News and events

Exploring the nutritional and medicinal value of some mushroom species

13/09/2023

Mushrooms have captured our attention for centuries with their unique flavors and culinary versatility. However, some specific mushroom species offer more than just a culinary experience. Certain mushrooms are recognized for their notable nutritional and medicinal properties, and they have been used in various cultural practices.

Hai Duong's onions and garlic - Opportunities and challenges

17/08/2023

Onions and garlic are the main crops grown in many areas in Hai Duong. In That Hung, ward of Kinh Mon town, nearly 100% of farmers grow onions and garlic as the main crops that take them the main income from agriculture.

Risk of Clostridium botulinum poisoning in food

01/08/2023

In recent years in Vietnam, cases of Clostridium botulinum poisoning have occurred with high severity, many of which are life-threatening. Specifically, in March 2023, Quang Nam province had 3 cases of food poisoning, causing 10 hospitalizations and 1 death. The source of infection was the consumption of pickled fish contaminated with Clostridium botulinum type E

Review on polyphenols-absorption and occurrence in the body system

14/07/2023

Polyphenols are commonly present as secondary metabolic phytochemicals that naturally occur in plant components, including herbs, fruits, and vegetables. Although they were initially known to be natural pigments in plants, their predominant function is to protect the plant against

Ultrasound techonology in extraction of bioactive compound

30/06/2023

Nowadays, consumers are more inclined to choose the foods which not only possess the necessary biomolecules for various metabolic activities, but also have long-term positive effects. Majority of the active ingredients in cash crops are present in the cells and need be released into extraction solvents during the extraction process.

Korean specialist consultancy on methods and systems for assessing the meat quality of livestock products

27/04/2023

Following the events in "Action month for food safety" 2023, on April 24, the research group "Preservation and processing of products of animal origin” invited Korean experts to advise on methods and systems for assessing the meat quality of livestock products.

Implementation of national action month on food safety in 2023

24/04/2023

To contribute to implementing the national action month for food safety in 2023 with the theme "Ensuring food security and safety in a new situation", the research team "Preservation and processing of products of animal origin” organize a seminar on April 15th, 2023, with the presence of experts

Research and development of local commodity products of the Philippines

24/04/2023

Within the framework of the visit and working of the delegation from the Department of Food Science, College of Engineering and Food Science, Central Bicol State University of Agriculture, Philippines, the research group “Processing and preserving products of animal origin” organized a seminar with the presentation of invited Philippines experts with the topic "Research on local commodity products".

Applying New Technologies To Increase Agriculture Production While Reducing Post-Harvest Losses

05/04/2023

The 2023 VinFuture InnovaTalk series began on March 29th with the inaugural webinar exploring the potential for improvement in agriculture using new technologies, specifically smart agriculture. The webinar delved into harvest planning with spectral sensors in the orchard, which uses digital data and advanced analytics to increase agricultural production while reducing post-harvest losses.

Report highlights produce safety issues in Vietnam

04/04/2023

The Government of Vietnam has designated areas for safe vegetable production. Farmers in these zones have been encouraged to form producer cooperatives. The government regularly tests soil and water quality plus vegetables for pesticide residues once a year. Livestock farming is not allowed to reduce the risk of cross-contamination. Researchers recommended expanding this idea to other parts of the country to promote fruit and vegetable safety.

The Functions of Lipids in the Body and the Roles of Lipids in Food

14/03/2023

STORING ENERGY The excess energy from the food we eat is digested and incorporated into adipose tissue, or fatty tissue. Most of the energy required by the human body is provided by carbohydrates and lipids. Glucose is stored in the body as glycogen. While glycogen provides a ready source of energy, lipids primarily function as an energy reserve.

5 6 7 8