Characterized by an interdisciplinary approach that integrates multiple closely related fields, the training curriculum focuses on core knowledge and skills in:

• Nutritional Science: Nutritional and health status assessment; designing balanced and optimal diets; nutrition for health improvement, physical stature enhancement, and disease prevention; dietetics, clinical nutrition, and medical nutrition therapy.
• Food Science: Production technology and development of functional foods; management skills, and food safety and hygiene assurance.
• Culinary Arts: Cooking methods; development and preparation of traditional, Vietnamese, European, and Asian cuisines; pastry and baking techniques; and mixology of cocktails, specialized sauces, and dressings.

To ensure the effective delivery of diverse knowledge and professional practical skills to students, the teaching faculty of the Department of Nutritional Science and Culinary Arts comprises highly qualified lecturers (Ph.D. and Master’s degrees) specializing in nutrition and food science. Our faculty members were trained at prestigious domestic universities (HCMC University of Technology, HCMC University of Science) and advanced countries worldwide (Australia, Belgium, France, Japan, and South Korea).

Additionally, the program features a distinguished team of practitioners, including:

• Medical Doctors and Clinical/Dietetic Nutritionists from renowned centers (National Institute of Nutrition, HCMC Nutrition Center) and major hospitals across Ho Chi Minh City.
• Culinary Artisans, Executive Chefs, and Culinary Experts from leading hotels, restaurants, and industrial catering services in the region.

The Faculty Members of the Department of Nutritional Science 

Graduates - as Nutritional Engineers in Nutritional Science and Culinary Arts from Ho Chi Minh City University of Industry and Trade (HUIT)—are fully equipped to pursue various career paths and professional positions, including:

• Corporate & Service Sector: Serving as nutrition and culinary specialists, product R&D (Research and Development) experts, or food safety and hygiene managers at food processing companies, functional food manufacturers, industrial kitchens, restaurants, educational institutions (kindergartens, schools), and other catering services.
• Healthcare Sector: Working in nutrition departments at hospitals, preventive medicine centers, food safety and hygiene sub-departments, and other healthcare facilities related to clinical nutrition and gastronomy.
• NGOs & International Organizations: Working for domestic and international non-governmental organizations (NGOs) operating in public health, preventive medicine, nutrition, food science, and culinary fields.
• Research & Academia: Serving as researchers or lecturers at research institutes, universities, colleges, and vocational training centers specializing in nutritional science and culinary arts.
• Advanced Education: Pursuing postgraduate studies (Master’s or Ph.D.) in nutrition, food science, health sciences, or biomedicine at prestigious universities and research institutes both in Vietnam and abroad.