Capol & Bluetech Ingredients continues a program exchanging experience, knowledge with Lectures, Professors of the School of Biotechnology and Food Technology – Hanoi University of Science and Technology, one of the most famous Food Sciences Center in the North of Vietnam. We discussed on
(1) Confectionary Trend, Innovation in Europe, US, the World and Vietnam
(2) Vietnamese Fresh Fruits Potential and Added Value concerns
(3) Advantage Solutions of @Capol & @Bluetechni in Quality Improvement, Excellent Operation, Cost Saving, Sustainability, for Chocolate, Confectionary and Added Value Fresh Fruits…
We also take this opportunity to organize the academic training: The Art of Chocolate Glazing by Capol for students and lecturers of the Food Sciences Faculty.
We would like to express our appreciation to Capol – Mr Thomas Mücklich for his inspiration, valuable expertise sharing; the School of Biotechnology and Food Technology of Hanoi University of Science and Technology – Dr. Son, Dr. Trang and the Bluetech Ingredients Team for organizing this training.