Food Technology and Nutrition

D-FTN, in conjunction with the Research Unit of Food Technology and Nutrition under RIC-ITC, is one of the five doctoral programs of ITC, established in 2017, recognized by the Ministry of Education Youths and Sports. D-FTN was developed by the relevant experts in Food Science, Food Engineering, Food Technology and Nutrition including the lecturers and researchers at ITC with the support from partner universities and institutions. Students can register for a single degree at ITC, or a degree under cotutelle (co-supervision) between ITC and a partner university in France. The cotutelle program is selective and upon the agreement between ITC and the partner university.

D-FTN students will develop in-depth understanding of the key technologies and engineering in their research area of Food Science, Food Engineering, Food Technology and Nutrition. D-FTN students will work closely with researchers of FTN research unit (generally, one of them is the student’s supervisor) and they also can be co-supervised by the professors from our partner universities or research institutions (France, Belgium, Japan, etc.).

D-FTN is a full-time program (3 to 6 years), consist of 54 credits: 21 credits for coursework (Supplementary/Prerequisite and Doctoral courses, and PhD Orientation courses), and 33 credits for research and thesis (3 credits for detailed research proposal, 6 credits for national/international publications, 3 credits for the presentation in scientific conference, 3 credits for seminars, 18 credits for Thesis writing and defense). This program trains doctoral students to be specialized in their respective advanced research and development field such as Food technology development, Food processing and engineering, Food product development, Food quality and safety, Sustainability of food systems, Food contaminant surveillance and control and other relevant fields.  Detailed curriculum can be found on the website of GS-ITC.

Starting from the academic year 2017-2018 to 2023-2024, 13 students (9 females) have pursued this program. 4 students (3 females) have graduated. Currently, there are 9 students (6 female) enrolling in the program and the details are reported in the table below. The list of current and graduated students including their including research topic can be found on the website of GS-ITC.

This program involves over 6 faculty members whose specializations are in Food technology development, Food processing and engineering, Food product development, Food quality and safety, Sustainability of food systems, Food contaminant surveillance and control and other relevant fields. They hold doctoral degrees from Europe, Japan, US, or ASEAN. They are involving in the program for teaching or/and supervising the D-FTN students. Some students are jointly supervised by professors from partner universities. The list of faculty members in D-FTN program can be found in list of lecturers and supervisors or on the website of GS-ITC.

Four theses have published since the academic years 2020-2021. The list of published theses can be found in list of thesis and the website of GS-ITC.

Regarding the dissemination and publication, 7 articles were published in international journals. The list of theses and publication are presented in the webpage of graduate school: The list of publications is presented in list of publications in the webpage of GS-ITC.