02 October 2026 - Hotel du Parc, Hanoi

QMFS 2026 Conference Program

The 8th International Conference on Quality Management and Food Safety

Friday, 02 Oct 2026 Hotel du Parc Hanoi, 84 Tran Nhan Tong Hosted by: SCLS, Hanoi University of Science and Technology Co-organized by: VinaCert Vietnamese & English ~200 Vietnamese delegates + 7-10 international delegates
General Program Detailed Schedule Student Poster
Program Overview

A Single-Day Conference

The QMFS 2026 scientific program is organized on one main conference day in accordance with the official schedule.

02
Friday, 02 Oct 2026
Main Scientific Day
Morning
Welcome & registration, opening and welcome remarks, group photo, and the plenary session with 6 keynote talks
Afternoon
6 parallel sessions (13:30 – 17:00), followed by the sessions wrap-up & Student Poster Award Ceremony (17:00 – 17:30)
Evening
Networking events & Gala Dinner (18:00 – 21:00): launch of the 3PUKSEA network and the Food Technology Universities Network, MOU signing ceremonies and AI Beer Showcase
View details
Detailed Schedule

Program on Friday, 02 October 2026

07:30 – 08:15
Welcome & Registration
08:15 – 08:30
Introduction of Delegations and Guests
08:30 – 08:35
Opening remarks
Prof. Le Anh Tuan, President of Hanoi University of Science and Technology (HUST)
08:35 – 08:40
Welcome remarks
Mr. Matthew Albon-Crouch, Agriculture, Food and Drink Attaché, British Embassy Hanoi, UK
08:40 – 08:45
Welcome remarks
Dr. Chu Quoc Thinh, Director of Vietnam Food Administration (VFA), Ministry of Health
08:45 – 09:05
Opening Address: New Policies in Food Safety Management in Vietnam
Dr. Chu Quoc Thinh, Director of Vietnam Food Administration, Ministry of Health
09:05 – 09:10
Group photo
PLENARY SESSION · 09:10 – 12:00

Chairs: Prof. Fujiyama Kazuhito & Prof. Ben Bennett

09:10 – 09:35
Keynote 1: Transforming Regional Food Systems: Integrating Quality Management, Food Safety, and Biotechnology in the Circular Economy
Prof. Anil Kumar Anal, Asian Institute of Technology, Thailand
09:35 – 10:00
Keynote 2: Food Safety Risk Management and Quality Management of Natural Products — Challenges and Opportunities in the Digital and AI Era
Prof. Pham Quoc Long, Vietnam Association of Natural Products Sciences, Vietnam
10:00 – 10:25
Keynote 3: From Rice Side-Streams to Sustainable Protein: Quality, Innovation and UK - Southeast Asia Partnership in Plant-Based Protein
Dr. Parag Acharya, Natural Resources Institute, University of Greenwich, United Kingdom
10:25 – 10:45
Coffee break
10:45 – 11:10
Keynote 4: Building Human Capability for Food Safety - The Impact of International Learning
Prof. Toshiaki Komatsu, Tokyo University of Marine Science and Technology, Japan
11:10 – 11:35
Keynote 5: A 30-Year Research Journey in Carbohydrate Modification and Digestibility: Innovations in Developing Health-Oriented Foods
Prof. Pham Van Hung, International University - Vietnam National University HCM City, Vietnam
11:35 – 12:00
Keynote 6: Driving Metabolic Pathways Outside Living Cells
Prof. Kohsuke Honda, ICBiotech, The University of Osaka, Japan
12:00 – 12:15
Sponsor presentation & appreciation
12:15 – 13:30
Lunch

Six parallel sessions: Sessions 1 & 4 run 13:30 – 15:00; Sessions 5 & 6 run 15:30 – 17:00; Sessions 2 & 3 run through the whole afternoon with a coffee break at 15:00 – 15:30.

13:30 – 15:00 · Vietnamese
Session 1
Quality Management & Digital Transformation in Food Processing
13:30 – 17:00 · Vietnamese
Session 2
Biotechnology: From Research to Practice and Human Resources
13:30 – 17:00 · English
Session 3
Workshop on Plant-Based Protein Food & Beverages
13:30 – 15:00 · Vietnamese
Session 4
Quality Management of Natural Products
15:30 – 17:00 · Vietnamese
Session 5
Education & Human Resource Development
15:30 – 17:00 · English
Session 6
Probiotics & Food System Transformation Trends

Session 1: Quality Management & Digital Transformation in Food Processing
Chairs: Prof. Phan Thi Kim (NFSI) & Assoc. Prof. To Kim Anh (HUST)
Time: 13:30 – 15:00 | Language: Vietnamese | Room: JAUNE B

