The document outlines the schedule and program for a conference on food quality and safety co-hosted by Italy and Vietnam. The conference includes an opening session with remarks from government officials, followed by panels on policies and the EU-Vietnam Free Trade Agreement. Presentations will cover topics like Italian food technology, food traceability using stable isotopes and DNA analysis. A scientific symposium in the afternoon involves two sessions on food quality/traceability and green production/processing, with panelists from Italy and Vietnam universities and research institutes.

2. 08:30 – 09:00 Registration
09:00 – 09:10
09:10 – 09.30
OPENING SESSION
 Carlotta Colli, Consul General of Italy in HCMC
 Bui Huy Son, Director General, Vietrade
KEYNOTE SESSION - POLICIES TO ENHANCE FOOD QUALITY AND SAFETY
 Tran Kim Long, Director General , International Cooperation Department,
Ministry of Agriculture and Rural Development of the Socialist Republic of
Vietnam
 Giuseppe Ruocco, Director General for Food Hygiene, Food Safety and
Nutrition, Italian Ministry of Health
09:30 – 10:45
10:45 – 11:00
11:00 – 11:50
11:50-12:00
12:00-13:00
FOOD QUALITY AND SAFETY IN THE PERSPECTIVE OF EU-VIETNAM FREE TRADE
AGREEMENT
Introduction: Miriam Garcia Ferrer, Commercial Counsellor, EU Delegation to Vietnam
Panel discussion (including Q&A)
 Claudio Dordi, Bocconi University, EU-MUTRAP Team Leader – chair
 Giuseppe Ruocco, Director General for Food Hygiene, Food Safety and
Nutrition, Italian Ministry of Health
 Tran Kim Long, Director General , International Cooperation Department,
Ministry of Agriculture and Rural Development of the Socialist Republic of
Vietnam
 Miriam Garcia Ferrer, Commercial Counsellor, EU Delegation to Vietnam
 Bui Huy Son, Director General Vietrade
 Marieke van der Pijl, Vice Chairperson, EUROCHAM Food, Agri and Aqua
Business Sector Committee
Coffee break
ITALIAN FOOD TECHNOLOGY FOR FOOD QUALITY AND SAFETY
Introduction: Marco Nocivelli, Chairman Assofoodtec - Italian Association of
Machinery and Equipment for the Production, Processing and Preservation Food
(video clip)
 Turatti Srl
 Anna Maria Maily Nguyen, Unioncamere Emilia Romagna
 Enzo Faloci, Umbria Export
CLOSING REMARKS
Networking buffet lunch

3. 13:00-13:10
13:10 – 14:30
14:10-14:30
SCIENTIFIC SYMPOSIUM
OPENING SESSION
Mariano Anderle, Scientific Attaché, Embassy of Italy in Hanoi
Pham Xuan Da, General Director of the Southern Office of the Ministry of Science and
Technology
SESSION 1 - FOOD QUALITY AND TRACEABILITY
Chairperson: Pham Xuan Da, General Director of the Southern Office of the Ministry of
Science and Technology
Panelists
 Stable isotopes and traceability in vegetables, fruits, cheese and beverages
Federica Camin, Fondazione Edmund Mach
 The use of DNA in animal origin food traceability
Lisa Guardone, University of Pisa
 Evaluation of rice bran oil quality: Physico-Chemical and Sensory Method
Nguyen Thi Minh Tu, Hanoi University of Science and Technology
 Loop Mediated Isothermal Amplification (LAMP) for rapid detection of
microbial pathogens: potential applications in Vietnam
Nguyen Bao Quoc, Nong Lam University, Ho Chi Minh City
 Isolation, identification and preliminary characterization of Bacillus subtilis
with broad-range antibacterial activity from Muong Khuong chilli sauce
Nguyen Thi Thanh Thuy, Vietnam National University of Agriculture, Hanoi
 Application of DNA barcodes for identification of biological materials in food
processing industry
Vu Nguyen Thanh, Food Industries Research Institute, Hanoi
Q&A
14:30 – 14:45 Coffee break

