News and events

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.

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.

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