“FOOD PRODUCT DEVELOPMENT COMPETITION 2026”

TRAINING WORKSHOP – SESSION 1 OF THE SIXTH PRODUCT DEVELOPMENT COMPETITION 2026

On the morning of July 19, 2026, at Cat Tuong Hall, Nong Lam University, Ho Chi Minh City, the Faculty of Chemical Engineering and Food Technology successfully organized Training Workshop – Session 1 as part of the 6th Product Development Competition 2026. The workshop, themed “From Ideas to Products – A Journey toward Creating Real-World Value,” marked the first activity in the competition’s series of specialized training sessions. It was designed to equip participating teams with foundational knowledge, research-oriented thinking, and practical approaches to product development, while strengthening collaboration between university education and industry.

The preliminary round of the competition was held from June 3 to June 30, 2026, attracting strong interest and enthusiastic participation from students representing universities across Ho Chi Minh City and other provinces and cities throughout Viet Nam. More than 30 competition entries were submitted, each demonstrating serious investment in product concepts and research directions. The participating teams presented a wide range of innovative solutions in the fields of food and functional food development using seaweed and algae as primary raw materials. Following a rigorous and impartial evaluation process based on the competition criteria, the Judging Panel selected the 15 most outstanding teams to advance to the semifinal round.

To support the selected teams in further refining their ideas and improving product quality prior to the semifinals, the Faculty of Chemical Engineering and Food Technology organized Training Workshop – Session 1 for the 15 shortlisted teams, together with a large number of students from the Faculty at Nong Lam University, Ho Chi Minh City. The workshop not only provided participants with opportunities to strengthen their professional knowledge but also served as an academic forum for students to exchange ideas, share experiences, and explore emerging trends in food product research, development, and commercialization.

The workshop featured Mr. Tran Minh Hai, Chief Executive Officer of Kinh Lâm Food Manufacturing, as its guest speaker. With more than 23 years of experience in food product research, development, and commercialization, Mr. Hải has held a wide range of positions spanning quality management, production, research and development, and corporate leadership. Drawing on this extensive professional background, he shared valuable practical insights that provided participants with a more comprehensive understanding of the product development process in today’s business environment, as well as the competencies and professional qualities expected of the modern food technology workforce.

During the session, the speaker provided important perspectives on customer-centric product research and development and introduced the product development process from initial concept generation through to commercialization. Through practical industry-based examples, students and participating teams gained insights into market-driven product development, the key factors that must be considered throughout the development process, and the challenges involved in scaling up from laboratory research to industrial production. These insights not only enhanced participants’ professional knowledge but also helped the teams establish clearer directions for refining their ideas and developing their products for the subsequent rounds of the competition.

In addition to the speaker’s presentation, the workshop featured an open and engaging academic discussion, with numerous questions raised by the participating teams and students. The discussion focused on product commercialization potential, research directions, the development of competitive advantages, production cost optimization, and the essential competencies required of researchers in the field of food technology. The speaker’s practical insights provided participants with broader and more multidimensional perspectives on the process of transforming a research idea into a marketable, value-added product, while also fostering a stronger spirit of innovation and creativity among students.

The training workshop not only equipped the participating teams with specialized knowledge but also reflected the Faculty of Chemical Engineering and Food Technology’s commitment to practice-oriented education. By strengthening industry engagement in academic activities, the Faculty provides students with opportunities to gain practical insights, develop a clearer understanding of labor market expectations, and progressively cultivate an applied research mindset grounded in innovation and sustainable development. This approach represents one of the Faculty’s key educational priorities, aimed at enhancing the quality of human resources capable of meeting the evolving needs of the food industry in an increasingly integrated global environment.

Through this training session, the Faculty of Chemical Engineering and Food Technology expects that the participating teams will acquire a stronger foundation of knowledge, appropriate analytical approaches, and clearer research directions to further refine their products throughout the subsequent stages of the competition. At the same time, the program contributes to fostering a culture of innovation and encouraging students to confidently undertake research and develop highly applicable products that generate meaningful value for communities and businesses.

The Faculty of Chemical Engineering and Food Technology would like to express its sincere appreciation to Mr. Trần Minh Hải for his dedicated and valuable contributions. The Faculty also extends its heartfelt thanks to the lecturers, partner organizations, participating teams, and all students whose active engagement contributed to the success of the program.

Training Workshop – Session 1 concluded with many practical and meaningful outcomes, while also marking the beginning of the academic activity series for the 6th Product Development Competition 2026. With its strong emphasis on university–industry collaboration, the competition is expected to continue offering valuable professional and academic activities, providing students with an enabling environment in which to strengthen their research capabilities, foster innovation, and transform promising ideas into products with scientific value and practical application potential.

 

 

 

“FOOD PRODUCT DEVELOPMENT COMPETITION 2026”

SEMI-FINAL ROUND OF THE SIXTH PRODUCT DEVELOPMENT COMPETITION 2026

On August 2, 2026, at Cat Tuong Hall, Nong Lam University, Ho Chi Minh City, the Faculty of Chemical Engineering and Food Technology successfully organized the Semi-final Round of the 6th Product Development Competition 2026. The competition was held with the support of the Embassy of Ireland, contributing to the advancement of research, innovation, and the development of value-added food products with practical applications and a strong orientation toward sustainable development.

