News and events

Small tuna - Potential raw material for high value-added food processing in Vietnam

07/06/2021

Tuna belongs to the family of Scombridae and is the most important economic fish species of Vietnam’s waters. This kind of marine fish widely distributed in several seas of Vietnam includes many species divided into two main groups: ocean tuna and small tuna. Ocean tuna includes big tuna such as yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus), which are often used for export as frozen loins or whole fish. Small tuna is usually 20 - 70 cm in size and 0.5 - 4 kg in weight.

Escherichia coli - the source of infection and how to prevent it

24/05/2021

Escherichia coli (E. coli) is a bacterium that is commonly found in the gut of humans and warm-blooded animals. Most strains of E. coli are harmless. Some strains however, such as Shiga toxin-producing E. coli (STEC), can cause severe foodborne disease. It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.

“Sous vide” - Advanced cooking technology to improve food quality

17/05/2021

Sous 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

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.

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