Development of plant-based protein products through cooperation with Natural Resources Institute (NRI), University of Greenwich, UK

 Within the framework of this project, a delegation of four representatives led by Associate Professor Dr. Chu Ky Son, the Dean of the School of Chemistry and Life Sciences (SCLS)  at HUST, visited the NRI from November 20 to 22, 2023. The interdisciplinary network is financially supported by the Global Challenges Research Fund (GCRF) from the United Kingdom, aiming to foster collaboration between the UK (Natural Resource Institute at the University of Greenwich) and Vietnam (Institute of Biotechnology and Food Technology at HUST). This collaboration involves experts from other regional countries, such as the University of Natural Sciences at Vietnam National University, the Royal University of Agriculture in Cambodia, and Loikaw University in Myanmar. Additionally, leading companies in the regional and domestic food processing industry, including Mitr Phol Group (Thailand), Minh Duong Food Corporation, and Lam Son Sugar Corporation, actively participated.

During the visit, both parties conducted a workshop to exchange information on their ongoing and future activities related to the project. NRI shared its research directions, particularly those related to sustainable development such as renewable energy, carbon dioxide capture, development of plant-based protein food products, and food safety issues in slaughterhouses in Vietnam and Cambodia. In return, the Vietnamese delegation, led by Assoc. Prof. Dr. Chu Ky Son, informed about the newly established School of Chemistry and Life Science (SCLS) and its research priorities. Discussions included diversifying plant-based protein-rich food products, utilizing protein from by-products of rice processing, and addressing arsenic accumulation in Vietnamese rice, along with potential solutions.

The products researched, developed, and technology transferred by SCLS  left a lasting impression on NRI colleagues, especially products like rice milk and plant-based cheese. Both Assoc.Prof. Chu Ky Son, the Dean of SCLS, and Prof. Ben Bennett, Deputy Director of the NRI, expressed their desire to continue collaborating in research activities, building and implementing cooperative projects related to education, technology transfer, and promoting entrepreneurial models for producing plant-based protein products native to Vietnam. The focus is not only on the Vietnamese market but also extends to the UK and European markets, with a goal of sustainable development in the future.

The Vietnamese delegation also had the opportunity to tour and learn from the Research & Development Center for Food Products as well as other research laboratories at the NRI.

This working trip has significantly strengthened and opened up numerous collaboration opportunities between the School of Chemistry and Life Science at HUST, the Natural Resource Institute at the University of Greenwich, and other universities in the United Kingdom.