Many unique and unusual dishes made from crickets, such as sausages, braised pork with fish sauce, and cakes, have been introduced.

(NLĐO) - Besides the impressive presentations, the judges and students also had the opportunity to enjoy a series of impressive products.

On the morning of December 13th, at the Ho Chi Minh City University of Industry and Trade, the final round of the Food Innovation and Development Competition (FID 2025) took place, featuring 30 teams from 14 universities and colleges nationwide. The competition was organized by the Ho Chi Minh City University of Industry and Trade, the Vietnam Association of Food Science and Technology (VAFoST), the National Center for Innovation and Startup Support (NSSC), and other collaborating units.

5 protein supplements made from crickets

At the campus, the booth of Hanoi University of Science and Technology attracted a large number of students and visitors who came to learn about and sample the products. Many were curious to see, for the first time, protein supplements made from crickets.

Many students were curious about protein supplements made from crickets.

Students presented the benefits of supplementing protein from crickets.

Speaking on behalf of the research team, Nguyen Minh Giang said that the group had started their research and produced their first products within six months. The main goal of the group is to develop an ecosystem of protein-rich foods derived from crickets. To date, the group has launched five products: braised pork belly, pork sausage, Italian pasta sauce, and two types of cakes.

"Crickets were chosen as the main ingredient because of their outstanding advantages such as being easy to raise, containing very high nutritional content, and being a complete meat substitute. Raising crickets helps reduce emissions and environmental resources more than traditional animal husbandry," Giang said.

According to the research team, crickets contain 2-3 times more protein than beef. "I am very happy to receive many comments and suggestions from experts; this is the motivation for the team to continue researching and developing the project, hoping that one day we can commercialize the product on the market," Giang expressed.

Two best-selling products, highly praised for their delicious taste, were created by a group of students from Hanoi University of Science and Technology.

A group of students from Ho Chi Minh City University of Industry competed in the final round with their project "Nano collagen from snakehead fish scales".

Students from Ho Chi Minh City University of Industry confidently introduced their product.

Tea made from coffee grounds

Six months ago, four students from Ho Chi Minh City University of Industry and Trade, all from the Central Highlands, began researching a bottled tea product made from coffee grounds.

Representing the research team, Le Minh Khanh, a food industry student, stated that while there are many bottled tea products on the market, none have been supplemented with probiotic jelly. Adding jelly to tea would offer a dual benefit: nutritional value and digestive support.

"Our team has been nurturing this idea for a long time, wanting to create a product that truly reflects the Central Highlands. So, as soon as we heard about this competition, we were determined to bring our product closer to everyone. This is also an opportunity for us to learn more about entrepreneurship and product improvement," Khánh said.

Four students from Ho Chi Minh City University of Industry and Trade hope their product can be commercialized, contributing to enriching the range of green products for the Central Highlands.

The research and production process for the product was carried out in the school's laboratory.

The lactose-free coconut ice cream product, fortified with probiotics, developed by a group of students from Ho Chi Minh City University of Industry and Trade, is also selling out quickly.

Students enthusiastically tried new and exciting dishes at the final round of the competition.

Energy bar product made from fermented grains by students of Ho Chi Minh City University of Agriculture and Forestry.

Soy vinegar, soy vinegar gummies... made from tofu.

Students at Nha Trang University are utilizing bio-based materials from agricultural by-products to produce environmentally friendly tableware sets.

Associate Professor Dr. Le Thi Hong Anh, Vice Rector of Ho Chi Minh City University of Industry and Trade, said that the new feature of this year's competition is the integration of two pillars of global trends: digital transformation and green transformation, aiming to encourage sustainable food solutions, save resources, and optimize by-products.

The FID 2025 competition is not only a place to inspire creative and innovative thinking among students, but also aims to connect the startup ecosystem in the agriculture and food technology sector with investment, consulting, incubation, and idea commercialization resources.

"This step aligns with current global trends and key national policies, especially the development of an innovative startup ecosystem linked to research institutes, universities, and businesses – in line with the central focus of Resolution 57 on developing high-quality human resources and linking R&D with technology commercialization," emphasized Associate Professor Dr. Le Thi Hong Anh.

Source: https://nld.com.vn/trinh-lang-nhieu-mon-gio-cha-kho-quet-banh-doc-la-tu-de-196251213115340818.htm