On the afternoon of May 13, 2026, at the Saigon Exhibition and Convention Center (SECC), the seminar titled “Technology, Innovation, and Trends in Ingredients for Health Foods” was successfully held. The event made a strong impression through the joint organization of the Vietnam Association of Food Science and Technology (VAFoST), Informa Markets, and Ho Chi Minh City University of Industry and Trade.
The seminar was held within the framework of the Fi Vietnam 2026 International Exhibition, bringing together leading scientists, business representatives, and a large number of students majoring in food technology. The event aimed to seek solutions to enhance the value of Vietnamese agricultural products through modern technology.
Overview of the seminar
A key highlight of this year’s event was the participation of Ho Chi Minh City University of Industry and Trade as a co-organizer. Bringing research from the lecture hall into practical production is considered a key factor in addressing challenges related to supply chains and rising raw material costs worldwide.
Assoc. Prof. Dr. Le Thi Hong Anh, Vice Rector of Ho Chi Minh City University of Industry and Trade, attended the seminar
Speaking at the seminar, experts emphasized the importance of training high-quality human resources capable of mastering new technologies such as supercritical CO₂ extraction systems and probiotic production processes — fields in which Ho Chi Minh City University of Industry and Trade has strong research advantages.
Prof. Dr. Ngo Xuan Binh, Vice President of VAFoST, delivered the opening remarks at the seminar
In the context of fluctuating fertilizer and transportation costs, making full use of local resources is a sustainable development strategy. The seminar focused on four core topics:
Deep processing of agricultural products: Assoc. Prof. Dr. Pham Anh Tuan presented methods for converting more than 150 million tons of agricultural by-products in Vietnam each year into high-value active ingredients such as collagen and pectin.
Assoc. Prof. Dr. Pham Anh Tuan, Director of the Institute of Agricultural Engineering and Post-Harvest Technology, delivered his presentation
Exploitation of unique natural compounds: Assoc. Prof. Dr. Nguyen Thi Minh Tu from Hanoi University of Science and Technology shared insights on valuable ingredient sources from Ngoc Linh ginseng, Jiaogulan, and other natural materials that help enhance health based on biotechnology platforms.
Assoc. Prof. Dr. Nguyen Thi Minh Tu, Dean of the Faculty of Food Engineering, School of Chemistry and Life Sciences, Hanoi University of Science and Technology, delivered her presentation
Green Extraction: Dr. Mai Thanh Chi from the Vietnam Academy of Science and Technology introduced extraction processes that avoid toxic solvents, protect the environment, and preserve the biological activity of medicinal herbs.
Dr. Mai Thanh Chi, Principal Researcher at the Institute of Advanced Technology, Vietnam Academy of Science and Technology
Application of advanced techniques: Assoc. Prof. Dr. Nguyen Tan Dung presented solutions involving deep-freezing technology and encapsulation techniques to optimize the quality of functional foods.
Assoc. Prof. Dr. Nguyen Tan Dung, Dean of the Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, delivered his presentation
The general discussion, moderated by Prof. Dr. Ngo Xuan Binh, Vice President of VAFoST, took place in a lively atmosphere with the participation of experts and representatives from Ho Chi Minh City University of Industry and Trade. Delegates agreed that cooperation among the “three stakeholders” — the State, scientists, and enterprises — would help Vietnamese brands confidently enter the international functional food market.
The discussion session took place in a lively atmosphere with the participation of experts
Fi Vietnam 2026 was not only a venue for introducing ingredients, but also a starting point for research cooperation and technology transfer projects between training institutions and manufacturing enterprises, aiming toward a safe and high-value food ecosystem for consumers.
Delegates took a commemorative photo at the end of the program