News and events

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).

Impact of Climate Change and Climate Variability on Food Safety

29/09/2023

Foods of plant origin can become contaminated by pathogenic bacteria and toxigenic molds. Climate change and meteorological factors such as temperature, humidity and precipitation infuence the contamination or infection of crops by such organisms (Uyttendaele et al. 2015), thus negatively impacting the safety of these produce either at pre- or post-harvest. In the recent decades, vegetables are increasingly consumed raw in salads and foodborne disease outbreaks have been associated with the consumption of fresh produce.

Gluten: a benefit and things to pay attention

20/09/2023

Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality - think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.

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