Scientific Workshop
Sustainable Development of Seaweed Cultivation and Processing in Vietnam
 
 
In accordance with the EDU 2023-04 Agreement on the implementation of the project "Enhancing the sustainability of the maritime economy through professional cooperation and education" dated November 8, 2023, between the Minister of Foreign Affairs - representative of the Embassy of Ireland in Vietnam and Nong Lam University, Ho Chi Minh City.
 
The Steering Committee of the projectorganizes a Scientific Workshop to introduce the activities and research results of the ongoing project.
 
Time: 8:00 AM, May 28, 2024 (Tuesday)
Venue: Room 303 (3rd floor), Thien Ly Building, Nong Lam University, Ho Chi Minh City.
 
Workshop Agenda
7:30 - 8:00
8:00 - 8:30
 
 
 
8:30 - 8:50
 
 
8:50 - 9:10
 
 
 
 
9:10 - 9:30
 
9:30 - 9:50
 
 
  
9:50 - 10:10
 
10:10 - 10:30
 
  
10:30 - 10:50
 
 
10:50 - 11:10
 
11:10 - 11:30
 
11:30 - 11:50
11:50 - 12:00
Registration of delegates and document collection
Welcome remarks, introduction of delegates
Opening speech by the President
Group photo session
Presentationand discussion 1: Overview of seaweed cultivation and processing in Vietnam
Presentationand discussion 2:  Current status of seaweed farming in Phuoc Diem Commune, Thuan Nam District, Ninh Thuan Province, and the direction for developing the maritime economy in relation to seaweed farming.
Presentationand discussion 3:  Seaweed food products in the current Vietnamese market.
Presentationand discussion 4:  Building green enterprises, towards sustainable development through seaweed cultivation and processing.
 Break
Presentationand discussion 5:Important gains in seaweed productivity can be achieved via careful selection of cultivated strains
Presentationand discussion 6:  Cultivation methods and application of biotechnology to increase bioactive compounds from microalgae.
Presentationand discussion 7:   Importance of optimised environmental conditions in seaweed aquaculture
Presentationand discussion 8:  Research and processing activities in seaweed at the Facultyof Chemical Engineering and Food Technology.
Discussion
Closing remarks

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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