The 56th Conference of Science and Technology Club of Technical Universities took place at Nha Trang University on December 4 and 5, 2020. The conference has two sessions including the delegation meeting and the plenary meeting.
November 12-14, 2020: The Second International Conference on Material, Machines, and Methods for Sustainable Development (MMMS2020) was held at Nha Trang University with the participation of nearly 170 domestic and international experts.
On August 1, 2020, there was a talk about a project on the organic agricultural development in the Mekong Delta by Ms. Ino Mayu - Chief Representative of Seed to Table in Vietnam (Japan) at Nha Trang University.
June 27, 2020: A training course on Socially Responsible Labor Management in Seafood Sector was organized by the International Labor Organization in Vietnam (ILO) in collaboration with NTU. More than 50 students from two training programs of Fisheries Management and Seafood Processing of NTU, 14 representatives from businesses from Phu Yen and Binh Dinh provinces participated in the course.
Participants listened to presentations on topics such as: Working time, Child labor, Labor & wages, Forced labor, Discrimination in labor, Actual situation of labor management in the skipjack tuna supply chain in Vietnam. The training course was organized to provide knowledge for participants in seafood sector, update their knowledge on labor management regulations and standards of ILO and Vietnamese Labor Code, and update knowledge of corporate social responsibility standards for labor management and employment.
The International Labor Organization (ILO) was established in 1919. To date, the ILO has 187 member countries. The ILCO was established to promote social justice and the protection of labor and human rights. NTU has had 3 lecturers who used to take part in ILO training courses. It also organized working sessions between the two sides and held training courses for students.
July 3, 2020: Faculty of Transportation Engineering, NTU organized a series of competitions for students including: Quiz Contest on Logistic Services, Ship model and Eco-car Racing. A series of competitions were organized to promote a strong movement of doing research among students.
The Logistics Contest is an extracurricular activity that aims to create a professional and creative environment for students from Marine Science program. The contest took place with three rounds including many quizzes related to Maritime Management, Logistics, Seaport., etc.
At the Ship Model Competition for students from Ship Engineering, teams of contestants designed and built their own ship models and participate in a racing contest. Ship models are made from steel, aluminum, stainless steel, composite and those models were marked by judges. In the racing part, the teams must overcome 3 challenges, including speed racing, ship controlling, and ball dragging.
Last but not least, eco-cars made and driven by students impressed audiences with creativity. The teams performed tests including: Driving forward in the shape of zigzag; Driving over obstacles; Saving fuel.
This is the research project that won the Third Prize of the National Scientific and Technical Research Contest for Secondary and High School Students. The project was conducted by student Trinh Hoang Long - Nguyen Van Troi High School under the guidance of Assoc.Prof. Huynh Nguyen Duy Bao - Faculty of Food Technology, NTU.
Khanh Hoa owns a large amount of tuna, and by-products from tuna processing, especially bones is majority. Tuna bone is also a great source of calcium in the form of hydroxyapatite (which can be absorbed into the human body). Tuna bone wastes have not been used effectively, (mainly used as low-value products such as fertilizer, animal feed) while the need for calcium supplementation of humans is huge.
The research project carried out experiments to investigate the conditions for extracting calcium from tuna bones by hydrolysis with NaOH at appropriate concentrations in order to reduce the time and temperature to obtain calcium preparations in natural form (hydroxyapatite) with high purity, nano size. Therefore, it is easy to apply in small-scale production, minimizing environmental pollution. At the same time, the conductor tested using extracted calcium as an additional ingredients of cookies, creating a calcium supplement food for children to the olders.
Assoc. Prof. Dr. Nguyen Thi My Huong - Head of Department of Post-Harvest Technology, Faculty of Food Technology, Nha Trang University has just successfully implemented a research project about obtaining hydrolyzed protein from pangasius catfish’s head and bones and its application in fish sauce production. The result of the project is a scientific basis for the implementation of fish sauce production from pangasius catfish by-products on an industrial scale, meeting the increasing consumption of fish sauce by consumers.
Utilizing by-products ...
