FOOD INNOVATION AND DEVELOPMENT’S FINAL
Closing the journey of FOOD INNOVATION AND DEVELOPMENT (FID) season 3 contest with exciting and dramatic competition from all of the teams from the Faculty of Science and Technology.
On the morning of September 7th,2022, on the 3rd floor of the Library center – Ho Chi Minh University of Food Industry, the final round of the FID season 3 contest took place with the participation of :
** Honoured guest :
Mrs. Doan Thi Kim Anh – Founder of DOAN ANH TRADING BUSINESSMEN AND PRODUCTION COMPANY LIMITED
Mr. La Le Quy – R&D Manager of MONDELEZ KINH DO VIET NAM JOINT STOCK COMPANY
** Department of Food Technology
Ph.D.Associate Professor Le Nguyen Doan Duy – the Dean of the Department of Food Technology
Ph.D. Pham Viet Nam – the Deputy Dean of the Department of Food Technology
Ph.D. Phan The Duy – the Secretay of the Scientific Council of the Department of Food Technology
Ph.D. Nguyen Van Anh – the Standing Committee of the Competition Organizing
** The examiner board
1. M.S Nguyen Phu Duc – Director and Dean of Food Application and Technology Transfer Center
2. Ph.D. Nguyen Bao Toan – The Secretarial Committee member
3. Ph.D.Associate Professor Le Nguyen Doan Duy - the Dean of the Department of Food Technology – Committee member
4. Mrs. Doan Thi Kim Anh – Founder of DOAN ANH TRADING BUSINESSMEN AND PRODUCTION COMPANY LIMITED – Committee member
5. Mr. La Le Quy – R&D Manager of MONDELEZ KINH DO VIET NAM JOINT STOCK COMPANY – Committee member
6. Ph.D. Huynh Thi Le – Lecture of the Department of Food Technology – Committee member
7. Postgraduate Nguyen Cong Binh – the Dean of Aquatic Products Processing Technology
Especially, in the presence of 11/12 teams reached the final round and lots of lectures and students of the department
Overview of the finale of FID season 3
Beginning of the contest Ph.D. Pham Viet Nam – Head of the Organizing Committee presented a report summarizing the progress of the contest with specific contents and time frames
Ph.D. Pham Viet Nam - Head of the Organizing Committee presented a report summarizing the progress of the contest
Nextly, Ph.D. Associate Professor Le Nguyen Doan Duy - the Dean of the Department of Food Technology shared and encouraged the teams to confidently achieve the best results
Ph.D. Associate Professor Le Nguyen Doan Duy - the Dean of the Department of Food Technology had a contest direction speech
Ph.D. Associate Professor Le Nguyen Doan Duy - the Dean of the Department of Food Technology (left) gave souvenirs to businesses
The examiner board of the contest
11 teams took photos with the organization board, the jury, and the lectures
The groups of contestants brought to the contest creative ideas with a new era’s direction. After nearly 4 hours of serious work. The teams experienced intense and lively debates with the Jury, and brought the final results as follows :
Team FID 13 – SYMCOCHA – Kombucha fermented tea products from cocoa bean shells, coconut nectar, and Vietnamese fruit – First prize
Team FID 12 - Producing soluble dandelion powder by vacuum drying technology – Second prize
Team FID 14 - Milk puffs from purple sweet potato powder rich in Anthocyanin – Third prize
Team FID 16 - Research on the production process of red dragon fruit pearl soft yogurt – A consolation prize
Team FID 1 - Research and development of Plectranthus Amboinicus jam products to support the treatment of dry cough – A consolation prize
Team FID 11 - Product development of coconut-avocado ice cream – A consolation prize
Team FID 7 - Research and development of edible and biodegradable packaging from seaweed – A consolation prize
The organizers of the FOOD INNOVATION AND DEVELOPMENT Season 3 contest would like to send best wishes to the teams and the Jury. Wishing the teams will have more success with creative product ideas and soon realize their ideas into consumer products