Personnel information

Full name: Assc. Prof. Nguyen Thi Thao

Position: Lecturer

Belongs to the unit: Department of Food Engineering

Email address: thao.nguyenthi@hust.edu.vn

Scientific background

QUALIFICATIONS

 
Year Degree Organization
2008 PhD Ehime University, Japan
2002 Master of Science Ghent University, Belgium
1997 Engineer Hanoi University of Science and Technology, Vietnam

PROFESSIONAL EXPERIENCES

Year Job title Organization
2018-now Senior Lecturer Hanoi University of Science and Technology, Vietnam
1997-2018 Lecturer Hanoi University of Science and Technology, Vietnam

TEACHING RESPONSIBILITIES

Code Course name Program
BF3525 Quality management in food industry Food engineering
BF3525E Quality management in food industry Elitech food engineering
BF3524E Food quality analysis Elitech food engineering
BF4524 Food quality management and assurance systems Food engineering
BF4562E Food quality management and assurance systems Elitech food engineering
BF5527 Food authentication Food engineering
BF5526 Total quality management of food supply chain Food engineering

RESEARCH

  • Research and development of food product
  • Research and development of food authentication methods
  • Agrifood value chain and food system analysis
  • Research on the exploitation and utilization of natural bioactive compounds

PROJECTS

Type of Project Name of project Role Time frame
HUST Research on the process of enriching spicy substances from Ginger (Zingiber officinale) with an application orientation in Food Technology PI 2023-2024
International cooperation project Research and develop healthy fresh cheese products suitable for the Czech Republic and Vietnam markets Participation 2022-2024
International cooperation project Research and development of photobiological disinfection methods using photosensitizing active ingredients extracted from natural sources Participation 2023-2024
State project Research and application of Blockchain technology to manage the production and consumption chain of Vietnamese pepper Participation 2021-2024
Ministry of Science and Technology Research and develop a process for inspection and traceability of Vietnamese green tea products from main raw material areas PI 2018-2020
Provincial project Research and develop a process for producing wine and juice from red-flesh dragon fruit in Lap Thach district, Vinh Phuc province Participation 2018-2019

PUBLICATIONS

Books and Book chapters
  • Nguyen Van Tang (Ed.) Nguyen Thi Thao, Hoang Quoc Tuan et al. Recovering bioactive compounds from agricultural wastes, John Wiley & Sons, Ltd. 280 pages, 2017
  • Nguyen Thi Minh Tu, Hoang Quoc Tuan, Nguyen Thi Thao, Vu Hong Son, Nguyen Hoang Dung, Truong Quoc Phong, Do Bien Cuong Authenticity and Traceability of Food, Hanoi University of Science and Technology Publishing House, Hanoi, 2016.
  • Nguyen Thi Thao and Atsushi Satake. Isotope and Enantiomeric Analysis. In : Masayoshi Sawamura ed. Citrus essential oils - Flavor and Fragrances. John Wiley & Sons, Ltd., 165-200, 2010
  • Masayoshi Sawamura, Nguyen Thi Minh Tu, Simon Muhoho Njoroge, Nguyen Thi Thao, Yu Xiaolin, C. Hanny Wijaya, Nguyen Thi Lan-Phi, Hee-Sun Song and Marco Poiana. Compositional analysis. In : Masayoshi Sawamura ed. Citrus essential oils - Flavor and Fragrances. John Wiley & Sons, Ltd. , 37-164, 2010
  • Nguyen Thi Thao, Ha Duyen Tu Introduction to Food chemical analyses. In: Ha Duyen Tu (Ed.). Food chemical analyses. Science and Technology Publishing House, Hanoi, 2009.

