In past 10 years, STU-Food Tech has also achieved remarkable results in the field of technical consultation. STU-Food Tech plays the role of a bridge connecting enterprises, and food manufacturers in Vietnam with research institutes and universities in VAFoST’s network.
STU-Food Tech takes initiatives to promote Vietnamese cuisine and food products to the world: ASEAN Best Product 2003 with Vietnamese frozen spring rolls by Cau Tre, ASEAN Best Product 2011 with frozen Shrimp paste on sugar cane also by Cau Tre, ASEAN Best Product 2013 with Vietnamese Square Rice Cake by Tan Uoc traditional craft village.
Our faculty members were also the advisors behind VAFoST’s nominations at IUFoST Global Food Industry Awards, which saw VIFON recognized as finalist in 2010 (South Africa) with Instant Pho noodles, and winner of product innovation category in 2012 (Brasil) with Instant crabmeat meals. In 2014, STU-Food Tech worked with Vinamilk to nominate their marketing campaign which has been shortlisted as a finalist of the award’s third category: communication of science-related knowledge to consumers.
STU-Food Tech has successfully consulted and transferred the Sensory Laboratories’ infrastructure, as well as delivered training on sensory evaluation for VINAMILK, Saigon-Daklak Beer, Monterosa Ice Cream, Thien Huong Instant Noodles.
Technological processes, developed by STU-Food Tech’s lecturers, have been successfully transferred to MSEs in Vietnam, such as soya sauce manufacturing process for Phuoc An Food Company in Binh Dinh province, sweet potato drying technology for NFC Food Company in Dong Nai Province, small-scale grape wine manufacturing process for Tan Dong Hung company in Ho Chi Minh City.
In 2017-2018, FFT has developed the technology of producing honey products for the EATUHONEY company. In 2019-2020, FFT also signed a MOU and a contract to research and develop fresh-cut fruit cup products for FB&I, Korea.