News and events

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).

Vietnamese Food Experience for Australian Students

15/01/2026

Taste of Vietnam – Hands-on Food Lab Experience was an experiential, academically oriented food activity held at the Faculty of Food Science and Technology, Vietnam National University of Agriculture, within the framework of the UniGO project, for a group of 40 students from the University of Tasmania (Australia) on January 14, 2026.

Formalin in food and its risks to human health

29/12/2025

Formalin, an aqueous solution containing formaldehyde, is a widely used industrial chemical with legitimate applications in sectors such as plastics manufacturing, textile processing, and biological specimen preservation. However, the illegal use of formalin as a food preservative continues to be reported sporadically in several countries, including Viet Nam.

VNUA affirms its key role in the ASEAN – Japan Human Resources Development Project with outstanding results in 2025

26/11/2025

With the support of the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF, Japan), the “Human Resources Development Project in the field of food through cooperation with universities in the ASEAN region – Phase 4” (Human Resources Development Project – Phase 4) continued to be vigorously implemented in 2025.

The process of coffee production: from seed to cup

14/11/2025

Coffee is one of the most beloved beverages worldwide. Part of its appeal has been attributed to the fact that coffee has a higher caffeine content than most naturally produced beverages, such as tea and cocoa. In this article we will look at the process of coffee production from seed to your cup.

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