13:30 – 13:45
Sharing Experience in Applying Food Safety Management Systems Combined with Productivity and Quality Improvement Tools in Food Enterprises
Industry representative
13:45 – 14:00
AI-Driven Lager Beer Formulation: An Interdisciplinary Approach Integrating AI, R&D and Consumer Insights
Dang Quang Duy (Data Impact) & Assoc. Dr. Ho Phu Ha (SCLS – HUST)
14:00 – 14:15
New-Generation Minerals: Chelated Bisglycinate Calcium, Magnesium and Iron
Nguyen Hoang Tung – Sales Director, Brenntag
14:15 – 14:30
Assessment of Heavy Metal Residues in Mushrooms
Luong Van Bang – RETAQ
14:30 – 14:45
Determination of Selected Metal Contents in Black Soldier Fly (Hermetia illucens) Pupae by Flame Atomic Absorption Spectrometry (F-AAS)
Le Thi My Chau – Vinh University
14:45 – 15:00
Discussion & Q&A
Chairs

Session 2: Biotechnology: From Research to Practice and Human Resources
Chairs: Prof. Dr. Pham Van Hung (HCMIU) & Assoc. Prof. Dr. Nguyen Lan Huong (HUST)
Time: 13:30 – 17:00 | Language: Vietnamese | Room: LE SALON

13:30 – 13:45
Applications of Gene Technology in Healthcare in Vietnam: Practical Implementation Experience
Dr. Duong Ngoc Cuong – CEO & Co-founder, GeneStory
13:45 – 14:00
Genetically Modified Organisms Eligible for Use in Contained Production
MSc. Ta Thi Kieu Anh – Department of Nature Conservation and Biodiversity, MAE
14:00 – 14:15
Fermentation Technology for Converting Food Industry By-products into High Value-Added Products – Cooperation in Training and Research with Universities
Mr. Le Xuan Thao – MBF Group, VN
14:15 – 14:30
Research on Production Technology and Application of Spore-Based Probiotics to Reduce Antibiotic Use in Poultry Farming in Hanoi – Orientation for Cooperation in Training and Research with Universities
Ms. Ngo Thi Huong – Director, VMC Vietnam Production and Trading JSC
14:30 – 14:45
Scientific Research and Innovation in Health at Hanoi University of Science and Technology
Assoc. Prof. Tran Thuong Quang – Vice Dean, HST – HUST
14:45 – 15:00
Research and Development Orientation for Advanced Biotechnology and Biomedicine, 2026–2035, at the Vietnam Academy of Science and Technology
Assoc. Prof. Phi Quyet Tien – Dean, IB, VAST
15:00 – 15:30
Coffee break
15:30 – 15:45
Sharing Experience in Biotechnology Training and Research at the International University, Vietnam National University Ho Chi Minh City
Dr. Nguyen Minh Thanh – Dean, School of Biotechnology, HCMIU
15:45 – 16:00
Developing the Biotechnology Training Program at the VNU University of Science
Assoc. Prof. Nguyen Thanh Nam – Deputy Head, Faculty of Biology, VNU University of Science (VNU-HUS)
16:00 – 16:15
Training High-Quality Human Resources in Biotechnology in the Context of International Integration at USTH
Assoc. Prof. Nguyen Quang Huy – Deputy Head, Faculty of Life Sciences, USTH
16:15 – 16:30
Training High-Quality Human Resources in Biotechnology at Hanoi University of Science and Technology
Dr. Nguyen Tien Thanh – Deputy Head, Department of Bioengineering, SCLS, HUST
16:30 – 17:00
Roundtable Discussion: Training High-Quality Human Resources in Biotechnology – Connecting Universities, Research and Enterprises
Chairs and invited guests

Session 3: Workshop on Plant-Based Protein Food & Beverages
Chairs: Assoc. Prof. Son Chu-Ky (HUST) & Dr. Parag Acharya (NRI, UK)
Time: 13:30 – 17:00 | Language: English | Room: JAUNE A

13:30 – 13:45
Welcome of delegates to the afternoon Plant-Based Protein Workshop (within QMFS 2026).

Seating zones: businesses – scientists/lecturers – regulators – international 3PUKSEA delegation.

HUST Organising Committee
13:45 – 13:55
Introduction to the content, speakers and structure of the afternoon session.

Brief introduction to the 3PUKSEA project and the international expert delegation.

Dr. Nguyen Tien Thanh, HUST
13:55 – 14:00
Context, mission and objectives of the Plant-Based Protein Workshop within QMFS 2026.

Introduction to the Plant Protein Plus Network UK–SE Asia (3PUKSEA).

