Duy Tan University students won Third Prize at the 2024 Food Safety and Food Security Scientific Conference.

With a focus on developing innovative solutions that are feasible when applied in practice and a very scientific poster presentation, 2 groups of students from Duy Tan University excellently won 2 Third Prizes at the 8th Food Safety & Food Security Scientific Conference, which took place on August 30 at Ho Chi Minh City University of Industry and Trade.

The 8th Food Safety & Food Security Scientific Conference in 2024 was jointly organized by the Center for Development of Young Science & Technology and Ho Chi Minh City University of Industry and Trade, with the support of the Ho Chi Minh City Department of Science & Technology and the Ho Chi Minh City Young Scientists Club.

There were 111 scientific reports by more than 300 authors from 50 units nationwide, creating a forum, an environment for exchange and sharing between scientists, experts, and businesses on food, food and nutrition in the digital transformation period.

Right in the plenary session, experts discussed issues related to nutrition, food and food in Vietnam and around the world, and proposed sustainable development orientations in the digital transformation period. Consumption trends and food production status were also analyzed to find solutions for the future.

The Poster Presentation session continued to create conditions for scientists to present their papers in poster form, with 2 subcommittees: Food Security Subcommittee: 47 papers and Food Science and Technology Subcommittee: 64 papers.

Duy Tan University has 2 papers selected by the Scientific Council and awarded the Third Prize for their very practical ideas, contributing to improving the living environment and food, including:

The Third Prize in the Food Science and Technology Subcommittee, awarded to the student group Vo Thi Thuy Tram, Nguyen Hoang My Uyen, Ta Thi Lan and Nguyen Thi Thuy Linh with the topic "Research on the process of producing fermented drinks from robusta coffee husks using kefir microorganisms".

This paper received high praise because the students focused on developing a solution to help reuse by-products from the robusta coffee production process. By transforming coffee husks - often discarded during processing in production, the group helped reduce the amount of environmentally unfriendly waste, while promoting economic circulation.

This contribution not only helps solve the problem of environmental pollution but also brings sustainable economic value to society.