Assoc. Prof. Dr. Nguyen Thi My Huong said that according to the report of Vietnam Association of Seafood Exporters and Producers, pangasius export turnover reached approximately US$ 2 billion and raw pangasius yield reached about 1.4 million tons in 2019. Pangasius processing industry has created a huge amount of by-products including: head, bone, viscera, skin, fins, trim meat ... which are easily polluting the environment. Meanwhile, the fish head and bones contain a rich source of protein, which can be utilized to produce hydrolyzed protein. Hydrolyzed protein obtained with high nutrient content can be applied in food field such as fish sauce production.
Currently, the demand for fish sauce is very large, but in recent years, the yield of anchovy and scad has been decreasing, making the source of fish materials for fish sauce production reduced. This leads to production expenses for fish sauce are gradually higher. Meanwhile, the amount of pangasius’ head and bones discharged from pangasius processing is very large, much cheaper than anchovy and scad. On the other hand, the production of anchovy fish sauce by the traditional method takes time, usually about 12 months. On the contrary, the addition of protease enzyme to hydrolyze the protein in pangasius’ head and bones will speed up the hydrolysis process, which shortens the production time of fish sauce compared to the traditional method.
From that fact, the research project "Acquisition of hydrolyzed protein from pangasius’ head and its application in fish sauce production" has been carried out by Assoc. Prof. Dr. Nguyen Thi My Huong. The results of the project showed that the combination of two enzymes Alcalase and Flavourzyme to hydrolyze pangasius by-products created a hydrolyzed protein with good organoleptic and chemical quality, which can absolutely be used in fish sauce production. The hydrolyzed protein from pangasius by-products is supplemented with salt at a rate of 25%, then it is incubated in brined (salt-pickled) anchovy container in natural conditions for 8 weeks to create a delicious taste and typical color for the fish sauce.
... to make premium fish sauce
The research result showed that fish sauce produced from pangasius by-products met the organoleptic, chemical and microbiological criteria according to Vietnamese standard TCVN 5107-2018. The fish sauce has puce color, typical fragrance, no strange smell, sweet taste of protein, purity, no cloudiness and no impurities. Total nitrogen content in fish sauce is 25.69g/l, amino acid nitrogen content is 14.38g/l, ammonia nitrogen content is 2.35g/l. The fish sauce has a high nutrient value with a total amino acid content of 9.48g/100ml; in which the content of irreplaceable amino acids is 5.39g/100ml. According to Vietnamese standard TCVN 5107-2003, fish sauce produced from pangasius by-products is classified top-ranking.
According to the Evaluation Committee of Nha Trang University, the use of pangasius by-products in fish sauce production not only contributes to limiting environmental pollution but also improving the efficiency of using by-products after processing, creating a new type of fish sauce product with high value. The success of the project creates opportunities for businesses and companies specialized in pangasius processing in particular and fish processing in general to take advantage of fish by-products to develop fish sauce production, diversify fish sauce products on the market, contributing to increasing profits for businesses and developing sustainable fisheries industry.
Recently, it can clearly see the imprint of science and technology in the development process in the fields of industry and agriculture. The role of scientific research units, including universities, is increasingly being promoted. Considering the promotion of scientific research as a premise to improve the quality of training, Nha Trang University has conducted research and technology transfer of many promising scientific research projects. In particular, many research projects of Nha Trang University have recently conducted technology transfer, bringing positive results in many fields of production and life. The story of recent prominent research projects in this article will partly reflect the inevitable transformation of knowledge quintessence into concrete products, associated with real life.
From shrimp by-product production to innovative awards for nutrition
Turning shrimp shells, which are considered as by-products, into high value products - is a scientific research project that brings many unexpected results of Nha Trang University. Prior to 2000, Assoc. Prof. Dr. Trang Si Trung studied and worked with colleagues to improve the production of chitin from aquatic by-products to extract valuable nutritional compounds. The technology of the research team has extracted about 60-70% of chitin, protein, thereby creating many high value products in biology, health and agriculture.
Research to turn shrimp shells into high-value products
Having cooperated with Nha Trang University since 2016 on the application of this research to production, Vietnam Food Joint Stock Company (VNF) has gained the foundation to pursue the orientation of "zero-waste" and extracted successfully the majority of nutrients from shrimp by-products and transformed into many valuable foods. On that basis, at the beginning of December 2019 at Fi Global in Europe, VNF was awarded the Innovation Award in the global Future of Nutrition competition, helping to "make a breakthrough change" of traditional food supply chain in the next five years”.
