Home - FACULTY OF ENVIRONMENTAL AND FOOD ENGINEERING

Opportunity to receive a scholarship of 10 million VND when enrolling at Nguyen Tat Thanh University

In 2021, Nguyen Tat Thanh University will offer many “scholarships” worth 20%, 50% and 100% of the first year tuition fee to all candidates who are admitted to Nguyen Tat Thanh University according to the admission methods. In particular, the most special is a scholarship of 10 million VND/rate for the earliest admission candidates.

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Nguyen Tat Thanh University announces admission scores for various majors in 2021

On August 25, 2021, the Ministry of Education and Training announced the score for the group of health majors at the university level. Accordingly, Nguyen Tat Thanh University has just announced the score for enrollment method of considering results of the High School Graduation exam in 2021. The health sector ranges from 19 to 23 points. The remaining ones range from 15 to 18 points.

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BREAKING NEWS

The dean of the Faculty of Environmental and Food Engineering collaborated with the Bulgaria Embassy and the Vietnam-Bulgaria Friendship Association

11:57 pm 10/03/2023

Species status, Habitat and Behavior of the Giant water bug Lethocerus indicus (Belostomatidae), and its sustainable conservation

3:25 pm 03/02/2023

THE FIRST CONFERENCE & WORKSHOP ON TEA IN VIETNAM QUALITY, AUTHENTICITY AND TRACEABILITY (TEVQAT 2022)

3:37 pm 21/06/2022

Faculty of environmental and food engineering (ENFO)

Food and Environment are one of the prominent concerns across nations. The increase in population, the pressure from food demand, and their impact on environment and society have become more and more globally serious. For decades, the educational and training problem in the food and environment fields has been prioritized in Vietnam, contributing to the social and economic growth of the country and southern regions. The academic disciplines of the Faculty of Environmental and Food Engineering aim at educating future students with necessary knowledge, skills, and attitudes to serve the sustainable development in Vietnam.

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Educational Programs

FOOD TECHNOLOGY

From now to 2030, the food technology is the leading major group in terms of human resource demand in Vietnam in general and in Ho Chi Minh City and neighboring provinces in particular. The training program is designed based on the training programs of advanced universities in the world. The training program has also been cooperated and linked with advanced universities of France, Taiwan, … to train human resources according to international standards. During the learning process, students are exposed to experimental production lines processing meat, fish, beverage, confectionery, etc., along with a modern system of laboratories for chemical, physical chemistry, microbiology, and sensory analysis at Nguyen Tat Thanh University. Students experience and accompany in many different activities at businesses of the food technology industry to improve their career skills while still in university.

Chemical Engineering

Chemical Engineering is a combination of the fields of science and technology. In a broad sense, chemical engineering is responsible for the description and design of processes for the production, transformation, and transport of compounds. The training program is designed based on the training programs of advanced universities in the world with standardized curriculum, which can be linked with universities of advanced countries such as Taiwan, Australia, USA, France, etc. In the program, students have a lot of opportunities to practice and work with businesses. In addition, because the program uses international textbooks, students can easily access scholarships for postgraduate study abroad.

Environmental and Resources Management

Environmental and Resources Management is a combination of two knowledge blocks of natural science and social science. The training program is designed based on the training programs of advanced universities in the world, aims to equip students with basic to advanced knowledge on environmental issues and natural resources such as: minerals and energy, land, water, air, forests, biodiversity… Students will learn about environmental pollution management, environmental planning, natural resources law and policy, and environmental impact assessment, development of technological and technical solutions in waste treatment. Students will possess basic to in-depth knowledge knowledge in the field of environmental science, environmental engineering and environmental microbiology to solve common problems in environmental and resource management. In the training program, students have many opportunities to study and practice in agencies, enterprises, factories, schools/institutes and have the opportunity to improve their professional capacity through internship and research programs at universities abroad.

News

The dean of the Faculty of Environmental and Food Engineering worked with the State Council for Professorship

On March 6, 2023, authorized by Nguyen Tat Thanh University, Prof. PhD. DSc. Vu Quang Manh, Dean of the Faculty of Environmental and Food Engineering and member of the Council for Professorship of Biology, went to Hanoi to receive the certificate for having met the standards of associate professor title of Dr. Nguyen Thanh Nho,...

11:25 pm 14/03/2023

The dean of the Faculty of Environmental and Food Engineering collaborated with the Bulgaria Embassy and the Vietnam-Bulgaria Friendship Association

11:57 pm 10/03/2023

Species status, Habitat and Behavior of the Giant water bug Lethocerus indicus (Belostomatidae), and its sustainable conservation

3:25 pm 03/02/2023

Investigation and assessment of the quality of Japanese mint essential oil (mentha arvensis L.) originated from various geographical regions in the southern part of Vietnam

11:44 pm 01/10/2022

Removal of color from the extract of soapberry (Sapindus saponaria L.) applied to the production of cleaning products

Soapberry has been used as a detergent since a long time ago, and saponins in soapberry act as a natural surfactant. However, the extract is usually yellow-brown or dark-brown. This limited its application in some cleaning products. Hydrogen peroxide was used as a decolorization agent to improve the color of the extract. In this study,...

10:42 pm 01/10/2022

Development of nutritional powder products from germinated peanuts

10:02 pm 01/10/2022

Assessment of antioxidant capacities through different chemical reaction mechanisms and total flavonoid contents in various specific Vietnamese tea products

9:17 pm 01/10/2022

Assessment of multi-elemental concentrations in various tea types cultivated in Vietnam

9:01 pm 01/10/2022

VIDEO LIBRARY

Introduction to Faculty of Environmental and Food Engineering

Learn about Chemical Engineering

Learn about Food Technology

Learn about Environmental and Resources Management

Collaboration

Opportunity to receive a scholarship of 10 million VND when enrolling at Nguyen Tat Thanh University

Nguyen Tat Thanh University announces admission scores for various majors in 2021

The dean of the Faculty of Environmental and Food Engineering collaborated with the Bulgaria Embassy and the Vietnam-Bulgaria Friendship Association

Species status, Habitat and Behavior of the Giant water bug Lethocerus indicus (Belostomatidae), and its sustainable conservation

THE FIRST CONFERENCE & WORKSHOP ON TEA IN VIETNAM QUALITY, AUTHENTICITY AND TRACEABILITY (TEVQAT 2022)

FOOD TECHNOLOGY

Chemical Engineering

Environmental and Resources Management

The dean of the Faculty of Environmental and Food Engineering worked with the State Council for Professorship

The dean of the Faculty of Environmental and Food Engineering collaborated with the Bulgaria Embassy and the Vietnam-Bulgaria Friendship Association

Species status, Habitat and Behavior of the Giant water bug Lethocerus indicus (Belostomatidae), and its sustainable conservation

Investigation and assessment of the quality of Japanese mint essential oil (mentha arvensis L.) originated from various geographical regions in the southern part of Vietnam

Removal of color from the extract of soapberry (Sapindus saponaria L.) applied to the production of cleaning products

Development of nutritional powder products from germinated peanuts

Assessment of antioxidant capacities through different chemical reaction mechanisms and total flavonoid contents in various specific Vietnamese tea products

Assessment of multi-elemental concentrations in various tea types cultivated in Vietnam

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