4. 14:45 – 16:15
16:10 – 16:30
SESSION 2 - GREEN PRODUCTION AND PROCESSING
Chairperson: Mariano Anderle, Scientific Attaché, Embassy of Italy in Hanoi
Panelists
 Bio pesticides and alternative techniques to the use of synthetic chemistry in
agriculture
Ilaria Pertot , Fondazione Edmund Mach
 Information technology and food safety
Alessandra Guidi, University of Pisa
 Use of power ultrasound in food processing
Van Viet Man Le, Ho Chi Minh City University of Technology (HCMUT)
 Microbial ecology and quality of Vietnamese Tra fish fillets during processing
Tong Thi Anh Ngoc and Ly Nguyen Binh, Can Tho University
 Utilizing microorganisms for sustainable land productivity in coffee and black
pepper crops
Duong Hoa Xo and Pham Nguyen Duc Hoang, Biotechnology Center of Ho Chi
Minh City
Q&A
16:30 – 16:45 CONCLUSIONS
Mariano Anderle, Scientific Attaché, Embassy of Italy in Hanoi
Pham Xuan Da, General Director of the Southern Office of the Ministry of Science and
Technology

5. CHAIRPERSONS
MARIANO ANDERLE, Embassy of Italy in Hanoi
He received his Doctor Degree in Physics from the University of Trento in
1980, and shortly thereafter he began his research career in surface and
thin film science. He joined the Istituto per la Ricerca Scientifica e
Tecnologica-IRST (now Bruno Kessler Foundation - FBK) in 1984, a
nonprofit research institute sponsored by the Autonomous Province of
Trento, at which he has served, till April 2009, in a variety of research
and research management roles. Dr. Anderle spent a sabbatical year at
the IBM T. J. Watson Research Center in Yorktown Heights NY during
1990-91, as well as shorter visiting scientist appointments at University
of Illinois, Urbana-Champaign in 1985, at IBM in 1992 and 1995, at
CERN summers 1999-2002 and at University of Maryland summers
2003-2008. From May 2009 to August 2015, he has been Responsible of the Special Project “Promotion
and Internationalization of the Trentino High Education and Senior Scientist at the Plasma Physics
Institute of the Research National Council in Milan. Referee and responsible of International, National and
Regional academic and industrial research projects, Adjunct Professor at the Universities of Trento and
Torino and Adjunct Faculty at the Materials Science and Engineering Department, University of Maryland,
he is author of more than 145 papers on international scientific journals and he holds 3 international
patents and 2 IBM Invention Achievement Awards. His research includes surface analysis and engineering,
semiconductor materials and processing, combinatorial materials science, biomaterials and biointerfaces.
PHAM XUAM DA, Ministry of Science and Technology
Graduated in Hanoi Medical University (Vietnam) and specialized in
internal medicine in 1994. He got PhD of Medicine (public health) in
Japan (2001) and had studied on stem cell in Korea for 2 years.
After returning Vietnam, he had worked in Vietnam Food
Administration, Ministry of Health (from 2004 to 2009), and to be
the director general of National Institute for food control, Ministry
of Health (from 2009 to Feb. 2016). He has moved to the Ministry of
science and technology since March 2016 as the director general of
National office in Southern region. Beside of working as a
Government officer, he has carried out a lot of studies on food safety and public health, to teach risk
analysis of food safety and public health in various universities of Vietnam. He is author of about 100
scientific papers published in national and international journals and chapters of textbooks. He was
granted Associate professor of medicine in 2009

