  This one-semester course is designed for students who are pursuing an engineering degree (e.g., information technology, biotechnology, civil, biomedical, electronic, and telecommunication engineering) and chemistry-related ones (e.g., applied chemistry and chemical engineering). The course will introduce the basic principles of chemistry and connect those principles to issues in the engineering profession. The related lab work is not included in this course.<\/span><\/p>\n

                  \u00a0<\/strong><\/span><\/p>\n

                  Chemistry Laboratory \u2013 CH012IU<\/strong><\/span><\/p>\n

                  This one-semester course is designed for engineering students those who are pursuing a nonchemistry engineering degree such as information technology, bio-technology, civil, biomedical, electronic and telecommunication engineering. The course will introduce students to basic laboratory safety, techniques and apparatus, and complement the information gained in lecture. Prior to each lab, students must read the lab manual about the experiment and complete a prelaboratory report. All students must complete mandatory safety training to participate in the course, which will be provided at the first day of the class. Students are expected to come to each lab on.<\/span><\/p>\n

                   <\/p>\n

                  Calculus 2 – MA019IU<\/strong><\/span><\/p>\n

                  This course is a continuation of Calculus 1. Its aim to equip student with basis concepts of sequence, series, vector functions, functions of several variables, multiple integrals and their applications.<\/span><\/p>\n

                   <\/p>\n

                  E-Logistics in Supply chain Management – IS062IU<\/strong><\/span><\/p>\n

                  This course introduces supply chain systems for e-commerce. Topics will cover all aspects of an e-supply chain system from different e-commerce models and esupply chain structure, demand forecasting, e-procurement, customer segmentation and e-CRM, e-logistics system design, e-manufacturing. Ewarehousing and e-fulfillment center, e-shipping and e-distribution system, and some OR applications in e-supply chain problems.<\/span><\/p>\n

                   <\/p>\n

                   <\/p>\n

                  Organic Chemistry – CH009IU<\/strong><\/span><\/p>\n

                  This course is designed for non-chemistry majors, as it is intended for students pursuing a degree in biotechnology. The course is divided into two parts. The first part covers the basic fundamentals of general, organic chemistry and properties of organic compounds as needed to understand the organic chemistry of living cells, analytical chemistry, physiology and biochemistry. The second part focuses on organic chemistry of living cells, including the chemistry of carbohydrates, lipids, amino acids, proteins and nucleic acids. Some real applications as well as computational aspects will also be discussed.<\/span><\/p>\n

                   <\/p>\n

                  Introduction to Food Science and Technology – BTFT201IU <\/strong><\/span><\/p>\n

                  The subject will provide knowledge on following:<\/span><\/p>\n

                    \n
                  • Introduction to food science<\/strong>. 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.\u00a0\u00a0<\/span><\/li>\n
                  • Introduction to food microbiology. <\/strong>Microorganisms, taxonomy, growth conditions. Food-borne illness, poisoning, spoilage and fermentations. Health aspects, probiotics, bioactive peptides.\u00a0\u00a0<\/span><\/li>\n
                  • Food processing and preservation.<\/strong> 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.\u00a0\u00a0<\/span><\/li>\n
                  • Major food commodities and products<\/strong>. Cereals, oilseeds, flours, bread, fats and oils, vegetables, fruits, tea, beverages, milk and dairy products, eggs, meat, poultry and fish.<\/span><\/li>\n<\/ul>\n

                    Current food issues.<\/strong> Functional foods and nutraceuticals, genetically modified foods, organic foods, minimal processing, non-thermal preservation technologies. Research and development. Careers in food science.<\/span><\/p>\n

