Workshop on "Risk Assessment of Certain Harmful Substances Generated During Food Processing in Vietnam"

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Hue City, January 10, 2026 – The National Institute for Food Control (NIFC) successfully organized the Workshop “Risk Assessment of food processing contaminants in Vietnam.” This event is part of the Ministry of Health-level Science and Technology Project, implemented under Decision No. 1644/QD-BYT dated June 24, 2022, by the Minister of Health.

The workshop was attended by approximately 60 delegates, including leaders and officials from Departments of Food Safety, Sub-departments of Food Safety, Food Safety Divisions, Centers for Disease Control (CDC), and representatives from various universities across the country.

Delivering the opening speech, Assoc. Prof. Dr. Tran Cao Son – Deputy Director General of the NIFC, emphasized the significance of assessing the risks of harmful substances generated during food processing, particularly in the context of increasing attention on food safety assurance. The Institute's leadership extended their gratitude to the attending delegates and experts, affirming that the workshop was an important occasion to share research results, exchange experiences, and propose practical solutions to support management efforts and protect public health.

Assoc. Prof. Dr. Tran Cao Son, Deputy Director General of the National Institute for Food Control, delivering the opening speech.

At the workshop, the presenters covered the following topics:

1.“General overview of food processing contaminants” – Presented by MSc. Nguyen Thi Hong Ngoc.

2.“Exposure levels of food processing contaminants in Vietnam” – Presented by MSc. Phung Cong Ly.

3.“Survey on the consumption of processed foods among Vietnamese adults” – Presented by Mr. Tran Huy Hieu.

4.“Risk assessment of food processing contaminants in Vietnam” – Presented by Assoc. Prof. Dr. Tran Cao Son.

Under the chairmanship of Assoc. Prof. Dr. Le Tran Ngoan from Hanoi Medical University, delegates actively discussed and posed questions to the presenters. The frank and multidimensional exchange of opinions contributed to clarifying the research results, while opening up new approaches and solutions for controlling the risks of harmful substances generated during food processing.

Delegates discussed and provided feedback to finalize communication materials regarding the risks of these harmful compounds, proposing that various forms of communication should be utilized so that the public is informed and can proactively avoid these risks. The research team seriously addressed the inquiries and acknowledged the feedback to finalize these materials.

Images from the Workshop:

Delegates taking a souvenir

Delegates speaking during the discussion

Panoramic view of the workshop