In order to limit damage from Sleepy Grouper Disease (SGD), Center for Aquatic Animal Health and Breeding Studies (CAAHBS) - Nha Trang University has vaccinated about 8,000 groupers by the end of August 2021.
On September 11, 2021, Nha Trang University in collaboration with University of Social Sciences and Humanities - Vietnam National University, Hanoi (VNU-USSH, Hanoi) and Nha Trang College of Tourism organized a national webinar with the topic "New directions for Vietnam's tourism after Covid-19 pandemic".
The Master of Science program in Aquaculture is an innovative program to train highly-qualified human resources for the aquaculture industry, business and research sectors. The program contents are designed to equip master students with advanced skills and profound insights in tropical aquaculture, aquatic environment and resources, as well as future direction for aquaculture in the context of climate change condition.
According to research results of Malaysian experts published in Aquaculture journal, Nha Trang University is one of the 10 most influential universities/institutes in the world in the field of aquaculture’s efficiency and productivity
In the framework of the Project "Tuning environmental competences in Asian fishery education for sustainable development - TUNASIA", the 4th international TUNASIA conference “Towards Sustainable Development in Fisheries – Contribution of educational networks” is going to be held:
Date: April 08th, 11:00 – April 09th, 17:00 East-Asian time (GMT + 7)
Venue: online - conference
Conference program: click here
TUNASIA project “Tuning environmental competences in Asian fishery education for sustainable development” under the Erasmus+ program implemented from 2018 to 2020 by the cooperation of 11 universities/ research institutes of Europe and Southeast Asia, including Nha Trang University. The project activities pursue the objectives of the Capacity Building in Higher Education (CBHE) action related to improving competences and skills in Higher Education Institutions (HEIs) in the Partner Countries through the development of new and innovative education programs, and to promoting cooperation between EU and Partner Country HEIs.
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.