Assoc. Prof. Chu Ky Son, HUST; Dr. Parag Acharya – NRI, UK
14:00 – 14:10
Global market trends 2024–2030 for plant-based protein products. Southeast Asia: opportunities and barriers to market entry.
Ms. Pham Thi Huong Giang – Executive Chair, GroupG Asia Pacific
14:10 – 14:20
Analysis of Vietnam's rice value chain and the potential to recover protein from rice bran.
Prof. Ben Bennett – NRI, University of Greenwich, UK
14:20 – 14:30
Life Cycle Assessment of rice-protein and SEA plant-protein products.
Dr. Tran Phuong Ha, Assoc. Prof. Hoang Thi Thu Huong, SCLS – HUST; Dr. Conor Walsh, NRI, UK
14:30 – 14:45
Unlocking the Potential of Plant-Based Proteins in Southeast Asia: R&D and Consumer Insights from Vinasoy
Dr. Le Hoang Duy, Vinasoy, VN
14:45 – 15:00
The Dairy Matrix as a Carrier for Plant Bioactives
Dr. Sergio Rizzo, INTA, Argentina
15:00 – 15:30
Coffee break
15:30 – 15:40
Improving nutritional and sensory quality of plant-protein foods through microbial fermentation.
Prof. Yves Waché – L'Institut Agro Dijon, France
15:40 – 15:50
NRI's Food Accelerator programme supporting SEA plant-based start-ups to access the EU market.

Participation opportunities for Vietnamese businesses and scientists.

Ms. Valerie Pondaven – Food Accelerator Manager, NRI, UK
15:50 – 16:00
Selective Delivery of Growth Factors to Target Cells: Advanced Targeting Technologies for Cultivated Meat Nourishment
Prof. Dr. Hinanit Koltai – Agriculture Research Organization, Volcani Institute, Israel
16:00 – 16:50
Open discussion on UK–SEA collaboration opportunities in plant-protein research and innovation.

Identifying joint research and innovation topics and proposing 3PUKSEA Phase 2 projects (EU Horizon calls). Capturing input and collaboration proposals from attending businesses and organisations.

Assoc. Prof. Chu Ky Son, HUST; Dr. Parag Acharya – NRI, UK; All 3PUKSEA members
16:50 – 17:00
Wrap-up of the Plant-Based Protein Workshop and 3PUKSEA Dissemination event.

Acknowledgement of speakers, sponsors and partners.

HUST Organising Committee; Afternoon MC

Session 4: Quality Management of Natural Products
Chair: Prof. Pham Quoc Long (Vietnam Association of Natural Products Sciences)
Time: 13:30 – 15:00 | Language: Vietnamese | Room: MARRON

13:30 – 13:45
Development of natural functional ingredients based on cereals and fruits using combined technologies of solid-state fermentation and dehydration
Dr. Luciana Rossetti – INTA, Argentina
13:45 – 14:00
Applying AI in Developing In-house Standards (TCCS) for Vietnamese Natural Products
Prof. Pham Quoc Long – Vietnam Association of Natural Products Sciences; Ton Duc Thang University
14:00 – 14:15
Applying Core Technologies (IoT, AI, Blockchain) in Food Safety Management
Dr. To Dinh Dung – Chairman, Science and Technology Council, Vietnam Airlines
14:15 – 14:30
LC-HRMS Combined with Chemometric Analysis to Evaluate Changes in the Chemical Composition of Scutellaria baicalensis Georgi after Processing
Dr. Nguyen Thi Thuy Hang – Institute of Chemistry
14:30 – 14:45
Chemical Constituents and Anticancer Cytotoxic Activity of Selected Solanum Species
Dr. Do Thi Quynh – Ton Duc Thang University
14:45 – 15:00
Discussion & Q&A
Chairs

Session 5: Education & Human Resource Development
Chair: Mr. Nguyen Huu Dung – Co-chair: Assoc. Prof. Nguyen Thi Minh Tu
Time: 15:30 – 17:00 | Language: Vietnamese | Room: JAUNE B

15:30 – 15:45
Overview of the Food Engineering and Bioengineering Training Programs and Their Development Orientation at SCLS – HUST
Dr. Nguyen Tien Cuong – SCLS – HUST
15:45 – 16:00
Knowledge Areas and Courses to Be Strengthened in the Food Technology / Food Engineering Curriculum
Prof. Luu Duan – Saigon Technology University (STU)
16:00 – 16:15
Experience in Launching New Majors and Developing New Programs at Industrial University of Ho Chi Minh City
Prof. Tran Dinh Thang – Industrial University of Ho Chi Minh City
16:15 – 16:30
Human Resource Needs in the Digital Era and the Impact of Generative AI
Mr. Ta Quang Hoa – CEO, Ba Dinh Foodstuff Technology Joint Stock Company
16:30 – 16:45
Roundtable Discussion: Inter-institutional and Inter-university Cooperation in Food Training
Food Training University Network (FTUN)
16:45 – 17:00
General discussion
Chairs

Session 6: Probiotics & Food System Transformation Trends
Chairs: Prof. Ngo Xuan Binh & Assoc. Prof. Ho Phu Ha
Time: 15:30 – 17:00 | Language: English | Room: MARRON

