Recently, at the 14th Expanded Ho Chi Minh City Nutrition Conference 2026, held from July 31 to August 1 in Ho Chi Minh City, representatives of lecturers and students from the Nutrition and Culinary Science major, part of the Faculty of Tourism and Culinary Arts at Ho Chi Minh City University of Industry and Trade (HUIT), made meaningful contributions and left a profound impression on industry professionals. The event not only recognized the innovative research efforts of the "Young HUIT Scientists" generation but also provided an excellent platform for lecturers to share their in-depth perspectives on pressing public health issues.

Fresh Energy from the Generation of "Young Scientists"

During the reporting session dedicated to Young Scientists, the student group from the Faculty of Tourism and Culinary Arts, represented by student Tran Tu Quoc An, demonstrated exceptional dedication and rigorous academic focus through their research topic: "Development of an IDDSI-Based Recipe Resource for the Dietary Management of Cardiovascular Patients with Dysphagia: A Pilot Study".

The presentation was honored with the overall First Prize, receiving high praise from the professional review board. This achievement is a tremendous source of encouragement and a strong testament to the Faculty's application-oriented training approach. It also serves as a valuable stepping stone for students, empowering them to confidently integrate, share, and learn at prestigious scientific forums.

Expert Perspective: Finding the Solution to the Salt Reduction Challenge

In addition to the students' success, Dr. Nguyen Ngoc Hung – Lecturer at the Faculty of Tourism and Culinary Arts, brought a highly topical presentation to the Conference: "The challenge of sodium reduction in fish sauce: A comparative study of nutritional profiles and retail labeling practices in Vietnam and Thailand."

The presentation skillfully analyzed the phenomenon of "hidden salt" in traditional fish sauce while addressing the technological barriers involved in reducing sodium content without compromising its signature flavor profile. The presentation also proposed a highly practical solution: the application of front-of-pack nutrition labels, helping to guide consumer choices and protect public health.

The achievements and recognition garnered at this Conference serve as invaluable motivation for the lecturers and students of the Faculty of Tourism and Culinary Arts. They will continue to drive the Faculty's journey toward enhancing educational quality, expanding scientific research activities, and continuously fostering innovation in the future.

Photos compiled from the alobacsi.com news portal.