On June 7, 2002, the Minister of Health signed Decision No. 2193/QD-BYT to establish the "Center for Continuing Education on Nutrition and Food" under the Institute of Nutrition.

With the following functions and tasks:

1. Retraining and continuing education for those in need of specialized training in nutrition and food safety

2. Supplementing professional skills and research methods on nutrition and food safety

3. Participating in undergraduate and postgraduate training in nutrition and food safety in accordance with the provisions of law

4. Expanding cooperation on training in nutrition and food safety with schools, institutes, domestic agencies as well as international cooperation according to the Institute's plan.

Organizational structure:

- Staff: The training center consists of 7 staff, including 3 PhDs, 3 masters and one bachelor. The center has one director and two deputy directors.

- Teaching staff: In addition to the center's staff, the teaching staff at the training center includes Associate Professors, PhDs, and Masters who are staff of the Institute of Nutrition (4 Associate Professors, 18 PhDs, 20 Masters). In addition, staff from medical universities, hospitals, and related institutes are also invited to be part-time lecturers for the training center.

Staff of the Nutrition and Food Training Center

Training facilities:

The center has a national standard lecture hall to train and organize defense for doctoral students.

Fully equipped with teaching equipment and machinery such as computers, LVD-projectors, videos, tables, chairs, boards, classrooms, etc.

In addition, the center closely coordinates with:

- Testing Center, Food Safety and Hygiene Department of the Institute to serve as a teaching facility for courses on Food Safety and Hygiene.

- Clinical Nutrition and Dietetics Department of the Institute, Consulting Clinic of the Institute of Nutrition and Dietetics Departments of Bach Mai Hospital, August 19 Hospital, Vet Xo Hospital, Institute 103 to train courses on Clinical Nutrition and Dietetics