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The Council evaluated the results of implementing S&T tasks without using the state budget "Production of protein, fish sauce liquid, short-term fish sauce from aquatic by-products (shrimp) by bio-fermentation technology"
In the morning of February 20, 2020, Can Tho City Department of Science and Technology established a Science and Technology Council to evaluate the results of implementing S&T tasks without using the state budget "Production of protein, fish sauce and short-term fish sauce from fishery by-products (shrimp) by fair technology of biological fermentation”. The study is carried out by MS. Tran Quoc Huy - Ho Chi Minh City University of Food Technology. 3 Shrimp Technology Joint Stock Company is a presiding agency.


The research aims at applying shrimp head liquid extracting to make fish sauce using bio-fermentation technology. Research on using biotechnology to ferment the shrimp head liquid extracting into protein, short-term fish sauce to serve as materials for the food industry.



Council members

A Council member and delegates.

The benefit of research on food technology is to create a clean fish sauce source using biological fermentation technology to apply to the food industry. For the aquaculture and processing industry, it is the processing of by-products of the seafood processing factory, creating a safe environment and sustainable development. For the environment, shrimp heads are used as raw materials for aquatic animal feed; but a large part is used to make chitosan and chitin. The shrimp head squeeze juice in the process of making chitin and chitosan is seriously polluting in chitin and chitosan plants. Products of protein, fish sauce juice and fish sauce fermented by biotechnology make use of this source of polluting by-products into products that bring high value to producers and make the environment cleaner.


Research team.

3 Shrimp Technology Joint Stock Company

The Council highly appreciated the applicability of the study, but the research team should supplement and finalize the summary report as suggested by the council members.

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