“FOOD PRODUCT DEVELOPMENT COMPETITION 2025”
THE 1st TRAINING SESSION –
A SOLID STEPPING STONE FOR COMPETING TEAMS
The first training of the 2025 Food Product Development Competition took place successfully on March 16, 2025, at RD100 Hall, Rang Dong Building. This important event, held as part of the competition, provided participating teams with essential foundational knowledge to gradually turn their ideas into reality and develop their products professionally.
[An overview of the first training session — RD100 Hall was packed with the participation of the Executive Board, guest speakers, businesses, and competing teams.]
The Presence of Distinguished Guests and Reputable Speakers
The training session welcomed the Head of the Faculty of Chemical Engineering and Food Technology and representatives from partner businesses. Notably, the program featured two highly experienced guest speakers:
- Mr. Đỗ Quý Lưu – Chairman of the Board of Directors, CDM Group Co., Ltd.
- MSc. Đặng Hoàng Dự – Executive Director, DU&LAW Training - Consulting Co., Ltd.
[Assoc.Prof.Dr. Kha Chấn Tuyền – Dean of Faculty of Chemical Engineering and Food Technology, delivered the opening speech, emphasizing the importance of connecting scientific research with practical applications in product development.]
In addition, the training session was attended by lecturers of the faculty, representatives from the Executive Committee of Ho Chi Minh Communist Youth Union of Faculty, as well as numerous competing teams and students interested in food product development and functional foods.
Practical Values Shared During the Training Session
Topic 1.1: "From Science to Commerce – Unlocking the Potential of Algae for a Sustainable Future"
Mr. Đỗ Quý Lưu provided an insightful perspective on the immense potential of algae and seaweed in the food and functional food industries. He focused on the transformation of scientific research into commercial products while also proposing innovative directions to fully harness the value of this raw material.
[Mr. Đỗ Quý Lưu shared insights on the potential of algae and seaweed – practical knowledge that helped the competing teams better understand how to translate scientific research into commercial products.]
Through real-life examples, he helped students gain a clearer understanding of how to leverage biotechnology in the production of algae and seaweed-based products. These advanced applications not only open up new opportunities in the food industry but also contribute to the trend of sustainable development. This served as a source of motivation for the competing teams to apply scientific research in practice, aiming to create products that not only hold commercial value but also bring significant benefits to the community and the environment.
Topic 1.2: "Legal Framework and Quality Standards – Key Guidelines in Product Development"
Continuing the program, Mr. Đặng Hoàng Dự delivered a highly practical presentation on legal regulations and quality standards in the development of food products. The presentation delved into essential legal procedures, including
- The quality standards that must be met for a product to be legally distributed.
- Procedures for product registration and food safety inspection.
- Key legal aspects in trademark protection and intellectual property rights.
[Mr. Đặng Hoàng Dự presented on legal regulations and quality standards – essential information that helps the competing teams better prepare for the product commercialization process.]
This knowledge not only equips the competing teams with thorough legal preparation but also helps them understand the importance of regulatory compliance, enabling their products to enter the market lawfully and sustainably.
The networking, Q&A, and sharing of practical experiences
The training session became lively as the competing teams and students asked questions directly to the speakers. Issues such as product market entry strategies, trademark registration processes, approaches to reaching potential customers, and product development trends in the food industry were thoroughly addressed by the experts.
[Students asking questions to the speakers – A lively interaction with many practical inquiries about product development strategies and registration.]
The students showed particular enthusiasm as they received practical insights on how to build a successful product, from the idea stage to commercialization. These real-world experiences not only gave the competing teams a clearer view of the product development roadmap but also helped them shape their career paths for the future.
Honoring and expressing gratitude to the speakers
[A moment of gratitude for the speakers – Assoc. Prof. Dr. Kha Chấn Tuyền presented flowers and a letter of thanks to the two speakers for their valuable contributions to the program.]
In appreciation of the valuable contributions of the speakers, Assoc. Pro. Dr. Kha Chấn Tuyền – Head of the Faculty of Chemical Engineering and Food Technology, on behalf of the Organizing Committee, presented flowers and a letter of thanks to Mr. Đỗ Quý Lưu and Mr. Đặng Hoàng Dự. The presence and insightful sharing of the speakers not only brought professional value but also inspired the competing teams and students in attendance.
