1.       Unit Name: Department of Food Microbiology and Molecular Biology

2.       History of Establishment

The Department of Food Microbiology and Molecular Biology was established under Decision No. 1111/QĐ-VDD dated September 3, 2014, inheriting the legacy of the Microbiology Laboratory under the Department of Food and Food Safety. As a specialized unit of the National Institute of Nutrition, the department undertakes functions including scientific research, staff training, professional guidance, international cooperation, and provision of scientific and technical services in the fields of food, food safety, molecular nutrition, and immunology.

Throughout its development, the department has continued and promoted its proud tradition, excellently fulfilling assigned tasks. These efforts have been recognized with the prestigious “Outstanding Labor Collective” title awarded by the Ministry of Health in 2015, 2016, 2017, 2018, and 2020. Additionally, the department has led and participated in numerous grassroots-level research projects as well as international cooperation initiatives, contributing to enhancing its standing in the specialized field.

3.       Functions and tasks

-         Scientific Research: Focuses on researching dietary hygiene, food safety, food microbiology, gut microbiota, molecular nutrition, nutritional value, and health impacts of food; proposing solutions and policies to improve nutritional quality and ensure food safety.

-         Training: Organizes professional courses for staff working in nutrition, food, and food safety at various levels; provides instruction in bachelor’s, preventive medicine, master’s, and doctoral programs at training institutions such as Hanoi Medical University, Nam Dinh University of Nursing, and public health schools.

-         Professional Guidance: Provides technical and professional guidance to the food safety testing system in assigned areas; supervises and evaluates professional activities related to food and nutrition science.

-         Communication and Education: Collaborates with relevant agencies to develop content and communication methods suitable for Vietnamese communities regarding food safety and nutrition.

-         International Cooperation: Establishes relationships with domestic and international research organizations to apply scientific advancements in nutrition and food, contributing to community health improvement.

-         Public Services: Participates in food safety monitoring and alerts; inspects imported food and tests food supply chains in accordance with legal regulations; develops food quality standards and regulations; provides consultation and policy review on nutrition.

-         Scientific and Technical Solutions: Collaborates with domestic and international businesses to implement practical research applications; provides food testing services and advanced professional training.

4.       Services Provided by the Department:

-         Food safety testing.

-         Training and capacity building for staff in nutrition, food safety, and modern testing techniques, serving both domestic and international individuals and organizations.

-         Customized laboratory testing, inspection, and other technical support services based on specific customer requirements.

5.       Some Images of the Department’s Activities

Staff are analyzing the sample