To promote and foster students’ active engagement in scientific research, the Faculty of Tourism and Culinary Arts successfully organized the Final Round of the Faculty-level Student Scientific Research Competition for the Academic Year 2025–2026 on the morning of March 25, 2026, at Hall C. Following a dynamic and enthusiastic preliminary phase, the final round concluded with great success, featuring a diverse range of highly practical and impactful research projects.

The event was honored by the presence of Assoc. Prof. Dr. Cao Xuan Thuy, Dean of the Faculty of Tourism and Culinary Arts, alongside the Vice Deans, heads of departments, faculty members, and a large number of students.

During the final round, the judging panel conducted a rigorous, objective, and transparent evaluation process to select the most outstanding projects from a total of 23 research teams. The results were categorized into two major academic clusters as follows:

Nutrition and Culinary Sciences Cluster

• First Prize: “Development of a Process for Producing Vegetarian Vietnamese Sausage Enriched with Jackfruit Fiber Powder from Thai Jackfruit Variety” by Stuent Team: Phan Nhut Huy, Supervisor: Lect. Tran Thi Phuong Kieu (MSc.)
• Second Prize: “Extraction of Flavonoids from Avocado Peels and Seeds Using Solvent-Based Methods”by Student Team: Tran Huynh Bao Tran, Supervisors: Lect. Pham Van Thinh (PhD.) and Lect. Tran Thi Thu Huong (MSc.)
• Third Prize: “Optimization of Cashew Milk Formulation Combined with Brown Rice and Flavor Enhancement Using Natural Enzymes from Pineapple Juice” by Student Team: Nguyen Ngoc Minh Thu, Supervisor: Lect. Dang Thuy Mui (MSc.)

Service Sector Cluster (Hospitality, Restaurant, and Travel Management)

• First Prize: “The Role of User-Generated Content (UGC) on Social Media in Influencing Gen Z’s Actual Rural Tourism Decisions in the Mekong Delta” by Student Team: Trinh Nguyen Uyen Thi, Supervisor: Lect. Than Trong Thuy (PhD.)
• Second Prize: “Factors Influencing Destination Choice Intention and the Moderating Role of Digital Media: A Study of Young Tourists in Ho Chi Minh City” by
  Student Team: Nguyen Thi Kim Tuyen, Supervisor: Lect. Ngo Dinh Tam (MSc.)
• Third Prize: “Determinants of Tourist Loyalty at Can Gio Destination (Ho Chi Minh City)” by Student Team: Nguyen Thi Thuy Tien, Supervisor: Lect. Pham Ngoc Dung (MSc.)

 In addition, the remaining 17 projects were awarded Consolation Prizes.

 This year’s projects were highly commended by the academic panel for their strong practical relevance and responsiveness to emerging trends. Many studies focused on the development of sustainable food products and environmentally friendly solutions within the service sector. Notably, research in tourism and hospitality demonstrated clear alignment with digital transformation trends, addressing topics such as artificial intelligence (AI), chatbots, and Gen Z consumer behavior.

The Student Scientific Research Competition serves not only as an academic platform for students to strengthen critical thinking and teamwork skills, but also as a valuable opportunity to translate innovative ideas into practical solutions for the tourism and food sectors. Faculty-level award-winning projects will continue to be refined and supported for participation in the upcoming university-level competition.

The program concluded in a vibrant atmosphere of enthusiasm and pride among faculty members and students of the Faculty of Tourism and Culinary Arts, promising an even more successful and impactful research season ahead.