 |
 |
 |
Faculty of Chemical Engineeringand Food Technology – Nong Lam University, Ho Chi Minh City partners with BRAV Co., Ltd.: Joining hands to process ready-to-eat Japanese mullet, sending warmth to flood-affected communities
During the 2025 storm season, many residential areas were cut off, prolonged power outages occurred, clean water was scarce, and kitchens were discrupted. In such circumstances, ready-to-eat, convenient, nutritious, and shelf-stable foods become an urgent need to help people get through difficult days.
At the Product Development Workshop (Faculty of Chemical Engineeringand Food Technology – Nong Lam University, Ho Chi Minh City), activity was more bustling than usual. Faculty and students teamed up with BRAV Co., Ltd. to produce two products: ready-to-eat seasoned Japanese mullet and fish flossfor timely delivery to flood- and storm-affected localities (Figure 1). In just six days (Batch 1: October 13 - 15, 2025; Batch 2: October 20 - 22, 2025; Batch 3: October 31 - November 1, 2025), the team completed 4,338 packages made from 857 kg of filleted Japanese mullet, equivalent to 1,800 kg of whole fish. In the comming period, the Faculty and the company will continue to ramp up output for communities in the disaster zones.
Figure 1. Processing workflow
From early morning till late evening, each batch of fish was handled in a controlled, end-to-end process: receiving – primary processing – cooking – drying – packaging. Every step was supervised under GMP/HACCP criteria to ensure food safety and ease of use during emergencies. The “ready-to-eat seasoned fish” can be consumed straight from the pack; the “fish floss” pairs well with rice, porridge, or bread and is easy to carry and store.
In terms of output, Batch 1 produced 698 packs of ready-to-eat seasoned fish and 694 packs of fish floss; Batch 2 produced 925 packs of ready-to-eat seasoned fish and 510 packs of fish floss and Batch 3 produced 1026 packs of ready-to-eat seasoned fish and 485 packs of fish floss (Figure 2). Before leaving the workshop, all products underwent quality and sensory checks, were labeled, sealed, and handed over to relief distribution partners. For students, this was truly an “extended practical classroom,” where they applied knowledge of preparation, formulation, pan-roasting, drying technology, and packaging to create products that serve the community in the midst of storm season.
Figure 2. Finished products: Ready-to-eat seasoned fish and fish floss.
This activity puts into practice the Faculty’s mission of “serving the community,” alongside education and research. Corporate industry partnership shortens the path from laboratory to everyday life while ensuring the raw materials, equipment, and logistics needed for products to reach people quickly, safely, and in line with real needs. The Faculty and BRAV Co., Ltd. hope these humble yet knowledge-infused products carry warmth and care to where they are needed most.
Page count: 4420