Closing the training session and outlining the next steps
The training session provided valuable knowledge and practical insights into the development of products from algae. This was not only an opportunity for the competing teams to enhance their expertise but also an important preparation step before the semifinals. The Organizing Committee hopes that, with the knowledge and experiences gained from the session, the teams will be motivated and confident to continue professionally developing their products.
[Taking a commemorative photo – The Executive Board, speakers, competing teams, and students all gathered to capture this memorable moment after the training session]
Let’s look forward to the upcoming sessions with more exciting content and continue supporting the competing teams on their journey to conquer Food Product Development 2025!
FOOD PRODUCT DEVELOPMENT 2025"
SEMIFINAL –
A BREAKTHROUGH STEP IN SEAWEED AND ALGAE RESEARCH
On March 23, 2025, at the Cát Tường hall, the semi-final of the Food Product Development 2025 competition concluded with impressive performances from the top competing teams. The event marked a significant milestone in turning creative ideas into reality, advancing food and functional foods made from algae and seaweed, and paving the way for an innovative and sustainable food industry.
[Overview of the Semi-Finals – The Cát Tường hall was lively with the participation of the judges, competing teams, and students passionate about the field of product development from algae.]
Judging Panel
The semi-finals were honored to have the participation of the esteemed Judging Panel, consisting of experts with many years of experience in research and product development:
- Ms. Chu Thị Hà – Deputy Technical Director, DORAFOODS Production Joint Stock Company
- Mr. Trần Minh Hải – Executive Director, Hoang Anh Flavors & Food Ingredients Co., Ltd.
- Mr. Đặng Hoàng Dự – Executive Director, DU&LAW Training - Consulting Co., Ltd.
With their impartiality and in-depth feedback, the judges provided the competing teams with a more practical perspective on the potential of algae-based products while also suggesting many creative and feasible directions for development.
[A moment of gratitude for the Judging Panel – Ms. Lê Thị Thanh, Head of the Organizing Committee and President of the Trade Union in Faculty, presented flowers and a gift to the judges in appreciation of their meaningful contributions to the competition.]
Creative ideas shining
In the semi-finals, the competing teams presented unique product ideas, applying modern technology to food and functional foods made from algae. Each product was evaluated not only for its creativity but also for its potential for commercialization, food safety, and sustainability value.
[A competing team presenting their product – Bold ideas from algae were confidently and creatively showcased by the young participants.]
Questions from the Judging Panel
The judges not only evaluated the products but also asked questions to assess the feasibility, creativity, and development strategies of each team. These insightful questions helped the contestants reassess their products in a more comprehensive manner:
- Ms. Chu Thu Hà: "How have you considered preservation methods to maintain the nutritional value of algae and seaweed in your product?"
- Mr. Trần Minh Hải: "Who is the target market for this product? How do you plan to reach and expand your market share?"
- Mr. Đặng Hoàng Dự: "Has your product met all the food safety and legal standards? If not, what is your plan for completing the necessary requirements?"
Comments from the Judging Panel – Guidance for the Road Ahead
The judges not only evaluated the products but also provided practical suggestions on development strategies, market direction, and product refinement. These feedback served as valuable motivation, helping the competing teams further enhance their ideas as they approach the Finals.
Mr. Trần Minh Hải's feedback: "You have come up with some very interesting ideas using algae and seaweed. However, to take your product further, you need to focus more on feasibility and develop a clearer market entry strategy."
[The Judging Panel providing feedback and suggestions to the competing teams – Valuable advice to help the young participants refine their algae-based products.]
The journey to conquer the Finals
The Semi-Finals concluded with strong impressions, opening up opportunities for the best teams to advance to the Finals. The Organizing Committee hopes that, with thorough preparation and determination, the teams will continue to break through, bringing even more creative and practical algae-based products to the forefront.
[Commemorative photo – The Judging Panel, Organizing Committee, competing teams, and students gathered to capture this memorable moment.]
Let’s look forward to the Finals of the Food Product Development 2025 – where algae and seaweed-based ideas will shine and come closer to reality!
