By focusing on developing innovative and practical solutions for real-world applications, along with delivering a scientific poster presentation, two DTU student teams won two Third prizes at the Subcommittee on Food Security and the Subcommittee on Food Science and Technology at the 8th Conference on Food Safety and Food Security, taking place on August 30, 2024, at Ho Chi Minh City University of Industry.
The team winning Third Prize in the Food Security Subcommittee poses for a photo with their poster presentation
The 8th Conference on Food Safety and Food Security in 2024 was co-organized by the Youth Science & Technology Development Center and Ho Chi Minh City University of Industry, with the support of the Ho Chi Minh City Department of Science & Technology and the Young Scientists Club of Ho Chi Minh City. The conference provided an opportunity for scientists, experts, and businesses to exchange knowledge in the fields of food, nutrition, and digital transformation. It attracted more than 400 participants with 111 presentations from 300 authors representing 50 institutions.
During the Plenary Session of the conference, experts discussed issues related to nutrition, food, and agricultural products in Vietnam and around the world, while proposing sustainable development strategies in the era of digital transformation. Consumer trends and the current state of food production were also analyzed to identify solutions for the future.
The team winning Third prize in the Food Science and Technology Subcommittee poses for a photo with their poster presentation
The poster presentation session followed, providing scientists an opportunity to showcase their research in poster format. Two subcommittees were organized:
- The Food Security Subcommittee with 47 presentations, and
- The Food Science and Technology Subcommittee with 64 presentations.
From these, six outstanding presentations were selected for further in-depth discussion in the Special Report session.
The team winning Third prize in the subcommittees received their awards at the conference
DTU had two presentations selected by the Scientific Council and awarded Third prize. Specifically:
- The Third prize in the Food Science and Technology Subcommittee was awarded to the team of Vo Thi Thuy Tram, Nguyen Hoang My Uyen, Ta Thi Lan, and Nguyen Thi Thuy Linh for their project entitled "Research on the process of producing fermented beverage from Robusta coffee husks using kefir microflora". This presentation was highly praised for focusing on innovative and feasible solutions for reusing by-products from coffee production. By transforming coffee husks, typically discarded, into an environmentally friendly product, the team contributed to waste reduction and promoted the circular economy. Their work not only addresses environmental pollution but also brings sustainable value to society.
- The Third prize in the Food Security Subcommittee was awarded to the team of Tran Pham Huong Ly, Doan Van Dinh Nguyen, Pham Thi Khanh Van, Nguyen Chi Toan, and Pham Thi Hai Yen for their project entitled "Research on the correlation in compliance with the 10 golden rules and the presence of microorganisms in food at business establishments in the My Khe - Da Nang coastal area". This presentation was not only academic in nature but also practical, providing essential information to help authorities raise awareness about food hygiene and safety for street food vendors in My Khe, one of the most beautiful beaches in the world, attracting a large number of tourists. The street food in this area reflects the local culture and is a highlight of Da Nang tourism, but like all food hubs, it faces food safety risks. According to research by Pham Thi Tuyet Mai and colleagues, 36% of food poisoning cases are caused by microorganisms, including harmful bacteria such as Salmonella, Staphylococcus aureus, Coliform, and E. coli. The student group proposed adherence to the 10 Golden Rules for food preparation, as recommended by the World Health Organization (WHO), to minimize the risk of food poisoning, especially in food businesses located at My Khe Beach.
Vo Thi Thuy Tram said: “Participating in the conference has taught us not only how to conduct research systematically, from planning, data collection, to analysis and report writing, but also how to apply theory to real-world issues and develop new ideas. The conference also helped us enhance our ‘soft’ skills such as presentation, teamwork, and time management, while providing opportunities to interact and learn from scientists, professors, and peers. The achievements we've gained truly serve as great encouragement on our academic and research journey. From here, we will be more confident in developing ourselves to excel in our chosen field.”
(Media Center)