TA Vital Participated in Food Technology & Nutrition Day 2026 at RMIT Vietnam

TA Vital participated in Food Technology & Nutrition Day 2026 at RMIT Vietnam, supporting student teams in developing innovative food applications using spirulina and chlorella. One project received the Best Capstone Project Award.

Concluding the Capstone Project 2026 collaboration, one of the student teams supported by TA Vital received the Best Capstone Project Award at Food Technology & Nutrition Day 2026, held on May 26, 2026, at RMIT Vietnam’s Saigon South campus. The award represents the highest recognition of the program and was selected by a panel of academic and industry judges

Food Technology & Nutrition Day is an annual university-industry engagement event that brings together students, academics, and industry partners to celebrate innovation, applied learning, and emerging solutions in Food Technology. Under this year’s theme, “Fusion Food,” participants explored how food technology, cultural diversity, and sustainability can intersect to inspire the next generation of food products.

As part of the Capstone Project 2026, TA Vital collaborated with two student teams in researching and developing food applications from microalgae. The two student teams developed food and beverage concepts utilizing spirulina and chlorella, aiming for nutritional solutions that align with modern consumer trends. The developed concepts demonstrate the versatility of microalgae across various product platforms, while also contributing to expanding new approaches in food and nutrition innovation.

Nutritional Products Utilizing Spirulina and Chlorella by 2 Teams

Food Technology & Nutrition Day 2026 brought together students, faculty members, industry guests, and a diverse range of industry-linked innovation projects. The showcased concepts spanned multiple categories, including plant-based foods, fermented beverages, specialty coffee products, and microalgae-based applications. Within this broader innovation ecosystem, the recognition of a TA Vital-supported project with the Best Capstone Project Award highlights the growing potential of microalgae as a platform for future food development.

In addition to supporting the student teams throughout the project, Mr. Nguyen Hung Thanh, CEO of TA Vital, participated in the event as a judge for the Fusion Food Concepts Challenge, where multidisciplinary student teams presented innovative food concepts inspired by the intersection of culinary traditions, food technology, and sustainability.

Judging Panel for the Fusion Food Concepts Challenge Final

For TA Vital, the value of the program extends beyond the final outcome. Collaborations such as Capstone Project provide opportunities to engage with emerging food innovators, support applied research, and strengthen the connection between scientific discovery and real-world industry applications. Through partnerships with universities and research communities, TA Vital continues to explore new opportunities for microalgae innovation and sustainable food development.

Event Information

Event Name: Food Technology & Nutrition Day 2026
Date: May 26, 2026
Location: RMIT University Vietnam
Program: Capstone Project 2026 – Work Integrated Learning (WIL)

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TA Vital Participated in Food Technology & Nutrition Day 2026 at RMIT Vietnam

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