Objectives for training in food processing and preservation technology in Vietnam

Objectives for training in food processing and preservation technology in Vietnam (Internet image)

Circular 17/2013/TT-BGDDT stipulates the framework program for the intermediate vocational level in the field of Technical Processing and Food Preservation Technology. This program is designed to train technical personnel at an intermediate vocational level in Technical Processing and Food Preservation Technology. The objactive is for trainees to acquire basic knowledge and skills in food processing and preservation technology, ethics, professional conscience, cooperation with colleagues, respect for the law and regulations at the workplace. They should maintain good health to facilitate job search capabilities and continuous learning to meet socio-economic development requirements. Upon completion of this program, learners will achieve the following capabilities:

1. Knowledge

- Understand basic content about food safety and hygiene, biochemistry, microbiology, analytical chemistry, environmental treatment, and basic processes in food processing and preservation.

- Describe the technological processes of rice milling, processing products from flour, animal feed processing, wheat flour, and starch production.

- Describe the structure, explain the working principles, and operation methods of equipment in food processing and preservation lines.

- Understand sensory and instrumental methods for determining food quality.

- Explain methods and processes for food preservation post-harvest and processing.

- Have basic legal knowledge to absorb the policies and guidelines of the Communist Party and the State and better understand laws related to professional activities.

- Apply knowledge of natural sciences, social sciences, foreign languages, and information technology to acquire specialized knowledge and continue self-learning to enhance proficiency.

2. Skills

- Perform technological operations and operate food processing and preservation machinery and equipment according to technical requirements.

- Safely operate devices and production lines in food processing and preservation.

- Implement measures to ensure food safety and occupational safety in food processing and preservation.

- Handle common incidents that occur in food processing and preservation.

- Assess food quality during procurement, warehousing, processing, and preservation.

3. Attitude

- Respect the law and workplace regulations.

- Exhibit a sense of civic responsibility and professional ethics.

- Display high discipline, honesty, and an industrial manner; have a spirit of self-study and cooperation, ready to undertake assigned tasks during work.

- Aim to strive for success in their careers.

More details can be found in Circular 17/2013/TT-BGDDT, which comes into effect in Vietnam from  June 24, 2013.

Ty Na

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