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  • Trang chủ
  • INTRODUCTION
    • General introduction
    • Dean board
    • Scientific committee and assistants
    • Staff
  • DEPARTMENT
    • Department of food processing technology
    • Department of biochemistry and food biotechnology
    • Department of food science and nutrition
    • Department of food safety and quality management
    • Deparment of postharvest technology
    • Central laboratory of food science and technology
  • VNUA
  • EDUCATION
    • Undergraduate training program
      • Expected learning outcomes
      • Training program
      • Course portfolio
      • Leaflet of courses 2021
    • Graduate training program
  • SCIENTIFIC RESEARCH
    • Research orientation
    • Technology transfer
    • Research team
    • Scientific paper
      • Scientific articles in the country
      • International scientific articles
    • Research Projects
      • International research projects
      • Vietnam - Belgium research projects granted by Belgium
      • Research projects granted by Govement - Ministry
      • Research projects granted by Province
      • Key research projects granted by Vnua
      • Research projects granted by Vnua
      • Student research projects
Trang chủ Scientific Research Technology transfer
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TECHNOLOGY TRANSFER

 

Faculty of Food Science and Technology has been achieved lots of scientific reputations. Some of which have been effectively transferred to farmers, cooperatives, and SMEs:

Post-harvest technology

-        Technological solutions to reduce postharvest losses of agricultural products such as longan, litchi, dragon fruit etc.

-       Products to control fruit ripening and sucessfully apply for litchi (KIVIVA), oranges (KIVIKA), pineapple, persimmon etc.), and extend their postharvest shelf life;

-       Application of pre- and post-harvest treatment to prolong the harvesting season, optimizing storage conditions, packaging, and transportation for high quality litchi in Luc Ngan district, Bac Giang province that meets domestic and export demands.

-       Development of products to extend the shelf life of cut flowers

-       Development of Post harvest technology for climacteric fruits: persimmon, tomato, avocado….

-       Extraction of bioactive compounds from plant-based materials (green tea, sim fruits, assame apple ...) for food preservation.

 

 Food Processing Technology

-       Processing technology for health-promoting foods/Functional foods ( Herbal tea, Nutritional instant powder, Non- milk Probiotic, Products with high plant omega; High β-carotene/ lycopene  juice….) 

-       Development of canned foods from indigenous agricultural products (Mixed  juice; geminated soybean milk; peanut milk….)

-       Development of bakery products with additional local ingredients

-       Diversification of dairy products (red rice yogurt,

-       Technology for fruit beer , and non- alcoholic beer processing.

-       Natural compounds with high biological activity;

-       Collection of food additives from natural sources;

Food biotechnology and biosensors

-       Selection of microorganisms producing valuable  enzymes such as heat-resistant α-amylase, FTS-ase, chitosanase

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

 

Address: Trau Quy - Gia Lam - Ha Noi
ĐT: 84.024.62617586 - Fax: 84 024 62617586 / webmaster@vnua.edu.vn  

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