On July 12th, 2019, Faculty of Food Technology successfully organized the “Scientific Research Competition for FFT’s students 2019”.
The Competition was a helpful playground for junior and senior students to participate in scientific research and to learn professional knowledge. The research topics were assessed in two rounds: Selection and Final round. In the selection round, the judge panel gave questions to the participants and evaluated their poster; then five best topics were selected to the final round.
Prof. Dr. Luu Dzuan gave a speech in the open ceremony
The judges and participants
The judge assessed the students’ posters
In the final round, participants had to present their research results and answer the questions from the judge panel.
The participants answered the questions of the judges
Prizes were awarded to the teams by the Dean of the faculty. There were 2 teams achieving First prize:
- “Study on nano-curcumin formation by reverse heating method and development of concentrate product” by Hồ Thị Thanh Thuý, Phạm Thị Kim Ngọc, Nguyễn Thị Thanh Tú.
- “Encapsulation of anthocyanin by yeast biomass with the assistance of ultrasound, and the application of the encapsulated anthocyanin in food product” by Nguyễn Thị Thanh Hằng.
Second prize: “Study on the influence of ultrasound on the extraction yield of albumin and glutelin from Enteromorpha sp.” by Đinh Thuỳ Dung, Nguyễn Sơn Thông.
Third prize: “Study on optimizing the extraction conditions and anti-oxidative activity of polyphenols from guava leaf extract (Psidium Guajava. L) by Trần Văn Tân, Cao Thị Huỳnh Như.
Consolation prize: “Study on the extraction conditions of polyphenol from Passiflora Foetidal and application of the extract in the Passiflora Foetidal herbal syrup” by Lâm Thị Diễm Trinh.