News and events

07/08/2024

Lutein form part of the xanthophyll family of carotenoids; it is usually found in flowers, grains, fruits and vegetables, such as spinach and kale. The lutein market is segmented into pharmaceutical, dietary supplement, food, and animal and fish feed industries. Luitein principal application is to brighten the colors of poultry feathers and deepen the yellow of egg yolk.

Training and technical guidance on development and quality ensure of lotus and fish products in Siphandone - Laos

05/08/2024

In the face of increasing climate change, preserving ecosystems and ensuring food safety are major challenges. The Lao government and international organizations such as ADB and WWF have implemented strategies to protect the area and diversify the livelihoods of local people. From July 28 to August 3, 2024, the working group including Ass. Prof. Nguyen Thi Thanh Thuy and Dr. Vu Quynh Huong went on a business trip to connect and share the group's capabilities with Lao organizations in Siphandone. This area, known for its 4,000 islands, represents an important ecosystem of the Mekong River and the largest source of fish in Laos.

Renewable Energy for Food Processing

15/07/2024

Currently there are many countries in the world, including countries in the Mekong River region that are facing challenges related to climate change and its impact on food systems. Innovations to foster the resilience of the agriculture sector have been increasing for years, such as climate-smart agriculture (CSA). These climate-smart technologies can be practices, equipment, and methodologies that increase productivity, enhance resilience (adaptation), and reduce greenhouse gases (mitigation) where possible in agricultural and food processes.

Fostering collaboration between Japan and Vietnam by increasing food safety management capabilities

10/07/2024

One of the joint projects between Japan and ASEAN, the Human Resource Development Project in Agriculture and Food-Related Areas through Partnership with Universities in ASEAN Region (ASEAN – MAFF HRD Project) is funded by the Japanese Ministry of Agriculture, Forestry, and Fisheries through the coordination of the ASEAN Economic Community Secretariat and focuses on implementing short-term training courses related to food.

Photodynamic treatment - A new method of food preservation

03/07/2024

Photodynamic inactivation utilizes photosensitiser (PS) molecules that when activated by light, produce reactive oxygen species that can rapidly oxidize multiple cellular targets resulting in nearly instantaneous pathogen cell death.

The effects of food on the drug metabolism activity of the P450 enzyme system in the human body

06/06/2024

The cytochrome P450 enzyme system (commonly abbreviated as CYP or P450) is a crucial group of enzymes in the human body, primarily responsible for the metabolism of many xenobiotics (external compounds) and endogenous compounds. The primary roles of P450 enzymes in the body are demonstrated through two main tasks: drug metabolism and the metabolism of endogenous substances.

Vietnam National University of Agriculture Signs Agreement with the National Agro-Forestry-Fisheries Quality Assurance, Processing and Market Development

27/05/2024

On May 21, 2024, in Hanoi, National Agro-Forestry-Fisheries Quality Assurance, Processing and Market Development (NAFIQPM) (Ministry of Agriculture and Rural Development) in collaboration with the "Safe Foods for Growth" (SAFEGRO) Project organized a signing ceremony for the Collaboration Plan with Vietnam National University of Agriculture, Hanoi University of Science and Technology, Nha Trang University, and Ho Chi Minh City Nong Lam University.

Expanding cooperation with Malaysia experts in improvement of food safety and quality management capacity

18/05/2024

To enhance and broaden domestic and international cooperation in quality management and food safety, the renowned research group "Preservation and Processing of Products of Animal Origin" from the Faculty of Science and Technology held a productive working session with Mr. Chandraprasad S. Rajangan, CEO and Consultant of Everest 23 Professional and Solutions Sdn Bhd, Kuala Lumpur. The discussion focused on exploring opportunities for collaboration in training, consulting on the establishment of food safety systems, transferring research outcomes from the laboratory to practical production, and providing technical services.

Salt and Sodium: Overview and Health Risks

08/05/2024

Salt, also known as sodium chloride, is about 40% sodium and 60% chloride. It flavors food and is used as a binder and stabilizer. It is also a food preservative, as bacteria can’t thrive in the presence of a high amount of salt. The human body requires a small amount of sodium to conduct nerve impulses, contract and relax muscles, and maintain the proper balance of water and minerals. It is estimated that we need about 500 mg of sodium daily for these vital functions.

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.

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