Food Technology Engineering Bachelor Programs
Food Technology Engineering Bachelor Programs
Introduction to Degree
The curriculum is designed education in the principles of Bio Engineering and also development of communication, teamwork, leadership and entrepreneurship skills.Introduction to Degree
The bachelor program of Engineering in Food Technology and Engineering was established in February 2022. The Program focus on the most need of food technologist and engineer in food industry to support and push forward Cambodia’s development on agro-industry sustainably. Program the address gaps in knowledge and skills and promotes high commitment to the development of agro-industry and food security. The program was developed with the participation of experts and researchers from Osaka Prefecture University. This program is designed to provide students with the knowledge, skills, and experience necessary for successful career in food technology in Cambodia as well as in Southeast Asia
Last semester Optional tracks
Coursework | is for students who would like to conduct coursework and final project. |
Research Thesis | is for outstanding students who would like to conduct their research project under the supervision of the faculty members of the Department. |
Extended Training | is designed for students who would like to participate in a long training period (for the entire semester) under a co-operative training program with companies or organizations. |
TO IMPROVE STUDENT’S SOFT SKILL (COMMUNICATION, TEAMWORK AND LEADERSHIP), THE STUDENTS ARE REQUIRED TO CONDUCT A MINIMUM 6 WEEKS INTERNSHIP AT A STANDARD COMPANY OR ORGANIZATION DURING THEIR VACATION TIME OF THE THIRD YEAR OR BEFORE.
Prospects
The Department carries out research in which environmental impact and risk are assessed, monitored and/or address for enhancing environmental conservation and sustainability in Cambodia. Findings from the research can be used to facilitate recovering the environment and develop solutions to minimize the impacts on and risk to environmental resources in the country.
The Department provides its graduates a competitive edge in the labor market. We prepare high quality professionals to work as
Job Prospects
- Supervisor/ Production Planner
- QA and QC Specialist/ Food Safety specialist/Laboratory Manager
- Food Technologist/ R&D Chef
- Business Analyzer/ Stat-up
Evaluation & Graduation
Assessment of study will be performed at the end of each semester. Evaluation will be shown as the Grade Point Average (GPA) (4.00 scale) and the Cumulative Grade Point Average (4.00 scale).
| Score Range | GPA | Grade Meaning |
|---|---|---|
| 85–100 | 4.0 | A = Excellent |
| 80–84 | 3.5 | B+ = Very Good |
| 70–79 | 3.0 | B = Good |
| 65–69 | 2.5 | C+ = Fairly Good |
| 50–64 | 2.0 | C = Fair |
| 45–49 | 1.5 | D = Poor |
| <40 | 0.0 | E = Fail |
Curriculum
The curriculum is designed education in the principles of Bio Engineering and also development of communication, teamwork, leadership and entrepreneurship skills.
L = Lecture, P = Practice, S = Self Study
Foundation
| Subject | Credit | Hours (L - P - S) |
|---|---|---|
| SEMESTER I | ||
| English Composition: (Critical thinking, reading and writing) | 3.0 | (3-0) |
| General Mathematics: Algebra | 3.0 | (3-0) |
| General Science 1: General Chemistry | 4.0 | (3-2) |
| General Physics | 4.0 | (3-0) |
| Fundamental Computer and Programming | 3.0 | (2-2) |
| Sociology: Digital skill and Problem Solving | 3.0 | (3-0) |
| Personal Development and Management | 3.0 | (3-0) |
| Introduction to Engineering | 3.0 | (3-0) |
| SEMESTER II | ||
| English Composition: Communication skill | 3.0 | (3-0) |
| Statistics for Engineer | 4.0 | (3-1) |
| Biological and Environmental Engineering | 3.0 | (3-0) |
| Mathematics II (Calculus) | 3.0 | (3-0) |
| Khmer and the world culture | 3.0 | (3-0) |
| Computer Program Language | 3.0 | (3-0) |
| Data Sciences for Engineers | 3.0 | (3-0) |
| Engineering Drawing | 3.0 | (3-0) |
Second Year
| Subject | Credit | Hours (L - P - S) |
|---|---|---|
| SEMESTER I | ||
| Introduction to Food Technology (Concept of engineering and technology) | 3.0 | (3-0) |
| Principle of Analytical Chemistry | 3.0 | (3-1) |
| Principle of physical chemistry | 4.0 | (3-0) |
| Organic chemistry | 4.0 | (3-1) |
| Introduction to Microbiology | 4.0 | (3-1) |
| Introduction to Economic | 3.0 | (3-1) |
| Seminar in Food Technology | 2.0 | (2-0) |
| Food Processing 1 | 3.0 | (3-0) |
| SEMESTER II | ||
| Principle of instrumental analysis | 4.0 | (3-2) |
| Biochemistry | 4.0 | (3-1) |
| Food Chemistry | 3.0 | (3-0) |
| Food processing | 4.0 | (3-2) |
| Food properties | 3.0 | (3-0) |
| Food Microbiology | 3.0 | (3-0) |
| Introduction to Business | 3.0 | (3-0) |
| Free elective course | - | (-) |
Third Year
| Subject | Credit | Hours (L - P - S) |
|---|---|---|
| SEMESTER I | ||
| Chemistry and Physical for food analysis | 4.0 | (3-1) |
| Food Nutrition | 3.0 | (3-0) |
| Food Engineering | 4.0 | (3-1) |
| Food Preservation and Packaging technique | 3.0 | (3-0) |
| Introduction to Enzymology in Food | 3.0 | (3-0) |
| Sensory Evaluation | 4.0 | (3-2) |
| Marketing and Management | 2.0 | (2-0) |
| SEMESTER II | ||
| Design and Experimental planning food science | 3.0 | (3-0) |
| Food product development | 3.0 | (3-0) |
| Chemistry and technology of milk and dairy products | 4.0 | (3-2) |
| Startup business with food science and technology | 2.0 | (2-0) |
| Food process Engineering | 4.0 | (3-2) |
| Special Problems | 2.0 | (0-2) |
| Professional Experience | 3.0 | (0-135*) |
Fourth Year
| Subject | Credit | Hours (L - P - S) |
|---|---|---|
| SEMESTER I | ||
| Food Toxicology and additive | 4.0 | (3-1) |
| Technology in Carbohydrate and Protein | 4.0 | (3-2) |
| Food Law and Standard | 3.0 | (3-0) |
| Food Plant Management and Sanitation | 3.0 | (3-2) |
| Project Management in Food Industry | 2.0 | (2-0) |
| Principle of quality assurance and quality control in food | 2.0 | (2-0) |
| Food in multiculture | 1.0 | (3-0-6) |
| Internship (Soft Skill) (vacation time) | 1.0 | (1-0) |
| SEMESTER II | ||
| Final project (industry training) | 10.0 | (2-18) |
| Thesis | 10.0 | (2-18) |