Bachelor in Food Technology Engineering
Bachelor in Food Technology Engineering
Welcome to the Food Technology and Engineering Program
Welcome to the Food Technology and Engineering (FTE) Program at the Faculty of Engineering, Royal University of Phnom Penh (RUPP)!
We are delighted to welcome you to our FTE website and to the beginning of your journey in the exciting world of food technology and engineering.
The Food Technology and Engineering Program provides students with knowledge and practical skills in food processing, food safety and quality, food product development, engineering principles, and modern food technologies. Our goal is to prepare students to become skilled, innovative, and responsible professionals who can contribute to the development of Cambodia’s food industry and society.
On this website, you will find useful information about our program, courses, academic activities, laboratories, research, faculty members, student opportunities, and important announcements.
We encourage you to explore the website, discover the opportunities available in the FTE program, and actively participate in academic and extracurricular activities.
Welcome to FTE — learn, innovate, create, and build the future of Cambodia’s food industry together!
Food Technology and Engineering Program
Faculty of Engineering
Royal University of Phnom Penh
Message from Head of Department
Head of Department, Bio-Engineering
Dear Students and Prospective Students,
Welcome to the Bio-Engineering Department (BED), one of the pioneering programs within the Faculty of Engineering, established in 2013. We currently offer two undergraduate programs: Biotechnology and Engineering and Food Technology and Engineering, supported by a strong network of alumni and industry partners who actively contribute to student learning and development.
At BED, we are committed to delivering an industry-relevant, practice-oriented education that prepares students to meet the evolving demands of the engineering and food sectors. Starting from 2025, our Year 1 students will experience a modernized curriculum aligned with Cambodia’s Future Fit Education and the CDIO (Conceive–Design–Implement–Operate) framework, integrating learning with Research, industry collaboration, and community engagement.
We place strong emphasis on developing an engineering and entrepreneurial mindset, enabling students to transform technical knowledge into innovative solutions and real-world impact. Throughout the four-year journey, students will engage in hands-on projects, industry visits, and interactions with professionals across diverse sectors, including opportunities for international exposure.
Our department fosters an inclusive and supportive learning environment, where students are encouraged to grow academically, professionally, and personally. Beyond the classroom, students can participate in co-curricular and community-based activities organized through student clubs and partnerships.
With guidance from our dedicated academic team and industry practitioners, we are committed to supporting you in achieving your academic goals and building a successful future career.
We warmly invite you to join us on this exciting journey and look forward to being part of your growth and success.
Asst. Prof. Dr. LONG Solida
Head of Department, Bio-Engineering
Program Summary
The Bachelor of Engineering in Food Technology and Engineering (BFTE) is a four-year (eight-semester) full-time undergraduate program designed to develop highly skilled professionals in food science, engineering, and innovation. The program requires the completion of 135 credits, equivalent to approximately 5,400 student learning hours, including coursework, laboratory practice, internship training, and a final capstone project or thesis. Students undertake foundational studies in the first two years, followed by specialization in advanced areas of food technology and engineering in the final two years.
Guided by CDIO and Outcome-Based Education frameworks, the program equips graduates with strong competencies in applying
scientific and engineering principles, designing and evaluating food products and processes, and researchers with 90% employability target and 30% international leadership placement within 1 year of graduation. Program structure is designed to be a major with 3 specializations. The program name is “Honors Bachelor of Engineering in Food Technology and Engineering (Food Innovation Technology, Food Product and Management, Food Quality and Standards)”.
Program Vision
The BFTE program aims to be Cambodia’s national flagship and a regionally recognized leader in Food Technology and Engineering, excelling in education, research, and innovation. Guided by CDIO and Outcome-Based Education, the program cultivates graduates with technical expertise, digital skills, and entrepreneurial capacity to advance food safety, quality, innovation, and sustainability, contributing to food security and global competitiveness.
Program Mission
The BFTE program is committed to being an “EILEP-Education-Innovation-Leadership-Engagement-Professionalism”
Delivering Excellence in Education – Provide learner-centered, practice-oriented education in food science, engineering, and digital innovation, supported by CDIO and Outcome-Based frameworks.
Fostering Research & Innovation – Advance research in food safety, sustainable packaging, postharvest technology, digital food systems, and entrepreneurship to address national and regional challenges.
Cultivating Leadership, Ethics, and Global Citizenship – Equip graduates with an entrepreneurial mindset, professional ethics, cultural awareness, and adaptability to contribute to Cambodia’s food system and ASEAN integration.
Strengthening Industry & Community Engagement – Collaborate with industry, SMEs, government, and communities to modernize food systems, ensure food security, and promote sustainability.
