News and events

Usinh protex 51FP as a starter for accelerating fish sauce fermentation from anchovy (Stolephorus commersonii)

07/09/2022

Fish sauce is produced in most Asian countries (Park et al., 2001). Each country has its own unique taste of fish source depending on the nutritional value and sensory quality. Manufacturing methods are often standardized within regions or villages, but they are varying due to local customs and fish species used.

Strengthening training capacity in Food Analysis in the context of the Covid 19 pandemic response

03/06/2022

Within the framework of the HRD Project "Human resource development in the food sector through cooperation between Japan and ASEAN universities" funded and chaired by the Japanese Ministry of Agriculture, Forestry and Fisheries, together with the Ministry of Agriculture and Rural Development of Vietnam, with the coordination of the ASEAN Secretariat, Vietnam National University of Agriculture (VNUA) organized a training course on Food Analysis from April 5, 2022 to April 8, 2022.

Distinguishing European baking powders

27/04/2022

There are many ways to classify flour. However, when choosing flour for baking, it is often based on the protein content of the flour. The higher the protein, the "healthier", when kneading the dough, the protein will convert into stronger and tougher gluten fibers, helping to create a firm texture for the cake.

Researchers uncover how Listeria infects the brain

12/04/2022

Listeria monocytogenes is responsible for listeriosis, a severe foodborne illness that can lead to a central nervous system infection called neurolisteriosis. This infection is fatal in 30 percent of cases, said researchers.

Antibiotics in Food: Should You Be Concerned?

24/03/2022

Antibiotics are drugs used to treat bacterial infections. They are widely used in animal agriculture to treat disease and promote growth. Excessive antibiotic use can increase resistant bacteria, making the antibiotics less effective for both animals and humans

Ubiquitous food additive alters human microbiota and intertinal environment

10/03/2022

Carboxymethylcellulose (CMC) is a widely used food additive, termed emulsifiers, which are added to many processed foods to enhance texture and promote shelf life. CMC has not been extensively tested in humans but has been increasingly used in processed foods since the 1960s.

What is the difference between intelligent packaging and active packaging in food sector?

25/02/2022

ntelligent packaging is capable of informing the consumer, or others within the food supply chain, about the state of the food or the environment that the food has been kept in.

Research suggests link between sweeteners and infant obesity risk

17/01/2022

Many people use low-calorie sweeteners as a healthier alternative to sugar, but they may have some unexpected effects in pregnancy. While they are largely non-toxic in adults, previous research suggests that prenatal consumption by mothers can affect obesity risk and the microbiome in infants.

Fiber and chronic non-communicable disease

14/01/2022

Fiber is a type of carbohydrate that the body can’t digest. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check.

Important roles and absorption of bioactive peptides in the prevention of lifestyle-related diseases

22/10/2021

In modern society, lifestyle-related diseases concomitant with chronic diseases, such as atherosclerosis, heart disease, stroke, obesity, and type 2 diabetes, have been rapidly increased as a critical public health issue in the world [1]. It is estimated that there are approximately 60 million deaths worldwide each year, in which over half are related to lifestyle-related diseases.

Chemicals in food continue to be a top food safety concern among consumers

03/10/2021

Our takeaway is that consumers continue to be concerned about chemicals in food, partly because they are not confident that the federal government is actually ensuring additives are safe. Therefore, they do their best to try and protect their health and safety by avoiding ingredients that sound like chemicals – the only way they see to control the perceived risk.

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