Students from the Faculty of Tourism experience the workshop "Soy Day - Green Food Trends"

On September 4, 2024, the Faculty of Tourism at Van Lang University organized a culinary workshop called "Soy Day - Green Food Trend" in collaboration with the United States Soybean Export Council (USSEC) in Vietnam, aiming to inspire students who are passionate about the restaurant and hotel industry.

Sharing the purpose of organizing the workshop with the desire to connect Van Lang University students with businesses, Dr. Trinh Thi Thuy - Deputy Head of the Restaurant and Food Service Department, commented: “Currently, the world is heading towards green, clean, safe food for health and contributing to environmental protection. The university and the Faculty of Tourism hope that the event will help students explore and listen to the speaker's sharing of experiences in using green food for daily life.”

With useful information about the benefits of soybeans, Dr. Le Hoang Duy - Director of the Soybean Application Research Center at Vinasoy emphasized that the protein content in soybeans accounts for up to 36% and offers many effects such as reducing cardiovascular diseases, cancer; promoting muscle mass gain, and supporting recovery in sports training.

Meeting with chef Nguyen Bao Thang (Gold Medalist of the World Chef Competition in Malaysia), the students had the opportunity to experience cooking with soy-based ingredients: rolled tofu with shrimp and meat and mixed tofu noodles. With interesting insights from the guest speakers, the students gained valuable knowledge about living a green lifestyle and using environmentally friendly food to improve their health.

It is hoped that through the workshop, the students have gained more inspiration for green food, thereby expanding their knowledge in the culinary field.

News: Tran Phuc
Photos: Dang Anh