Taste of Vietnam - Hands-on Food Lab Experience was an experiential, academically oriented food activity held at the Faculty of Food Science and Technology, Vietnam National University of Agriculture, within the framework of the UniGO project, for a group of 40 students from the University of Tasmania (Australia) on January 14, 2026. By directly preparing and tasting traditional Vietnamese foods such as fresh rolls, Vietnamese shredded coconut jam and kumquat tea, the students were able to explore Vietnamese food culture in a vivid, engaging and academically meaningful way.
The program followed a Food Lab model in which students were divided into small groups and rotated through different activity stations. Three coconut jam stations were arranged along the windows to ensure good ventilation and allow participants to enjoy the green outdoor surroundings, while the fresh rolls and kumquat tea stations were placed in the center of the hall to facilitate observation and interaction. This layout enabled every student to actively participate, communicate with instructors and observe the preparation processes across the room.
Overview of the hall with Australian students taking part in the Food Lab
At the fresh rolls station, students selected and combined different fillings such as beef, chicken, egg and vegetarian options with herbs, rice noodles and rice paper to make their own rolls. The atmosphere was lively as students compared their rolling techniques and the appearance and taste of their rolls, while discussing with instructors how balance and harmony are achieved in what appears to be a simple dish.
Students rolling fresh rolls with instructors
At the coconut jam stations, students were guided to stir thin strips of young coconut with sugar until sugar crystals formed around each strand, creating the characteristic dry, soft and fragrant Vietnamese shredded coconut jam. Three varieties were prepared: traditional white coconut jam, pandan-flavored green coconut jam and coffee-flavored brown coconut jam. As the coconut gradually dried and crystallized, many students watched closely and asked questions about the changes in texture and structure, turning a traditional cooking process into a hands-on lesson in food science.
Students making shredded coconut jam
For kumquat tea, students were guided through the process of adjusting sweetness, sourness, and ice levels to achieve balanced flavor profiles. Through observation, guided explanation, and the sharing of impressions, students gained a clearer understanding of the principle of flavor balance that characterizes Vietnamese beverages.
Throughout the program, food safety and ingredient quality were given top priority. All ingredients were carefully selected with clear origins and options suitable for different dietary needs, including vegetarian and special diets. Potential allergens were communicated in advance, and all preparation, storage and serving procedures followed appropriate hygiene standards, creating a Food Lab environment that was both welcoming and safe.
The hall was arranged as an open learning space where students could work, observe and interact at the same time. Laughter, frequent questions and natural exchanges created a lively learning atmosphere in which food became a bridge connecting science and culture.
At the end of the program, each student received a gift set including Vietnamese shredded coconut jam in different flavors, fresh rolls and dipping sauce as a souvenir of their Vietnamese food experience. More importantly, they took home new knowledge about Vietnamese cuisine, applied food science and the learning environment at the Faculty of Food Science and Technology - meaningful outcomes that contribute to academic and cultural exchange between Vietnam and Australia.
Group photo and gift sets for students
Faculty of Food Science and Technology