Solving the breeding problem in aquaculture
Solving the breeding problem in aquaculture of the locality and region is also one of the highlights of the scientific research that Nha Trang University has achieved during the technology transfer to businesses and people.
Red snapper is an attractive species in many countries in Asia Pacific including Vietnam. Grasping that fact, the Institute of Aquaculture - Nha Trang University conducted research on red drum (Sciaenops ocellatus) production. Since 2015, the Institute has applied trial production at enterprises and achieved positive results. Currently, there are about 20 farms of red drum in the South Central and Southern regions. Particularly in Khanh Hoa, it is estimated that enterprises produced more than two million red drum fingerlings for the market in 2019. Red drums grow fast, after 1 year of commercial farming in the pond, the yield is from 9 to 24 tons/ha. Currently, with the market price from 80,000 to 90,000 VND/kg, farmers get profit from 25,000 to 35,000 VND/kg. The success of the project has contributed to diversifying the breeding species, creating more jobs and income for breeding production households in the province. The initiative in breeding stocks is a favorable condition for the sustainable development of red drum farming.
Researching on aquatic breeds is considered one of the strengths in scientific research of Nha Trang University
Another research that also contributes to solving the problem of breeding stocks in the field of aquaculture is the project: “Research in building the technology process of producing the artificial dog conch breed Strombus canarium (Linnaeus, 1758). This research project has successfully built a technical process to produce artificial dog conchs which are suitable to the natural conditions of Khanh Hoa. The sexual maturity rate of broodstocks is about 85%, the rate of fertilization reaches 97%, and the hatching rate is over 93%. At present, the seeds of dog conch were handed over to Cam Lam Industry-Agriculture- Forestry Extension Centre, Khanh Hoa province to transfer to farmers to farm in grow-out ponds and marine cages. Test results show that the survival rate of dog conch is from 45.6 to 61.5%. According to the evaluation of the authorities, the project contributes knowledge and technology of high economic value aquatic animal. As a result, this helps supply sufficient seeds for farmers to develop dog conch growth-out culture industry in the province.
Potential in mechanical products
Dataweigh system, designed by the Faculty of Mechanical Engineering, is a smart automatic system that helps to weigh food and divide it into combinations based on a set value. The system has 18 or 24 independent weighing stations to weigh the product and its volume, which are transmitted to the controller. Based on the combined algorithm, the controller calculates the position of the scales that should be pushed so that the number of scales and the total volume of scales are exactly at the set value. Products of each package will be grouped so that the staff can easily collect them. At a time on the conveyor, there can be more than onepackage with a gap between the packages. With 18 stations, the system allows 35 weighing times per minutes (50 times/24 head scales). The system helps to reduce the waiting time of the product, thereby reducing the damage and retaining the original product quality.
Dataweigh system products are applied in practical production at enterprises.
The system is currently being used by the Indian Ocean Co., Ltd., (a member of Nam Viet Group - one of the largest corporations on culturing, processing and exporting catfish in Vietnam) and is expected to be used by other plants of the Nam Viet Group. The products can compete directly with products of large German and Japanese corporations such as Marel, Yamato.
Scientific research connects with the practical needs of society
Currently, scientific research activities at Nha Trang University are still being carried out strongly in the direction of focusing on efficiency, practical applicability. Our prominent researches are in the field of fisheries seed production, manufacturing fishing vessel equipment, extracting medicinal herbs from plants, producing medicinal herbs - vaccines used in aquaculture, food technology... In the period of 2011-2019, the University has implemented 14 research projects at the national level, 33 ones at the ministry level, 29 ones at the provincial level, 12 international projects, 121 ones at university level. By focusing on establishing relationships with businesses, localities throughout the country and hundreds of educational and research institutions across continents from Asia, Europe, America to Australia, Nha Trang University has made clear its development objectives in the field of scientific research, which are to directly serve the needs of socio-economic development, to create a bridge between training, scientific research and practical social production.