15:30 – 15:45
Probiotic Candidates from Gut Microbiota and Honey for Next-Generation Probiotic Development
Prof. Dong Van Quyen – IB, VAST
15:45 – 16:00
Nasal-Spray Bacillus Spore Probiotics Improve Clinical Outcomes, Nasal Microbiota, and Mucosal Immunity in Children With RSV Respiratory Infections and Bacterial Co-Infections
Assoc. Prof. Nguyen Thi Van Anh – ANABIO R&D
16:00 – 16:15
Probiotics in Vietnam: a glance at research and development in human and animal health
Dr. Nguyen Quynh Uyen – VNU-IMBT
16:15 – 16:30
Metabolomics-based approach for the development of new functional food
Prof. Sastia P. Putri – Osaka University, Japan
16:30 – 16:45
Evaluation of the Probiotic Activities and Glucose Fermentation Capacity of Enterococcus faecium TD2
Dr. Minh-Tan Pham – Ton Duc Thang University
16:45 – 17:00
Evaluation of probiotic properties of Lactiplantibacillus sp. TTT2 isolated from Vietnamese fermented pork
Dr. Bui Dinh Lam – IBFT, Thai Nguyen University of Agriculture and Forestry
17:00 – 17:30
Sessions wrap-up & Student Poster Award Ceremony

18:00 – 21:00
Networking events and Gala Dinner

Launch of Plant Protein Plus Network UK-SE Asia (3PUKSEA); Food Technology Universities Network; MOU Signing Ceremonies and AI Beer Showcase.

Student Program

QMFS 2026 Student Poster Arena

"From Lab to Market"

Creating a substantive, competitive, and inspiring scientific playground for students in Food, Biology, and Chemistry.

Bringing students into direct contact with international experts, regulators, and businesses within an international conference.

Creating a direct recruitment and internship channel between sponsoring businesses and outstanding students.

Contributing to the celebration of the 70th anniversary of Hanoi University of Science and Technology.

Student Poster Registration & Template

QMFS 2026 Poster Arena

Mỗi nhóm sinh viên cần đăng ký tham gia, nộp abstract 300–500 từ, sau đó sẽ được Ban tổ chức sơ loại và cấp mã Poster ID. Các poster bắt buộc ghi rõ Poster ID trên sản phẩm trình bày.

Abstract từ 300–500 từ theo hướng nghiên cứu của nhóm
Sơ loại trước, sau đó mới được cấp mã Poster ID
Nhóm sinh viên tự in poster; ngôn ngữ trình bày là tiếng Việt
Register for Student Poster Download Poster Template Google Forms & Google Slides
Participation Rules

Mỗi poster cần bám sát một trong các chủ đề chính của hội thảo QMFS 2026: (1) Chuyển đổi số trong Công nghệ Thực phẩm và Quản lý Chất lượng; (2) Xu hướng Chuyển đổi Hệ thống Thực phẩm; (3) Nghiên cứu và Phát triển Sản phẩm; (4) Tiến bộ Công nghệ Sinh học vì một Tương lai Khỏe mạnh hơn; (5) Quản lý chất lượng sản phẩm tự nhiên.

Mỗi nhóm cần nộp abstract từ 300–500 từ theo chủ đề nghiên cứu của nhóm. Sau khi đăng ký, Ban tổ chức sẽ thực hiện sơ loại để chọn các nhóm đủ điều kiện tham dự và cấp mã Poster ID.

Sau khi sơ loại, mỗi nhóm sẽ được Ban tổ chức cung cấp mã Poster ID. Tất cả poster phải ghi rõ Poster ID ở vị trí dễ nhìn trên poster để phục vụ cho việc chấm điểm và theo dõi bài thi.

Poster do chính nhóm sinh viên chuẩn bị và tự in ấn theo đúng format, nội dung và tiêu chí do Ban tổ chức quy định. Mỗi poster cần đảm bảo bố cục rõ ràng, dễ đọc và ghi đầy đủ Poster ID.

Ngôn ngữ trình bày chính thức là tiếng Việt. Các thành viên có thể bổ sung tiếng Anh nếu cần nhưng bắt buộc poster, nội dung và thuyết trình chính phải làm rõ bằng tiếng Việt.

Mỗi nhóm tham dự sẽ được Ban tổ chức hỗ trợ một phần chi phí đi lại theo quy định của Ban tổ chức, nhằm tạo điều kiện thuận lợi cho sinh viên tham gia hội thảo và trình bày poster.
Cơ cấu giải thưởng
Giải Nhất

01 giải - 5.000.000 đ

Giải Nhì

02 giải - 2.500.000 đ

Giải Ba

03 giải - 1.000.000 đ

Giải Triển vọng

04 giải - 500.000 đ

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