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VNUA
INTRODUCTION
General introduction
Dean board
Scientific committee and assistants
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DEPARTMENT
Department of food processing technology
Deparment of postharvest technology
Department of biochemistry and food biotechnology
Department of food safety and quality management
Department of food science and nutrition
Central Laboratory of Food Science and Technology
EDUCATION
Undergraduate training program
Training program
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Leaflet of courses 2021
Graduate training program
SCIENTIFIC RESEARCH
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Research projects granted by Govement -Ministry
Research projects granted by Province
Key research projects granted by Vnua
Research projects granted by Vnua
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Technology transfer
COOPERATION
In vietnam
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LIBRARY
Luong dinh cua library and information center
Faculty documentation room
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LAB-MOVIE
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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
ANTIOXIDANT CAPACITY OF FOOD AND ITS ROLE IN HEALTH
23/04/2024
Health and youth are issues that everyone cares about, but how to take care of the body to stay healthy or less susceptible to getting sick or dangerous chronic diseases while maintaining long-term youth and beauty is a problem that everyone should know and do it right.
What is a food safety culture?
19/04/2024
Food Safety Culture is not a new term, in fact, it has been around for many years and has been included as a component in some GFSI level schemes such as BRC. We are hearing this term more and more in the food industry since in 2020, the Global Food Safety Initiative (GFSI) decided to add Food Safety Culture to it’s benchmarking requirements.
What meals have the highest rate of protein synthesis?
15/04/2024
According to latest research from Maastricht University Medical Center, despite having the same caloric and total protein contents, a whole food omnivorous meal with lean beef results in greater postprandial muscle protein synthesis rates than a whole food vegan meal in older adults.
Invisible Threat: Microplastics in Our Food Chain
18/03/2024
In the modern era, concerns about plastic pollution have escalated, with microplastics emerging as a ubiquitous environmental contaminant. These microscopic plastic particles, measuring less than 5 microgram, are infiltrating various ecosystems, including oceans, rivers, soil, and even the air.
Seasonings used in meat processing
11/03/2024
Seasonings are ingredients that add flavor to food and food products. Seasonings are normally parts of plants. In meat products, aside from salt, various spices (typically seeds) and herbs are used, such as fennel seeds, paprika, cumin, nutmeg, oregano, mace, clove, garlic powder, onion, ginger, rosemary, sage, parsley, and white, black, and red pepper.
The effect of Curcumin on human health
04/03/2024
Turmeric is a spice that has received much interest from both the medical/scientific worlds as well as from the culinary world. Turmeric is a rhizomatous herbaceous perennial plant (Curcuma longa) of the ginger family
Phenolic compounds and their capacity on decreasing the blood glucose level
20/02/2024
Diabetes mellitus is a metabolic disorder owing to the poor regulation of blood glucose. This might influence various organs (heart, vascular, eye, neuron) and lead to numerous life-threatening complications or even death. Prolonged postprandial blood glucose levels (hyperglycemia) are one of the major independent risk factors for developing type 2 diabetes (T2DM).
Australian students' experience with Vietnamese food processing
29/01/2024
The University of Tasmania's Global Opportunities (UniGO) Program in Australia is a study tour and experiential program designed to help Australian students explore diverse lands, cultures, technology, and sustainability in various countries. In 2024, the UniGO program at the University of Tasmania takes place in three countries: Indonesia, Malaysia, and Vietnam. The Vietnam segment of the program involves a delegation of 21 students from various majors, including agricultural economics, agriculture, finance, law, and more
Seminar: “development of sensitive and economical immunological tests using recombinant antibody fragments”
09/01/2024
On 6 January 2024, the research group "Preservation and Processing of Animal-based Products " extended an invitation to Prof. Yoichi Kumada, a distinguished Japanese expert from Kyoto University, to visit Vietnam National University of Agriculture (VNUA), discuss about possibilities of collaboration and present a scientific seminar on " Development of sensitive and economical immunological tests using recombinant antibody fragments."
Ceremony event of 10 years of VLIR Vietnam Network Bioscience for Food (2013 - 2023)
04/01/2024
After 10 years of implementing the VLIR Vietnam Network Bioscience for Food Program (2013 - 2023) with numerous successful outcomes in training and research collaboration between partners in Vietnam and Belgium, on October 27, 2023, the Program's closing ceremony was held at Can Tho University.
Phylogenetic analysis of sinipercid fishes from The Northern mountainous area of Vietnam
18/12/2023
The sinipercid fishes (perch fish) belong to a group of lower percoid fishes distributed only in East Asia. The sinipercid fishes, consisting of three genera and 12 species, are endemic freshwater fish in East Asia (Zhou et al., 1988).
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