News and events

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.

Nutritional value of bitter melon fruit

03/10/2021

Bitter melon is also rich in folic acid. Folic acid is necessary for the growth and repair of every cell in the body. Folic acid is needed for the growth and repair of hair, skin and nails. Folic acid is an essential vitamin B, therefore, everyone needs it in order to stay in good health.

Internship for students majoring in Food Technology and Business during the pandemic Covid 19

01/09/2021

Although the Covid-19 epidemic is raging, it still cannot prevent the spirit of learning and the ability to cope with the pandemic of teachers and students of Faculty of Food Science &Technology (FST) of Vietnam National University of Agriculture (VNUA). Staying at home for more than a long month because of the epidemic, we are finally able to return to school.

Fundamental aspects of hot water treatment for fruits and vegetables

31/08/2021

Fruits and vegetables are susceptible to many postharvest diseases caused by a large number of fungal pathogens. The use of fungicides has been a popular and effective strategy to control these diseases. However, it is becoming limited due to concerns about human health and the environment. Hot water treatment (HWT) is a completely human-health safe technique to control postharvest decay in fruits and vegetables.

Glycemic index in diabetes

16/08/2021

Diabetes is one of the three leading causes of death worldwide and in Vietnam in recent years. According to WHO statistics, in 2016 there were 4.22 million people worldwide with diabetes problems not only in developed countries but also in low- and middle-income countries. Diabetes causes the death of 43% of elderly people aged 70 and over.

Feelings about professional internships during the Covid-19 pandemic

02/08/2021

Hello, I'm Nhat Anh, currently a K63 student majoring in Food Technology and Business, Faculty of Food Science &Technology (FST) of Vietnam National University of Agriculture (VNUA). According to the training plan for the academic year 2020-2021, from May 17, 2021 to June 27, 2021, I and 173 other students went for a professional internship.

Study uncovers many strains of pathogenic E.coli in German flour

19/07/2021

Researchers have found a wide distribution and high diversity of Shiga toxin-producing E.coli (STEC) in German flour. Recent outbreaks associated with contaminated flour and undercooked dough have been reported in the United States and Canada.

Probiotic coffee and tea drinks

14/07/2021

Coffee and tea are two of the most popular drinks around the world, and are both plant-based infusions. As such, they act as a perfect vehicle for carrying and delivering probiotics to consumers. Most commercially available probiotic coffee and tea drinks are unfermented. Our team has created a new range of these beverages using the fermentation process as it produces healthy compounds that improve nutrient digestibility while retaining the health benefits associated with coffee and tea

Optimization of pectin extraction and development of pectin-alginate biofilm based on pectin from purple passion fruit peel (Passiflora edulis Sims)

08/07/2021

Pectin is one of the most important and widely used polysaccharides in the food industry as a gelling agent, stabilizer, coagulant, etc. (Oliveira et al., 2016). Pectin is the methylated ester of polygalacturonic acid, which contains 1,4-linked α-D-galacturonic acid residues (Mesbahi et al., 2005). Pectin can be divided into two types based on the degree of esterification (DE): high-methoxyl pectin (DE > 50%) and low-methoxyl pectin (DE < 50%) (Mesbahi et al., 2005).

Resistant Starch from Tieuhong Banana variety: Products and Applications

06/07/2021

Tieuhong banana variety is a fruit tree with high economic value, outstanding quality because of its beautiful yellow color, delicious taste, firm and not sour as other banana varieties. In particularly, Tieuhong bananas propagated by tissue culture method have uniform size, less disease, harvest in short time and 10 – 20 % higher yield than by bud method.

Plant protein – base alternatives of reconstructed meat: science, technology and challenges

06/07/2021

Protein is the core of developing plant-based alternatives because they largely determine the food product texture. Almost all plant proteins can be used as a building block for meat alternatives, but soy and pea proteins (legume seeds or pulses) are most widely used due to their abundant availability and low cost.

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