Email
VNUA
INTRODUCTION
General introduction
Dean board
Scientific committee and assistants
Staff
Organization chart
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
Training program
Expected learning outcomes
Course content and workload
Leaflet of courses 2021
Graduate training program
SCIENTIFIC RESEARCH
Research orientation
Research team
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
Scientific Paper
Scientific articles in the country
International scientific articles
Technology transfer
COOPERATION
In vietnam
International cooperation
LIBRARY
Luong dinh cua library and information center
Faculty documentation room
ASSOCIATION/PROJECT
LAB-MOVIE
ASEA-UNINET
AUN-QA
VIDEO
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
GMT +7
News and events
French gastro surveillance marked by Covid-19 and large outbreak
17/05/2021
France has recorded a historic decrease in acute gastroenteritis that public health officials have linked to measures in place during the COVID-19 pandemic.
What's To Gain From Eu-Vietnam Trade Agreement
19/04/2021
The EU-Vietnam Free Trade Agreement (EVFTA) is a new generation FTA between Vietnam and 28 European Union member states.It is a comprehensive and high-quality agreement which ensures balanced benefits for both Vietnam and the EU, with consideration for the differences in development levels between the two sides.
Nutritional differences between milk and plant-based drinks
25/03/2021
Milk and milk products are part of the everyday diet of many. Milk naturally contains essential nutrients like protein, calcium, potassium, phosphor, iodine and vitamins B2 and B12. In recent years, there has been increasing interest in beverages based on soy, coconut, oat, rice and nuts
Fruit jam– process details (Household size)
16/03/2021
Jam is a product made from puree, juice or pulp with sugar, pectin and acid. There are 3 kinds of jam: Jelly, Jam and Marmalade. Jelly is a jam made from juice. Jam is made from puree and Marmalade is made from whole or cut fruit. Product can be used in breakfast, tea, filling, served with bread.
Researchers examine Listeria tolerance to sanitizers
04/03/2021
The project, titled “Possibility, duration and molecular predictors of sanitizer tolerance in Listeria monocytogenes,” is examining the potential for resistance to chlorine and quaternary ammonium compounds. The research will evaluate how different sanitizer levels and lengths of exposure affect the degree of tolerance in selected Listeria strains.
Artificial meat- Source of future protein
19/01/2021
Artificial meats are conventional meat substitutes, providing proteins for the human body. Currently, scientists and some businesses around the world have researched to create some artificial meats from plants, from animal cells, from CO2. Artificial meat is in the form of a powder or formed in the form of a ball, bar, cake ...
Functions and absorption of bioactive peptides in small intestine
07/01/2021
It is well known that a healthy diet plays an important role in disease prevention or modulation. For this reason, food scientists have researched physiological activities of food compounds, in particular, bioactive peptides from food proteins, which can exert positive physiological responses in the body upon their basic nutritional compositions in the provision of nitrogen and essential amino acids.
Sous vide - Advanced cooking technology to improve food quality
06/01/2021
Sous vide - Advanced technology to improve food qualitySous vide is known to be one of the cooking techniques proposed in 1799 by Benjamin Thompson, but it was not until 1960 that the technique was applied by Americans and French to food preservation. By 1974, chef Georges Pralus working at the Troisgros restaurant (Roanne, France) has carefully applied Sous vide to cook foie gras.
Peeking into the synthesis of pigment of black soybeans
24/12/2020
Anthocyanins are plant pigments with anti-oxidant activities. They are responsible for many of the red through purple to blue colors found in flowers, fruits, vegetables and roots
Chitosan and kappa carrageenan-based composite applied as multilayer coatings and films
15/12/2020
Chitosan is a linear polyamine copolymer of β-(1-4)-D-glucosamine and acetyl β-(1-4)-D-glucosamine, obtained by alkaline N-deacetylation of chitin (Park et al., 2002). In chitin, the degree of acetylation (DA) is typically 0.90, while chitosan has a typical DA of less than 0.35.
KU Leuven and Vietnam: building the future together
10/12/2020
Vietnam is an important partner country for KU Leuven. The number of joint research projects is on the rise and over 500 alumni of KU Leuven currently apply the knowledge they gained at the university in their home country. All the more reason to establish an alumni chapter and highlight this cooperation.
5
6
7
8