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