When Corporate Evolution Meets Young Creative Minds

The synergy between academic theory and manufacturing reality has always been the golden key to breakthrough values. Recently, Tri Tin Grape Seaweed Facility had the honor of welcoming and working with a delegation of lecturers and students from the Faculty of Tourism and Culinary Arts at Ho Chi Minh City University of Industry and Trade (HUIT).

This trip has laid a solid foundation for long-term collaboration, where the business provides a practical framework and the younger generation injects fresh technological insights and modern trends.

Hai Tung and Grape Seaweed – A "Gold Mine" for the Future of Culinary Arts

During the tour, alongside the standardized processing line of Tri Tin Grape Seaweed, the spotlight that captured the attention of HUIT experts and students was the cultivation area of Hai Tung seaweed.

• Hai Tung Seaweed: A next-generation seaweed boasting exceptional nutritional values, promising to be a green ingredient for sustainable food trends.

• On-site Taste Experience: Tasting the seaweed directly right after the primary processing allowed students to fully appreciate its original texture and flavor, sparks ideas for deep processing methods.

From Lecture Hall Concepts to Real-World Products

Under the dedicated guidance and sharing of Engineer Le Ben, the post-tour discussion transformed into an exciting mini-scientific forum. Numerous orientations for new product development were proposed:

• Applications in Food Technology: Developing convenient packaged product lines, premium sauces, and seasonings derived from seaweed, or integrating Hai Tung seaweed into health-protecting functional foods.

• Innovation in Culinary Arts & Tourism: Designing modern menus incorporating seaweed and developing eco-tourism models connected with local marine specialties.

Towards Strategic Handshakes

For Tri Tin, every single contribution and idea from HUIT lecturers and students is a valuable resource. Seaweed is no longer just a simple dish, but a potential ecosystem for creative industries, healthcare, and green tourism. Tri Tin expects this meeting will open up comprehensive cooperation programs in the future: from supporting students in scientific research and hosting internships to collaborating on the transfer and commercialization of new seaweed-based food formulations.