On May 9 th 2018, the Research Committee of An Giang University evaluated the research proposal entitled “Making ready-to-use premixes for fish rice noodle soup” of Mr. Nguyen Duy Tan – Lecturer in Food Technology, Faculty of Agriculture and Natural Resources.

The research aimed at exploring the process of making ready-to-use premixes for fish rice noodle soup in accordance with food safety issues of the Ministry of Health.

Toàn cảnh buổi xét duyệt đề tài NCKH của ThS. Nguyễn Duy Tân

Evaluation session on Mr. Nguyen Duy Tan’s research proposal

ThS. Nguyễn Duy Tân – Giảng viên bộ môn Công nghệ Thực phẩm, chủ nhiệm đề tài

Mr. Nguyen Duy Tan – Lecturer in Food Technology – Chief researcher

The Committee suggested a change in the research title to “A research on making ready-to-use premixes for fish rice noodle soup”. The research was of great significance to help the consumers save time in making traditional fish rice noodle soup. The findings could be used for teaching and learning in Food Technology and other related fields. The proposal would be modified based on the Committee’s suggestions. The proposal
was scored 85.87/100 and approved by the Committee.

Minh Tri – Research Management and Graduate Education Office
Translated by Chi Do Na

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