On July 12th, 2019, Faculty of Food Technology successfully organized the âScientific Research Competition for FFTâs students 2019â.
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.
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Prof. Dr. Luu Dzuan gave a speech in the open ceremony
The judges and participants
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The judge assessed the studentsâ posters
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In the final round, participants had to present their research results and answer the questions from the judge panel.Â
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The participants answered the questions of the judges
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Prizes were awarded to the teams by the Dean of the faculty. There were 2 teams achieving First prize:
- âStudy on nano-curcumin formation by reverse heating method and development of concentrate productâ by Há» Thá» Thanh ThuĂœ, PháșĄm Thá» Kim Ngá»c, Nguyá» n Thá» Thanh TĂș.
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- âEncapsulation of anthocyanin by yeast biomass with the assistance of ultrasound, and the application of the encapsulated anthocyanin in food productâ by Nguyá» n Thá» Thanh Háș±ng.
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Second prize: âStudy on the influence of ultrasound on the extraction yield of albumin and glutelin from Enteromorpha sp.â by Äinh Thuỳ Dung, Nguyá» n SÆĄn ThĂŽng.
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Third prize: âStudy on optimizing the extraction conditions and anti-oxidative activity of polyphenols from guava leaf extract (Psidium Guajava. L) by Tráș§n VÄn TĂąn, Cao Thá» Huỳnh Như.
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Consolation prize: âStudy on the extraction conditions of polyphenol from Passiflora Foetidal and application of the extract in the Passiflora Foetidal herbal syrupâ by LĂąm Thá» Diá»
m Trinh.
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