6. SPEAKERS AND PRESENTATION ABSTRACTS
FEDERICA CAMIN, Fondazione Edmund Mach
Federica Camin, PhD, is the head of the ‘Traceability’ Unit at Fondazione
Edmund Mach, S. Michele all’Adige, Italy. Her main areas of research concern
the application of stable isotope ratio analysis of bio-elements to food, aimed
at characterizing geographical origin and controlling and protecting quality
and authenticity. She has been and is involved in several projects funded by
European agencies (currently the FOOD INTEGRITY FP7 and the MASSTWIN
H2020) and by national, regional and private agencies. She is the scientific
coordinator of the Italian wine isotopic data bank (EC Reg. 555/2008) and of
the Stable Isotope Italian Group (http://www.spettrometriadimassa.it/Gritis).
Recently she has been appointed as Overseas guest professor by China
National Research Institute of Food and Fermentation Industries (Beijing). She is the author of over 100
scientific papers (78 in WEB OF SCIENCE) and over 100 communications at national and international
conferences.
Stable isotopes and traceability in vegetables, fruits, cheese and beverages
The objective assessment of food authenticity and traceability is of paramount importance as consumers
come into daily contact with a wide variety of foods. Methods for testing authenticity and providing
analytical data on traceability require robust analytical techniques and one of the most widely-used
method is isotope ratio mass spectrometry. The reasons for this are the high accuracy, the small amount
of sample required for analysis and the fact that the same procedure can be used for almost any type of
food or beverage and the results are generally not altered by the production technique. In food control,
stable isotopes have been used as official standards since 1975 to detect adulteration of wine, honey,
fruit juices and more recently multi-isotope ratio analysis has been applied for geographical origin
verification of olive oil, tomato, Chinese cabbages, cheese, seafood and coffee.

7. LISA GUARDONE, University of Pisa
Dr. Lisa Guardone has graduated in Veterinary Medicine at the University of Pisa in
2009. In 2013 she has obtained a PhD from the same University, with a thesis on
the epidemiology and diagnosis of endoparasites in wild and domestic canids,
conducted in collaboration with the Institute of Parasitology of the University of
Zurich. She has always worked in the public health sector and Since 2013 she has
been working as a post-doc in the sector of Hygiene of Food of Animal Origin sector
at Pisa University. Her research activity focuses on two main topics: molecular
identification of seafood species aimed at global traceability in the light of
consumers'protection and stocks conservation and diagnosis and control of
foodborne zoonotic parasites.
The use of DNA in animal origin food traceability
Nowadays, there is an increasing demand for food safety and quality; Controller and producers are
directly involved and have to deal with this demand, which is becoming a major concern for consumers.
In particular, product traceability is one main goal of the food control system and a guarantee for
consumers. For this reason scientific research is addressed towards the development of reliable DNA-
based techniques, which can be used in species identification in both raw materials and processed animal
origin food. In this speech the results of several researches are analyzed in order to exploit the
effectiveness of DNA-based techniques in food traceability, and to delineate some best practices in
different contexts by different operators including researchers, food business operators and regulatory
authorities.

8. NGUYEN THI MINH TU, Hanoi University of Science and Technology
Engineer degree in Food Technology at University of Food Technology, Plovdiv in
Bulgaria, PhD degree in Food Science at Ehime University in Japan. Dr Nguyen Thi
Minh Tu is Vice Dean of School of Biotechnology and Food Technology, Hanoi
University of Science and Technology. She is working in the area of Natural Products
(Flavor and Additives) in Food Technology as well of Food Safety and Quality
Management. Recently she has participated in some International project related to
Food Safety such as AsiFood, 561630-EPP-1-2015-1-FR-EPPKA2-CBHE-JP;
GRATITUDE, EU- FP7; MONIQA, FOOD-CT-2006-036337; PCSI, AUF.
Evaluation of Rice Bran Oil Quality: Physico-Chemical and Sensory Method
Nguyen Thi Minh Tu1 , Kem Thida2, Pham Van Dung3, Tran Thanh Hoa3 1Hanoi University of Science and
Technology, Vietnam, 2Vietnam National University of Agriculture, Vietnam, 3CaiLan Oils and Fats Industry
Rice bran oil (RBO) has been evaluated worldwide as a “healthy oil” because of its composition of
gamma oryzanol, tocopherol, and tocotrienol . In Vietnam, however, this oil has just get noticed. In the
market of cooking oil, palm oil is the most dominant calculated up to 70% while RBO belonging to salad
oil group with the market share only around 7%. Rice bran oil is highly evaluated as a good sources of
natural antioxidant, however, the oil quality is remarkably changed when it is directly exposed to light,
heat (temperature), and oxygen during storage. This study reported the quality evaluation of rice bran oil
oxidative stability in term of physicochemical properties and sensory analysis.
Results showed that oxidative stability of rice bran oil storage for 5months was more decreased in month
4 and 5 base on result of physicochemical analysis and sensory analysis.
Consumer preference test was not conducted when it was insignificant difference between rice bran oil
with other types of oil in market.

