BTT: Why did the team choose this research topic? Did the motivation stem from a real-world problem, industry trends, or personal experience?

Research Team: From a practical standpoint, the use of blue light in healthcare and daily life is rapidly expanding; however, laboratory tools for assessing its cellular toxicity remain insufficiently standardized. Most existing setups rely on improvised lighting systems with limited accuracy. In terms of industry trends, biomedical engineering is clearly shifting toward high-throughput systems and digital control to replace manual methods, with the goal of improving reproducibility and experimental precision.
Through hands-on work in the lab, our team experienced firsthand the difficulties of adjusting light intensity using voltage regulators and dealing with temperature-related errors that could damage or kill biological samples. These challenges motivated us to design a fully automated platform.

BTT: During the research process, what were the major challenges your team faced?

Research Team: From a technical and equipment perspective, the greatest challenge was the discrepancy between theory and experimental results. We spent extensive time in the lab reviewing each line of code and every hardware component to identify the root causes of system errors. Calibrating the equipment to achieve high accuracy and managing the heat generated by LED light sources so as not to affect biological samples proved to be particularly demanding, both in terms of time and effort.

Mr. Võ Đăng Khoa – a fourth-year student of the Faculty of Biomedical Engineering, and Mr. Nguyễn Nhật Minh – a graduate student of the Faculty of Biomedical Engineering, received the First Prize certificates at the 6th Student Scientific Research Conference in 2025.

BTT: How did the team overcome these challenges? Were there any “hard-earned lessons” along the way?
Research Team: To overcome these challenges, the team persistently carried out a systematic troubleshooting process, combining hardware optimization with precise calibration using specialized measurement instruments. The most significant “hard-earned lesson” we learned was the critical importance of temperature control and digital component management. Instead of using fixed resistors, switching to digital potentiometers completely resolved the lack of flexibility in controlling light intensity. A key practical takeaway was the need to consistently cross-check experimental data with standard measurement devices rather than relying solely on theoretical calculations. This approach enabled the team to achieve extremely high experimental linearity, with an R² value exceeding 0.99.

BTT: Could you share the highlight that your team finds most meaningful in this research project—for example, a new discovery, experimental result, model, method, dataset, or demo product?
Research Team: The aspect we feel most proud of is the successful development of a flexible digital light-control system integrating an ESP32-S3 microcontroller, a CAT4104 driver, and an AD5160 digital potentiometer. This solution allows lighting intensity and pulse-width modulation (PWM) modes to be configured entirely via software with exceptionally high accuracy and repeatability, fully replacing manual adjustments that are prone to error. Experimental results demonstrated the superiority of this system, achieving near-perfect linearity with an R² value of up to 0.999, effectively transforming a low-cost research device into a reliable, standardized platform for phototoxicity assessment.

Poster of the research project by Mr. Võ Đăng Khoa – fourth-year student of the Faculty of Biomedical Engineering, and Mr. Nguyễn Nhật Minh – graduate student of the Faculty of Biomedical Engineering.

BTT: How does the team expect this research topic to be applied in practice?

Research Team: We expect this system to become a standardized tool in biomedical laboratories for in-depth studies on the effects of light on cells. Specifically, the project can be applied in the following areas:

• Biomedical Research and Ophthalmology: Used in research institutes to determine safe exposure thresholds of blue light, particularly in studies on retinal damage and macular degeneration.
• Pharmaceuticals and Drug Screening: Applied in photosensitive drug testing processes, enabling rapid assessment of phototoxicity in high-throughput screening workflows using 96-well plates.
• Clinical Treatment: Supporting the development of safer and more effective light-based therapy (phototherapy) protocols in fields such as dermatology or rehabilitation medicine.
  Target users: Scientists, healthcare professionals, and students in Biomedical Engineering who require a highly accurate yet cost-effective experimental platform.

With its flexible programmability and stable temperature control, the device is expected to replace improvised lighting setups, thereby enhancing the reliability of domestic research outcomes and helping them meet international standardization requirements.