                     <\/p>\n

                    Food Engineering Principles – BTFT203IU <\/strong><\/span><\/p>\n

                    This subject will provide knowledge on following:<\/span><\/p>\n

                      \n
                    • Basic principles of food process engineering \u2013 mass and energy. Food composition, physical properties. Introduction to food processing.<\/span><\/li>\n
                    • Units and dimensions. SI, CGS, English systems. Conversion factors. Dimensional consistency. Problems – solving examples.<\/span><\/li>\n
                    • Material balances. Batch and continuous processes. General mass balance equations, algebraic unknowns, tie substance, basics for calculation.<\/span><\/li>\n
                    • Thermodynamic properties. Vapours and gases. Ideal gas law. Real gases. Sensible and latent heat. Enthalpy. Energy balances.\u00a0<\/span><\/li>\n
                    • Fluid mechanics. Viscosity. Laminar and turbulent flow. Fluid flow in pipes, pressure drop, friction. Reynolds number. Bernoulli equation.\u00a0<\/span><\/li>\n
                    • Heat transfer theory. Conduction, convection, radiation. Fourier\u00b4s law. Heat transfer applications. Steady state. Forced and free convection equations. Dimensionless numbers. Heat exchangers. Heat transfer coefficients.\u00a0<\/span><\/li>\n<\/ul>\n

                       <\/p>\n

                      Food Chemistry and Biochemistry – BTFT156IU<\/strong><\/span><\/p>\n

                      This course introduces a biochemical approach in relation with food science and technology, especially the practical approaches to food production system.<\/span><\/p>\n

                       <\/p>\n

                      Food Sustainability – BTFT157IU<\/strong><\/span><\/p>\n

                      This subject will provide knowledge on the principles and steps in assessment of food production and environmental sustainability, and on what to do to improve efficiency, protect environment and meet sustainability.<\/span><\/p>\n

                       <\/p>\n

                      Food Microbiology – BTFT234IU<\/strong><\/span><\/p>\n

                      This subject will provide knowledge on following:<\/span><\/p>\n

                      – Microorganisms and their occurance in the foods<\/span><\/p>\n

                      – Intrinsic and extrinsic parameters of foods that affect microbial growth<\/span><\/p>\n

                      – Preservation techniques involving inhibit or inactivate microorganisms<\/span><\/p>\n

                      – Pathogens in foods and foodborne diseases<\/span><\/p>\n

                      – Application of microorganisms in food industry<\/span><\/p>\n

                      \u00a0<\/strong><\/span><\/p>\n

                      Practice in Food Microbiology – BTFT254IU<\/strong><\/span><\/p>\n

                      This subject will provide knowledge on following:<\/span><\/p>\n

                      Microorganisms and their occurrence in the foods.<\/span><\/p>\n

                      Basic activities in a food microbiology laboratory.<\/span><\/p>\n

                      Techniques for detection and enumeration of microbes in food.<\/span><\/p>\n

                      \u00a0<\/strong><\/span><\/p>\n

                      Nutrition and Functional Foods – BTFT205IU<\/strong><\/span><\/p>\n

                      This subject will provide knowledge on following:<\/span><\/p>\n

                      Vitamins, minerals, micronutrients, and antioxidants including sources, metabolism, and functions in the human body.<\/span><\/p>\n

                      Nutritive values of food.<\/span><\/p>\n

                      Requirements for human health.<\/span><\/p>\n

                      Nutraceuticals, and functional foods and their effects on human health beyond basic nutrition.<\/span><\/p>\n

                      Food-related diseases.<\/span><\/p>\n

                      \u00a0<\/strong><\/span><\/p>\n

                      Food Unit Operations 1 – BTFT331IU<\/strong><\/span><\/p>\n

                      This subject will provide knowledge on following:<\/span><\/p>\n

                        \n
                      • Review of heat transfer phenomena.<\/span><\/li>\n
                      • Structure and physical properties of water.<\/span><\/li>\n
                      • Psychrometry<\/span><\/li>\n
                      • Drying theory<\/span><\/li>\n
                      • Industrial food drying operations<\/span><\/li>\n
                      • Evaporation and concentration. Quality and stability of dried foods.<\/span><\/li>\n
                      • Theory of freezing effects in foods<\/span><\/li>\n
                      • Food freezing technology. Responses of foods to industrial freezing<\/span><\/li>\n
                      • Principles of heat preservation of foods<\/span><\/li>\n
                      • Thermal resistance of microorganisms and enzymes<\/span><\/li>\n
                      • Process lethality calculations<\/span><\/li>\n
                      • Industrial food sterilization processes<\/span><\/li>\n
                      • Non-thermal food preservation: principles of food irradiation.<\/span><\/li>\n<\/ul>\n

