| Outcomes | Outputs | Activities | Year 1 | Year 2 | ||||||||||||||||
| Year 2023 | Year 2024 | Year 2024 | Year 2025 | |||||||||||||||||
| Nov | Dec | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | Jan | Feb | Mar | Apr | |||
| Preparation | ||||||||||||||||||||
| I. Boost marine economics through farming and development of algae-based products | 1. Algae/and seaweed farmers and harvesters will be known how to control their raw products focusing on the sustainability of farming practice | 1. Set up standards for seaweed cultivation | ||||||||||||||||||
| 2. Training on the selection of the best varieties of seaweed species | ||||||||||||||||||||
| 3. Training on farming and harvesting algae/seaweed: quality and sustainability | ||||||||||||||||||||
| 4. Training on the handling and storage of seaweeds after harvesting | ||||||||||||||||||||
| 2. Ingredients and foods development research, focusing on quality and commercialization | 1. Research and development of original ingredients from seaweed/algae | |||||||||||||||||||
| 2. Research and development of food products using original ingredients | ||||||||||||||||||||
| 3. Innovation of seaweed extracts and applications as innovative ingredients and foods | ||||||||||||||||||||
| 3. Technology transfer to food industries for commercialization of ingredients and foods from algae and seaweed | 1. Modelling the process of pulverization of seaweed/algae at pilot scale | |||||||||||||||||||
| 2. Technology transfer for beverages using algae/seaweed as original ingredients | ||||||||||||||||||||
| 3. Technology transfer for foods using algae/seaweed as original ingredients | ||||||||||||||||||||
| 4. Technology transfer for beverages/foods using innovative ingredients from algae/seaweed | ||||||||||||||||||||
| II. Build research capacity for academics, postgraduates and undergraduates | 1. Integrating undergraduate and postgraduate education through advanced research | 1. Improving the research quality of undergraduates program | ||||||||||||||||||
| 2. Improving the research quality of post-graduate program | ||||||||||||||||||||
| 2. Improve reactivity of research | 1. Laboratory skills competitions | |||||||||||||||||||
| 2. Food research and development competition focusing on commercialization and technological feasibility | ||||||||||||||||||||
| 3. Advancing using digital/electronic tools and resources for research | 1. Literature searching, recording and managing training | |||||||||||||||||||
| 2. Research integrity training | ||||||||||||||||||||
| 3. Visit of the University of Galway staff for training | ||||||||||||||||||||
| 4. Improve disseminating skills | 1. Training on digital preparation of research outcomes | |||||||||||||||||||
| 2. Training on verbal skills for disseminating research outcomes | ||||||||||||||||||||
| 3. Research symposium at Nong Lam University | ||||||||||||||||||||
| 5. Improve communication and regconisation through research publication | 1. Writing papers for publication in national journals | |||||||||||||||||||
| 2. Writing papers for publication in international journals | ||||||||||||||||||||
Designed by MSc. Vo Tan Toan. FIT NLU