In collaboration with Ajinomoto Company, the Executive Board of the Faculty of Business Administration organized a Tour to visit Ajinomoto Long Thanh Factory on November 26, 2020. The program is organized to create conditions for students to directly observe the factory's production process, cultivate knowledge about using Ajinomoto MSG, and then apply it in practice, helping them develop flavors the perfect taste of the dish.
Discover the manufacturing process at the Ajinomoto factory
The company representative introduced the history of formation and development of Ajinomoto Corporation in general and Ajinomoto's product lines, such as monosodium glutamate seasoning. Most students know molasses and potato starch. Noodles are the main ingredients to make MSG. However, not many of you know that the production process must go through a closed biological cycle and natural fermentation to create spices that enhance the umami (tasty taste). in Japanese cuisine) for the dish. However, soon after, the students have broadened their knowledge with an interesting introduction about the production process from a representative of Ajinomoto Corporation.
Japanese food experience
The students felt the greatness of Japanese cuisine by tasting the famous Udon noodles and delicious onigiri rice balls. The most impressive of these two dishes is the Dashi broth of Udon noodles. The Japanese consider Dashi to be the soul of their country's cuisine, which is exceptionally elaborately processed from shaved fish, seaweed, and other ingredients to create a fresh, excellent, and attractive taste that can conquer the senses of any diner.
The program's atmosphere becomes more and more exciting later on with challenging intellectual mini-games. Excellent students answered many questions correctly and received attractive gifts using their knowledge. Interwoven with the mini-game are questions from students on how to use MSG in cooking to ensure safety for health. The representative of Ajinomoto Corporation enthusiastically answered your questions and provided much other helpful information.
The program ended with a round of applause and joyful laughter from all students attending.