In addition to theoretical and practical instruction, the Faculty members at the Faculty of Tourism and Culinary Arts place a high priority on scientific research and technology transfer. Beyond their teaching mandates, our faculty members are actively engaged in numerous research projects and regularly mentor students in research activities, focusing on projects with high scientific merit and practical applicability.

The Faculty of Tourism and Culinary Arts currently conducts research in the following key areas: Nutrition, Culinary Arts, Tourism and Travel Management, and Hospitality Management.

1. Objectives for Scientific Development and Technology Transfer

• To promote research and technology transfer activities by expanding their scope and enhancing both quality and practical utility.
• To strive toward generating sustainable revenue through research, technology transfer, and professional service provision in the coming years.

2. Strategies to Enhance Scientific and Technological Effectiveness

• Aligning the Faculty’s strategic research direction with regional strengths and national economic demands.
• Enhancing the professional expertise and management capabilities of the research staff.
• Investing in modern infrastructure and optimizing the use of specialized laboratories.
• Strengthening the link between research and service provision, business integration, and training; actively developing the science and technology market.
• Enforcing intellectual property rights and fostering international cooperation, including partnerships with the overseas Vietnamese community.
• Improving the quality and quantity of institutional scientific journals while encouraging faculty to publish in prestigious domestic and international journals.
• Actively participating in regional and international scientific conferences.

Research Publications by Full-time Faculty (Please select a year to view the specific list of publications)