“Product Development 2025”
FINAL ROUND
“FOOD AND FUNCTIONAL FOOD FROM SEAWEED”
The final round of the “Product Development 2025” competition, organized by the Faculty of Chemical Engineering and Food Technology, was held on May 25, 2025, at the Hall P100, Phuong Vy building, Nong Lam University - Ho Chi Minh City. The competition concluded successfully, marked by the enthusiastic and talented participation of the students.
The success of the competition was made possible with financial support from the Embassy of Ireland in Vietnam through the project "Enhancing Sustainability of the Marine Economy: Professional and Educational Cooperation" (Agreement EDU 2023-04, November 8, 2023). In addition, the presence and support from businesses and faculty members were also key contributions:
- Assoc. Prof. Dr. Kha Chan Tuyen – Dean of the Faculty of Chemical Engineering and Food Technology - Project Manager
- Participation of mentors from Nong Lam University - Ho Chi Minh City, and Ho Chi Minh City University of Technology and Education: MSc. Tran Thi Thu Ha, Dr. Vu Ngoc Ha Vi, MSc. Le Thanh Hai, MSc. Nguyen Thi Thanh Thao, MSc. Le Tran Hoai An, MSc. Dang Thi Ngoc Dung, Dr. Hoang Van Chuyen, and MSc. Nguyen Hoang Thao Ly.
One of the objective factors in evaluating the feasibility of the products, the teams’ professional knowledge, and in determining the competition's champion was the scoring from the Jury Board. The Organizing Committee was honored to welcome leading experts to the program — Jury Board who provided objective and professional feedback for the competing teams.
- Assoc. Prof. Dr. Bui Van Mien – Former Dean of the Faculty of Food Science and Technology.
- MSc. Dang Hoang Du – Executive Director – DU & LAW Academy Training - Consulting Company Limited..
- Tran Minh Hai – Executive Director – Hoang Anh Food Ingredients and Flavors Joint Stock Company.
- Dr. Dang Thi Yen – Director – Green Food Beverages and Food Company Limited (GRFOOD)
- Le Thi An – Director – New Oriented Food Technology Company Limited
- Huynh Nguyen Hieu Dan – Director of Product Development, the spice sector – Masan Consumer Corporation
- MSc. Chu Thi Ha – Deputy Technical Director – Dorafood Company
- Nguyen Huu Thien – Director – Bluetech Ingredients Ltd.
The final round of the competition consisted of two main sessions:
1. Product Exhibition
During the product exhibition round, the Jury Board, faculty members, and guests had the opportunity to visit and evaluate the display booths presented by the competing teams. This was also a chance for students interested in the competition to sample the products and listen to presentations and sharing from the teams.
Jury Board, mentor, and guests visited the display booths
2. Presentation and Defense
This was the key session to determine the champion of the “Product Development 2025” competition.
The Presentation and Defense session began with an opening speech by Assoc. Prof. Dr. Kha Chan Tuyen – Dean of the Faculty.
.png)
Assoc. Prof. Dr. Kha Chan Tuyen delivered the opening speech of the competition.
On behalf of the Organizing Committee, Assoc.Prof.Dr. Kha Chan Tuyen extended sincere thanks to the Jury Board and mentors who had continuously supported and accompanied the competition.
.png)
Organizing Committee has sent a letter of thanks and gifts to the Jury Board
.png)
Organizing Committee has sent a letter of thanks and gifts to the Mentor and support team
After several intense hours of competition, the “Product Development 2025” contest officially came to a close with the final results as follows:
- First place: PTSP537, Coco Marine, Bánh dừa nướng rong biển
.png)
- Second place: PTSP548, SPIRO, Sữa hạt sen rong biển vị chuối
.png)
- Third place: PTSP542, Starfish, Chả nấm rong sụn và rong wakame
.png)
- Consolation prize: PTSP534, Nhất mùi nhị thân, Thạch rau câu rong sụn
.png)
- Some Special Awards:
- Best Poster award: PTSP546, SEASpire, Tinh ngọc biển xanh
- Most Impressive Packaging award: PTSP537, Coco Marine, Bánh dừa nướng rong biển
- Most Popular Team award: PTSP548, DPTV, Kem bạch ngọc tảo
- Best Video award: PTSP558, MTL, Bột sủi bổ sung fucoidan từ chiết xuất tảo nâu (Sargassum)
- Best booth award: PTSP553, Double T, Snack dền Kale rong tảo