"Mycotoxins - Some Information Need to Be Known" was held on May 11th, 2022, at Hall C, Ho Chi Minh City University of Food Industry. The symposium was coordinated by Prof. Gunther Antonissen (Chairman of the Poultry Health Science Council of Ghent University, Belgium) and Dr. Phan Thi Kim Lien (local promotor of the VN2017TEA (VLIRUOS) project, a member of ISM-International Society for Mycotoxicology, lecturer of Food Science and Technology-HUFI) that was attractive concern and participation of many food companies and processing enterprises, lecturers from several universities and colleges in Ho Chi Minh City, the Southwest region, the Mekong Delta region, and nearly 300 students from the Faculty of Food Science and Technology.
An overview of the seminar "Mycotoxins-some information need to be known".
After the symposium's opening speech, Assoc. Prof. Le Nguyen Doan Duy - Dean of the Faculty of Food Science and Technology represented to present Prof. Gunther with a souvenir and a bouquet of fresh flowers to express his gratitude to Prof. Gunther for visiting and working at HUFI, and hopes to continue to welcome Prof. Gunther to participate in more activities at the faculty in the near future.
Assoc. Prof. Dr. Le Nguyen Doan Duy - Dean of the Faculty of Food Technology, thanked Professor Gunther Antonissen for participating in the program
Prof. Gunther Antonissen presented three main topics at the symposium in order to widely share the results and experiences of research on mycotoxins conducted at Ghent University: (1) the effects of mycotoxins on animal health and livestock products; (2) qualitative and quantitative analytical methods for mycotoxins in animal feed; and (3) ingredients and active ingredients that can be added to feed to detoxify mycotoxins. The information shared by the professor at the seminar has assisted feed businesses in Vietnam, such as C.P. Vietnam Corporation, to get closer to the outcomes of in-depth research in the laboratory, thereby gradually translating research findings into practical applications in order to ensure food safety and improve people quality.
Professor Gunther Antonissen presented at the Seminar
As a long-term companion with prof. Gunther Antonissen in mycotoxins research in Vietnam, Dr. Phan Thi Kim Lien has accumulated experience and relevant knowledge in mycotoxins, especially mycotoxins in rice. She shared a lot of practical knowledge regarding the mycotoxin contamination in the Mekong Delta rice chain, risk assessment on consumers due to rice consumption, and strategies to limit mold contamination on rice products.
This is also an issue that has piqued the interest of representatives of rice production enterprises that attended the seminar, such as Loc Troi Group, Green Vina Service and Trading Investment Corporation, Tien Giang Food Company, Long An Food Company, and others. Based on the presentation of Dr. Kim Lien, manufacturers will have a clearer and more information and methods for analyzing and evaluating mycotoxins in the current food supply chain. Especially, Vietnam- the world's second-biggest rice exporting country need implement depth studies related to minimizing mycotoxin contamination in rice.
Dr. Phan Thi Kim Lien presented at the seminar
The knowledge provided at the seminar was particularly fascinating and valuable for the students of HUFI, experts and/or lecturers at institutions and universities that attended the program. This information will be useful in mycotoxin research at universities.
Representatives of businesses, lecturers, and students are excited to discuss with speakers at the seminar
After the presentation of two experts, a small game show was organized for students participating in the program. The five students who provided the most accurate and fastest responses to the professor's comprehensive questionnaire received attractive souvenirs of the program. It is certain that in the near future, the Faculty of Food Science and Technology will continue to connect and organize many programs of academic activities that are equally as interesting and attractive as this topic, thereby creating opportunities for lecturers and students to participate and promptly update new scientific publications in the world.
Guests and Leaders of the Faculty of Food Science and Technology taking photos with speakers at seminar