The event was attended by Mr. Luong Hong Quang, M.Sc., Lecturer at the Faculty of Chemical Engineering and Food Technology, together with faculty members, industry experts, the 15 outstanding teams that had advanced from the preliminary round, and students from various universities. This event represented an important milestone in the competition, marking the stage at which the teams formally presented the outcomes of their research following an extensive process of concept development, experimentation, and product refinement. The semi-final round also provided the basis for the Judging Panel to evaluate the entries and select the eight most outstanding projects to advance to the Final Round.

The semi-final round brought together 15 teams representing universities from across the country. Demonstrating thorough preparation, a strong commitment to scientific research, and a passion for innovation, the teams presented a wide range of product development concepts focused on harnessing the value of seaweed and algae. Their proposed food and functional food products showed considerable potential for practical application while addressing consumer needs and aligning with the food industry’s growing emphasis on sustainable development. Each product represented the outcome of a continuous process of research, experimentation, and refinement, reflecting the teams’ substantial efforts to integrate specialized knowledge with creativity and practical problem-solving capabilities.

During the semi-final round, each team presented its product concept and introduced its developed product to the Judging Panel. In addition to assessing product quality, the judges evaluated the novelty, scientific merit, feasibility, commercialization potential, and future development direction of each project.

Through the direct question-and-answer and feedback sessions, the participating teams received practical professional recommendations to further improve their product formulations, technological processes, production feasibility, market positioning, and long-term development strategies. The judges’ questions and comments not only enabled the teams to gain a clearer understanding of their products’ strengths and limitations but also provided an important basis for identifying the most outstanding projects that best fulfilled the competition’s evaluation criteria.

The semifinal round was supported by a Judging Panel comprising experts with extensive experience in food technology and product research and development, including:

Drawing on their extensive professional expertise and practical industry perspectives, the members of the Judging Panel provided objective assessments, insightful comments, and constructive recommendations tailored to each participating team. Their feedback not only focused on improving the products within the scope of the competition but also helped students gain a clearer understanding of industry expectations for products with genuine market potential. In this way, the evaluation process contributed to fostering an applied research mindset oriented toward commercialization.

In addition to the formal evaluation activities, the semifinal round also served as an academic forum where participating teams could interact, exchange experiences, and learn from one another. The presence of lecturers, industry experts, and students from various educational institutions created a dynamic academic environment that encouraged scientific research, innovation, and inter-institutional collaboration. This is also one of the key objectives pursued by the Faculty of Chemical Engineering and Food Technology through the organization of the competition, contributing to the enhancement of educational quality and the strengthening of university–industry linkages.

The Faculty of Chemical Engineering and Food Technology would like to express its sincere appreciation to the members of the Judging Panel for generously dedicating their time to the competition and providing the participating teams with insightful professional evaluations and valuable recommendations. The Faculty also extends its heartfelt thanks to Mr. Luong Hong Quang, M.Sc., and all lecturers for their continued interest, support, and engagement throughout the program.

Special thanks are also conveyed to the 15 participating teams for their dedication to research and continuous efforts to refine their products, as well as to all students whose attendance, encouragement, and active participation contributed significantly to the success of the semifinal round.

The Faculty of Chemical Engineering and Food Technology is confident that, with the professional guidance provided by the Judging Panel and the continued support of lecturers and industry partners, the participating teams will further enhance their products in terms of scientific merit, practical applicability, and real-world development potential.

The forthcoming Final Round promises to showcase outstanding creative ideas, promising solutions, and exemplary products, thereby further promoting a culture of scientific research and innovation while demonstrating the capabilities of students in the field of food technology.

 

 

FINAL ROUND OF THE 6TH PRODUCT DEVELOPMENT COMPETITION 2026

INNOVATIVE PRODUCTS FROM SEAWEED AND ALGAE

 

On 11 October 2026, the Faculty of Chemical Engineering and Food Technology at Nong Lam University – Ho Chi Minh City successfully hosted the Final Round of the 6th Product Development Competition 2026 at Phuong Vy Auditorium. Under the theme “Foods and Functional Foods from Seaweed and Algae,” the competition received support from the Embassy of Ireland in Viet Nam, providing opportunities for students to engage in research, develop products, and explore food applications of seaweed and algae.

The competition attracted more than 40 entries from students at Nong Lam University – Ho Chi Minh City and several other universities, including Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City University of Technology and Engineering, RMIT University, Ho Chi Minh City University of Foreign Languages and Information Technology, and Khanh Hoa University. Through poster and packaging design activities and thematic workshops, participating teams explored market needs, refined their ideas, and gained knowledge essential to the product development process. Following the semifinal round on 2 August 2026, eight outstanding teams were selected to continue their research, improve their products, and prepare for the final round.

The products showcased in the final round were:

- “Chrono-Sleep” Gummies, developed by Sheep and Lip.

