News and events

The SAFEGRO Launches Practical Guides for Safe, Sustainable Vegetable Production and Pig Farming

15/08/2025

The Safe Food for Growth (SAFEGRO) Project, funded by the Government of Canada, has officially launched two new technical publications: “Manual on Safe and Sustainable Vegetable Farming Practices” and “Manual on Safe and Sustainable Pig Farming Practices”. Developed through close collaboration between SAFEGRO experts, government regulators, research institutes, agribusinesses, and local authorities, the guides aim to advance Vietnamese agriculture towards greater safety, efficiency, and international integration.

Driving innovation to overcome barriers and enhance agricultural product value

13/08/2025

On August 12, 2025, the Hanoi Department of Agriculture and Environment, in partnership with the Faculty of Food Science and Technology (Research Group on Microbiology and Food Safety) of the Vietnam National University of Agriculture, held a workshop at the Guest House of the Central Party Office on “Application of science, technology, and innovation to enhance post-harvest preservation and processing of agricultural, forestry, and fishery products.” The event is part of the city’s drive toward a modern, sustainable agricultural sector powered by science and technology.

Exploring High-Quality Craft Chocolate Production in Southeast Asia

04/08/2025

On July 28, 2025, the Specialized Research Group "Green Food Technology and Sustainable Development" under the Faculty of Food Technology, Vietnam National University of Agriculture (VNUA), organized a seminar titled “High-quality Craft Chocolate Making in Southeast Asia”, attracting significant interest from scientists, lecturers, and students in the field of food technology.

Food & Beverage Plant Automation Makes Humans Work Differently

31/07/2025

Automation in food & beverage processing certainly is not a new kid on the block. Yet, nearly continuous innovation and ideation around the technology mean companies need to stay up to date on solutions as quickly as they hit the market.

Training course on Vietnam-Japan Food Value Chain: Promoting Cooperation and Sustainable Development

16/07/2025

From June 30th to July 4th, 2025, the Vietnam National University of Agriculture successfully organized a short-term training course on the Food Value Chain in collaboration with the Ministry of Agriculture, Forestry and Fisheries of Japan and with the coordination of the ASEAN Secretariat. The training course is part of the project "Human Resource Development in Agriculture and Food-related areas through partnership with universities in ASEAN region," expected to significantly contribute to enhancing human resource capacity, promoting exports, and sustainable development of Vietnam's agricultural sector.

Luteolin and some biological activities

14/07/2025

Luteolin is biosynthesized via the phenylpropanoid pathway. The phenylpropanoid pathway begins with the amino acid phenylalanine, which is the end product of the shikimate pathway. The phenylpropanoid pathway produces a variety of compounds including flavonoids, tannins, and lignin

Calibration program in food factory

09/07/2025

Calibration is really a verification activity. Processors are ensuring that the instruments they use to ensure food safety, food quality, and legal issues are functioning and accurate. A range of instruments require calibration, including but not limited to: temperature monitoring devices, pH meters, pressure gages, water activity meters, belt speeds, product flowmeters, metal detectors, and refractometers. Failure to properly maintain and manage your monitoring instruments can result in serious problems including product recalls, foodborne illness, or injury.

Vegetables, fruits and disease

25/06/2025

Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day. A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.

Food safety gaps and lifestyle factors linked to rising colorectal cancer in young adults

16/06/2025

Colorectal cancer, the third most common cancer worldwide, has increased sharply in younger adults over the past three decades. While genetic conditions like Lynch syndrome account for 10 to 20 percent of early-onset cases, researchers increasingly point to diet, foodborne pathogens, obesity and inactivity as contributors, according to studies in The Lancet Oncology and NPJ Precision Oncology.

Making plant-based food tastier and more nutritious

10/06/2025

The flavor of some plant-based dairy alternatives may not always appeal to consumers, and nutritional profiles can fall short of animal-based equivalents. Now, a new scientific review explores how fermentation with lactic acid bacteria may help address these challenges.

Disaster-Preparedness Food: A Sustainable Solution to Natural Disasters and Climate Change

04/06/2025

The development and promotion of disaster-preparedness food are essential steps in today’s volatile world. These products represent not only immediate solutions for disaster resilience but also vital components of national food safety strategies, risk prevention, and community protection.

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