HUTECH Food Technology students learn about product development experience from Aji-Ngon brand expert
- 13/04/2021
On April 11, HUTECH Institute of Applied Sciences cooperated with Rudolf-Lietz Group to organize the seminar titled "Story of seasoning product development" presented by speaker Duong Duy Minh.
In this seminar, Food Technology students had the opportunity to discuss with the speaker many interesting issues related to their major such as coming up with new product concepts, the influence of regional culinary differences on product development, or the ability to harmonize the flavors of dishes using the delicious, safe and healthy seasoning package.
In this seminar, Food Technology students had the opportunity to discuss with the speaker many interesting issues related to their major such as coming up with new product concepts, the influence of regional culinary differences on product development, or the ability to harmonize the flavors of dishes using the delicious, safe and healthy seasoning package.
Speaker Duong Duy Minh shares the story of flavor seasoning product development
The speaker also pointed out the difficulties and obstacles facing the food industry due to the limited domestic supply of raw ingredients and many products do not meet the necessary standards. The speaker also emphasized the significance of staying up to date on current food laws that could help businesses avoid the potential loss of investment capital when not being able to sell their products or even being penalized due to violation.
Workshop for students majoring in Food Technology (HUTECH Institute of Applied Sciences)
The speaker details the factors affecting the success of a product when it is launched in the market
Gaining from the detailed information shared by Mr. Duong Duy Minh, students majoring in Food Technology had the opportunity to approach the latest product development trends and have their questions answered as well as develop problem-solving skills through the process of product development. The knowledge and practical experience learned from the seminar will be valuable to students and helping them come up with creative ideas for their food product development projects.
By Office of External and Public Relations
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