Nha Trang University has clearly shown its development objectives in the field of scientific research to directly serve the needs of socio-economic development, creating a bridge between training, scientific research and social production practices. This not only contributes to reaching the vision to 2030 “To become a prestigious university in training, research, and technology transfer, a leader in Southeast Asia in fisheries science and some selected areas in marine economy by 2030” but also affirms the role and prestigious position of the University for the development of the region and the country.
Every year, NTU welcomes international students from many different countries such as Laos, Canada, Vanuatu, Liberia ... to attend short and long term training courses. Overcoming the cultural differences to adapt to the life and learning environment in Vietnam, besides the efforts of each student, there is a positive impact from NTU’s extracurricular activities.
In addition to the lessons in class, sports and leisure activities are also interested by many international students. To improve health and relieve stress after school, many students go to the physical training areas, basketball, volleyball, and football fields to play. This is also an opportunity to meet and make new friends, learn Vietnamese culture through friends who share a common interest in sports. Robbie Iauko, a graduate student in French said: "Football is my favorite activity at school every weekend afternoon, because I think it is a special occasion for me to talk to my friendly friends from different countries. Although we have not in the same language, but when participating in activities, we feel passionate connection. I also like learning about Vietnamese culture”. Khamko Khanvongxai, a Laotian student majoring in automotive technology, also showed interest in after-school football activities “Among the physical activities at school, I like soccer the most because it is an activity I can enjoy and get acquainted with the living environment in Vietnam ”.
In addition, the University also helps foreign students to learn and integrate with Vietnamese culture through organizing meetings and exchanging activities such as Laotian meeting gala, New Year party for foreigners who are studying and working at the university, etc. “I like to interact with Vietnamese friends to improve my speaking skills as well as to increase my reflexes in class. In addition, because I only came home for Tet and summer holidays, my homesickness is huge, but thanks to the music club, I can keep pursue my passion, and make many new friends who help me overcome my homesickness ” said Manichanh Thavixay. Panitda Phoutthavong also shared that while studying in Vietnam, she participated and experienced traditional Vietnamese holidays such Hung Kings Commemoration, participating in folk game activities to understand more about Vietnamese culture.
International students attend the year-end party for foreigners organized by the University.
Proactively integrating with the living environment in Vietnam, many international students also organize English sharing sessions with Vietnamese people, customs and traditions of each country, characteristics in the spiritual life of people in each country. Thanks to such activities, international students integrate and understand more about Vietnamese culture which make them more engaged.
The camp program took place from October 21 to October 30, 2019. Four students of Nha Trang University were honored to be one of the representatives of Vietnam to participate in the 3rd "International Ocean Camp" at National Taiwan Ocean University (NTOU).
This is an annual camp of NTOU with the participation of nearly 70 students from universities specializing in Maritime Science and Fisheries in Asian countries. This year, Nha Trang University sent four students including: Tran Thi Anh Tuyet (senior of business administration), Tran Thi My Hoa (senior of English language), Tran Thi My Duyen and Ngo Phuong Thao (juniors of marketing to attend the camp. This was a very good opportunity for students to gain more knowledge as well as understand more about the cultural diversification through exchanging activities with students from prestigious universities in Asia.
In the framework of the camp program, students attended specialized classes on Maritime Science and Fisheries, which were taught by the professors of NTOU. In addition, campers also took tours to famous landmarks in Taiwan such as the National Museum of Marine Science and Technology, YehLiu GeoPark, Taipei 101, JiuFen Old Street and the very famous Night Market in Keelung Citywhere campers themselves as well as international visitors enjoyed street food imbued with Taiwanese culinary identity.
After the 10-day trip, four students were still recalling the exciting moments and shared their feelings about the camp.
The youth - ready to seize the opportunity to learn
Whether being the juniors or seniors , all of four students are still eager not only to learn knowledge in class but also to explore the world.
My Hoa said: “This was a great opportunity for me because my major in foreign languages (English and Chinese) . This trip helped me improve my skills. because I can use these languages to communicate with students from different countries. In addition, it gave me an experience of staying at a foreign university's campus”.
As for Phuong Thao, she always lives with and protected by her parents and relatives. Therefore, she took this opportunity to have new experiences in living independently and taking responsibility for herself when living away from home for a short time.