9. NGUYEN BAO QUOC, Nong Lam University
Ph.D degree in the field of biological and environmental science at Kobe
University in 2008, Japan. He spent 2 years as JSPS postdoctoral research fellow
at Kobe University then moving to the Geisel School of Medicine , Dartmouth
College in USA as research associate until 2013. He is now a lecturer at the
Research Institute for Biotechnology and Environment, Nong Lam University in
Ho Chi Minh city, Vietnam. His research interests now focus on molecular
microbiology and pathogenesis, particularly in molecular diagnostics of microbial
pathogens in plant, animal and human. He was and is involved in several
international and national projects on rice blast fungus, LAMP based applications
in rapid detection of phytoplasmas associated diseases and food borne diseases.
He is also the author of many national and international peer journals, book chapters and various
conference proceedings in Vietnam and abroad.
Loop Mediated Isothermal Amplification (LAMP) for rapid detection of microbial pathogens: potential
applications in Vietnam
Until now, many worldwide scientists have developed numerous techniques for the detection of
microbial pathogens, in particularly the use of PCR and real-time PCR based methods, RFLP analysis,
ELISA, sequencing and etc. However, those methods are normally labor and time intensive and can only
be undertaken in well-equipped labs. Therefore, an alternative approach known as Loop Mediated
Isothermal amplification (LAMP) has been studied and developed so much in the world as a rapid, simple
and low cost diagnostic tool for microbial pathogens within one hour of sampling in the field or on-site
detection that is appropriate to the poor and developing country. Herein, we developed LAMP based
assays for rapid detection of many groups of phytoplamas causing witches’ broom (WB) and white leaf
(WL) diseases in long an, cassava and sugarcane respectively. Moreover, in-field detection of such
diseases was also performed to indicate their advantages of LAMP method in comparison with other
conventional techniques. Another applications of LAMP assays were also developed for the detection of
various Salmonella serovars known as causal agent of enteric or typhoid fever in human; Burkholderia
pseudomallei causing Melioidosis so-called Whitmore disease and Hepatitus B virus in human. The results
in such studies will be helpful for practical application of LAMP based diagnostics for the detection and
control of diseases in plant, animal and human as well as for the development of new and promising
diagnostic system for on-site detection of bacterial pathogens in Vietnam.

10. NGUYEN THI THANH THUY, VNUA
Dean of Faculty of Food Science and Technology, Vietnam National University of
Agriculture (VNUA). She received the PhD degree in Food Science from the University
of Massy - France in 2005. Currently, she is a senior lecturer of food microbiology,
food safety and quality management.
Her interested research is the application of GRAS bacteria (lactic acid bacteria,
Bacillus subtilis…) in the enzymes, bacteriocin production, in functional fermented
drinks. In addition, the applications of bioactive compounds extracted from plants
are also her attractive fields.
Isolation, identification and preliminary characterization of Bacillus subtilis with broad-range
antibacterial activity from Muong Khuong chilli sauce
Nguyen Thi Thanh Thuy1, Vu Thi Huyen Trang1, Vu Quynh Huong1, Trinh Thi Thu Thuy2, Nguyen Thi Lam Doan1,
Tran Thi Na1, Nguyen Hoang Anh1
1Faculty of Food Science and Technology, Vietnam National University of Agriculture; 2Faculty of Bio-technology,
Vietnam National University of Agriculture.
B. subtilis is usually found in foods such as dry cured sausages, cheeses, traditional fermented milks,
sourdough, etc, in which they cooperate with other microorganisms during fermentation, release
amylases, lipases and proteases… B. subtilis not only play with probiotic role but also produce
antimicrobial substance. Muong Khuong chili sauce is a naturally fermented product derived from Muong
Khuong special peppers without heat treatment and able to be preserved in the ambient condition for
1.5-2 years. Amongst 512 types of strains, 48 Bacillus sp. strains were isolated from 80 chili sauce
samples. The ability against pathogenic bacteria of isolated strains was determined by using the agar-well
diffusion method through measuring inhibition zone diameter. Four pathogenic bacteria strains tested
were Escherichia coli RG1.1, Salmonella typhi GT4.3, Listeria monocytogenes MI2.6 and Staphylococcus
aureus TS1.9. Two Bacillus strains TO43.13 and TO53.2 could inhibit four tested pathogenic bacteria. The
results of 16S rRNA genotype sequencing for two strains TO43.13 and TO53.2 with broad-range
antimicrobial activity indicated that TO43.13 had the genotype homologous up to 95% compared with B.
subtilis BcX1 (JX504009.1) and B. subtilis EPP2 2 (JQ308548.1). TO53.2 strains had the genotype
homologous up to 94% in comparison with the two strains of B. subtilis Pe-Lg-1 (FR687210.1) and B.
subtilis YT2 (HQ143571.1). The optimal conditions for the growth and development of the two strains
with concentrations of NaCl 0.6%, pH 7 and temperature at 35 °C.

