On February 28, students of the Department of Food Science and Technology (FST) at the University of Science and Technology of Hanoi (USTH) had an enriching and interesting field trip to the Daesang Duc Viet Factory, a leading enterprise in the production and processing of meat products in Vietnam.
To provide practical and diverse experiences for FST students, USTH collaborated with Daesang Duc Viet Joint Stock Company to organize a tour of the modern factory. This trip is expected to give students not only the opportunity to observe the processes of meat production on high-tech machines but also to get acquainted with the professional working environment at a leading company in the industry.
With over 20 years of development in the Vietnamese market, Daesang Duc Viet is a South Korean company under the Daesang Group, becoming one of the pioneers in integrating culinary excellence from various countries into Vietnamese meals. Notably, Daesang Duc Viet’s products, including fresh sausages, smoked sausages, spring rolls, cold cuts, bao buns, cheese-coated sausages, kimchi, and many other premium items, have become trusted brands among consumers due to their high quality and absolute assurance of food safety. These values have led to Daesang Duc Viet being honored as one of the Top 10 Trustworthy Food Companies in 2024.
Leading the tour were Dr. Pham Hoang Nam, Head of the Food Science and Technology Department of USTH wwith Dr. Nguyen Thi Minh Huyen, lecturer in Meat Technology, along with final-year students from the Food Science and Technology program. Welcoming the USTH delegation, Daesang Duc Viet was represented by Mr. Kim Jae Kyung, the factory director, Mr. Nguyen Xuan Thang, head of the production department, and several staff members from various departments, including Quality Management, Research and Development, and Production.
To kick off the program, under the guidance of Mr. Nguyen Xuan Thang, the group was taken on a journey to reflect on the history and development of Daesang Duc Viet, as well as the key product lines and values that the brand brings to Vietnamese consumers.
Continuing the field trip, the visitors were captivated by the information shared by Mr. Thang about the production technology processes for meat products and kimchi at the factory. It was noted that, in addition to strong investments in advanced production lines from Germany and Korea, Daesang Duc Viet places special emphasis on implementing a stringent quality control system, ensuring safety from “farm to table” in accordance with international standards such as ISO 22000 and HACCP.
Following this, the group had the opportunity to tour the entire factory after going through a strict occupational safety and hygiene control process. They visited functional rooms, the raw material intake department, meat selection areas, frozen meat storage, as well as the production lines and equipment for fresh sausages, ready-to-eat sausages, bao buns, and spring rolls, including product packaging, quality control analysis rooms, and a modern wastewater treatment system that meets environmental standards.
The students were particularly intrigued by the international food safety standards and posed numerous questions regarding meat preservation technology, the sausage processing procedures following German recipes, techniques to ensure the texture of spring rolls, and the design and operation of automated production lines. All queries were answered in detail and with great care by representatives from various departments.
A highlight of the visit was the product tasting area, where students enjoyed freshly made sausages, bao buns, and kimchi, while learning to distinguish product quality through color, aroma, and texture.
At the end of the field trip, Mr. Nguyen Xuan Thang shared valuable information about job positions suitable for FST students at Daesang Duc Viet, such as Quality Management Engineer, Research and Development Engineer (R&D), and Food Safety Control Specialist. He also discussed the recruitment criteria and attractive benefits offered by the group.
The visit concluded with the joy and excitement of the students. Many expressed their excitement at witnessing the modern industrial food production process for the first time, from raw materials to elegantly packaged finished products. “I was truly surprised by the scale and technology here; many things exceeded what we learned in the classroom,” shared Thanh Chung, a final-year student.
For many students, this experiential journey was not just an opportunity to apply theory to practice but also a gateway to future career paths. Interspersed among the professional discussions were practical questions about job opportunities and the working environment within the company. Dr. Pham Hoang Nam commented, “Bringing students to real production environments like Daesang Duc Viet helps them refine their professional mindset and gain a clearer vision of their future in the food industry.”
These practical experiences have become a valuable bridge between academic knowledge and professional skills, equipping FST students with the confidence to enter the job market. As the Vietnamese food industry continues to grow robustly, such trips not only broaden perspectives but also foster long-term collaboration between educational institutions and businesses, aiming to train high-quality human resources that meet the increasingly stringent demands of the industry.
For more pictures:
