News and events

27/05/2026

Consuming a healthy diet throughout the life-course helps to prevent malnutrition in all its forms as well as a range of noncommunicable diseases (NCDs) and conditions. However, increased production of processed foods, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. People are now consuming more foods high in energy, fats, free sugars and salt/sodium, and many people do not eat enough fruit, vegetables and other dietary fibre such as whole grains. The exact make-up of a diversified, balanced and health

Ripe fruits – An effective remedy for headaches

27/05/2026

There are more than 150 types of headaches, which are broadly classified into two main categories: primary and secondary headaches. Secondary headaches arise from underlying medical conditions such as sinusitis, head injury, intracranial hemorrhage, brain tumors, or hypertension. In contrast, primary headaches—including migraine, cluster headache, and tension-type headache—represent the most common causes of discomfort and reduced quality of life worldwide

Vietnam National University of Agriculture lecturers participate in teaching mobility under the Erasmus+ KA171 programme in Romania

06/05/2026

Lecturers from Vietnam National University of Agriculture participated in the Erasmus+ KA171 teaching mobility programme at the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca (USAMV Cluj-Napoca), Romania, thereby expanding cooperation in food science and technology and animal sciences.

Scientific seminar: Cell factories for secretory enzyme production

14/04/2026

As part of the working visit of Assoc. Prof. Dr. Clemens Karl Peterbauer from BOKU University, Austria, to the Microbiology and Food Safety Research Group in connection with the ASEA 19-2024 project entitled “Biodegradation of biogenic amines by enzymes from halotolerant bacterial sources”, funded by the Austrian Agency for Education and Internationalisation (OeAD) in cooperation with the Federal Ministry of Education of Austria, a scientific seminar was held on the afternoon of April 10, 2026, at the Faculty of Food Science and Technology, Vietnam National University of Agriculture. On this occasion, Dr. Clemens Karl Peterbauer delivered a presentation on the topic “Cell factories for secretory enzyme production.”

Promoting cooperation in training, research, and academic exchange between Vietnam National University of Agriculture and Guangxi University

07/04/2026

On 30 March 2026, as part of a working visit to Nanning, China, a delegation from the Faculty of Food Technology, Vietnam National University of Agriculture, paid a visit and held working sessions at Guangxi University (GXU). The programme included exchanges with specialized units, a courtesy meeting with the University leadership, and a working session with the Office of International Cooperation and Exchange, thereby opening up promising prospects for cooperation between the two institutions in the areas of training, scientific research, faculty and student exchange, and the development of international academic programmes.

Role of Ethylene in Climacteric Fruit Ripening

07/04/2026

Ethylene is the central hormone regulating climacteric fruit ripening. It is synthesized from L-methionine through the formation of S-adenosyl-L-methionine (SAM) and 1-aminocyclopropane-1-carboxylic acid (ACC) via ACC synthase (ACS), followed by conversion of ACC to ethylene by ACC oxidase (ACO).

Attending the Seminar on Agricultural Product Preservation and Processing Targeting Vietnam in Nanning, China: enhancing knowledge sharing and expanding the potential for scientific and technological cooperation in agriculture

03/04/2026

Within the framework of the Lancang-Mekong Cooperation Week 2026, a delegation from the Faculty of Food Science and Technology, Vietnam National University of Agriculture (VNUA) participated in the Seminar on Agricultural Product Preservation and Processing Targeting Vietnam, held in Nanning, China, from 28 to 30 March 2026. The seminar served as a valuable academic platform for scientific exchange, technology updates, and future collaboration in the fields of postharvest preservation and agricultural product processing between Vietnamese and Chinese institutions.

Gibson Assembly technique: An advanced tool in recombinant DNA creation and applications in food technology

01/04/2026

In the context of rapidly advancing biotechnology, the Gibson Assembly technique is emerging as a breakthrough tool, enabling researchers to manipulate DNA easily without relying on traditional methods.

Next-generation freeze drying technology: Innovations to improve efficiency, sustainability, and food quality

18/03/2026

Astaxanthin: Promising antioxidant biocompound for cardiovascular health

29/01/2026

ASX is a powerful xanthophyll carotenoid known for its complex molecular structure, which is essential to its biological functions. Its core consists of a conjugated polyene chain with an alternating pattern of double and single bonds.

Kokumi in Modern Food Science

23/01/2026

For decades, the culinary and food science worlds recognized only five basic tastes: sweet, sour, salty, bitter, and umami. However, researchers have identified a sensory characteristic that makes a dish more "complete" and "delicious" without belonging to any of the aforementioned tastes. This is Kokumi (コク味).

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