VAFoST Young Achievers’ Safe Food Competition
09:00 - 17:00
VAFoST Safe Food Competition

Organised by:

VAFoST in partnership with UBM, and with the support of Saigon Technology University

Goal of the Competition:

“Under the framework of the International Exhibition and Conference FI Vietnam 2016, the “YOUNG ACHIEVERS’ SAFE FOOD COMPETITION’” is organised VAFoST in partnership with UBM, and with the support of Saigon Technology University. This competition aims to provide opportunities for Food Science & Technology students from universities, colleges and vocational schools in Vietnam and Cambodia to create new food products from innovative usage of raw materials and food ingredients that will capture the emerging needs of growing segments among the 600 million consumers in ASEAN.”

Exhibitor Presentations

Beauty from the Inside! by AstaReal
13:45 - 14:45 Exhibitor seminar theater
Exhibitor seminars

Company: AstaReal

Synopsis: Protecting and caring for the skin with lotions and creams is important for beautiful skin, but these can only benefit the outermost layer of the skin. Natural algae astaxanthin is a powerful antioxidant that can provide benefits for all layers of the skin when taken orally. These benefits include improved skin dryness, age spots and wrinkles. Take natural astaxanthin to protect your skin from aging from the inside! AstaReal will present data from human clinical studies and concepts for developing innovating skin products with astaxanthin. AstaReal is the world’s most studied brand of astaxanthin, with the highest quality and purity.

Language: English

TREHALOSE Multifunctional Disaccharide by Nagase
14:30 - 15:45 Exhibitor seminar theater
Exhibitor seminars

Company: Nagase

Synopsis: TREHA™ contains highly purified Trehalose, a unique crystalline disaccharide composed of two glucose molecules bound in an ?,?–1,1 linkage. This structure results in a chemically stable, non-reducing sugar that has excellent in-process and finished product stability. Trehalose is a multi-functional sugar with properties that can be of wide-ranging benefits to food technologists, including: mild sweetness (38% as sweet as sucrose); low cariogenicity; chemical, thermal and acid stability; non-participation in Maillard reactions; high glass transition temperature; and protein and starch protection properties.

Language: English & Vietnamese