FOOD SCIENCE & TECHNOLOGY CLUB
Images of the Food Science & Technology Club
The Food Science & Technology Club (FSTC) is an academic club under the Faculty of Food Technology, operating under the guidance of Mr. Nguyễn Văn Anh (Club President) and Ms. Hoàng Thị Trúc Quỳnh (Faculty Advisor).
Dr. Nguyễn Văn Anh – President of the Food Science & Technology Club
MSc. Hoàng Thị Trúc Quỳnh – Advisor of the Food Science & Technology Club
The club consists of two main divisions: the Academic–Media Division and the Factory Division.
1. Academic – Media Division
This division supports the Faculty of Food Technology in organizing academic seminars to assist students in their learning process.
Members of the Academic – Media Division:
- Điêu Võ Hồng Chiêu – Member, Food Science & Technology Club
- Trần Gia Quyên – Member, Food Science & Technology Club
- Phạm Thị Thu Hà – Member, Food Science & Technology Club
- Huỳnh Minh Tâm – Member, Food Science & Technology Club
- Nguyễn Hồ Thy Phương – Member, Food Science & Technology Club
- Đỗ Quốc Phong – Member, Food Science & Technology Club
- Nguyễn Lê Thanh Trúc – Member, Food Science & Technology Club
- Nguyễn Ngọc Phương Trân – Member, Food Science & Technology Club
Images of Academic–Media Division Members
Members of the Media Team:
- Phạm Kiều My – Member, Food Science & Technology Club
- Nguyễn Công Minh – Member, Food Science & Technology Club
- Nguyễn Huy Hiếu – Member, Food Science & Technology Club
Images of Media Division Members
2. Factory Division
The Factory Division supports the faculty in organizing industry field trips and assisting students in practical site visits.
Members of the Factory Division:
- Đoàn Ngọc Lan Phương – Member, Food Science & Technology Club
- Trần Huỳnh Ái Nghi – Member, Food Science & Technology Club
- Nguyễn Thị Bích Hợp – Member, Food Science & Technology Club
- Hồ Thị Thúy Vi – Member, Food Science & Technology Club
- Bùi Đặng Hồng Minh – Member, Food Science & Technology Club
- Vũ Hương Giang – Member, Food Science & Technology Club
- Nguyễn Ngọc Hân – Member, Food Science & Technology Club
- Ngô Thanh Phong – Member, Food Science & Technology Club
- Nguyễn Tấn An – Member, Food Science & Technology Club
Images of Factory Division Members
OPERATING PRINCIPLES
- Maintain regular, enthusiastic, and high-quality activities.
- Encourage active and dynamic student participation.
- Emphasize educational value, discipline, and effectiveness.
- Continuously respond to the practical needs and aspirations of students.
CLUB OBJECTIVES
The club aims to create a healthy academic environment through seminars, field trips to food processing plants, and hands-on learning opportunities. These activities enable students to learn, innovate, and develop holistically.
Through information exchange, real-world exposure, career guidance, and application-oriented research, the club contributes to enhancing students’ professional knowledge and practical skills.
Additionally, the club fosters a network of collaboration among students, strengthening connections, communication, and mutual support—building a sustainable academic community.
Ultimately, the core mission of FSTC is to develop a scientific, safe, and effective learning environment that upholds academic values while meeting students’ needs for learning, networking, and self-development.
FSTC ACTIVITIES
In recent years, the Food Science & Technology Club has organized numerous academic activities and practical field trips that have significantly enriched students’ professional knowledge, hands-on experience, and career orientation.
One highlight is the seminar on Project Management in Food Product Development and Commercialization, where students learned systematically about planning, resource allocation, progress monitoring, and evaluating project effectiveness—helping develop scientific thinking and analytical skills.
Images from the Project Management Seminar
Another meaningful activity was the seminar on QA & QC in Food Production, providing a comprehensive overview of quality control’s critical role in the manufacturing chain. These insights help students understand safety standards, regulatory requirements, and potential career pathways in quality assurance.
Images from the QA–QC Seminar
Beyond seminars, field trips to major companies such as Yakult, Kewpie, Heineken, Acecook, and Satori offered opportunities to observe modern production lines and quality management systems. These experiences help students connect theoretical knowledge with practice, enhancing their analytical and practical competency.
Images from the Acecook Factory Visit
Images from the Satori Factory Visit
The club’s activities have clearly provided substantial academic and practical value—reinforcing students’ foundational knowledge and supporting them in shaping suitable career development pathways.
Join the FSTC Family – Where students grow closer to knowledge!
Stay tuned and continue supporting the club’s upcoming activities!
Logo of the Food Science & Technology Club
For more information, please visit:
Fanpage: CLB Khoa Học và Công Nghệ Thực Phẩm
Email: Foodtechclubhcm@gmail.com
Website: https://foodtech.huit.edu.vfi/
Below are annually organized seminars:
- “The Magical Door: The Path to Becoming a Japanese Intern”
- “Laboratory Diary – From Research Proposal to Graduation Thesis”
- “Exploring Opportunities and Planning for the Future”
- “Actively Changing for Success – Session 3: Company Visit and On-site Learning”
- “Secrets to Impress Recruiters”
- “Overview of Research Directions in the Food Sector”
- “Research Directions of Lecturers in the Food Technology Department”
- “Career Orientation with SGS: Understand Correctly, Choose Correctly”
- “Scientific Research Tools and Graduation Thesis Support”
- “Decoding the Food Chain: Modern Foods and Their Health Implications”
- “Scientific Research and Research Awards”
- “Research Proposal Writing Methods”
- “Laboratory Diary”
- “Application of Physicochemical Analytical Methods in Undergraduate Theses”
- “Application of Retort Technology in Food Processing”
- “Effective University Learning Methods”
- “Career Opportunities in Japanese Enterprises”
- “Diversifying Bread and Sponge Cake Product Lines”
- “Student Scientific Research – From Idea to Research Proposal”
- “Overview of Quality Management & Food Safety Systems/Standards”
- “Consumer Behavior Research: Challenges and Opportunities”
- “Career Orientation in the Food Technology Sector”
- “Antioxidant Polyphenols from Unripe Apples”
- “Refrigeration Engineering in Food Technology”
- “Career Consulting and the Program for Working in Japan”
- “Effective Learning Methods at the University Level”
- “Application of AI in University Learning”
- “Overview of Halal Foods and Halal Standards”