HUST students explore Argentine wine technology with embassy, industry experts
- Wednesday - 27/05/2026 17:17
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Hanoi University of Science and Technology held an “Argentina Wine Experience” on May 27, 2026, for food engineering students and graduate learners, linking fermentation technology with industry practice and cultural exchange.
The event took place at the BK Alumni building and was organized by the Faculty of Food Engineering, School of Chemistry and Life Sciences, in cooperation with the Embassy of Argentina in Vietnam and the Montes/Kaiken wine brand.
Participants included Argentine Ambassador Marcos A. Bednarski, embassy representatives, HUST leaders, faculty members and about 50 students from advanced engineering and graduate programs.
The session was part of the course Fermented Products and Beverage Technology. It introduced students to wine production, grape varieties, fermentation, sensory evaluation and the role of terroir in shaping wine quality.
Dr. Nguyen Tien Cuong, vice dean of the Faculty of Food Engineering, presented key principles of wine production technology. Hoang Anh, representative of Montes/Kaiken in Vietnam, introduced Argentine wine and Kaiken product lines, including Estate, Terroir, Indómito, Ultra, Aventura, Frankly and MAI.
Students learned how grape variety, growing region, fermentation method, oak aging and blending influence wine color, aroma, tannin, acidity, structure and finish. They also practiced basic sensory evaluation of Argentine wines.
The activity was part of broader cooperation between HUST and Argentine partners in education, research, technology transfer and cultural exchange. It also marked the university’s activities toward its 70th anniversary.
On the occasion of Ambassador Bednarski’s upcoming end of tenure in Vietnam in June 2026, the School of Chemistry and Life Sciences presented him with a hand-drawn portrait in recognition of his contribution to strengthening cooperation between Argentina and the university.
Students said the event helped connect classroom knowledge with real production practice and showed how food engineering is linked to product development, quality evaluation and international markets.
The event took place at the BK Alumni building and was organized by the Faculty of Food Engineering, School of Chemistry and Life Sciences, in cooperation with the Embassy of Argentina in Vietnam and the Montes/Kaiken wine brand.
Participants included Argentine Ambassador Marcos A. Bednarski, embassy representatives, HUST leaders, faculty members and about 50 students from advanced engineering and graduate programs.
The session was part of the course Fermented Products and Beverage Technology. It introduced students to wine production, grape varieties, fermentation, sensory evaluation and the role of terroir in shaping wine quality.
Dr. Nguyen Tien Cuong, vice dean of the Faculty of Food Engineering, presented key principles of wine production technology. Hoang Anh, representative of Montes/Kaiken in Vietnam, introduced Argentine wine and Kaiken product lines, including Estate, Terroir, Indómito, Ultra, Aventura, Frankly and MAI.
Students learned how grape variety, growing region, fermentation method, oak aging and blending influence wine color, aroma, tannin, acidity, structure and finish. They also practiced basic sensory evaluation of Argentine wines.
The activity was part of broader cooperation between HUST and Argentine partners in education, research, technology transfer and cultural exchange. It also marked the university’s activities toward its 70th anniversary.
On the occasion of Ambassador Bednarski’s upcoming end of tenure in Vietnam in June 2026, the School of Chemistry and Life Sciences presented him with a hand-drawn portrait in recognition of his contribution to strengthening cooperation between Argentina and the university.
Students said the event helped connect classroom knowledge with real production practice and showed how food engineering is linked to product development, quality evaluation and international markets.