Food safety remains a critical issue that directly affects public health and the sustainable development of the economy. Particularly, in light of the increasing incidence of food poisoning cases associated with products sold through modern retail channels, consumers are becoming progressively more concerned about food quality and safety. Therefore, equipping students in related majors with food safety knowledge and practical skills is highly essential, contributing to the development of a high-quality workforce that meets market demands and protects public health.
To provide students with the opportunity to gain deeper insights into the field of quality management and food safety amidst the continuous growth of the food industry, Saigon Co.op collaborated with the Ho Chi Minh City Department of Science and Technology and the Faculty of Chemical Engineering and Food Technology at Ho Chi Minh City University of Agriculture and Forestry to organize a seminar themed: "Ensuring Product Quality and Food Safety in Modern Retail Models." The event took place on the morning of May 7, 2026, at Phuong Vy Hall.
The program welcomed representatives from the Ho Chi Minh City Department of Science and Technology, University leaders, Saigon Co.op representatives, and over 120 attending students.
· On behalf of the Ho Chi Minh City Department of Science and Technology:
o Mr. Do Thanh Dung - Deputy Director of the Directorate for Standards, Metrology and Quality - Ho Chi Minh City Department of Science and Technology.
o Mr. Tran Anh Thuc - Deputy Head of the Metrology Management Division, Directorate for Standards, Metrology and Quality - Ho Chi Minh City Department of Science and Technology.
o Mr. Duong Minh Duc - Officer at the Quality Management Division, Directorate for Standards, Metrology and Quality - Ho Chi Minh City Department of Science and Technology.
· On behalf of the University:
o Assoc. Prof. Dr. Phan Tai Huan - Member of the Standing Committee of the Party Committee, Vice President of Ho Chi Minh City University of Agriculture and Forestry.
o Ms. Hoang Thi Lan (MSc.) - Deputy Head of the Student Support Services Department - Ho Chi Minh City University of Agriculture and Forestry.
o Assoc. Prof. Dr. Do Tien Duy - Deputy Head of the Research Management, Science & Technology and International Relations Department.
o Assoc. Prof. Dr. Kha Chan Tuyen - Dean of the Faculty of Chemical Engineering and Food Technology - Ho Chi Minh City University of Agriculture and Forestry.
o Dr. Huynh Tien Dat - Lecturer at the Faculty of Chemical and Food Technology - Ho Chi Minh City University of Agriculture and Forestry.
· On behalf of Saigon Co.op:
o Mr. Huynh Thanh Tuan - Director of the Quality Management Department.
o Mr. Do Quang Tien - Deputy Director of the Quality Management Department.
Attendees of the Seminar
To open the seminar, Assoc. Prof. Dr. Phan Tai Huan – Member of the Standing Committee of the Party Committee, Vice President of Ho Chi Minh City University of Agriculture and Forestry – delivered an insightful opening remark. He shared that this is a highly practical program that helps students update their real-world knowledge and better understand quality management and food safety operations against the backdrop of a booming modern retail sector. Simultaneously, the program creates opportunities for students to network and engage in direct dialogues with experts and industry enterprises.
Assoc. Prof. Dr. Phan Tai Huan delivering the opening speech at the seminar
The seminar focused on three primary topics:
1. Introduction to the Law on Product and Goods Quality and the role of metrology in food safety.
2. Scientific foundations in quality management and food safety.
3. Product quality control and food safety and hygiene operations within Saigon Co.op's modern retail system.
Students gained a clearer understanding of the "Law on Product and Goods Quality" through the presentation by Mr. Duong Minh Duc – Officer at the Quality Management Division, who provided students with practical and multidimensional perspectives on current quality management operations.
Mr. Duong Minh Duc presenting to the students
Continuing the program, Mr. Tran Anh Thuc – Deputy Head of the Metrology Management Division at the HCMC Directorate for Standards, Metrology and Quality, shared in more detail regarding "The Role of Metrology in the Field of Food Safety." Through this, students enhanced their awareness and professional responsibility in protecting consumer health.
Mr. Tran Anh Thuc presenting on "The Role of Metrology in the Field of Food Safety"
Moving forward, Dr. Huynh Tien Dat – Lecturer at the Faculty of Chemical and Food Technology, Ho Chi Minh City University of Agriculture and Forestry, brought valuable insights through the topic "Scientific Foundations in Quality Management and Food Safety," helping students better comprehend the connection between specialized academic knowledge and practical applications.
Dr. Huynh Tien Dat - Lecturer at the Faculty of Chemical and Food Technology presenting at the seminar
To provide the students with a more comprehensive overview, Mr. Do Quang Tiến – Deputy Director of the Quality Management Department at Saigon Co.op, shared about the management and control model for product quality and food safety and hygiene within Saigon Co.op’s modern retail chain. These insights helped students obtain a holistic view of corporate quality control workflows and real-world professional requirements.
Mr. Do Quang Tien – Deputy Director of the Quality Management Department at Saigon Co.op
The Q&A and networking session with the speakers was highly dynamic, featuring active participation from the students. Numerous practical questions concerning product quality assurance, food safety and hygiene control in modern retail systems, product inspection and monitoring workflows, as well as actual industry case studies were raised and discussed directly. Consequently, students not only had the chance to access practical knowledge from the corporate sector but also grasped a clearer understanding of the role of quality management and food safety in real working environments.
The discussion and networking session between students and experts
In closing, the seminar successfully equipped students with wealth of useful knowledge and practical outlooks on product quality management and food safety within modern retail models. Beyond raising students' professional awareness and responsibilities, the program bridge the gap between students and the corporate environment, thereby orienting their future studies and career paths.
Through this program, the linkages among the University, enterprises, and regulatory authorities continue to be strengthened, enabling students to access real-world professional environments and enhance their understanding of food safety within modern supply chain systems. This significantly contributes to the cultivation of a high-quality workforce dedicated to the sustainable development of the food industry.
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