Students attended specialized sessions
Visiting NTOU history museum
Thoughtful preparation of the organizers
For four girls, they were still like fishes out of water for the first time to come to a new country. However, the thoughtful welcome, preparation and organization of NTOU during the 10-day camp made them very impressed.
“Attending this summer camp, I was really impressed by the thoughtful, professional and formal organization such as the airport shuttle, lessons, sightseeing tour, farewell party, study materials, meals or sleeping and transportation arrangements"- My Hoa said.
Anh Tuyet added: “The volunteer students of the International Camp's impressed me by their friendliness and enthusiasm. They also answered our questions convincingly. I really missed them when coming back home.
Check-in at NTOU
With nearly 70 students from the universities of Vietnam, Indonesia, Malaysia, Thailand and of NTOU, this was a truly good environment for NTU students to communicate, make friends and learn more about the culture and customs of their countries. Among them, a lot of students from Malaysia and Indonesia left a deep impression on NTU's students.
My Duyen shared: "I was very impressed by a Malaysian friend. She was of Chinese descent but born in Malaysia. She was very good at Chinese so that she taught me a lot."
Meanwhile, the most memorable thing of Phuong Thao was the memories with the students from Vietnamese universities such as Vietnam Maritime University, Can Tho University and Indonesian universities. They were lovely, friendly, funny brothers and sisters with the ability to speak English, Chinese fluently.
Taking photos with international students
Milk tea is not the only one in Taiwan
Before the trip, all of them thought of Taiwan as a country famous for milk tea and Taipei 101 tower. However, after 10 days, they knew more about Taiwan with great destinations, tasty street food, and an effective environmental policy.
Traveling in Taiwan is very convenient thanks to public transportation such as buses, HSR (High Speed Rail), and MRT (Metropolitan Rapid Transit)
Through field trips, My Hoa noticed that “Tourist destinations such as the civil works, the ancient villages or the natural works were planned and managed reasonably. Therefore, they can keep their fresh environment and cleanliness around despite a large number of tourists. For man-made constructions such as the Taipei 101 tower or the modern biotechnology shipbuilding museum, visitors can not only visit and listen to the explanations of the equipment and objects in the museum but also experience the process of fishing or 3D simulation games related to the fishing process or the formation of creatures in the ocean. This specially attracted the tourists' interest.”
Enjoying Taiwanese street food
Ten days have passed but the imprints and lessons during the trip will remain in the memories of four students, whichcreates the foundation for their studies as well as their future careers.
Established in 1953, National Taiwan Ocean University (NTOU) is one of the most famous universities in Taiwan specializing in the field of marine science and technology. NTOU currently has more than 9,000 students enrolled in 7 colleges and 34 departments specializing in Marine Science and Management, Life - Science, Marine Science and Resources, Engineering, Electrical Engineering, Computer Science, Social Sciences and Humanities, and Law - Marine Policy. It is also recognized as one of the best universities for international students in Taiwan, which was ranked among the top 400 universities in the world in 2011 and 2012 and ranked 76th among universities. throughout Asia.
International camp programs are always taking place every year, not only in Taiwan but also in many other countries. Students can track information about these programs at website of the Department of External Relations.
Launched in 2014, the International intensive program at Nha Trang University was designed to facilitate academic exchanges with friends around the world for specialties which are the strength of NTU. This is also an opportunity to expand international cooperation in training and research, along with promoting the image of people, nature and culture of Vietnam to international students.
From 2014, the program has attracted students from universities in Australia, South Korea, Thailand, Czech Republic ... with diverse and interesting courses.
From 19th August to 24th September, 2019, the Summer Session for the Graduate School of Fisheries 2019 was held at Faculty of Fisheries, Kagoshima University, Kagoshima, Japan. The summer session was offered for the master course students registered for the “Postgraduate (Master) Program on Tropical Fisheries with International Linkage (ILP)”, an international linkage to share the curriculum with fisheries subjects is provided by the member schools in Southeast Asian countries and Japan.
Listen to feelings of two master students from Nha Trang University about summer course of Postgraduate Program on Tropical Fisheries with International Linkage.
