To create favorable conditions for lecturers, PhD candidates, postgraduate students, and undergraduate students to access and enhance their specialized knowledge of advanced food analysis and processing technologies supporting research and product development in the food industry and chemical engineering technology sector, the Faculty of Chemical Engineering and Food Technology at Nong Lam University Ho Chi Minh City, in collaboration with LMS Technologies Vietnam Co., Ltd., organized a specialized seminar themed: "MODERN FOOD ANALYSIS AND PROCESSING TECHNOLOGIES".
The seminar was held on March 30, 2026, at Cam Tu Hall (Nong Lam University Ho Chi Minh City) with the attendance of Assoc. Prof. Dr. Kha Chan Tuyen – Dean of the Faculty of Chemical Engineering and Food Technology, company representatives, as well as lecturers, graduates, and students of the Faculty. On behalf of the Faculty, Assoc. Prof. Dr. Kha Chan Tuyen expressed gratitude to the company for partnering to organize the seminar and conveyed his aspiration for long-term, deeper collaborations in the future.
The company representatives presented several topics, including:
- Topic 1: Extrusion Technology in Research and Processing of Plant-Based Meat Products
o Principles and extrusion technology in food processing.
o Applications in texture development.
- Topic 2: Rheology Technology and Applications in Food Industry R&D and QC
o Rheological theory: Rotational tests (viscosity curve, yield stress, thixotropy, etc.), oscillatory tests (amplitude, frequency, temperature, and time sweeps).
o Evaluation of food texture, viscosity, and flow properties.
Several photos from the specialized semimar:
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