Organizing Committee and Competing Teams at the Final Round of the "New Product Development" Competition for the Academic Year 2024–2025
On the morning of April 26, 2025, the final round of the "New Product Development" competition for the academic year 2024–2025 took place successfully in the Auditorium of Ho Chi Minh City University of Technology and Education (HCMUTE). The event showcased numerous innovative new products under the theme "Creative Ingredients – Safe Food."
This annual competition is organized by the Department of Food Technology under the Faculty of Chemical and Food Technology, aiming to create an academic playground where students can apply their knowledge to develop new products with commercialization potential. Over the past seven years, the competition has grown in scale and has attracted attention from universities and enterprises in the food industry.
The event was attended by Assoc. Prof. Dr. Nguyen Tan Dung – Dean of the Faculty of Chemical and Food Technology, Assoc. Prof. Dr. Trinh Khanh Son – Vice Dean of the Faculty, along with faculty staff and lecturers.
Assoc. Prof. Dr. Nguyen Tan Dung – Dean of the Faculty of Chemical and Food Technology
Assoc. Prof. Dr. Trinh Khanh Son – Vice Dean of the Faculty, delivering the opening remarks
The program was also honored to welcome sponsors including Ms. Phung Thi Thanh Linh – CEO of MQ Ingredients, Ms.Vo Thi My Ha – Director of Product Research and Development at King Ingredients JSC, and Ms.Hua Tu Anh – Deputy Director of the Ajinomoto Long Thanh Plant (under Ajinomoto Vietnam).
Organizing Committee presenting flowers of appreciation to the judging panel
This year’s final round featured 25 outstanding teams from HCMUTE and the International University – Vietnam National University Ho Chi Minh City. The teams presented innovative and breakthrough ideas, high-potential products, and well-prepared presentations delivered on a professionally staged exhibition area. Each product reflected creativity in ingredients and processing technology, emphasizing food safety, health benefits, eye-catching packaging, and commercialization potential.
Teams presenting their products
The judging panel consisted of leading experts in R&D and food technology from companies such as Masan, Ajinomoto, MQ Ingredients, and King Ingredients JSC, alongside experienced lecturers in training and research. With fairness and high expertise, the panel selected the top 5 teams to enter the live presentation and Q&A session to compete for the top prizes.
Final results:
First Prize: Team EelSoup with the product “Eight-Treasure Stewed Eel”
Second Prize: Team Herbal Harmony with “Passionflower Herbal Extract”
Third Prize: Team TRAMBOCHA with “Kombucha with Fig Leaf Tea and Apricot Jam”
Additionally, two Encouragement Prizes worth 1,000,000 VND each were awarded, along with four Special Prizes of 1,000,000 VND each for:
Best Video Clip
Best Standee
Best Packaging
Most Impressive Booth
First Prize – Team EelSoup with “Eight-Treasure Stewed Eel”
Second Prize – Team Herbal Harmony with “Passionflower Herbal Extract”
Third Prize – Team TRAMBOCHA with “Kombucha with Fig Leaf Tea and Apricot Jam”
Encouragement Prizes:
Team NUTICRAB – “Snow Grape Seafood Bar”
Team CHIWEED – “Nutritional Noodle with Linseed and Snakehead Fish”
Special Prizes:
Best Video Clip
Best Standee
Best Packaging
Most Impressive Booth
This year’s competition continued to receive strong support from businesses such as Ajinomoto, MQ Ingredients, King Ingredients JSC, and alumni of the university. All teams advancing to the final round were provided with funding and raw materials to help turn their ideas into tangible products.
The "New Product Development" competition is not only an academic activity of the Department of Food Technology but also a reflection of the innovative and entrepreneurial spirit of HCMUTE students.