Keyword: HCMIU, IU, SDG3-Sức khỏe và cuộc sống tốt, SDG4- Hm88nhacai tỷ lệ kèo WC 2026 có chất lượng, SDG9- Hm8888 còn Trải Nghiệm Độc Đáo sáng tạo và phát triển hạ tầng

Japanese product exhibition and experiential space

The activities took place over five consecutive days at International University (IU). The program introduced a wide range of Japanese-origin products, including food, beverages, cosmetics, and healthcare products. Students had the opportunity to experience the products firsthand, while learning about their origins, quality standards, nutritional values, and emerging trends in safe, healthy, and sustainable consumption.

In addition, students joined as program collaborators, supporting user feedback surveys. Via this role, they gained practical exposure to market research and product marketing practices in an international integration context—real-world skills, not textbook fluff.

“Entrepreneurship in the F&B Industry in the New Era”

Speaker Trần Lê Thanh Thiện – a chef widely recognized for his work in university-level teaching and research, with over 11 years of training experience across Asian markets – shared insights at the workshop on the morning of January 14, 2026.

Within the program framework, the workshop served as the academic and professional highlight, focusing on sharing innovation trends in food product development, healthy diets, food safety, and sustainable development in the F&B industry. What truly set the workshop apart was the thematic presentation combined with a live on-stage cooking demonstration, delivered by Trần Lê Thanh Thiện — a chef widely recognized for his contributions to university-level teaching and research, with over 11 years of training experience across Asian markets. Trần Lê Thanh Thiện currently holds multiple influential international roles in the culinary and education sectors, including: President of the World Independent Chefs Association – Asia (WORLD IAC ASIA); Vice President of the Global Chefs Union (GCU); Founder of the Alliance of International Culinary & Bakery Training Institutions; Manager of the Regenerative Gastronomy Research Group under the UNESCO Chair. In addition, he serves as Chairman of the World Culinary & Bakery Cup, a global competition involving participants from more than 20 countries, and is the author of the book “Ăn Xanh Sống Lành” (Eat Green, Live Healthy). Through a harmonious fusion of Vietnamese and Japanese ingredients, combined with an interactive Q&A exchange, the workshop delivered a dynamic learning experience, helping students shape their career orientation and broaden their practical perspectives on the F&B sector in an increasingly integrated global context.

Assoc. Prof. Dr. Đinh Đức Anh Vũ – Vice President of the International University – deliverd the opening remarks at the workshop.

Assoc. Prof. Dr. Đinh Đức Anh Vũ – Vice President of the International University – shared: “In the current context, the food and beverage (F&B) industry in Vietnam and around the world is experiencing rapid growth, closely linked to emerging trends in innovative entrepreneurship. The fast-changing market and evolving consumer behavior demand a workforce that is not only professionally competent but also equipped with strong management thinking, creativity, and high adaptability. This is precisely the motivation for the University to strengthen learning activities that are closely connected with business practice and the international integration context.” The workshop ‘Entrepreneurship in the F&B Industry in the New Era’ is a highly practical and meaningful initiative. It contributes to bridging university education with real-world practice in the food and beverage sector, especially at a time when the F&B industry is increasingly oriented toward values of safety, health, innovation, and sustainable development.”

Culinary exploration and hands-on guidance activities conducted directly at the workshop on the morning of January 14, 2026.

The program series aims to build a practice-oriented learning environment, promote innovation and entrepreneurial spirit among students, and contribute to the implementation of the United Nations Sustainable Development Goals (SDGs 4, 9, and 12). By connecting students with experts, businesses, and international organizations, the program expands opportunities to access global-standard product development models, engage in academic exchange, and pursue international internships in the F&B sector—thereby reinforcing International University’s vision of becoming a dynamic, well-connected, innovative, and sustainably oriented institution.

Sustainable Development Goals: SDG3-Good health and well-being, SDG4-Quality education, SDG17-Partnerships for the goals