                        Practice in Food Unit Operations 1 – BTFT351IU<\/strong><\/span><\/p>\n

                        This subject will provide knowledge on following:<\/span><\/p>\n

                        Practical experiments for students in the field of food processing, including moisture measurement, drying process and specific heat determination.<\/span><\/p>\n

                        \u00a0<\/strong><\/span><\/p>\n

                        Food Physics and Colloids – BTFT460IU <\/strong><\/span><\/p>\n

                        This course is designed to provide an understanding of the physical properties of foods and how they influence the design and operation of major food processing operations and also how they influence consumer perception and preferences for foods. The module covers physical, rheological and thermal properties of foods including the principles and design of measurement techniques. The course also gives an overview of the molecular and colloidal interactions found in food products, and discusses the effect of these interactions on stability of these products.<\/span><\/p>\n

                        \u00a0<\/strong><\/span><\/p>\n

                        Food Analysis – BTFT332IU<\/strong><\/span><\/p>\n

                        This subject will provide knowledge on following:<\/span><\/p>\n

                        Principles and instruments in food analyses including the basic techniques in food analyses using for qualitative and quantitative analyses of moisture, protein, carbohydrate, lipid, dietary fiber, mineral and vitamins.<\/span><\/p>\n

                        Advanced methods in food analyses such as UV\/Vis Spectroscopy, Atomic Absorption Spectroscopy, TLC, HPLC, and GC.<\/span><\/p>\n

                         <\/p>\n

                        Practice in Food Analysis – BTFT352IU <\/strong><\/span><\/p>\n

                        This subject will provide knowledge on following:<\/span><\/p>\n

                          \n
                        • Principles in chemical and instrumental analyses using for qualitative and quantitative analyses of moisture, protein, carbohydrate, lipid, dietary fiber, mineral and vitamins. Introduction of the basic techniques in food and microbiology analyses.<\/span><\/li>\n
                        • Advanced methods in food analysis such as Gravimetric, volumetric, HPLC, Infrared chromatography, atomic absorption spectroscopy.<\/span><\/li>\n<\/ul>\n

                           <\/p>\n

                          Enzyme and Food Fermentation – BTFT236IU<\/strong><\/span><\/p>\n

                          This subject will provide knowledge on following:<\/span><\/p>\n

                            \n
                          • Basic concepts of enzyme, the production and application of enzymes in food industry<\/span><\/li>\n
                          • Important reaction of enzymes.<\/span><\/li>\n
                          • Technological processes and equipment in the production of different fermented foods<\/span><\/li>\n<\/ul>\n

                             <\/p>\n

                            Practice in Enzyme and Food Fermentation – BTFT256IU<\/strong><\/span><\/p>\n

                            This subject will provide knowledge on following:<\/span><\/p>\n

                            Knowledge and skill of food enzymes, technological processes and equipment in the production of different fermented foods.<\/span><\/p>\n

                             <\/p>\n

                            Toxicology and Food Safety – BTFT303IU<\/strong><\/span><\/p>\n

                            This subject will provide knowledge on following:<\/span><\/p>\n

                            – Properties of chemicals and biological substances found in food and the human food chains that have the potential of producing adverse health effects on humans.<\/span><\/p>\n

                            – A deep understanding of how food toxicology is relevant to food safety and critical steps to establish HACCP plans.<\/span><\/p>\n

                            \u00a0<\/strong><\/span><\/p>\n

                            Food Packaging and Food Additives – BTFT306IU<\/strong><\/span><\/p>\n

                            This subject will provide knowledge on following:<\/span><\/p>\n

                            –\u00a0 The introductory knowledge in function of food packaging, materials used for food packaging, production of food packaging, packaging systems and equipment and change in food quality during storage in packaging.<\/span><\/p>\n

                            – Classification of food additives allowed to use in food products. Application of food additives in food processing, food preservation and distribution of food products. Toxicity of the food additives. The food improvers are usually used in food processing.<\/span><\/p>\n

