News and events

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.

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."

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