Experts from Technological University Dublin - Ireland paid an official working visit to the Faculty of Food Science and Technology - Vietnam National University of Agriculture

On the morning of September 5, 2024, the Faculty of Food Science and Technology (FFST), Vietnam National University of Agriculture welcomed a delegation of experts from Technological University Dublin - Ireland. The delegation included Prof. Christine O'Connor, head of Research Department, Faculty of Science & Health, Dr. Amit Jaiswal, Sustainable Packaging Research Group; Mr. Fintan Moran, Food Lawyer, Technological University Dublin. Dr. Nguyen Thi Hanh, vice dean of the faculty and heads of the departments participated in the meeting.

At the meeting, the two sides shared university’s overall information such as the history of formation and development, training activities, scientific research, and international cooperation. Both sides found similarities in training programs, research activities, and potentials for exchange and cooperation.

Technological University Dublin was officially established on January 1, 2019, as a result of more than seven years of cooperation between three partner institutes - Blanchardstown Institute of Technology, Dublin Institute of Technology and Tallaght Institute of Technology. With a history spanning over one hundred and thirty years, through the amalgamated Dublin Institute of Technology, the Technological University Dublin has progressed to become the first technical education institution in Ireland. It consists of 6 specialized schools, of which the School of Food Science and Environmental Health, Faculty of Science and Health conducts training in the bachelor of food science program, a major that is similar to the food technology major of the FFST.

On this occasion, the two sides also discussed the possibility to co-organize a writing workshop on developing research proposals on sustainable packaging and post-harvest handling solutions for Vietnam combined with sustainable development education and professional oriented learning. They additionally discussed the approach in developing a module on sustainability of the food technology training program, as well as integrating sustainable development education in relevant modules of the training program. They finally affirmed to maintain the established good relationship. Contact persons were assigned so that information and experiences in training program development and research in food science can be more frequently shared and updated between two universities.

Two side at the meeting

Faculty of Food Science and Technology