After more than six months of trials, the “Warming Ginger” (Netgins) product, developed by a group of students from the Industrial University of Ho Chi Minh City (IUH), has reached over 5,000 test users and received highly positive feedback, affirming its strong commercial potential. This success not only brought pride to the young innovators but also marked another milestone for IUH in fostering a spirit of green entrepreneurship.
On October 26, 2025, three IUH students — Đặng Hoàng Khang, Trần Quỳnh Huyền Trân, and Lâm Đoàn Minh Phúc — represented the university in the Final Round of the 11th National Green Startup Project Competition with their project Netgins – Warming Ginger, Green Livelihoods. After months of dedicated research and experimentation under the guidance of IUH faculty, the team proudly won Second Prize (Category A – New Projects with Prototype or Less than 1 Year on the Market) and First Prize in the Green Transition and Green Economy Initiative Contest, paving the way for a promising entrepreneurial journey ahead.
“Warming Ginger” – More Than Just a Product
Since early 2024, Khang, Trân, and Phúc have overcome numerous challenges to turn Netgins into a remarkable success story. The project has achieved a string of impressive milestones, including the “Promising Project” Award at VSIC 2024, being named a Top 10 Vietnam Youth Startup by Startup Wheel 2025, ranking as Top 7 in the Vietnam Social Innovation Challenge 2024, and placing in the Top 12 of the Global Creative Idea Contest 2024.
The project aims to develop a comprehensive ginger-based product ecosystem, with Netgins Ginger Syrup as its flagship product. Its unique formula replaces refined sugar with concentrated honey and contains no preservatives—perfectly aligning with the green living and healthy consumption trends. Alongside the syrup, the team has also introduced “Ginger Drink”, a fermented beverage that aids digestion and boosts immunity.
In particular, Netgins creatively repurposes ginger by-products, such as peels and residues, into a new product line called “Good Ginger”, featuring incense cones, aroma sachets, and handmade massage oil. This innovative circular approach not only reduces agricultural waste but also provides income opportunities for local workers, especially rural women, embodying the project’s philosophy of “green economy – sustainable livelihoods.”
After over six months of market trials, Netgins' products have reached more than 5,000 customers and generated positive commercial results from test sales at fairs and exhibitions, establishing a solid foundation for further development.
This success was no accident — the team conducted dozens of lab experiments, fine-tuning ingredient ratios, optimizing low-temperature vacuum concentration, and rigorously testing the syrup’s color, viscosity, flavor, and active compounds (gingerol and shogaol) in every batch.
Assoc. Prof. Dr. Đàm Sao Mai Vice President of IUH joined the three students at the competition’s final round to celebrate their achievement
The Talents Behind Netgins’ Success
Each member of the Netgins team brings a unique strength, but all share a common passion for innovation and green entrepreneurship — the key to the project’s distinct identity and long-term success.
Đặng Hoàng Khang, a student of Food Technology, is the Founder and CEO of Netgins. He led the development of solvent and enzyme extraction technologies to preserve essential oils and nutrients in ginger syrup. Trained in HACCP and ISO 22000:2018 Food Safety Management Systems, Khang provides the team with strong technical expertise in research and production.
Trần Quỳnh Huyền Trân, Co-Founder and COO, also from the Food Technology Sector, played a hands-on role throughout product development—from R&D to operations. With her solid technical background and excellent public speaking skills (Top 10 IUH Youth Public Speaking Contest), Trân ensures precision and efficiency across all processes.
Lâm Đoàn Minh Phúc, a student of Business Administration, is the Co-Founder and CMO, responsible for brand building and marketing strategy. Formerly the Founder of Enizy, a circular economy project utilizing pineapple pulp, Phúc brings creativity and practical experience in sustainable product development. He has also achieved distinctions, including Top 12 Speaker Contest 2024 and Top 30 Design Thinking – Open Innovation Thủ Đức 2024, demonstrating his potential as a young communicator and strategist.
Netgins – Opening a Promising Path Forward
At the 2025 Green Startup Final Round, Khang, Trân, and Phúc impressed the judges not only with precise data and a well-prepared business plan but also with their belief in Vietnamese ginger, their vision for sustainable livelihoods, and their confidence that young Vietnamese entrepreneurs can create socially impactful, eco-friendly startups.
With a total investment of nearly VND 3 billion, including VND 300 million in equity and VND 1.2 billion in strategic partner support (for equipment and technology), the team has outlined a five-year development roadmap. Their first-year goal is to achieve over VND 2 billion in revenue, followed by stable and sustainable growth in subsequent years.
These are not just financial targets—they represent the beginning of a circular economy model that generates both economic value and environmental benefits.
IUH’s Center for Innovation, Entrepreneurship, and Technology Transfer continues to support and mentor the team on their startup journey.
From a classroom concept to a product welcomed by the market, Netgins has reached thousands of customers, earned recognition in major startup competitions, and, most importantly, established a business model rooted in community value and environmental responsibility.
Entering the 2025 Green Startup Final, Netgins represented not only a student startup but also the voice of IUH’s young generation, advocating for green agriculture, a circular economy, and the aspiration to contribute to society through innovation.
