Hanoi-Vietnam: 03 objectives of the Intermediate-level training program in Fermentation Engineering

Hanoi-Vietnam: 03 objectives of the Intermediate-level training program in Fermentation Engineering (Illustration)

Under Circular 17/2013/TT-BGDDT on 03 objectives of the intermediate-level training program framework in Fermentation Engineering in Vietnam, graduates must meet the following requirements:

1. Knowledge:

- Present the basic content of fermentation techniques for food products such as: beer, wine, alcohol, beverages, and other traditional food products;

- Analyze some basic issues in the field of fermenting food products and other fermentation technology products in particular, and food technology in general;

- Present the working principles and methods of operating equipment in fermentation systems for producing beer, wine, alcohol, beverages, and traditional fermented products.

2. Skills:

- Safely operate equipment in fermentation systems for beer, wine, alcohol, beverages, milk, and vegetables;

- Perform practical and experimental manipulations in the field of food fermentation;

- Detect and handle common issues in the fermentation process during the production of beer, wine, and traditional fermented products;

- Apply basic fermentation knowledge to the practical production of food products;

- Utilize some management tools for fermentation systems producing food products.

3. Attitude:

Have good ethical qualities, an industrial manner, a cooperative attitude with colleagues, respect for laws and regulations at the workplace, honesty, high discipline, meticulousness, precision, and readiness to undertake assigned tasks at the workplace.

Details can be found in Circular 17/2013/TT-BGDDT effective June 24, 2013.

Ty Na

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