                            \u00a0<\/strong><\/span><\/p>\n

                            Food Unit Operations 2 – BTFT334IU<\/strong><\/span><\/p>\n

                            This subject will provide knowledge on following:<\/span><\/p>\n

                              \n
                            • Unit operations and unit processes involving momentum and mass transfer.<\/span><\/li>\n
                            • Fluids and Fluid Handling, Newtonian and Non-Newtonian Fluids, Laminar and Turbulent Flow<\/span><\/li>\n
                            • Fluid Mixing: Theory and Equipment, Homogenization and Emulsification<\/span><\/li>\n
                            • Mechanical separation processes: sedimentation, centrifugation, and filtration.<\/span><\/li>\n
                            • Principles and typical equipment for size adjustment: grinding; sieving, sorting, slicing, pulping, etc.<\/span><\/li>\n
                            • Operations for handling solid materials are discussed, including grinding, and mixing of solids.<\/span><\/li>\n
                            • Other topics in mass transfer: Diffusion and Diffusion Coefficient; Mass transfer equations; Steady State and Transient Mass Transfer.<\/span><\/li>\n
                            • Unit operations involving mass transfer: Hydro-distillation; Solvent extraction (leaching); Supercritical fluid extraction; Microfiltration and Ultrafiltration; Reverse Osmosis and Extrusion process.<\/span><\/li>\n<\/ul>\n

                              \u00a0<\/strong><\/span><\/p>\n

                              Practice in Food Unit Operations 2 – BTFT354IU<\/strong><\/span><\/p>\n

                              This subject will provide practice on following:<\/span><\/p>\n

                                \n
                              • Fluid rheology determination.<\/span><\/li>\n
                              • Particle size measurement<\/span><\/li>\n
                              • Mass transfer understanding<\/span><\/li>\n<\/ul>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Food Quality Assurance System – BTFT305IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                Principles of quality control, quality assurance in food industry including determination of key quality characteristics, sampling, measurement and test procedure, specification and standard.<\/span><\/p>\n

                                Control of raw materials, process and finished products; evaluation of sensory properties and other factors are topics of discussion.<\/span><\/p>\n

                                Essential quality management tools such as tools for understanding the process (flow chart, cause and effect diagram), tools for collecting, organizing, analyzing and understanding data (check sheet, pareto chart, histogram) and statistical process control (SPC) will be covered.<\/span><\/p>\n

                                Quality assurance systems (GMP, SSOP, HACCP, ISO9000) and their certification for an organization as well as concepts of total quality management.<\/span><\/p>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Food Laws and Standards – BTFT312IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                – Introduction to Food Law and Food Standard including challenges for food control authorities, important food issues, elements of a national food control system, strengthening national food control systems, and specific issues of developing countries.\u00a0<\/span><\/p>\n

                                – Vietnam Food Law: Law No. 55\/2010\/QH12 on Food Safety.<\/span><\/p>\n

                                – International Food Laws and Regulations: International Food Regulation and International Food Regulatory Agencies. Food Laws and Regulations in some other countries.<\/span><\/p>\n

                                – Regulations in relations to food safety and quality standards in specific sectors: GMO foods, organic foods, food additives, functional foods, dairy products, fruit and vegetable products, meat and egg products, aquatic products, food retailing and restaurants, food labeling and advertising.<\/span><\/p>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Food Microbiology Analysis – BTFT337IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                – Basic knowledge on the sources of food microorganisms.<\/span><\/p>\n

                                – Factors affecting food microorganism development; effects of microorganisms on certain food and food products;<\/span><\/p>\n

                                – Basic principles in testing industrial microorganisms, advantages and disadvantages of using traditional and rapid methods for microbial examination in the lab and in the food industry.<\/span><\/p>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Practice in Food Microbiology Analysis – BTFT358IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                Source of food microorganism and factors affecting the food microorganism development, effects of microorganisms on certain food and food products<\/span><\/p>\n

                                Advantages and disadvantages of using traditional and rapid methods that have been used for the microbiology examination in the lab and in the food industry, basic principles in testing industrial microorganism.<\/span><\/p>\n

                                Critical laboratory techniques used in food microbiology analysis including development of proficiency in using selected microbiological techniques currently employed in regulatory, quality control and research laboratories, performance of specific microbiological analyses of foods to assess numbers and kinds of spoilage organisms or food-borne pathogens<\/span><\/p>\n

                                Ability to recognize and explain features involving with food changes due to impact of microorganisms.<\/span><\/p>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Food Sensory Analysis – BTFT437IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                – Basic concepts of human senses, application of sensory evaluation, principle of sensory judgment.<\/span><\/p>\n

