Hue City, January 10, 2026 – The National Institute for Food Control (NIFC) successfully organized the workshop entitled “Risk Assessment of Food Processing Contaminants in Vietnam.” The event was conducted within the framework of a Ministry of Health–level Science and Technology Project, implemented under Decision No. 1644/QD-BYT dated June 24, 2022, issued by the Minister of Health.
The workshop attracted 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), as well as representatives from universities across the country.
In his opening remarks, Assoc. Prof. Dr. Tran Cao Son, Deputy Director General of the National Institute for Food Control, emphasized the critical importance of assessing the risks posed by harmful substances generated during food processing, particularly in the context of increasing societal attention to food safety assurance. On behalf of the Institute’s leadership, he expressed sincere appreciation to the attending delegates and experts, and highlighted that the workshop provided a valuable platform to share scientific research outcomes, exchange professional experience, and propose practical solutions to support regulatory management and protect public health.
During the workshop, a series of technical presentations were delivered, covering the following topics:
- “General Overview of Food Processing Contaminants” – presented by MSc. Nguyen Thi Hong Ngoc
- “Exposure Levels of Food Processing Contaminants in Vietnam” – presented by MSc. Phung Cong Ly
- “Survey on the Consumption of Processed Foods among Vietnamese Adults” – presented by Mr. Tran Huy Hieu
- “Risk Assessment of Food Processing Contaminants in Vietnam” – presented by Assoc. Prof. Dr. Tran Cao Son
The workshop was chaired by Assoc. Prof. Dr. Le Tran Ngoan from Hanoi Medical University. Under his moderation, delegates actively engaged in discussions and raised questions for the presenters. The open and multidimensional exchange of views contributed to further clarifying the research findings and offered new perspectives and solutions for controlling the risks associated with harmful substances generated during food processing.
In addition, participants discussed and provided feedback on the development and finalization of communication materials related to the risks of these harmful compounds. Delegates proposed that diversified communication approaches should be applied to ensure that the public is adequately informed and able to proactively avoid potential risks. The research team carefully addressed the questions raised and acknowledged the feedback received, committing to incorporate these inputs into the final communication materials.
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