The Food Value Chain Training Course, conducted under HRD Project Phase 4 in Partnership with Vietnam National University of Agriculture, successfully took place from 30 June to 4 July 2025 in Hanoi, Vietnam. The programme was jointly organised by HRD Project Phase 4, the Department of Food Science and Technology of Vietnam National University of Agriculture and Japan Food Journal.
This FVC Training Course attracted a total of 188 participants, comprising 76 online and 112 onsite attendees. These participants represented a diverse array of academic backgrounds, primarily from Vietnam National University, as well as other institutions across the country, including Kien Giang University, Nha Trang University, and Ho Chi Minh City College of Industry and Trade. The programme also welcomed officials from government agencies and representatives from private enterprises, reflecting a strong multi-stakeholder engagement.
A total of six distinguished experts from Japanese public and private sector organisations shared their extensive knowledge and experience in the field of Food Value Chain development. Their presentations covered a wide range of key topics, including: (1) Policy on Intellectual Property Rights in Agriculture and Food Industry, (2) Supply Chain of Food Products Including Farm and Fishery Products/ Supply Chain of Food Products and Global Logistics, (3) Food Processing on Diary Product, (4) Food Loss and the Environment Including Decarbonisation and Reduction in the use of Chemical Substances: A Case from Yoshinoya Sustainability Efforts.
The programme was designed not only to deliver lectures but also to provide interactive and practical learning opportunities. A dedicated workshop led by an expert from Megmilk Snow Brand Co., Ltd. guided participants through the process of developing dairy products. Another workshop, facilitated by an expert from Yoshinoya Holdings Co., Ltd., encouraged group discussions aimed at generating innovative ideas to reduce food waste in Vietnam’s food industry.
To further enrich the learning experience, participants took part in a field visit to Nutricare Nutrition Joint Stock Company, Yen Dung Safe Vegetable Cooperative, and Luc Ngan Green Cooperative Lychee Farm. These visits allowed participants to observe best practices in action and to understand the practical implementation of Food Value Chain concepts from both international and local perspectives.
Overall, the training programme offered a valuable platform for knowledge exchange, capacity building, and cross-sector collaboration, contributing to the advancement of Vietnam’s sustainable food system.
