News and events

Functions and absorption of bioactive peptides in small intestine

07/01/2021

It is well known that a healthy diet plays an important role in disease prevention or modulation. For this reason, food scientists have researched physiological activities of food compounds, in particular, bioactive peptides from food proteins, which can exert positive physiological responses in the body upon their basic nutritional compositions in the provision of nitrogen and essential amino acids.

Sous vide - Advanced cooking technology to improve food quality

06/01/2021

Sous vide - Advanced technology to improve food qualitySous vide is known to be one of the cooking techniques proposed in 1799 by Benjamin Thompson, but it was not until 1960 that the technique was applied by Americans and French to food preservation. By 1974, chef Georges Pralus working at the Troisgros restaurant (Roanne, France) has carefully applied Sous vide to cook foie gras.

Peeking into the synthesis of pigment of black soybeans

24/12/2020

Anthocyanins are plant pigments with anti-oxidant activities. They are responsible for many of the red through purple to blue colors found in flowers, fruits, vegetables and roots

Chitosan and kappa carrageenan-based composite applied as multilayer coatings and films

15/12/2020

Chitosan is a linear polyamine copolymer of β-(1-4)-D-glucosamine and acetyl β-(1-4)-D-glucosamine, obtained by alkaline N-deacetylation of chitin (Park et al., 2002). In chitin, the degree of acetylation (DA) is typically 0.90, while chitosan has a typical DA of less than 0.35.

KU Leuven and Vietnam: building the future together

10/12/2020

Vietnam is an important partner country for KU Leuven. The number of joint research projects is on the rise and over 500 alumni of KU Leuven currently apply the knowledge they gained at the university in their home country. All the more reason to establish an alumni chapter and highlight this cooperation.

Go (over) easy on the eggs: 'Egg-cess' consumption linked to diabetes

02/12/2020

Scrambled, poached or boiled, eggs are a popular breakfast food the world over. Yet the health benefits of the humble egg might not be all they're cracked up to be as new research from the University of South Australia shows that excess egg consumption can increase your risk of diabetes.

“Project Training course on knowledge and methodology to analyse the labour market” held at VNUA from 16-18 November 2020

25/11/2020

Within the framework of the project “Labour Market Observatory in Vietnam universities”, project No. 609653-EPP-1-2019-1-IT-EPPKA2-CBHE-JP) (LAB-MOVIE) funded by the European Commission, the Vietnam National University of Agriculture (VNUA) held the “Project Training course on knowledge and methodology to analyse the labour market” from 16-18 November 2020 in Hanoi.

Researchers discover molecular link between diet and risk of colorectal cancer

16/11/2020

The study was led by Dr. Vered Padler-Karavani of the Department of Cell Research and Immunology at the Shmunis School of Biomedicine and Cancer Research at Tel Aviv University's George S. Wise Faculty of Life Sciences. The results of the research were published on September 23, 2020, in BMC Medicine.

Bacteria in fermented food signal the human immune system, explaining health benefits

10/11/2020

Consuming lactic acid bacteria that present in fermented milk (yogurt) and sauerkraut…, can offer many health benefits. The beneficial effects of lactic acid bacteria (LAB), permanently colonizing the human intestine or transiently obtained from food, have been extensively reported. However, scientists still don't understand, on a molecular level, why it is helpful to ingest these bacteria and how that affects our immune system.

Implementing the project: Curriculum Development in Agroecology (CDAE) – Eramus +

09/07/2020

According to the Organization for Economic Co-operation and Development (OCED), the agricultural ecosystem is to create and maintain a sustainable relationship between agriculture and the environment in order to ensure safe food sources that are beneficial to health and keep the environment clean (Crop Life Vietnam, 2018).

HIGHLIGHTS in International Cooperation 2019

08/07/2020

Continuing to implement various activities under the master plan on strengthening international cooperation in training and research of the university, the International Cooperation Office (ICO) in 2019 has obtained remarkable results and contributions to improving the reputation, training quality, scientific research and technology transfer of the university.

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