Introduction
The Institute of Biotechnology and Food Technology is one of the major academic units that has grown together with the development of the Industrial University of Ho Chi Minh City. The Institute was established in 2008 through the merger of the Faculty of Food Technology and the Institute of Biotechnology. Faculty members and students of the Institute continuously play a pioneering role in education and scientific research, contributing to the development needs of industry and society.
The Institute provides modern and practical training programs that equip students with the knowledge, skills, and professional ethics necessary to become competent engineers and graduates in the future. In addition, the Institute conducts both fundamental and applied research aimed at supporting the industrialization and modernization of the country and contributing effectively to the advancement of science and technology.
Research and technology transfer activities of the Institute focus on areas such as food processing technology and post‑harvest technology, food analysis and food quality management systems, sensory evaluation of food, and biotechnology applications in agriculture, industry, and medicine.
Currently, the Institute has a total of 57 staff members, including Associate Professors, PhD holders, Master's degree holders, and engineers trained in biotechnology and food technology both domestically and internationally. In addition, the Institute collaborates with leading scientists and experts in economics, biotechnology, food technology, and environmental technology.
To support education, training, and scientific research activities, the Institute has invested in modern laboratories including: Microbiology Laboratory, Biochemistry Laboratory, Food Processing Technology Laboratories, Food Analysis Laboratories, Sensory Evaluation Laboratory, Food Physics Laboratory, Animal Biotechnology Laboratory, Plant Biotechnology Laboratory, Molecular Biology Laboratory, a Biological Experimental Garden, and a Central Instrumentation Laboratory equipped with advanced equipment.
- Since 2014, the Institute has implemented the CDIO approach for Food Technology and Biotechnology programs.
- Since 2013, the Institute has implemented an advanced training program for Food Technology, and since 2015 an advanced training program for Biotechnology.
- Since 2016, the Institute has implemented ABET accreditation for the Biotechnology and Food Technology programs and oriented accreditation for Food Quality Assurance and Safety, and Nutrition and Food Science programs.
- In 2022, the Master's program in Food Technology achieved accreditation by MOET (Ministry of Education and Training).
- In 2022, the undergraduate programs in Food Technology and Biotechnology were accredited by ABET (USA).
- In 2023, the Food Quality Assurance and Safety program was scheduled for AUN‑QA accreditation.
- In 2024, the Nutrition and Food Science program is scheduled for AUN‑QA accreditation.
Main Research Areas
- Research and development in food science, food technology, biotechnology, and post‑harvest technology.
- Application and pilot production of food products, biological products, and testing of food and biotechnology technological models and equipment.
- Agricultural and medical biotechnology.
- Food quality management and food safety.
- Sensory evaluation of food and consumer research.
- Food product development.
Consulting Services, Short‑Term Training and Technology Transfer
- Research and development in food science, food technology, biotechnology and post‑harvest technology; application and pilot production of food and biological products.
- Science and technology services.
- Consulting services in food science, food technology, and biotechnology.
- Short‑term training courses in food safety and specialized professional topics.
- Training programs in food quality assessment and consumer research.
- Scientific evaluation and review of research projects in food technology and biotechnology.
- Professional training and capacity‑building programs in registered fields.
- Domestic and international cooperation in food technology and biotechnology fields.
Academic Programs
Undergraduate Programs
- Food Technology
- Biotechnology
- Food Quality Assurance and Safety
- Nutrition and Food Science
Master's Programs
- Food Technology
- Biotechnology
Doctoral Program
- Food Technology
Special Programs
- High‑quality engineering program in Food Technology
- High‑quality engineering program in Biotechnology