11. VU NGUYEN THANH, FIRI
Vu Nguyen Thanh received PhD degree in the field of Microbiology from
Moscow State University, Russia in 1994. He was a postdoctoral fellow at
University of Orange Free State, South Africa during 1994-1996, and a
collaborative researcher at Japan Collection of Microorganisms during 1996-
1998. Since 1999, he has been working at Food Industries Research Institute
(FIRI). Dr. Thanh is now the director of Center for Industrial Microbiology at
FIRI. His work is related to food microbiology, food safety, and genetic
engineering of microbial strains.
Application of DNA barcodes for identification of biological materials in food processing industry
Over the last decade, food processing industry of Vietnam has gained rapid growth, both in volume and
product diversity. An increasing number of plant, animal, and microbial species are being utilized as raw
materials or starter cultures. Furthermore, with the booming growth of functional food sector, varieties
of exotic plants, animals and microorganisms have been introduced into food production. The
diversification of biological materials in food industry makes quality control more complicated. At Food
Industries Research Institute, biological materials are identified using PCR and DNA sequencing.
Comparison of genetic materials is based on microsatellite PCR fingerprinting. For routine microbial
species identification, rRNA encoding regions are utilized (16S rRNA gene for bacteria; ITS for fungi;
D1/D2 for yeasts). Subspecies are identified using less conservative genes, such as gyrB, rpoB or EF1α. For
plant identification, partial sequence encoding chloroplast ribulose-1,5-bisphosphate carboxylase (rbcL) is
used. Similarly, for animal identification, mitochondrial cytochrome oxidase subunit I (cox1) gene is used.
Several example cases are presented.

12. ILARIA PERTOT, Fondazione Edmund Mach
Ilaria Pertot is a Senior researcher and Head of the Department of
Sustainable agro-ecosystems and bioresources at Fondazione Edmund
Mach, S. Michele all’Adige, Italy (www.fmach.it). PhD in plant pathology,
her key qualifications and research experience are: epidemiology and
biocontrol of diseases of horticultural crops. Her most recent works focus
on development of microbial biopesticides, evaluation of their side effects
in the environment, mechanisms of plant self-protection, plant microbe
interactions including endophytes and effect of climate on biocontrol
agents’ survival and activity. She is inventor in four patents. In partnership
with an industry she developed a commercial biofungicide. Since 2001 she
is contract professor at the University of Trento (courses on grape
pathology and biopesticides). She was and is involved in several national
and EU research projects on sustainable plant protection, reduction of pesticide use and of chemical
residue risk in food. She is vice-president of the International Organization for Biological and Integrated
Control (IOBC-wprs).
Biopesticides and alternative techniques to the use of synthetic chemistry in agriculture
Sustainable production of high quality and safe food is one of the most relevant priorities that humankind
have to address in the close future. Synthetic chemical pesticides have significantly contributed to
increase productivity and quality of produce worldwide. On the other hand, consumers are more and
more concerned about pesticides use and their residues in food and environment. There is a strong need
for innovative products from natural origin, safe for humans and the environment, renewable and with a
fast biodegradation in the crops in order to minimize synthetic chemical residues in food. Several
methods used to produce microbial biopesticides can be implemented with relatively simple technologies
and offer business opportunities both for industry and farmers. Developing a biopesticides must be based
on solid knowledge of the context and follow some important steps. In particular their integration in the
usual agricultural practices need specific attention to guaranteed a successful use.

