The development of the domestic food processing industry is the focus of a new program currently being prepared for the government by the HCMC Service of Agriculture and Rural Development. The service aims to present the new programme to the authorities by the end of June, identifying which developments in the industry will boost material production.
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The “Food Science and Technology in the 21st Century” conference held in Vietnam last week was part of this programme, organised by the service, the Service of Science, Technology and Environment, and the Vietnam Food Association.
Mary K. Schmidl, president of the Institute of Food Technologists, explained to attendees at the conference: “The target of the food industry in the 21st century is the union of food science and technology with biological and medical technology to make high quality, useful and nutritious products.”
