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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
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Leaflet of courses 2021
Graduate training program
SCIENTIFIC RESEARCH
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Research projects granted by Province
Key research projects granted by Vnua
Research projects granted by Vnua
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Luong dinh cua library and information center
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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
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.
Antibiotics in Food: Should You Be Concerned?
24/03/2022
Antibiotics are drugs used to treat bacterial infections. They are widely used in animal agriculture to treat disease and promote growth. Excessive antibiotic use can increase resistant bacteria, making the antibiotics less effective for both animals and humans
Ubiquitous food additive alters human microbiota and intertinal environment
10/03/2022
Carboxymethylcellulose (CMC) is a widely used food additive, termed emulsifiers, which are added to many processed foods to enhance texture and promote shelf life. CMC has not been extensively tested in humans but has been increasingly used in processed foods since the 1960s.
What is the difference between intelligent packaging and active packaging in food sector?
25/02/2022
ntelligent packaging is capable of informing the consumer, or others within the food supply chain, about the state of the food or the environment that the food has been kept in.
Research suggests link between sweeteners and infant obesity risk
17/01/2022
Many people use low-calorie sweeteners as a healthier alternative to sugar, but they may have some unexpected effects in pregnancy. While they are largely non-toxic in adults, previous research suggests that prenatal consumption by mothers can affect obesity risk and the microbiome in infants.
Fiber and chronic non-communicable disease
14/01/2022
Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check.
Important roles and absorption of bioactive peptides in the prevention of lifestyle-related diseases
22/10/2021
In modern society, lifestyle-related diseases concomitant with chronic diseases, such as atherosclerosis, heart disease, stroke, obesity, and type 2 diabetes, have been rapidly increased as a critical public health issue in the world [1]. It is estimated that there are approximately 60 million deaths worldwide each year, in which over half are related to lifestyle-related diseases.
Chemicals in food continue to be a top food safety concern among consumers
03/10/2021
Our takeaway is that consumers continue to be concerned about chemicals in food, partly because they are not confident that the federal government is actually ensuring additives are safe. Therefore, they do their best to try and protect their health and safety by avoiding ingredients that sound like chemicals – the only way they see to control the perceived risk.
Nutritional value of bitter melon fruit
03/10/2021
Bitter melon is also rich in folic acid. Folic acid is necessary for the growth and repair of every cell in the body. Folic acid is needed for the growth and repair of hair, skin and nails. Folic acid is an essential vitamin B, therefore, everyone needs it in order to stay in good health.
Internship for students majoring in Food Technology and Business during the pandemic Covid 19
01/09/2021
Although the Covid-19 epidemic is raging, it still cannot prevent the spirit of learning and the ability to cope with the pandemic of teachers and students of Faculty of Food Science &Technology (FST) of Vietnam National University of Agriculture (VNUA). Staying at home for more than a long month because of the epidemic, we are finally able to return to school.
Fundamental aspects of hot water treatment for fruits and vegetables
31/08/2021
Fruits and vegetables are susceptible to many postharvest diseases caused by a large number of fungal pathogens. The use of fungicides has been a popular and effective strategy to control these diseases. However, it is becoming limited due to concerns about human health and the environment. Hot water treatment (HWT) is a completely human-health safe technique to control postharvest decay in fruits and vegetables.
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