13. ALESSANDRA GUIDI, University of Pisa
Graduated in Veterinary Medicine and specialized in “animal origin food
inspection”, is full professor in Food Inspection at the University of Pisa,
Department of Veterinary Science. She is the head of the Lab of biotechnology
applied to food inspection; her research focuses on developments of
analytical methods able to reveal hormone treatments, fish Species
identification (DNA techniques) and Asian organization of food safety
systems. She has been visiting professor at the National Institute of Health
(Bethesda, Washington), the Chinese Academy for Agricultural Sciences
(Beijing), and Guangxi and Qinghai Universities (PRC). She is Prorector for
Internationalization at the University of Pisa; Honorary Professor at Guangxi
University; Member of the board of directors of Confucio Institute, Pisa. She is
the coordinator of international teaching programs on food safety for
managers of the Chinese Food and Drug Administration and the Entry-Exit
Inspection Bureau of Guangxi Autonomous Region (PCR). She is the author of more than 100 articles
published in national and international peer reviewed journals, in national and international congress
proceedings and of chapters in national and international textbooks
Information technology and food safety
The study of hazards and the risk assessment are essential activities for food safety control and
management in food production. Many studies demonstrated the importance of the proactive
involvement of the food business operator (FBO) in this process in order to meet and maintain the
mandatory hygienic standards. In order to overcome the problem of poor professionalism of the
operators and to support the achievement of the hygienic standards, information technology (IT) has
been applied. The concept idea is the development of a management system (MS) that could lead FBO in
the construction and management of their Food Safety organization. The MS could standardize the risk
control, dispose immediate tools for revisions and modulate the activities according with the type and
the size of the company.

14. VAN VIET MAN LE, HCMUT
Engineer degree in Food fermentation technology at Moscow National Institute
of Food Industry in Russia, PhD degree in Food fermentation engineering at
Toulouse National Polytechnique Institute in France, Professor Van Viet Man LE
is Head of Food Technology Department, Ho Chi Minh City University of
Technology.
His research program focuses on the application of advanced techniques to food
processing for improvement in product yield and quality. The research topics
include use of power ultrasound to food processing, microencapsulation of
thermo-sensitive compounds in food processing and high gravity brewing with
immobilized yeast.
Use of power ultrasound in food processing
Recently, application of power ultrasound to various sectors of food industry has attracted great
attention. At HCMUT, ultrasound-assisted extraction and ultrasound-assisted hydrolysis have been
investigated. Our study showed that acoustic cavitation during the ultrasonic treatment efficiently
damaged cell wall in plant tissue and highly enhanced the extraction yield. The time of the ultrasonic
extraction was significantly reduced in comparison with that of the conventional enzymatic extraction
and that led to an increased level of thermo labile compounds in the extract. Ultrasonic extraction was
demonstrated to be potential for the production of protein isolates, bioactive compounds and fruit
juices. For ultrasound-assisted hydrolysis, the reaction yield was increased while the hydrolytic time was
reduced due to an improved mass transfer in the reaction system. It is worthy noted that ultrasound
enhanced the catalytic activity of hydrolase preparations under certain conditions. Use of power
ultrasound resulted in lower production loss as well as shorter production time in food processing.

