On the morning of May 23, 2026, the 8th New Product Development Competition 2026 was held at the Grand Hall of Block A at Ho Chi Minh City University of Technology and Engineering (HCM-UTE, formerly Ho Chi Minh City University of Technology and Education). Organized by the Faculty of Chemical and Food Technology, the annual competition serves as an academic playground that encourages students to foster creativity, apply specialized knowledge to practice, and research and develop new food products from clean and safe ingredients to meet increasingly diverse market demands.
The Final Round was attended by Dr. Quach Thanh Hai – Member of the Party Committee and Vice President of the University; Assoc. Prof. Dr. Nguyen Tan Dung – Dean of the Faculty of Chemical and Food Technology; along with lecturers from the Faculty. In addition, many business representatives and guests from organizations in the food and food technology sectors also participated in the event.
In his opening remarks, Assoc. Prof. Dr. Nguyen Tan Dung shared the development journey of the competition through its eight editions. From a small-scale academic playground in its early years, the competition has gradually affirmed its influence and practical value for students majoring in Food Technology. According to him, the competition not only provides students with opportunities to apply professional knowledge in practice, but also helps them develop creativity, connect more closely with businesses, and orient their research products toward commercialization. Through the implementation of projects, students are able to learn through the “learning by doing” approach, gradually improving professional skills and product development thinking.
Assoc. Prof. Dr. Nguyen Tan Dung - Dean of Faculty of Chemical and Food Technology delivering his speech
In the coming years, the Faculty of Chemical and Food Technology plans to expand the competition from faculty-level to university-level and strengthen connections with other educational institutions. The program aims to attract participation from around 10 universities instead of the current five. Assoc. Prof. Dr. Nguyen Tan Dung also expressed his expectation that Food Technology students at HCM-UTE in particular, and university students in general, will continue researching and developing highly applicable products, thereby increasing the number of successfully commercialized student products in the future.
The Final Round of the 2026 New Product Development Competition featured 25 outstanding teams from universities in Ho Chi Minh City, including Ho Chi Minh City University of Technology and Engineering, Ho Chi Minh City University of Agriculture and Forestry, Ho Chi Minh City University of Industry and Trade, RMIT University Vietnam, and International University – Vietnam National University Ho Chi Minh City. The participation of many institutions specializing in food technology contributed to a vibrant competitive atmosphere, affirming the growing scale and influence of the competition among students passionate about food product research and development.
At the Final Round, participating teams introduced numerous creative ideas and highly applicable products, demonstrating serious investment in research, development, and product completion. Through objective and professional evaluations from the judging panel, the competition selected five outstanding products with strong development and commercialization potential.
The First Prize was awarded to Team Fungji 5 from HCM-UTE for their product “Giao Huong Mushroom Snack – Basil Flavor.” The product was developed for students, office workers, and people pursuing a healthy lifestyle. With its convenience and high fiber content, the snack helps supplement essential nutrients for the body. In addition, the distinctive aroma of basil leaves creates a unique flavor that is easy to enjoy, non-greasy, and suitable for a wide range of consumers.
The Organizing Committee winning the First Prize to Team Fungji 5 for the product “Giao Huong Mushroom Snack – Basil Flavor”
The Second Prize went to Team YOCASH from Ho Chi Minh City University of Industry and Trade for their product “Cashew and Red Bean Drinking Yogurt.” The product targets customers with sensitive digestive systems, office workers, and people who regularly exercise and play sports. Combining cashews and red beans, the product offers high nutritional value and convenience for daily use. Besides product quality, the team was highly appreciated by the judges for presenting a three-phase commercialization roadmap, demonstrating clear development orientation and future market accessibility.
The Organizing Committee winning the Second Prize to Team YOCASH for the product “Cashew and Red Bean Drinking Yogurt”
The Third Prize was awarded to Team Sua Nau from Nong Lam University Ho Chi Minh City for their product “Tropical Kombucha Jelly Drink from Cacao Peels.” The project was praised for its environmentally friendly development orientation by utilizing cacao peels in production, thereby enhancing the value of natural raw materials. In addition to providing a nutritious product, the team also focused on market accessibility with a flexible retail distribution orientation. This was considered one of the highlights contributing to the product’s commercialization potential.
The Organizing Committee winning the Third Prize to Team Sua Nau for the product “Tropical Kombucha Jelly Drink from Cacao Peels”
Two Consolation Prizes were awarded to HCM-UTE teams: Team Ngu Hoa Hoi with the product “Luc Vi Herbal Flower Extract” and Team Emerald Choco with the product “Com – Mac Khen Chocolate.” “Luc Vi Herbal Flower Extract” targets office workers, women, and the elderly, with health-supporting benefits and the convenience of being used as a daily beverage substitute. Meanwhile, “Com – Mac Khen Chocolate” was developed for tourists, especially international visitors. The product impressed judges with its unique flavor combination and accessible ingredients, allowing small-scale household production. With high applicability, the product was considered suitable for development as a souvenir and retail item.
The Organizing Committee winning Consolation Prizes to Team Ngu Hoa Hoi for the product “Luc Vi Herbal Flower Extract” and Team Emerald Choco for the product “Com – Mac Khen Chocolate”
In addition to the main awards, the Organizing Committee also presented several special awards to recognize the teams’ investment, creativity, and active participation spirit, including:
“Most Favorite Product” Award: Team SaMoKie with “Sachi Cookie – Snow Blossom”
“Best Packaging” Award: Team Cha Eat Clean with “Mugwort Chicken Breast Flower Sausage”
“Most Impressive Standee” Award: Team Ngu Hoa Hoi with “Luc Vi Herbal Flower Extract”
“Most Impressive Booth” Award: Team Bun Luon Tan Vi with “Dried Herbal Eel Vermicelli”
Besides the awards presented, the support of businesses through gifts and sponsorship activities also contributed to affirming the attractiveness and practical value of the program. This will serve as motivation for students to continue nurturing their passion for research, boldly developing new ideas, and creating more high-quality products with strong application and commercialization potential in the future.
The 8th New Product Development Competition 2026 concluded with many creative ideas and highly applicable products, demonstrating the professional capabilities, innovative thinking, and commercialization potential of Food Technology students. More than just an academic playground, the competition has also become a bridge connecting the university, students, and businesses in orienting research toward real market demands.
Regarding the University’s Renaming
On December 26, 2025, the Prime Minister issued Decision No. 2809/QD-TTg, officially renaming Ho Chi Minh City University of Technology and Education to Ho Chi Minh City University of Technology and Engineering (HCM-UTE), reflecting the university’s multi-disciplinary development orientation, strengths in technology and engineering, and its current stature.
Before 2007, the university was a leading institution in technical teacher education. Since 2007, in response to changes in the national academic discipline system, the university has strongly expanded technology, engineering, and related disciplines. The renaming aligns with the Higher Education Network Development Plan for the 2021–2030 period with a vision toward 2050, meeting workforce demands in the digital transformation era while affirming the university’s role as a national key university in technology and engineering.