JAPANESE CULINARY WORKSHOP & EXPERIENCE: INNOVATION AND SUSTAINABLE DEVELOPMENT IN THE F&B INDUSTRY
On the morning of January 14, 2026, International University – Vietnam National University, Ho Chi Minh City, in collaboration with the Asian Culinary & Bakery Academy Co., Ltd. (ACABA) and the Organization for Small & Medium Enterprises and Regional Innovation, Japan (SME Support Japan), organized a Japanese Product Exhibition and Tasting Program. The program ran for five days (January 12–16), aiming to provide students with a hands-on learning environment closely connected to innovation, entrepreneurship, and real-world business practices in the Food & Beverage (F&B) and healthcare sectors.
Japanese product exhibition and experiential space
The activities took place over five consecutive days at International University (IU). The program introduced a wide range of Japanese-origin products, including food, beverages, cosmetics, and healthcare products. Students had the opportunity to experience the products firsthand, while learning about their origins, quality standards, nutritional values, and emerging trends in safe, healthy, and sustainable consumption.
In addition, students joined as program collaborators, supporting user feedback surveys. Via this role, they gained practical exposure to market research and product marketing practices in an international integration context—real-world skills, not textbook fluff.
“Entrepreneurship in the F&B Industry in the New Era”
Speaker Trần Lê Thanh Thiện – a chef widely recognized for his work in university-level teaching and research, with over 11 years of training experience across Asian markets – shared insights at the workshop on the morning of January 14, 2026.
Within the program framework, the workshop served as the academic and professional highlight, focusing on sharing innovation trends in food product development, healthy diets, food safety, and sustainable development in the F&B industry. What truly set the workshop apart was the thematic presentation combined with a live on-stage cooking demonstration, delivered by Trần Lê Thanh Thiện — a chef widely recognized for his contributions to university-level teaching and research, with over 11 years of training experience across Asian markets. Trần Lê Thanh Thiện currently holds multiple influential international roles in the culinary and education sectors, including: President of the World Independent Chefs Association – Asia (WORLD IAC ASIA); Vice President of the Global Chefs Union (GCU); Founder of the Alliance of International Culinary & Bakery Training Institutions; Manager of the Regenerative Gastronomy Research Group under the UNESCO Chair. In addition, he serves as Chairman of the World Culinary & Bakery Cup, a global competition involving participants from more than 20 countries, and is the author of the book “Ăn Xanh Sống Lành” (Eat Green, Live Healthy). Through a harmonious fusion of Vietnamese and Japanese ingredients, combined with an interactive Q&A exchange, the workshop delivered a dynamic learning experience, helping students shape their career orientation and broaden their practical perspectives on the F&B sector in an increasingly integrated global context.
Assoc. Prof. Dr. Đinh Đức Anh Vũ – Vice President of the International University – deliverd the opening remarks at the workshop.
Assoc. Prof. Dr. Đinh Đức Anh Vũ – Vice President of the International University – shared: “In the current context, the food and beverage (F&B) industry in Vietnam and around the world is experiencing rapid growth, closely linked to emerging trends in innovative entrepreneurship. The fast-changing market and evolving consumer behavior demand a workforce that is not only professionally competent but also equipped with strong management thinking, creativity, and high adaptability. This is precisely the motivation for the University to strengthen learning activities that are closely connected with business practice and the international integration context.” The workshop ‘Entrepreneurship in the F&B Industry in the New Era’ is a highly practical and meaningful initiative. It contributes to bridging university education with real-world practice in the food and beverage sector, especially at a time when the F&B industry is increasingly oriented toward values of safety, health, innovation, and sustainable development.”
Culinary exploration and hands-on guidance activities conducted directly at the workshop on the morning of January 14, 2026.
The program series aims to build a practice-oriented learning environment, promote innovation and entrepreneurial spirit among students, and contribute to the implementation of the United Nations Sustainable Development Goals (SDGs 4, 9, and 12). By connecting students with experts, businesses, and international organizations, the program expands opportunities to access global-standard product development models, engage in academic exchange, and pursue international internships in the F&B sector—thereby reinforcing International University’s vision of becoming a dynamic, well-connected, innovative, and sustainably oriented institution.
Sustainable Development Goals: SDG3-Good health and well-being, SDG4-Quality education, SDG17-Partnerships for the goals