15. LY NGUYEN BINH, Can Tho University
Ly Nguyen Binh, assoc. professor at Can Tho University, is a vice dean of the
college of Agriculture and Applied Biology, head of laboratory of Post-
harvest Technology. He is also a member of Can Tho University Research
and Education council, permanent committee member of Vietnam
Association of Food Science and Technology (VAFoST). PhD in Food Science
and Technology (Katholieke Universiteit Leuven, België), his key research
areas include fruit and vegetable technology, food enzymology, kinetics,
value chain management. He was and is involved in several national and
international research projects on fruit and vegetable storage and
processing (VLIR), value chain management (WTO, NAFOSTED-FWO). He is
coordinator of the international PhD & MSc programs on Food Science and
Technology of VLIR-Vietnam Network program and active member of
organizing and scientific committee for several international conferences.
He is also a section editor for Can Tho University Journal of Science.
Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
Tong Thi Anh Ngoc, Ly Nguyen Binh
Department of Food Technology, College of Agriculture and Applied Biology, Can Tho University, Can Tho,
Vietnam
There are numerous factors that can have an impact on the microbial ecology and quality of frozen
Pangasius hypophthalmus fillets during processing in Vietnam. The presence of spoilage bacteria along
the processing line can shorten the shelf-life of thawed frozen fish products. Therefore, the spoilage
microbiota throughout the processing chain of companies was identified by culture-dependent
techniques and 16S rRNA gene sequencing. A total of 174 isolates, 20 genera and 38 species were
identified along the processing chains. The genera Aeromonas, Acinetobacter, Lactococcus and
Enterococcus were prevalent at various processing steps on all the processing lines evaluated. A diverse
range of isolates belonging to the Enterobacteriaceae such as Providencia, Shigella, Klebsiella,
Enterobacter and Wautersiella were isolated from fillets sampled on the SC line, whereas Serratia was
only observed on fillets sampled on the BC and BW lines. The results can be used to improve Good
Manufacturing Practices for processed Pangasius fillets and to select effective measures to prolong the
shelf-life of thawed Vietnamese Pangasius fillets products.

16. DUONG HOA XO, Biotechnology Center of Ho Chi Minh City
Dr. Duong Hoa Xo is the Vice director of Department of Agriculture and
Rural Development of Ho Chi Minh City, and Director of Biotechnology
Center of Ho Chi Minh City, Vietnam. He is also GC member of Asian –
Pacific International Molecular Biology Network (A-IMBN ) and Biological
safety Board of Agriculture and Rural Development of Vietnam.
After more than 30 years of research, he is known as a specialist in the
fields, namely plant biotechnology, agro-biochemical, bio-fertilizer and
compost production, transgenic plant, biosafety, virus resistance, bio
antagonism, soil micro-biota. He has given many presentations and
achieved many scientific publications about mycology, plant
biotechnology, plant protection, bio-fertilizer and so on.
Utilizing microorganisms for sustainable land productivity in coffee and black pepper crops
Duong Hoa Xô, Pham Nguyen Duc Hoang
Coffee and black pepper is 2 of 7 main perennial crops of Vietnam with the cultivated area as 700,000 ha
and 79,000 ha sequentially. Many of microorganisms are utilized and managed to support the yield of
crops as fertilizer and bio-pesticide. The main purposes of microbial fertilizers in those crops are for N
fixation; soluble phosphate; organic matter decomposition and nutrient absorbance enhance (vesicular-
arbuscular mycorrhizal fungi - VAM). Most of microbial bio-pesticide applied in coffee and black pepper
crops are for control plant pathogenic fungi and nematodes. From the collection of domestic
microorganisms in southern Vietnam, the set of microbial products of Biotechnology Center of Ho Chi
Minh city ( HCMBIOTECH ) for all of above purpose was achieved. Besides, the process is being developed
to apply all of those kinds of microorganisms combine with reasonably managing the agricultural
community of grass/herbaceous plant as share host of microorganisms, especially mycorrhizal fungal
flora. Biochar from coffee husks and other waste of those crops can be used to enhance the effect of
those microbial products. The proposed process will be able to improve crop quality and yield, decrease
the use of chemical farming as well as maintaining the sustainability of those agricultural ecosystem.