Promoting Lifelong Learning & Professionalism – Prepare graduates to lead dynamic careers in food safety, production, innovation, and management with resilience, responsibility, and continuous growth.
Program Educational Philosophy
The BFTE program aims to be Cambodia’s national flagship and a regionally recognized leader in Food Technology and Engineering, excelling in education, research, and innovation. Guided by CDIO and Outcome-Based Education, the program cultivates graduates with technical expertise, digital skills, and entrepreneurial capacity to advance food safety, quality, innovation, and sustainability, contributing to food security and global competitiveness.
Program Educational Objective
Within 3–5 years after graduation, graduates of the Food Technology & Engineering program are expected to
PEO1 – Technical Expertise & Innovation | Apply advanced knowledge and digital skills in food science, engineering, and technology to design, improve, and innovate food products, processes, and systems that meet international safety, quality, and sustainability standards. |
PEO2 – Research & Problem-Solving | Conduct applied research and evidence-based problem-solving to address challenges in food safety, postharvest technologies, packaging, and sustainable food systems, contributing to national and regional development. |
PEO3 – Leadership, Entrepreneurship & Engagement | Demonstrate leadership, teamwork, communication, and entrepreneurial capacity to modernize Cambodia’s food industry, support SMEs, and contribute to start-up and innovation ecosystems. |
PEO4 – Professionalism, Ethics & Global Citizenship | Exhibit professional integrity, ethical responsibility, and sustainability awareness, while effectively engaging with local, regional, and global food industry practices. |
PEO5 – Lifelong Learning & Continuous Development | Pursue continuous learning, higher studies, and professional certifications to remain globally competitive and adaptable to emerging food technologies and industry trends. |
Curriculum Structure
Program Structure
The Honor Bachelor of Engineering in Food Technology and Engineering (BFTE) program is designed following an Outcome-Based Education (OBE) framework and CDIO approach to ensure alignment with industry needs, research development, and community engagement.
The curriculum integrates industry-driven learning, research-infused learning, and community engagement, with approximately 20% of courses linked with industry, 50–70% research-integrated courses, and community-based learning components throughout the program.
The program consists of 135 credits completed over four academic years (8 semesters). Students study common foundational courses during the first two years (70 credits) and select a specialization track in Year 3 and Year 4 (65 credits).
Program Duration
The program is designed to be completed in 4 years (8 semesters) of full-time study.
- Normal duration: 4 years
- Maximum duration (full-time): 6 years
- Maximum duration (part-time): 8 years
- Academic calendar: Semester 1 begins in January, Semester 2 begins in June
Students are required to complete all required coursework, internship training, and a final capstone or thesis to graduate.
The total student learning time for 4 years is 5400 hours (1 credit = 40 hours)
Student learning times | |
| Learning time | Values |
| Total Credits | 135 |
| Learning Hours per Credit | 40 hours |
| Learning Hours per Semester | 675 hours |
| Learning Hours per Year | 1350 hours |
| Learning Hours per week | 42 hours |
| Total Student Learning Time | 5,400 hours |
Total Credit Requirements
To graduate from the program, students must complete 135 credits distributed across different course categories. The credit system follows 40 -44 hours of student learning time per credit, including face-to-face teaching, self-learning activities, and assessments.
Course Category | Total Credits |
| Ministry of Education Youth and Sport | 6 |
| RUPP Basic Courses | 9 |
| Major Core Courses | 55 |
| Specialization Courses | 65 |
| Total | 135 |
Curriculum Framework
The BFTE curriculum follows a two-phase structure:
Phase 1: Common Core Curriculum (Year 1–2) | Students complete foundational courses in
|
Phase 2: Specialization Curriculum (Year 3–4) | Students select one of the following specialization tracks:
The specialization phase focuses on advanced food technology, industrial applications, research projects, and professional practice. |
Specializations
Specialization 1: Food Innovation Technology
- One of the three specializations in the Bachelor of Engineering in Food Technology and Engineering program at RUPP.
- Prepares students to become food innovators, product developers, R&D assistants/officers, food technologists, and food entrepreneurs.
- Focuses on creating and improving safe, high-quality, sustainable, and market-competitive food and beverage products.
- Combines food science, engineering, creativity, digital technology, entrepreneurship, and sustainability.
- Supports the BFTE vision to become a national flagship and regionally recognized program in Food Technology and Engineering.
- Uses Outcome-Based Education (OBE) and the CDIO framework:
Conceive – Design – Implement – Operate.
