News and events

The Functions of Lipids in the Body and the Roles of Lipids in Food

14/03/2023

STORING ENERGY The excess energy from the food we eat is digested and incorporated into adipose tissue, or fatty tissue. Most of the energy required by the human body is provided by carbohydrates and lipids. Glucose is stored in the body as glycogen. While glycogen provides a ready source of energy, lipids primarily function as an energy reserve.

Longer lasting vitamin-enriched beverages

10/03/2023

UK technology company launches vitamin microcapsule which enables brands to micro package beverages without the risk of degradation. Following concerns over vitamin D exposure from younger generations, a new microcapsule technology has been launched by tech company, Xampla. The innovation provides brands with the opportunity to increase their vitamin content in a 100 percent digestible way.

The effect of trans fatty acids on human health

01/03/2023

Dietary fats, including TFAs, have been one of the central topics of discussion in scientific literature and have received more attention from health professionals and the public than any other nutrients in the food supply [1]. TFAs are unsaturated fatty acids containing at least one double bond in its trans configuration [2]. Trans fat is the final product of a chemical process called partial hydrogenation of cis-unsaturated fatty acids.

FAO highlights global efforts, resources for fighting foodborne amr

13/02/2023

Antimicrobial resistance (AMR) is a pressing food safety issue that poses a threat to global health. At the Global Conference on Foodborne AMR, which took place September 27–28, 2022 in Seoul, Korea, the Food and Agriculture Organization of the United Nations (FAO) highlighted the need for a “One Health” approach to addressing AMR in food, and introduced a new project to support certain nations in adopting Codex Alimentarius standards on foodborne AMR.

Smart precision farming for a resilient food system

29/12/2022

On 22nd December 2022, International Cooperation Office and Specialized research group on Preservation and Processing of Plant-Based Materials, Faculty of Food Science and Technology (FST), Vietnam National University of Agriculture (VNUA) organized a seminar with the participation of Prof. Dr. Josse De Baerdemaeker from KU Leuven, Belgium to present and consult on the topic entitled “Smart agriculture for a resilient food system”.

Experts create models to assess Listeria risks in some foods

19/12/2022

LAB-MOVIE project member meeting and promoting event in Portugal

18/10/2022

From September 23 to 30, 2022, LAB-MOVIE Project Promotion and Membership Meeting was held at NOVA University Lisbon, Portugal. Participating in the event were Vietnamese partners, including Vietnam National University of Agriculture (VNUA), Hanoi University, Hanoi University of Industry, Nguyen Tat Thanh University - Ho Chi Minh City, Thai Nguyen University, and Hanoi Small and Medium Enterprises Association. There were also experts from the University of Padova - Italy, University of Salamanca - Spain, NOVA University Lisbon - Portugal, and Steps Organization - Italy.

Usinh protex 51FP as a starter for accelerating fish sauce fermentation from anchovy (Stolephorus commersonii)

07/09/2022

Fish sauce is produced in most Asian countries (Park et al., 2001). Each country has its own unique taste of fish source depending on the nutritional value and sensory quality. Manufacturing methods are often standardized within regions or villages, but they are varying due to local customs and fish species used.

Strengthening training capacity in Food Analysis in the context of the Covid 19 pandemic response

03/06/2022

Within the framework of the HRD Project "Human resource development in the food sector through cooperation between Japan and ASEAN universities" funded and chaired by the Japanese Ministry of Agriculture, Forestry and Fisheries, together with the Ministry of Agriculture and Rural Development of Vietnam, with the coordination of the ASEAN Secretariat, Vietnam National University of Agriculture (VNUA) organized a training course on Food Analysis from April 5, 2022 to April 8, 2022.

Distinguishing European baking powders

27/04/2022

There are many ways to classify flour. However, when choosing flour for baking, it is often based on the protein content of the flour. The higher the protein, the "healthier", when kneading the dough, the protein will convert into stronger and tougher gluten fibers, helping to create a firm texture for the cake.

Researchers uncover how Listeria infects the brain

12/04/2022

Listeria monocytogenes is responsible for listeriosis, a severe foodborne illness that can lead to a central nervous system infection called neurolisteriosis. This infection is fatal in 30 percent of cases, said researchers.

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