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  • Trang chủ
  • INTRODUCTION
    • General introduction
    • Dean board
    • Scientific committee and assistants
    • Staff
  • DEPARTMENT
    • Department of food processing technology
    • Department of biochemistry and food biotechnology
    • Department of food science and nutrition
    • Department of food safety and quality management
    • Deparment of postharvest technology
    • Central laboratory of food science and technology
  • VNUA
  • EDUCATION
    • Undergraduate training program
      • Expected learning outcomes
      • Training program
      • Course portfolio
      • Leaflet of courses 2021
    • Graduate training program
  • SCIENTIFIC RESEARCH
    • Research orientation
    • Technology transfer
    • Research team
    • Scientific paper
      • Scientific articles in the country
      • International scientific articles
    • Research Projects
      • International research projects
      • Vietnam - Belgium research projects granted by Belgium
      • Research projects granted by Govement - Ministry
      • Research projects granted by Province
      • Key research projects granted by Vnua
      • Research projects granted by Vnua
      • Student research projects
Trang chủ News and events
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News and events
The Functions of Lipids in the Body and the Roles of Lipids in Food
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
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
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
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
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
Experts create models to assess Listeria risks in some foods
19/12/2022
LAB-MOVIE project member meeting and promoting event in Portugal
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
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
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
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
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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