Main Learning Areas
- Advanced food chemistry
- Product development and sensory science
- Innovation design
- Data analytics for food systems
- Food packaging and shelf-life
- Sustainable product design
- Food bioprocess engineering
- Molecular gastronomy
- Food marketing and consumer behavior
- Startup and innovation management
- Business innovation strategy
Key Competencies Students Will Develop
- Apply food science, chemistry, microbiology, nutrition, and engineering knowledge.
- Design and evaluate experiments, research projects, and innovation projects.
- Develop new food and beverage products based on consumer and market needs.
- Use laboratory methods, food equipment, and product testing techniques safely.
- Apply digital tools, data analytics, IoT, AI, and simulation for food innovation.
- Improve product quality, packaging, shelf-life, sustainability, and market value.
- Work effectively in teams and communicate professionally in technical contexts.
- Demonstrate ethics, sustainability awareness, and professional responsibility.
Teaching and Learning Approach
- Project-based learning
- Problem-based learning
- Laboratory practice
- Product design projects
- Research projects
- Industry-based learning
- Internship
- Digital and simulation-based learning
- Service learning
- Reflective learning
Career Opportunities
- Assistant Food Technologist
- Food Technologist
- Product Developer
- R&D Officer / R&D Assistant
- R&D Chef
- Sensory Evaluation Assistant
- Packaging and Shelf-life Assistant
- Food Innovation Project Assistant
- Startup Founder / Co-founder
- SME Food Business Owner
- Research Assistant
- Future Researcher or Lecturer
For Who?
Food Innovation Technology develops students who can transform food ideas into real products that are safe, creative, sustainable, and suitable for Cambodia, ASEAN, and global markets.
Specialization 2: Food Production Management
- One of the three specializations in the Bachelor of Engineering in Food Technology and Engineering program at RUPP.
- Prepares students to become food production specialists, production supervisors, process-control officers, manufacturing engineers, factory managers, and food production entrepreneurs.
- Focuses on food manufacturing systems, production planning, process control, automation, quality assurance, sustainability, and industrial management.
- Combines food science, engineering, digital technology, smart factory systems, leadership, entrepreneurship, and sustainability.
- Supports the BFTE vision to become a national flagship and regionally recognized program in Food Technology and Engineering.
- Uses Outcome-Based Education (OBE) and the CDIO framework:
Conceive – Design – Implement – Operate.
Main Learning Areas
- Food engineering
- Manufacturing automation
- Lean production and smart factory systems
- Food logistics and supply chain
- Food entrepreneurship
- Plant design and safety
- Automation and robotics lab
- Quality assurance and audit
- Leadership and industrial management
- Environmental management
- Production automation and control
- Professional standards and compliance
- Industrial internship
- Thesis writing and defense
Key Competencies Students Will Develop
- Apply food science, chemistry, microbiology, nutrition, and engineering knowledge.
- Evaluate and manage food manufacturing systems, automation, and production resources.
- Operate food equipment and apply laboratory methods safely.
- Understand production planning, workflow, plant layout, process control, and resource allocation.
- Use digital tools, IoT, AI, CAD, data analytics, automation, and sensors for food production monitoring and optimization.
- Improve production efficiency, reduce waste, control quality, and support food safety.
- Apply GMP, HACCP, professional standards, and compliance in food production.
- Demonstrate leadership, teamwork, communication, responsibility, and professional ethics.
- Support sustainable production through environmental management and responsible manufacturing.
Teaching and Learning Approach
- Project-based learning
- Problem-based learning
- Experiential learning
- Flipped classroom
- Collaborative learning
- Inquiry-based learning
- Industry-based learning
- Digital and simulation-based learning
- Service learning
- Reflective learning
Career Opportunities
- Production Operator
- Production Head / Line Operator
- Production Planner
- Production Supervisor
- Food Production Technologist
- Food Process Engineer
- Manufacturing Engineer
- Process-Control Officer
- Automation and Control Officer
- Smart-Factory / Digital Manufacturing Assistant
- Plant Operations Officer
- Plant Design and Safety Assistant
- Lean Manufacturing / Continuous-Improvement Officer
- Supply-Chain and Logistics Officer
- Procurement or Inventory-Control Officer
- QA/QC Officer
- Food-Safety and Compliance Officer
- Environmental and Sustainability Officer
- Operations Manager
- Production Manager
- Food Business Entrepreneur
- Industrial Research Assistant
- Production and Process-Optimization Researcher
For who?
Food Production and Management develops practice-ready professionals who can manage, optimize, and modernize food manufacturing systems to produce safe, high-quality, efficient, sustainable, and competitive food products.