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à
Giới thiệu |
CHƯƠNG TRÌNH
VLIR
ACTIVITY PROGRAM BY
PROJECT
Theme: Fruits
(R.2)
Project:
Technology (R.2.3)
FRUIT
PRESERVATION AND PROCESSING
1.
Introduction (Main problems and state of the art)
Traditional farming in the Mekong
Delta is mainly oriented towards rice production. Due to low prices on the
rice market, farmers are diversifying their production and shifting towards
fruit production, in particular mango, longan, orange, banana, etc… The
marketing of these fruit products is finding difficulties because of limited
shelf life of the raw materials resulting in large post-harvest losses. This
situation is caused by a lack of scientific and technical know how in fields
such as: (i) post-harvest storage of fruits (influence of variety, storage
conditions, …), (ii) basic knowledge of evolution of fresh fruit and fruit
product quality during processing and preservation (evolution of microbial
safety, texture, nutrient content etc….).
The practical problem described
above, needs scientific input from the broad field of food processing and
preservation. The current scientific status in this field allows to conclude
the post-harvest conditions (e.g. temperature conditions, gas atmosphere
etc...) largely influence the shelf life of fresh and minimally processed
fruits and vegetables. To apply such conditions to specific products,
quantitative scientific know-how on the evolution of relevant quality and
safety attributes as a function of intrinsic (e.g. variety, respiration
rate) and extrinsic (e.g. temperature, gas permeability of package ...)
factors is needed.
There is no doubt that these
scientific approaches and methodologies can be applied to the specific
products relevant in this project.
2. The project teams, objectives and context
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FLEMISH PROJECT LEADER
(title, name, university) |
LOCAL PROJECT LEADER
(title, name) |
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Prof. Dr. Ir. Marc Hendrickx (K.U.Leuven) |
Dr. Nguyen Van Muoi |
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OTHER TEAM MEMBERS
(title, name, university) |
OTHER TEAM MEMBERS
(title, name) |
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Dr. Chantal Smout
Dr. Ann Van Loey
Dr. Indrawati
Heidi Roba
Eef Allegaert
Jose Terclaevers
Lut Vancuyck
Cindy Donne
Prof. Daniel Berckmans
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Nguyen Minh Chon,
Van Minh Nhut,
Ly Nguyen Binh,
Nhan Minh Tri,
Duong Thi Phuong Lien,
Nguyen Thi Thu Thuy,
Lam Thi Viet Ha,
Le My Hong,
Nguyen Minh Thuy,
Vu Truong Son,
Vo Tan Thanh,
Tran Thanh Truc,
Phan Thi Thanh Que,
Nguyen Thi Hoang Minh,
Duong Kim Thanh,
Doan Anh Dung
Nguyen Nhat Minh
Phuong
Chau Tran Diem Ai
Phan Thi Anh Dao |
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PROJECT SUMMARY
(Problem analysis and
specific objectives) |
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Academic overall objective
- To upgrade the staff members of the Food
Technology Department, human capacity building (academic overall
objective).
Developmental overall objective
- The development of the
scientific and technological basis for the introduction of
appropriate preservation technologies of the selected fruits
produced in the Mekong Delta and to transfer this technology to
farmers.
Specific objective
- The development of new
fruit preservation methods.
The activities therefore
are oriented towards the investigation and development of
technology for fruit preservation, to strengthen the position of
the Department of Food Technology in terms of research and
teaching capacities. The fruits have been selected for
researches in this phase are mango and citrus fruits.
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3.
Activities
3.1 Short term
training course in Belgium
Mr. Nhan Minh Tri: ‘Thermal
Processing’ and in ‘Fruit Postharvest Technology’ at K.U.Leuven
Mr. Vu Truong Son: ‘Food
Engineering’ at K.U.Leuven
Ms. Duong Thi Phuong Lien: ‘Food
Microbiology’ at K.U.Leuven.