                                – principle and general procedure to conduct sensory evluation test including discrimination test, descriptive test and consumer research methods<\/span><\/p>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Practice in Food Sensory Analysis – BTFT457IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                Basic techniques of sensory testing, nerves function in food sensory testing, sensory design, the practical aspects of conducting sensory test using TCVN<\/span><\/p>\n

                                \u00a0<\/strong><\/span><\/p>\n

                                Food Product Development and Marketing – BTFT438IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on the principles and steps in the process of developing a new product, create formulas, production testing, quality control, research, commercial feasibility.<\/span><\/p>\n

                                 <\/p>\n

                                Practice in Food Product Development and Marketing – BTFT458IU<\/strong><\/span><\/p>\n

                                The principles and steps in the process of developing a new product, create formulas, production testing, quality control, research, commercial feasibility.<\/span><\/p>\n

                                 <\/p>\n

                                Scientific Writing and Design of experiments for food science – BTFT316IU<\/strong><\/span><\/p>\n

                                This subject will provide knowledge on following:<\/span><\/p>\n

                                  \n
                                • Introduction to scientific research, hypothesis testing and experimental design in food science and technology.<\/span><\/li>\n
                                • Structure of a research paper and how to complete a research writing.<\/span><\/li>\n
                                • Course projects that are used to evaluate how theory is applied in practice as well as to develop inter-personal skills.<\/span><\/li>\n<\/ul>\n

                                   <\/p>\n

                                  Post \u2013 harvest Technologies – BTFT411IU<\/strong><\/span><\/p>\n

                                  This subject will provide knowledge on following:<\/span><\/p>\n

                                  – General principles of postharvest changes in animal and plant materials.<\/span><\/p>\n

                                  – Postharvest handlings and preservation methods of raw materials.<\/span><\/p>\n

                                  \u00a0<\/strong><\/span><\/p>\n

                                  Food Plant Design – BTFT359IU<\/strong><\/span><\/p>\n

                                  This course is essential for students to have a thorough understanding of the philosophy, tools and techniques of food factory design. This course is aimed at providing the background and skills necessary for effective design food process and sanitary system using a systems approach. This course will cover the following contents: design of food factory processes and sanitary system.<\/span><\/p>\n

                                  \u00a0<\/strong><\/span><\/p>\n

                                  Physical Chemsitry – BT405IU<\/strong><\/span><\/p>\n

                                  Provides students with knowledge on Diffusion, Effusion, collision volume, mean free path. Equilibrium Conditions, Partial Molar Quantitites. Solutions, Ideal Solutions & Colligative Properties,\u00a0 Non\u2010Ideal Solutions, Ionic Solutions ; properties of gases. Pressure, ideal gas law; Kinetic Molecular theory and its derivation.\u00a0 Molecular speed measurements, Zeroth Law of Thermodynamics and Thermometry, First\u00a0 Law of Thermodynamics. Thermochemistry, Second Law of Thermodynamics & Entropy.\u00a0 Chemical Equilibrium, Electrochemistry, Phase Equilibria, Gravitational, Electric, Magnetic, Surface Work; Kinetics.<\/span><\/p>\n

                                  Analyzing the underlying working mechanism of physical chemical phenomena; Oral presentation; Teamwork and problem-solving.<\/span><\/p>\n

                                   <\/p>\n

                                  Mass Transfer Operations – CHE2041IU<\/strong><\/span><\/p>\n

                                  Mass transfer processes are vital in chemical engineering because it is the method to separate or purify components from their mixtures. Through this course, students learn the principles of mass transfer and their application. The course integrates fluid dynamics and thermodynamics in order to develop rate expressions for mass transfer in multiphase and multicomponent systems. Based on Fick’s law and phase equilibrium rules, the course provides knowledge of designing large scale separation processes such as distillation, extraction, drying, stripping and absorption to selectively obtain or remove specific components from mixtures.<\/span><\/p>\n

                                   <\/p>\n

                                  Dairy Product Technology – BTFT431IU<\/strong><\/span><\/p>\n

                                  Students taking this course will be provided with integrated concepts in dairy chemistry, microbiology, processing and products. Course materials cover major operations in milk processing from raw materials to finished products. Important industrial practices such as plant sanitation and HACCP are also included.<\/span><\/p>\n

