Acquire knowledge of food firms

Abstract: Products produced and processed by food firms still have certain shortcomings, are not competitive enough, are not really attractive enough even for the domestic market, and are even more difficult to access when accessing foreign markets. Food firms have been conducting research and inventions according to market needs to create new products, which requires food firms to spend more resources on a product innovation process. Organic and natural product lines and new raw material sources, especially materials from sustainable agriculture, are focused on being exploited by F&B firms in VIE10. Firms have widely deployed the application of new technology and modern management systems to improve production processes, operations, and customer service. In addition, the application of artificial intelligence (AI) and machine learning has helped firms learn consumer preferences and trends, thereby creating suitable products and services. The purpose of the study was to discuss acquiring knowledge of food firms in Hanoi and neighboring provinces. The study aimed to analyze, evaluation and measure acquiring knowledge of food firms and compare the differences in acquiring knowledge in food firms with participants of different marital statuses and job positions. The study relied on a data collection tool. The questionnaire was designed based on the opinions of experts and the results of previous studies. A group of employees in food firms in Hanoi and neighboring provinces represented the population of the study. 300 questionnaires were distributed, and 245 were retrieved, representing an 81.7% response rate. SPSS was utilized for the research. Multiple statistical techniques were employed for data analysis, including SPSS via descriptive statistics. Analyze the reliability of the scales through the Cronbach alpha coefficient, independent t-tests, and ANOVA. The study's results indicate that acquiring knowledge in food firms is average, and there is no difference in assessing knowledge acquisition in food firms between different subjects in terms of marital status and job positions. This study offers theoretical and practical implications for improving knowledge acquisition in food firms, thereby improving business performance. Based on this result, the study proposes some recommendations for food firms.