From August 7-9, 2024, the Department of Nutrition and Food Science at the Institute of Biotechnology and Food, IUH, collaborated with the Department of Food and Nutrition at Wonkwang Health Science University (WU), South Korea, to organize the final round of the "Food and Nutrition Creative Ideas" contest. This contest has provided a creative platform that enhances IUH students' knowledge and practical skills in food and nutrition. Additionally, it aims to guide students in changing their perceptions and behaviors, addressing poor nutritional habits, and promoting better health practices both academically and within the broader community.
Students present ideas at the contest
During the competition, students from Wonkwang Health Science University, South Korea, presented their "Global Capstone Project 2024," which featured five biscuit products enhanced with insect flour to utilize the valuable nutrients in edible insects. This innovative approach aligns with the food industry's growing focus on environmentally friendly and highly nutritious foods. The insect-enriched biscuits were sampled and evaluated by many attendees at the IUH Youth Cultural House.
Cake products with insect powder added by Korean students at IUH Youth Cultural Hall Hall
The contest attracted students from the Industrial University of Ho Chi Minh City, with the wide participation of 3 faculties with training in related disciplines including the Faculty of Business Administration, the Faculty of Tourism Commerce and the Institute of Biotechnology & Food. As a result, 13 ideas advanced to the final round of evaluation.
In addition to written submissions sent online to the Organizing Committee before July 31, representatives of the ideas presented them directly to the Vietnamese-Korean Inter-School Jury on August 7. Ideas and products that focus on utilizing agricultural waste, avoiding preservatives, and benefiting consumer health were particularly well-received. Award-winning entries included: "Apricot Cake with Sweet Potato," "Sourdough Sandwich with Wheat Germ," "Vegetarian Roll with Rice Germ," and "Dairy-Free Ice Cream with Aloe Vera Gel and Mung Bean."
Students receive certificates and souvenirs
During this event, Vietnamese and Korean students participated in the "Global Capstone Project 2024," alongside exchange students from the Department of Food Science at National Pingtung University of Science and Technology, who are currently studying at the Department of Nutrition and Food Science, Institute of Biotechnology and Food, IUH. The students also had the opportunity to visit the international exhibition "Vietfood & Propack Vietnam 2024" at the Saigon Exhibition and Convention Center (SECC).
Vietnamese-Korean students participate in the "Global Capstone Project 2024" project with students of Binh Dong University of Science and Technology.
Delegation at the International Food and Beverage Exhibition 2024
Some photos at the contest:
Student Huynh Thai Nguyet won the first prize for the product "Apricot Cake with Sweet Potato" and the second prize for "Dairy-Free Ice Cream with Aloe Vera and Mung Bean Gel." Student Le Bao Minh Chau earned the third prize for "Vegetarian Rolls with Rice Germs."
