From September 3 to September 23, 2025, Ms. Hoang Thi Minh Nguyet, lecturer of the Department of Postharvest Technology, Faculty of Food Technology, Vietnam National University of Agriculture (VNUA), joined a working delegation of 25 officials and staff from governmental departments, institutes, and universities under the Vietnamese Ministry of Agriculture and Environment, and successfully completed the training course “Technology for the Processing and Preservation of Vietnamese Agricultural Products” in Beijing, China.
The training course was organized by the Ministry of Commerce of China at the China National Research Institute of Food and Fermentation Industries Co., Ltd. in Beijing. It consisted of 16 classroom lectures, 14 field visits, 1 case study session, 5 specialized practice sessions, 1 seminar, and 4 cultural experience activities.
The China National Research Institute of Food and Fermentation Industries, the organizing unit, was a prestigious and long-established institute with over 70 years of experience, specializing in research and technology transfer in the fields of food and fermentation industries. It also provided training for international students, hosted foreign scholars, and engaged in academic cooperation and exchanges. With its modern infrastructure, teaching equipment, laboratories, training facilities, and convenient living, medical, and cultural conditions, the institute served as the Research and Training Center for International Study Programs under the Ministry of Commerce of China.
Lectures and sessions were delivered by experts, professors, associate professors, and senior researchers from leading Chinese universities and research institutes. They provided updated knowledge and cutting-edge technologies in agricultural product processing and preservation, combining theoretical understanding with practical experience. The knowledge and practices shared greatly contributed to enhancing the professional capacity of the participants, supporting management, research, and training in the field.
The course content focused on Chinese standards and quality management systems for agricultural products, as well as the development of modern and advanced processing and preservation technologies for products such as corn, rice, meat, tea, coffee, fruits and vegetables, confectionery, and beverages. It also covered packaging technologies and food preservation methods.
Alongside classroom sessions, participants had to chance to be engaged in practical sessions and field visits to major modern factories and companies in Beijing, Qingdao, and Tianjin where they observed and analyzed production lines, processing methods, and key parameters in both processing and preservation to ensure that the products met high-quality standards, complied with regulations, and maintained food safety before reaching consumers. Those visits allowed participants to gain valuable lessons from Chinese experts, professors, senior researchers, governmental managers and factory managers.
The delegation also visited the Vietnamese Embassy in Beijing and took part in cultural activities such as visiting Zhongshan Pedestrian Street, Binjiangdao Special District, the Great Wall of China, and traditional acrobatics performances.
With a spirit of openness and cooperation, the participants actively gained knowledge, maintained friendly exchanges, and demonstrated professionalism, discipline, and expertise, all of which were highly appreciated by the organizers. This training course laid an important foundation for further research and cooperation, enabling participants to apply advanced Chinese technologies in their respective fields in Vietnam.
Some photos of the delegation
