1. Strong research group on processing and preserving products of animal origin

1.1. General objective

Research and apply processing and preservation technology to create products of animal origin with high nutritional value, rich in natural biological active ingredients for domestic consumption and export, thereby helping to increase the economic value of Vietnam's livestock and aquaculture industry. Moreover, the goal of the group is to help improve the reputation of Vietnam National University of Agriculture in the country and the world through research products transferred into practice and published internationally.

           Gathering scientific researchers inside and outside the institute to develop programs / projects in the field of processing and preserving products of animal origin (meat, seafood, eggs, milk)

            Training in-depth research teams, raising the capacity of scientists in researching and transferring technical advances.

           Improve the skills to write scientific reports and skills to write project / project explanations.

1.2. List of participants

Team leader: Dr. Nguyen Duc Doan            

Secretary: MSc. Nguyen Vinh Hoang

1.3. Research area

The research team is focusing on several research areas such as:

           Analysis of protein variants A2 beta casein and opioid peptide present in cow's milk in Vietnam. From this, it is possible to select a breed of cow capable of producing lots of A2 protein in milk.

           In addition, in the field of microorganisms used in food processing and preservation, we are also focusing on selecting and applying B. subtilis bacteria capable of producing beta-glucanase to produce yeast extract from waste brewer's yeast for animal feed.  

            Isolate, select and identify histamine-degrading bacteria strains for application in traditional fish sauce production processes.

            Isolation of Lactic / Bacillus strains producing beta-galactosidase enzyme with galactose-resistant, acid-resistant / cold-resistant / galactose-converting properties so that it can produce enzyme preparations used in the dairy industry.

2. Research Team in Preservation and processing plant-derived materials

2.1. General Objectives

The specialized researcher group entitled “Storage and processing of foods from plant-based materials” was established (i) to develop and apply advanced technologies for production of nutritious food products containing highly bioactive ingredients that serve to domestic consumption and export, thereby raising the economic value of Vietnam's agricultural commodities, and (ii) to gain the scientific reputation of Vietnam National University of Agriculture through research results both transferrable into practice and published in prestigious scientific journals.

2.1. List of team members

Team Leader: Assoc.Prof. Tran Thi Dinh

Secretary: Dr. Nguyen Thi Hoang Lan