ITALY AND VIETNAM FOR FOOD QUALITY AND SAFETY

Feeding innovation

Food Expo Vietnam 2016, HCMC, SECC Centre

November 18, 2016

INSTITUTIONAL AND BUSINESS DIALOGUE

08:30 – 09:00 Registration

09:00 – 09:15 OPENING SESSION Carlotta Colli, Consul General of Italy in HCMC

Bui Huy Son, Director General Vietrade

The Italian System for Food Health Giuseppe Ruocco, DG Italian Ministry of Ministry of Health

Miriam Garcia Ferrer, Commercial Counsellor, EU Delegation to Vietnam

09:15 – 09.30 09:30 – 10:30 10:30 – 10:45 10:45 – 11:45 12:00-12:10 12:10-13:00

FOOD INNOVATION AND SAFETY IN THE PERSPECTIVE OF EU-VIETNAM FREE TRADE AGREEMENT 09.30-09.40 Introduction: Claudio Dordi, EU-MUTRAP 09:40-10:30 Panel discussion (including Q&A)

Claudio Dordi, EU-MUTRAP Team Leader – chair Bui Huy Son, Director General Vietrade (TBC) Giuseppe Ruocco, DG Italian Ministry of Health (TBC) EUROCHAM - Food, Agri and Aqua Business Sector Committee (TBC) ANIMA – Assofoodtech (TBC)

Coffee break

FOOD SAFETY AND LOCAL GOVERNEMENTS: OPPORTUNITIES AND CHALLENGES

10:45-10:55 Introduction: Nguyen Hoang Long, Acting Director, Department of Foreign Relations of Provinces, Ministry of Foreign Affairs of Vietnam (TBC) 10.55-11:45 Panel discussion (including Q&A) Nguyen Hoang Long, Acting Director Department of Foreign Relations of Provinces, Ministry of Foreign Affairs of Vietnam – moderator

Umbria Export Emilia Romagna Region Can Tho City Lam Dong Province - Honor Province FOOD EXPO Vietnam 2016

CONCLUSIONS NETWORKING BUFFET LUNCH

13:00-13:10 13:10 – 14:30 14:10-14:30

SCIENTIFIC DIALOGUE Introduction Mariano Anderle, Scientific Attaché, Embassy of Italy in Hanoi Pham Xuan Da, General Director of the Southern Office of MOST FOOD QUALITY AND TRACEABILITY Chairperson: Pham Xuan Da, General Director of the Southern Office of MOST PANELISTS

Stable isotopes and traceability in vegetables, fruits, cheese and beverages Federica Camin (1), Fondazione Edmund Mach

The use of DNA in animal origin food traceability Alessandra Guidi (2), 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

Nguyen Thi Thanh Thuy, Vietnam National University of Agriculture, Hanoi Isolation, identification and preliminary characterization of Bacillus subtilis with broad-range antibacterial activity from Muong Khuong chilli sauce

Application of DNA barcodes for identification of biological materials in food processing industry Nguyen Vu Thanh, Food Industries Research Institute, Hanoi

Q&A

14:30 – 14:45 Coffee break

14:45 – 16:15 16:10 – 16:30

GREEN PRODUCTION AND PROCESSING Chairperson: Mariano Anderle, Scientific Attaché, Italian Embassy PANELISTS

Bio pesticides and alternative techniques to the use of synthetic chemistry in agriculture Ilaria Pertot (3), Fondazione Edmund Mach

Reduction of chemical additives in animal origin food processing Beniamino Cenci Goga (4), University of Perugia

Use of power ultrasound in food processing Van Viet Man Le, Ho Chi Minh City University of Technology (HCMUT)

Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) 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 Pham Xuan Da, General Director of the Southern Office of MOST Mariano Anderle, Scientific Attaché, Embassy of Italy in Hanoi

16:30 – 18:00 U2U meetings (University to University)

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 characterising 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 pocedure 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.

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

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 analysed 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.

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.

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 nomally labour 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.

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; 2 Faculty 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.

NGUYEN VY 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.

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 Organisation 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.

BENIAMINO CENCI GOGA, University of Perugia

Degree in Veterinary Medicine, PhD in Food hygiene and VPH, dipl. ECVPH (European college of veterinary public health). Full professor at the University of Perugia, Italy, head of the Food Hygiene laboratory of the School of Veterinary Medicine, director of the International University Master in Veterinary Public Health and Food Hygiene. Since the graduation has always worked in the field of food safety and related aspects and in research projects on food quality and meat quality. CEO of a consulting start up in the field of food production. Has passed the ISO 19011 exam. Editor in Chief for the Journal Microbiology Research; Section editor for Italian journal of animal science and for Italian journal of food safety Expert for EFSA, Parma, ERWG, external review working groups and biohazards panel and animal welfare panel. Expert for CUIA. Conducted research at the INTA at Buenos Aires, Argentina.. Head master “Veterinary public health and food hygiene”.

Reduction of chemical additives in animal origin food processing Over the last years there has been a growing consumer interest in hand-crafted nitrite-free products. For these reasons processed products made locally in small-scale plants are often marketed as nitrite and nitrate free, in attempt to link locally made products to safer technologies. A primary function of nitrite is the production of the characteristic red color of cured meats. Nitrite, in addition, impart antibacterial activity, particularly the inhibition of germination of spores and toxin formation by Clostridium botulinum. Despite the desired properties, the safety of nitrite to human health has been questioned as they can cause the formation of carcinogenic N-nitrosamines. In foods, nitrosamines are produced from nitrites and secondary amines: their formation can occur only under certain conditions, including strongly acidic conditions such as that of the human stomach. Several alternatives to nitrite for its antimicrobial action have been tested and many different methods have been proposed to enhance color intensity and uniformity, including LAB and natural colorant. One of the most interesting challenges for the small-scale meat industry is the production of products without nitrate or nitrites addition, yet preserving the hygienic characteristics and original flavor and aroma.

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 caviation 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 thermolabile 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.

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.

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 th 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.