The Faculty of Food Technology is honored to be a faculty with a tradition of winning many awards in academic competitions such as Eureka, scientific research students, etc. To continue that tradition, the Faculty organized the contest "Faculty of Food Science and Technology's Got Talent". The final round of the contest took place on January 18, 2022, on the MS Teams platform with the participation of teachers and more than 250 students. The competition is a place for students to satisfy their passion for research, the opportunity to develop ideas, and participate in international national competitions. 

The jury and the participating teams

After informing the students, the faculty received 14 different projects. Based on many criteria such as novelty, applicability, feasibility ... the jury has selected 7 topics for the final round.

In this round, the first team - "Truong Thanh" presented the project "Research on production methods of plant milk containing conjugated unsaturated fatty acids". Based on the fact that there are many types of seeds containing many nutritional components but have not been utilized such as bitter melon seeds, gac seeds... The team had an idea to take advantage of the extraction of compounds containing conjugated fatty acids, which are a form of healthy fat. After extraction, these compounds will be added to milk to increase the nutrient content of milk and bring good organoleptic value. Presentation of the "Truong Thanh" team

The "ProAca Ice Cream" team with the idea of ​​"Developing probiotic ice cream products from avocados" realized that Vietnamese agricultural products, specifically avocados, have continuously dropped in price in recent years. The competition team will develop an avocado ice cream product with the addition of probiotics to benefit consumers' health. 

 Presentation of the "ProAca Ice Cream" team

With the idea of long-melting ice cream with added polyphenols extracted from strawberries in Japan. The "Nemi" team has developed the topic "Research and development of products "non-melting ice cream" with polyphenols extracted from orange peels". Orange is an available source of raw materials with a very large reserve, but the peel is still not used much. Polyphenols extracted from orange peels, after being added to ice cream, can create a long-melting ice cream that is very suitable for hot climates like Vietnam.

 Presentation of the "Nemi" team

The "Chroma" team took advantage of the locally available Baccaurea sapida fruit to develop the topic "Research on production of fermented fruit juice from Baccaurea sapida fruit”.

Presentation of the "Chroma" team

Presentation of the "Keo Ban" team

Presentation of the "KLAHA21" team

Presentation of the "STARFISH TEAM" team

The teams had excellent presentations and critiques in front of the jury. After summarizing the scores between the teams, the judges announced the results as follows: