DTU students win the first prize in Table A “Topics and Technological solutions in Processing” of the 2024 Post-Harvest Processing Technology Competition.
DTU students win first prize in the 2024 Post-Harvest Processing Technology Competition - Photo: ÐHDT
Visually appealing products that are beneficial to health
Aiming at discovering innovative research projects and products in various stages of the production process, including food processing and preservation technology, post-harvest agricultural quality control, packaging design, and new models, the Youth Science and Technology Development Center under Ho Chi Minh City Youth Union has partnered with the University of Economics and Industry of Ho Chi Minh City to organize the "Post-Harvest Processing Technology" competition on November 23, 2024.
This year's competition is held with 2 tables:
- Table A includes topics and technological solutions in processing;
- Table B includes topics and technological solutions in preservation.
The organizing committee received 60 topics from 205 contestants nationwide participating in the competition.
The teams exhibited their products and introduced their topics through posters in the semifinal round and directly defended them in front of the jury panel in the finals. This is an opportunity for the contestants to present unique ideas, scientific solutions, and practical applications of their products to achieve the highest rankings.
The joy of the DTU students with products that are beneficial to the community - Photo: ÐHDT
In the rapid development trend of society, especially after the COVID-19 pandemic, the demand for health-conscious products, particularly herbal teas to aid sleep and reduce stress, has become increasingly popular, especially among young people suffering from work/study-related anxiety.
Recognizing that the herbal tea market - combining the elements of art - still holds many untapped opportunities, DTU students as nurtured the idea of developing a product that is both artistic and effectively promotes health.
The team focused their research on blue lotus flowers (Nymphaea caerulea) as the main ingredient. This flower is not only visually appealing but also renowned for its ability to support sleep and reduce stress.
The product is combined with jasmine and rose flowers, offering a mild fragrance that helps relax the mind and boost the immune system due to its high content of antioxidants such as polyphenols and flavonoids.
The product is highly valued with an advanced production process
The “Artistic blooming tea from green lotus flowers” product is highly praised for its advanced production process. The tea is carefully dried twice, ensuring that the petals maintain their flexibility, durability, and perfect blooming ability in water, while retaining nutritional value and ensuring food safety.
In particular, the tea is suitable for evening consumption without causing insomnia, providing peace of mind for users. When brewed, each flower in the tea bud gently unfolds, creating a beautiful scene inside the teapot.
From its flavor and appearance to its nutritional value, the product offers a completely new tea-drinking experience: "Elegant, nutritious, and artistic," which is sure to win over even the most discerning tea lovers. Additionally, the tea can be stored for 3 to 6 months, making it ideal for a modern lifestyle.
“Artistic blooming tea from green lotus flowers” product - Photo: ÐHDT
A member of the DTU team, Tran Pham Huong Ly, said: “Our team has spent a lot of time and effort on this research project. When our 'brainchild' won first prize at this year's competition, we felt that all the passion we put in had been truly rewarded. Currently, our team is finalizing the patent application and working on commercializing the product under the name '”Thuy Liên Khai Hoa Trà"
In the future, the team plans to expand their research to develop other product lines made from lotus flower ingredients, such as: tea bags, kombucha tea, and more varieties of blooming tea from new, unique ingredients.
The group of students conducting "Artistic blooming tea from green lotus flowers"
project consists of 6 female students, each with unique personalities, but all sharing a passion for
the food industry and a desire to create innovative, nutritious, and safe products for the health of consumers - Photo: ÐHDT
In the "Topics and Technological Solutions in Processing" category, the organizers awarded the following prizes:
• First prize to "Artistic blooming tea from green lotus flowers" product by DTU students,
• Second to prize: "Non-fried snack from green bean sprouts and sprouted rice" by students from Ho Chi Minh City University of Technical Education,
• Third prize to "Processing process of some products from B? chính ginseng (Abelmoschus sagittifolius (Kurz) Merr)" from the Center for Research and Development of High-tech Agriculture.
(Media Center)