In fulfilling the mission of the Strategic Plan for 2025, Can Tho University focus on the 3 critical interdependent pillars: Community services, Research and Development, Teaching and Learning. With this strategic plan, the Laboratory of Food Microbiology of Can Tho University focuses on the three main aspects Education-Research-Service to gather knowledge (know-how and especially know-why) on the behavior of microorganisms during the food supply chain, i.e. harvesting/slaughtering, processing, storage, distribution, preparation till consumers.

Education

1. Offered program: Bachelor of Food technology & Postharvest Technology

Basic microbiology; (2 credits) 

Food microbiology; (2 credits) 

Food traceability; (2 credits)

Safety and pollution in food processing; (2 credits)

Food quality management and food law; (2 credits) 

Food fermentation; (2 credits) 

Milk and dairy products technology; (2 credits) 

2. Offered program: Master program of Food technology

Food safety and quality management of agricultural products (2 credits)

Food microbiology; (3 credits)

Offered program: International Master program of Food technology

Food safety & quality management workshop; (2 credits)

 

Research fields

• Food preservation & food processing
• Food microbiology, antibiotics resistance bacteria
• Food quality and safety management
• Fermentation technology
• Natural-biological & chemical treatments on microorganisms.

 

List of past and current project: 

• Microbial quality and safety in the processing of fresh pennywort (Centella asiatica) juices, funded by Cantho University (Promoter)
• Monitoring taxonomic evolutions of microbiota and their spoilage potential on Vietnamese Pangasius hypophthalmus from catch till consumer, funded by Research Foundation Flanders (FWO, Belgium) Bilateral Research Cooperation with NAFOSTED (Vietnam) (Researcher)
• Studies on foodborne pathogens and antibiotics resistant bacteria (ODA project, Japan) (Promoter)
• Quality and safety of street food in Cantho city (IFS, Sweden) (Promoter)
• Quality assessment of white leg shrimp (Litopenaeus vannamei) coated with chitosan during storage, funded by Cantho university (Promoter)
• Biofilm project at seafood processing company, Thailand (Researcher) 
• Enrichment of fermented dairy products with selected tropical fruits from the Mekong Delta region in Vietnam (RIP project) funded by VLIR-UOS (Belgium) (Researcher) 
• Investigate the ability of solution extracted from Aloe vera leaves to prolong the shelf-life of fresh lemon, funded by Cantho university; (Promoter)
• Efect of pre-treatment and processing on the quality of Vietnamese spinach(Basella alba); (Promoter)

Service

Analysis and evaluation of microbiological quality and safety in food products