On 22th Oct 2019, Faculty of Food Science & Technology and DKSH organized the workshop “Control stabilization of suspension and emulsion of F&B products by optimizing rheology” to update to all lecturers and students on the development of technology applied in Food & Beverage.
More than 30 enterprises and 200 alumni, together with lecturers from universities, including HCM University of Food Industry attended the workshop.
Enterprises & Alumni attended the workshop
Mr.Vo Tuyen – Vice Principal of HCM University of Food Industry deliver opening speech.
PhD. Chan Wook Park - Product & Application Director of Malvern Panalytical . Mr Park, experienced in particle size, sedimentation rate, rheology, presented very useful information and applicable solution for F&B products.
PhD. Chan Wook Park – Product & Application Director of Malvern Panalytical
The workshop end with the operation of particle size measuring machine. Students and enterprises had a chance to see the real machine working. This section was also the most interesting part of the workshop.