- Spirulina–Bromelain Effervescent Powder Fortified with Protein and Minerals, developed by Alganova.

 

- Nori, King Oyster Mushroom and Sacha Inchi Biscotti, developed by BiNoSa.

- SeaGurt Naturally Fermented Plant-Based Yogurt Enriched with Spirulina, developed by SeaGurt.

- Plant-Based Cheese Made from Kơ-nia Nuts, Pistachios, Tropical Almond Kernels and Carrageenan Seaweed, developed by BioSea.

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- Coconut Milk-Flavoured Seaweed Popping Pearls, developed by SeaCoCo.

 

- Vietnamese Sargassum and Shiitake Savory Sauce, developed by The Fifth Taste.

- Basa Fish and Seaweed Pâté with Nori and Spirulina, developed by GreenSea.

Each product reflected a distinctive approach, demonstrating the students’ initiative in exploring seaweed and algae as ingredients and developing new ideas for the food sector.

The final round opened with a product exhibition, where the eight teams presented the results of their research through physical product displays. They also shared the ideas behind their products, their choice of ingredients, and key aspects of the development process.

This year’s entries demonstrated diverse applications of seaweed and algae, ranging from snacks and fermented foods to sauces, plant-based cheese, and nutritional supplements.

The exhibition gave delegates, lecturers, judges, and students an opportunity to explore the products firsthand and appreciate the creativity and sustained efforts of the participating teams.

 

From biscotti incorporating Nori and coconut milk-flavoured seaweed popping pearls to plant-based yogurt enriched with Spirulina, plant-based cheese, and basa fish and seaweed pâté, each product offered a fresh perspective on the potential of seaweed and algae. The variety of ingredients, development concepts, and product formats made the exhibition particularly engaging. Beyond viewing the displays, students could learn how the products had been developed, hear directly from the teams, and discover how specialist knowledge could be applied in practice. The exhibition therefore served both as a showcase of the teams’ research achievements and as a platform for inspiring creativity and encouraging student interest in food research and product development.

The second session, comprising team presentations and questions from the judging panel, officially began at 1:00 p.m. The eight teams presented their concepts, the rationale for ingredient selection, processing methods, product characteristics, and plans for future development.

The judging panel brought together experienced academics, business leaders, and industry representatives with expertise in food technology, product development, and legal consultancy:

Drawing on their professional expertise and perspectives from academia and industry, the judges provided constructive comments, probing questions, and practical recommendations. Their contributions supported a comprehensive assessment of the entries and helped teams better understand their products’ strengths and priorities for further improvement.

As part of the programme, delegates and guests attended a presentation by Associate Professor Dr. Tuyen Chan Kha, Dean of the Faculty of Chemical Engineering and Food Technology, on the project “Improving the Sustainability of Marine Economics through Professional and Educational Collaboration.” Funded by the Embassy of Ireland in Viet Nam, the project is jointly implemented by Nong Lam University – Ho Chi Minh City, Nha Trang University, and the University of Galway, Ireland.

The presentation highlighted the project’s achievements during 2023 - 2025, including the development of 11 processing procedures, the implementation of 12 research projects, training for more than 100 students, the publication of a research monograph, and two scientific papers, including one in a Q2-ranked international journal. During 2025 - 2026, the project continued to advance practical applications and technology transfer. Patent applications were filed for two products - a bird’s nest-flavoured sea grape and aloe vera juice, and a Sargassum tea bag product - and 11 processing technologies were transferred to Lien Ket Viet Nam Herbal Joint Stock Company. These achievements illustrate the potential for connecting scientific research, education, and practical applications in the seaweed sector.

The programme continued with presentations by the eight teams, each explaining the origins of its product concept, the rationale for selecting ingredients, processing methods, distinctive features, and future development plans. The presentations provided an opportunity for teams to share their research journeys, the efforts involved in refining their products, and how they had applied specialist knowledge in practice.

 

Following each presentation, the judges asked questions to gain a deeper understanding of the product, its formulation, processing methods, and potential practical applications. Teams responded by explaining their development processes and clarifying specific aspects of their products. These exchanges allowed participants to demonstrate their technical knowledge, presentation skills, and research preparation, while receiving valuable feedback to guide further improvements.

Following thorough deliberation and impartial assessment by the judging panel, the final round concluded with the following results:

In addition to the main prizes, four special awards recognised distinctive achievements:

The Final Round of the 6th Product Development Competition 2026 concluded in a joyful and memorable atmosphere, leaving a lasting impression on the participating teams, lecturers, judges, and students. The teams’ creative ideas, dedication to research, and enthusiasm made this year’s competition a particularly rewarding experience.

The Faculty of Chemical Engineering and Food Technology at Nong Lam University – Ho Chi Minh City extends its sincere appreciation to the Embassy of Ireland in Viet Nam, lecturers, judges, supporting organisations, and all students whose interest, encouragement, and contributions made the competition a success.

We look forward to welcoming students to the next edition of the Product Development Competition, with fresh ideas, breakthrough products, and an even more inspiring journey of creativity!