Ms. Phan Thi Bich Tram:
‘Analytical and Instrumental Analysis’ at K.U.Leuven
3.2 MSc.
training
Mr. Ly Nguyen Binh: “Interuniveristy
programme in Food Technology”,
1998-2000
Mr. Nhan Minh Tri: “Interuniveristy
programme in Food Technology”, 1999-2001
Ms. Nguyen Thi Thu Thuy:
Master programme in Biochemistry at the Faculty of
Science of K.U.Leuven, 2000-2002
Ms. Phan Thi
Thanh Que: “Interuniveristy programme in Food
Technology”, 2000-2002
Phase II:
Mr. Ho
Quang Tri: “Interuniveristy programme in Food
Technology”,
2001-2003
Mrs.
Tran Thanh Truc “Interuniveristy programme in
Food Technology”, 2002 - 2004
Mrs.
Huynh Thi Phuong Loan, “Interuniveristy
programme in Food Technology”, 2003-2005
Mrs.
Tong Thi Anh Ngoc, “Interuniveristy programme
in Food Technology”, 2004-2006
Ms.
Chau Tran Diem Ai, “Interuniveristy
programme in Food Technology”, 2005-2007
Mrs.
Nguyen Nhat Minh Phuong,
“Interuniveristy programme in Food Technology”,
2006-2008
3.3 Ph.D.
training
Mr. Ly Nguyen Binh:
-Ph.D.
programme at the Faculty of Applied Bioscience and
Engineering,
KULeuven
-Promotor: Prof. M.
Hendrickx, 2000-2004
-Title:The
combined pressure-temperature stability of plant pectin
mhetylesterase and their inhibitors
-Publication
record:
13 peer
review, 6 proceedings, 8 abstracts, 8 local conference
-Funding:
Laboratory of Food Technology, KULeuven Research Council
Mr. Vu Truong Son:
-Ph.D.
programme at the Faculty of Applied Bioscience and
Engineering, K.U.Leuven
-Promotor: Prof. M.
Hendrickx, 2000- 2006
-Title:
Effects of preprocessing on the thermal texture degradation of
vegetables during thermal processing
-Publication
record:
5 peer
review, 2 local conference
-Funding:
VLIR-CTU IUC
Ms. Nguyen Minh
Thuy:
-Ph.D.
programme at the Faculty of Applied Bioscience and
Engineering, K.U.Leuven
-Promotor:
Prof. M. Hendrickx, 2001- 2006
-Title:
Stability of nutritional aspects towards combined high
pressure and temperature processing: a kinetic study
-Publication
record: 2 peer review,
3 abstracts, 2 local conference
-Funding:
VLIR-CTU IUC
Mr. Vo Tan Thanh:
-Ph.D.
programme at the Faculty of Applied
Bioscience and Engineering, K.U.Leuven
-Promotor: Prof. D. Berckmans, 2001- 2006
-Title:
Analysis of the rice drying process
-Publication
record: 1 local conference
-Funding:
VLIR-CTU IUC
Mr. Ho Quang Tri:
-Ph.D. programme at the
Faculty of Applied Bioscience and
Engineering, K.U.Leuven
-Promotor: Prof. B. Nicolai,
2003- 2007
-Title:
Micro-scale modelling of gas diffusion
in pear tissue
during long term storage
-Publication
record: 1 abstract
-Funding:
Laboratory of Postharvest Technology,
KULeuven IRO
3.4 Local training
Phase
I:
In Pack Thermal Processing of
Foods, (Jan. 1999) by Dr. Carla
Weemaes
HACCP and Quality Control in
Food Processing, (March 2000) by
Prof. Paul Tobback
Fundamentals of Food Freezing
and Phase Transitions during
Frozen Storage, (March 2001) by
Prof. Marc Hendrickx
Computational Fluid Dynamics in
Drying Processes and
Moist air in Imperfectly
Mixed Fluids, (March 2002) by
Prof. Daniel Berckmans
Recent developments in food
microbiology and food
technology, (January 2004) by
Prof. Chris Michiels and Prof.
Marc Hendrickx
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