                                  \u00a0<\/strong><\/span><\/p>\n

                                  Practice in Dairy Product Technology – BTFT451IU<\/strong><\/span><\/p>\n

                                  This project will provide knowledge on following:<\/span><\/p>\n

                                    \n
                                  • Integrated concepts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 in\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 dairy\u00a0\u00a0\u00a0 chemistry, microbiology, processing and products.<\/span><\/li>\n
                                  • Major operations in milk processing from raw materials to finished products.<\/span><\/li>\n
                                  • Important industrial\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 practices\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 such\u00a0\u00a0\u00a0\u00a0 as\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 plant sanitation and HACCP are also included.<\/span><\/li>\n<\/ul>\n

                                    \u00a0<\/strong><\/span><\/p>\n

                                    Beverage Technology – BTFT432IU<\/strong><\/span><\/p>\n

                                    This subject will provide knowledge on following:<\/span><\/p>\n

                                      \n
                                    • Introduction of alcoholic and non-alcoholic beverages.<\/span><\/li>\n
                                    • The basic principles and producing processes of fruit juice, fruit-like juice, beer, wine and traditional Vietnamese alcohols.<\/span><\/li>\n
                                    • Hygiene and sterilization in beverage technology<\/span><\/li>\n<\/ul>\n

                                      \u00a0<\/strong><\/span><\/p>\n

                                      Practice in Beverage Technology – BTFT452IU<\/strong><\/span><\/p>\n

                                      This subject will provide knowledge on following:<\/span><\/p>\n

                                        \n
                                      • Introduction of alcoholic and non-alcoholic beverages.<\/span><\/li>\n
                                      • The basic principles and producing processes of fruit juice, fruit-like juice, beer, wine and traditional Vietnamese alcohols.<\/span><\/li>\n<\/ul>\n

                                        \u00a0<\/strong><\/span><\/p>\n

                                        Cereal Product Technology – BTFT433IU<\/strong><\/span><\/p>\n

                                        This subject will provide knowledge on following:<\/span><\/p>\n

                                          \n
                                        • Structure, composition and functional properties of rice, wheat, barley and other cereal grains used to produce starches, flours, milling by-products, cereal-based food<\/span><\/li>\n
                                        • Cereal processing technology such as wet and dry processing, breadmaking technology, extrusion technology, noodle making technology, etc.<\/span><\/li>\n<\/ul>\n

                                           <\/p>\n

                                          Practice in Cereal Product Technology – BTFT453IU<\/strong><\/span><\/p>\n

                                          This subject will provide knowledge on following:<\/span><\/p>\n

                                          Structure, composition and functional properties of rice, wheat, barley and other cereal grains used to produce starches, flours, milling by-products, cereal- based foods; cereal processing technology such as wet and dry processing, bread-making technology, extrusion technology, noodle-making technology, etc.<\/span><\/p>\n

                                          Quality control and assurance in food processing. Labwork.<\/span><\/p>\n

                                           <\/p>\n

                                          Vegetable oil and essential oil technology – BTFT439IU<\/strong><\/span><\/p>\n

                                          Students taking this course will be provided with integrated concepts in fat and essential oil chemistry, microbiology, processing and products. Course materials cover major operations in vegetable oil and essential oil processing from raw materials to finished products. Important industrial practices such as quality control and evaluation are also included.<\/span><\/p>\n

                                          \u00a0<\/strong><\/span><\/p>\n

                                          Practice in Vegetable oil and essential oil technology – BTFT459IU<\/strong><\/span><\/p>\n

                                          Students taking this course will be provided with integrated concepts in fat and essential oil chemistry, microbiology, processing and products. Important industrial practices such as oil extraction and oil product preparation are included.<\/span><\/p>\n

                                          \u00a0<\/strong><\/span><\/p>\n

                                          Meat Product Technology – BTFT435IU<\/strong><\/span><\/p>\n

                                          This subject will provide knowledge on following:<\/span><\/p>\n

                                          – Basic concepts of meat science and technology including chemical and structural properties of meat, microbiology of meat, and technologies in meat product processing<\/span><\/p>\n

                                          – General situation of meat production and consumption in the World and in Vietnam<\/span><\/p>\n

