The University of Tasmania's Global Opportunities (UniGO) Program in Australia is a study tour and experiential program designed to help Australian students explore diverse lands, cultures, technology, and sustainability in various countries. In 2024, the UniGO program at the University of Tasmania takes place in three countries: Indonesia, Malaysia, and Vietnam. The Vietnam segment of the program involves a delegation of 21 students from various majors, including agricultural economics, agriculture, finance, law, and more. Dr. Cherie Hawkins leads the delegation, supported by Mr. Dam The Quyen from the Australian Volunteer Organization in Vietnam.

The UniGO UTAS delegation's learning experience program, scheduled from January 17 to January 19, 2024, encompasses a series of activities. This includes lectures on food processing and distribution in Vietnam, hands-on experiences in preparing traditional Vietnamese dishes, visits to supermarket systems and food stores in new urban areas such as Vinhomes Ocean Park and Ecopark, and exploration of food production and supply models in Ba Vi Hanoi.

On January 17, the Research Group "Preservation and Processing of Products of Animal Origin" from the Faculty of Food Technology at the Vietnam Academy of Agriculture actively participated in scientific seminar activities. Dr. Vu Quynh Huong provided an overview of food processing technology in Vietnam, covering raw material sources, the food production landscape, and the business situation. Additionally, she highlighted the challenges faced by the Vietnamese food industry and discussed future development trends aimed at achieving sustainability goals.

In the afternoon, the program continued with a Food Lab session where Australian students had the opportunity to cook Vietnamese specialties. Four dishes, namely chicken pho, vegetarian pho, traditional meat spring rolls, and vegetarian spring rolls, were prepared. The students were guided through the process, from choosing ingredients to making broth, rolling spring rolls, and creating delicious dipping sauces. The nutritional balance of vegetarian dishes was emphasized, using precious mushrooms and beans. Color recipes in English were provided for students to take home.

After completing the dishes, the Australian students and the delegation enjoyed the fruits of their labor during a lively and joyful meal. The experience left a lasting impression, with many expressing their intention to recreate these dishes back in Australia. This exchange not only promoted Vietnamese culinary culture but also fostered meaningful connections between people and cultures from different countries. Student exchanges between universities were recognized as valuable activities that bring individuals closer together on a global scale.

Research group "Preservation and processing of products of animal origin"


Seminar image on overview of food processing technology in Vietnam

Recipe for preparing pho and spring rolls for a group of students

Image of food processing activities