On February 25, 2022, at Hall C, Ho Chi Minh City University of Food Industry took place "Faculty-level Scientific Conference 2021-2022".

With the participation of guests:
      Dr. Ngo Dac Thuan - Chairman of the board of directors of IP Group.

From the Faculty of Food Science and Technology:
      1. MSc. Nguyen Thi Thao Minh – Vice Dean of Faculty of Food Technology,
      2. MSc. Pham Viet Nam, Vice Dean of Faculty of Food Technology,
      3. The teachers are members of the Faculty's Science and Training Council,
      4. The lecturers of FST
      5. The students representing nearly 4000 students of the Faculty are studying and doing research at the university.

Conference with the participation of guests, Scientific Council, lecturers and students of Faculty of Food Science and Technology

Dr. Phan The Duy - Representative of the Science and Training Council of the Faculty of Food Science and Technology presented the Summary Report with the direction of implementing scientific and technological activities of the Faculty in the academic year 2022-2023 and stated opening speech of the Conference.

Dr. Phan The Duy states opening speech of the conference 

Business representative, Dr. Ngo Dac Thuan - Chairman of the Board of Directors of IP Group shared success stories in consulting activities and experience in value chain development as well as strategies for developing scientific research associated with business activities.

Dr. Ngo Dac Thuan shares success stories

Coming to the most important part of the Faculty-level Scientific Conference in 2021-2022
The opening was a presentation by Master Phan Thi Kim Lien with the topic: "Impact of Season, Region, and Traditional Agricultural Practices on A. Flavus, F. proliferatum and their toxins such as aflatoxins and fumonisins contamination in the Rice Chain in the Mekong Delta, Vietnam"

MSc. Phan Thi Kim Lien presents the topic "Impact of Season, Region, and Traditional Agricultural Practices on A. Flavus, F. proliferatum and their toxins such as aflatoxins and fumonisins contamination in the Rice Chain in the Mekong Delta, Vietnam"

Followed by the student's presentation:
Nguyen Thi Cam Quynh - topic: "Formulation of gluten-free cookies from rice and purple sweet potato flour"

Student Nguyen Thi Cam Quynh represents the topic: Formulation of gluten-free cookies from rice and purple sweet potato flour

Student Ho Hiep Thanh presents the topic: Determining consumer tastes and preferences for ginseng supplements by multifactorial correlation analysis and clustering

Le Tieu Long presents the topic: A review of meat substitute products by unripe jackfruit

MSc. Hoang Van Thanh presents the topic: Optimization of spray-drying process to manufacture green tea powder and its characters 

Dr. Duong Huu Huy presents the topic: Comprehensive volatile organic compound measurements and their implications for ground-level ozone formation in the two main urban areas of Vietnam

On this day, the Faculty of Food Science and Technology also awarded the competition "FST' GOT TALLENT - Phase 1" and presented souvenirs to the group of students who had submitted the conference proceedings.

Awarding students for outstanding achievements in the competition: FST' GOT TALLENT - PHASE 1

The group of students won the award "Best Article" - Titile: Extraction optimization of total saponins from Abelmoschus sagittifolius - Authors: Nguyễn Đăng Trường, Trần Quốc Trung, Nguyễn Thị Thảo Minh, Trần Chí Hải

The students won the award: Best presentation - Title: A review of meat substitute products by unripe jackfruit " - Authors: Nguyễn Đình Thị Như Nguyện, Lê Tiểu Long

The group of students won the award "Excellent poster article"- Title: Initial evaluation of the ability to recoup and maintain bioaccessibility of curcumin by using microencapsulation technique- Authors: Võ Thị Kim Ly, Hoàng Thanh Mai, Liêu Mỹ Đông

At the end of the conference, the Faculty gave souvenirs to the guests along with lecturers and students of the Faculty of Food Science and Technology. MSc. Nguyen Thi Thao Minh, representative of Faculty of Food Science and Technology, presented a bouquet of flowers to the guest Dr. Ngo Duc Thuan