Never too late to study
As women who are always busy with housework, school work, but Ms. Le Thien Sa and Ms. Dao Thi Doan Trang, currently working at Center for Experiments and Practices in Nha Trang University, were still determined to participate this challenging and exciting course.
Ms. Trang shared: “As staff working at laboratories, I want to access modern equipment, facilities, to experience in managing and operating the laboratory of the University so that I can apply it into my work for better serving training and scientific research. In addition, the content of the course is suitable for aquaculture major that I am taking for master degree”
Ms. Sa was especially interested in the subjects of the latest Analytical and Experimental Method which were taught in the program, because they were suitable for the current job she is currently undertaking at the Nha Trang University.
Highly applicable subjects
In six weeks, students studied subjects such as Aquaculture, Aquatic Bioresource Sciences and Technology, Latest Analytical and Experimental Methods on Biochemistry, etc.
Each lecture was lively with lots of new and updated information. Ms. Trang was impressed by the lectures' contents, teaching methods and enthusiastic guidance of professors: Prof. Tomonari KOTANI, Prof. Miguel VAZQUEZARCHDALE, Prof. Kazuhiko ANRAKU, Prof. Shiozaki, Munnechika ISHIZAKI.
The professors were very friendly, approachable and dedicated to helping students learn, integrate and express themselves. After class, they also spent time sharing life experiences and in-depth knowledge with interested students.
In addition to lessons in class, students also visited Kagoshima fish market - one of the largest fish markets in Japan, witnessed the auction of fish that had just arrived at the port as well as admired spectacular fish processing technique. They were impressed by the way of preserving aquatic products after fishing, the way of operation and management of this Seafood Cooperative.
Students had a chance to visit the Kagoshima - Maru 03 ship, which is a modern ship of Kagoshima University for training and research on marine science and fishing technology.
They visited the Seafood Cooperative which cultures tuna with sea cages, exploit tourist services in Tarumizu – Kagoshima. They also enjoyed the local flavor cuisine from the restaurant's chef.
Warm memories of friends from neighbor countries
Ms. Trang told: “We and other students from Indonesia, Malaysia, the Philippines, Thailand had a good time of studying and joining activities together, exchanging and sharing information and helping each other complete assignments, reports in class as well as in the lab. We also had the opportunity to learn about the culture and people of each other’s country. We had many good memories not only in the classroom, in the laboratory, field trips but also in outside activities. We walked together for tens of kilometers, rode bicycle or took cramped buses to visit the city with many beautiful natural landscapes, famous cultural relics and enjoyed typical cuisine of Kagoshima. The moments united us, the students from other countries and the Japanese students from strangers to intimate friends, creating a close relationship between members of the program network”.
For Ms. Sa, she felt that the students from other countries were sociable and close. Even though they studied together for a short time, they gave each other sincere feelings; despite the difference in religion and age but they were very respectful and sympathetic. In particular, what she remembered most is when young people called her "Mamy" in an affectionately loving voice.
Interesting things about Kagoshima
This course was held at Kagoshima University, Kagoshima city. This was a great opportunity for students to experience life and learn more about Japanese people and culture.
Kagoshima is the main center of Kagoshima Prefecture with relatively cool climate, nice clean streets, convenient and safe transportation, and friendly people. The city has many famous landscapes and cultural relics.
Kagoshima Bay is similar to Nha Trang Bay with a large area of water and a developed fisheries sector. In addition, agriculture is also one of the key industries in Kagoshima.
Famous cuisines in Kagoshima are made from local products from caught and aquaculture such as Sashimi from tuna, fish ball, Kurobuta pork, Kagoshima beef, and Soju wine made from purple sweet potato which is typical of Kagoshima Prefecture.
What is treasured and learned from here is the people. They live a simple, sincere, humble, and civilized life. Many old people here still work for a living, devoting more to the society.
In addition, the organization for this program of Kagoshima University was very thoughtful and accurate. Simple but essential guidance information for foreigners were provided on the first day of the arrival in Japan such as health care, security, banking; the nearest prayer places for the religions were indicated carefully.
Six weeks of study and practice, six weeks to experience new knowledge, understand more about the people of other countries have left extremely unforgettable memories for two master students from Nha Trang University.