                                          – Application of HACCP plan in meat processing<\/span><\/p>\n

                                          \u00a0<\/strong><\/span><\/p>\n

                                          Practice in Meat Product Technology – BTFT455IU<\/strong><\/span><\/p>\n

                                          This subject will provide knowledge on following:<\/span><\/p>\n

                                            \n
                                          • Topics relating to meat science and technology such as chemical and structural properties of meat, microbiology of meat, and technologies in meat product processing.<\/span><\/li>\n
                                          • The situation of meat production and consumption in the World and in Vietnam. Another part of the course discusses the application of HACCP in meat processing.<\/span><\/li>\n<\/ul>\n

                                            \u00a0<\/strong><\/span><\/p>\n

                                            Technology of Coffee, Tea and Cocoa – BTFT436IU<\/strong><\/span><\/p>\n

                                            This subject will provide knowledge on following:<\/span><\/p>\n

                                            – Basic concepts of coffee, tea, and cocoa technology<\/span><\/p>\n

                                            – Post-harvest technology of coffee, tea, and cocoa<\/span><\/p>\n

                                            – Manufacturing processes for products from coffee, tea, and cocoa<\/span><\/p>\n

                                            \u00a0<\/strong><\/span><\/p>\n

                                            Practice in Technology of Coffee, Tea and Cacao – BTFT456IU <\/strong><\/span><\/p>\n

                                            The course provides knowledge and skills so that students can:<\/span><\/p>\n

                                              \n
                                            • Production and consumption of tea, coffee and cocoa in Vietnam and in the world;<\/span><\/li>\n
                                            • Biochemical changes after post-harvest, storage and pre-processing; Quality control of raw materials;<\/span><\/li>\n
                                            • Processing of tea, coffee, and cocoa, the biochemical changes during processing of tea, coffee and cocoa<\/span><\/li>\n
                                            • Product quality standards and assurance.<\/span><\/li>\n<\/ul>\n

                                               <\/p>\n

                                              Internship 1 – BTFT419IU<\/strong><\/span><\/p>\n

                                              To whom working at manufacturing factories: Observing and understanding the technological process of main product(s) in the factories. Understanding the structure and operating manufacturing machines and equipment, and product QA and QC activities.<\/span><\/p>\n

                                                \n
                                              • To whom working at research institutes: Learning how to do research: doing research. Understanding research methods. Understanding analytical equipment and techniques. Operating research equipment and apparatus. Learning how to write a scientific paper.<\/span><\/li>\n
                                              • To whom working at food service establishments: Observing and understanding procedures, regulations, structures of organizations providing food services (food training, certification, food quality and safety). Understanding different methods and standards.<\/span><\/li>\n<\/ul>\n

                                                 <\/p>\n

                                                Internship 2 – BTFT469IU<\/strong><\/span><\/p>\n

                                                To whom working at manufacturing factories: Understanding the structure and operating manufacturing machines and equipment, and product QA and QC activities. Find possible solutions for the technical issues in the factories.<\/span><\/p>\n

                                                  \n
                                                • To whom working at research institutes: Learning how to do research: doing research. Understanding research methods. Understanding analytical equipment and techniques. Identifying research issues and doing research to tackle them. Learning how to write a scientific paper.<\/span><\/li>\n
                                                • To whom working at food service establishments: Observing and understanding procedures, regulations, and structures of organizations providing food services (food training, certification, food quality and safety). Identifying potential issues and finding possible solutions.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                                                  SCHOOL OF BIOTECHNOLOGY I. LIST OF UNDERGRADUATE PROGRAMS – BIOTECHNOLOGY\u00a0 – APPLIED CHEMISTRY (BIOCHEMISTRY) – FOOD TECHNOLOGY II. PROGRAM DETAILS BIOTECHNOLOGY – Name of qualification: Bachelor of Science in Biotechnology; […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":15741,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-15749","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/pages\/15749"}],"collection":[{"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/comments?post=15749"}],"version-history":[{"count":3,"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/pages\/15749\/revisions"}],"predecessor-version":[{"id":15821,"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/pages\/15749\/revisions\/15821"}],"up":[{"embeddable":true,"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/pages\/15741"}],"wp:attachment":[{"href":"https:\/\/luckyjumps.com\/wp-json\/wp\/v2\/media?parent=15749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}