💥💥 On January 16, 2024, the Food Science and Technology Club under the Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry (HUIT), successfully organized the seminar “Student Scientific Research – From Idea to Product” with the participation of:
👉 Ms. Nguyễn Thị Vân Anh – CEO of Trí Việt Phát Trading – Service – Manufacturing Co., Ltd.
👉 MSc. Lê Thùy Linh – Lecturer, Faculty of Food Science and Technology
👉 Dr. Nguyễn Thị Mỹ Lệ – Lecturer, Faculty of Food Science and Technology
👉 Dr. Phan Thế Duy – Lecturer, Faculty of Food Science and Technology
👉 MSc. Nguyễn Trần Bảo Châu – Lecturer, Faculty of Food Science and Technology
Along with the enthusiastic attendance of many students from the Faculty of Food Science and Technology.
🌐 The seminar focused on the following key topics:
🔹 Helping students gain deeper understanding of scientific research, including the research process, how scientific ideas are formed, and how ideas can be developed into research topics and real products.
🔹 Introducing and tasting international plant-based products to experience real-life flavors and textures.
🔹 Selecting potential student teams for three product ideas sponsored by Trí Việt Phát.
🔹 Providing consultation and sponsoring selected ingredients and additives for product ideas registered for FID5 – Round 1.
💌 Acknowledgements
We sincerely thank Ms. Nguyễn Thị Vân Anh, CEO of Trí Việt Phát, for her practical and insightful sharing, which helped students gain valuable exposure to market trends both in Vietnam and abroad.
We also extend our appreciation to all students whose active participation contributed to the success of this seminar.
💌 For inquiries, please contact:
👉 Faculty of Food Science and Technology Fanpage: https://www.facebook.com/khoacntphuit
👉 Food Science and Technology Club Fanpage: https://www.facebook.com/clbkhoahocvacongnghethucpham
Photos from the Seminar
MSc. Lê Thùy Linh presenting a souvenir to Ms. Nguyễn Thị Vân Anh, CEO of Trí Việt Phát
Ms. Vân Anh delivering an engaging presentation about the company’s products to students
Participation of lecturers and students from the Faculty of Food Science and Technology