Interllectual properties
Publications
  • Hoang Thi Tran, Tuan Thanh Nguyen, Oanh Thi Xuan Nguyen, Le Thi Huynh, Le Thi Nguyen, Thao Thi Nguyen, Huong Thi Thanh Le, Debbie Barnett, Gillian Weaver, and Roger Mathisen, Differences in the Microbiological Profile of Raw and Pasteurized Breastmilk from Hospital and Community-Based Donors at the First Human Milk Bank in Vietnam, Nutrients, 15, 412-424 (2023)
  • Nguyễn Thị Thảo, Vũ Hồng Sơn, Nguyễn Tiến Huy, Nguyễn Thị Lan Anh, Nguyễn Thị Minh Tú, Nghiên cứu quy trình trích ly chlorophyll từ tảo spirulina,Tạp chí Hóa học và ứng dụng, 12, 54-58 (2022)
  • Nguyen Thi Thao, Ta Thac Binh, Pham Thi Khanh Linh, Vu Hong Son, Nguyen Thi Minh Tu, Enhancing the yield of chlorophyll a from fresh spirulina using ultrasound-assisted extraction, Food Science and Applied Biotechnology, 5, 99-105 (2022),
  • Thi-Thao Nguyen, Quoc-Tuan Hoang, Tien-Thanh Nguyen, Tuan-Anh Pham, Anh-Duong Cao, Hong-Duong Pham, Viet-Hung Le, Thu-Trang Vu, Ngoc-Hung Pham, Tien-Cuong Nguyen, Kim-Anh To, Van-Hung Nguyen, Quyet-Tien Phi, Viet-Hoa Tran, Tat-Thanh Dang, Quoc-Dat Lai, Raoul Lionnet, Son Chu-Ky, Research and Development Prospects for Sugarcane Industry in Vietnam, Sugar Tech, 23, (2022),
  • Tuan T. Nguyen,Jennifer Cashin, Constance Ching,Phillip Baker, Hoang T. Tran, Amy Weissman, Thao T. Nguyen and Roger Mathisen, Beliefs and Norms Associated with the Use of Ultra-Processed Commercial Milk Formulas for Pregnant Women in Vietnam, Nutrients, 4143-4160 (2022),
  • Nguyen Thi Thao, Tran Thi Thoa, Hoang Quoc Tuan, Cung Thi To Quynh, Pham Ngoc Hung, Vu Hong Son, Survey on Traceabiligy of tea products on Hanoi market based on product label, Journal of Nutrition and Food, 16(6) 123-130, (2020)
  • Hoang Quoc Tuan, Cung Thi To Quynh, Vu Hong Son, Nguyen Thi Thao*, Discrimination of Vietnamese green teas from different geographical origins by aroma profiles using HS-SPME/GC-MS, Journal of Science and Technology, 58 (6A) 82-90, (2020) doi:10.15625/2525-2518/58/6A/15469.
  • Vũ Thu Trang, Nguyễn Thị Thảo Nguyên, Nguyễn Văn Hưng, Nguyễn Tiến Cường, Hoàng Quốc Tuấn, Nguyễn Thị Thảo, Nguyễn Thị Hạnh, Nguyễn Thị Hoài Đức, Chu Kỳ Sơn, Nguyễn Văn Thái, Nguyễn Thế Hùng, Nghiên cứu ảnh hưởng của một số yếu tố công nghệ tới sự ổn định của betacyanin trong nước quả Thanh long ruột đỏ (Hylocereus polyrhizus) Lập Thạch, Vĩnh Phúc, Vol 140, ISSN/ISBN 2354-1083 (2020).
  • Vũ Thu Trang, Nguyễn Thị Thảo Nguyên, Nguyễn Văn Hưng,  Nguyễn Tiến Cường*, Hoàng Quốc Tuấn, Nguyễn Thị Thảo,  Nguyễn Thị Hạnh, Nguyễn Thị Hoài Đức, Chu Kỳ Sơn, Nguyễn Văn Thái, Nguyễn Thế Hùng, Stability of Betacyanin in Red Dragon Fruit (Hylocereus Polyrhizus) Juice Obtained from Lap Thach, Vinh Phuc Province, tạp chí khoa học công nghệ các trường kỹ thuật,Vol 142, 209- ISSN/ISBN 2354-1083 (2020).
  • Nguyen Thi Thao, Tran Thi Mai, Determination of metal content in tea leaves grown in Yen Bai and Tuyen Quang provinces, Vietnam, Journal of Science and Technology, 55 (5A)143-151 (2017).
  • Nguyen Thi Thao, Vu Hong Son, Discrimination of geographical origin of tea based on multi-element fingerprinting by inductively coupled plasma optical emission spectrometry and atomic absorption spectrometry, Journal of Science and Technology, 55 (5A) 151-160 (2017).
  • Nguyen Chinh Nghia, Nguyen Thi Thao, Pham Ngoc Hung, Nguyen Thi Ha, Nguyen Tien Thanh, Tran Thi Lan, Tran Hau Cuong, Quan Le Ha, Le Thanh Mai, Chu Ky Son, High solid fermentation at pilot scale for potable ethanol production from rice, Tạp chí khoa học và công nghệ, 55 (5A) 178-186 (2017).
  • Nguyễn Thị Thảo, Trần Thị Mai, Xác định hàm lượng kim loại trong một số sản phẩm chè trên thị trường Việt nam bằng phương pháp ICP-OES và AAS, Tạp chí khoa học và công nghệ (Các trường đại học kỹ thuật) 121,143-147 (2017).
  • Tu Viet Phu, Nguyen Thi Thao, Chu Ky Son, Luong Hong Nga, Nguyen Thi Hoai Duc, Bennett Ben, Naziri Diego, Tomlins Keith, To Kim Anh, Potential use of by-products for animal feed from cassava in Viet Nam, Tạp chí Khoa học & Phát triển, 14 (1) 93-100 (2016).
  • Le Hoàng Lâm, Nguyễn Thị Thảo, Nguyễn Xuân Quỳnh, Cung Thị Tố Quỳnh, Biến đổi chất lượng quả vải trong một số điều kiện bảo quản,Tạp chí Khoa học và Công nghệ, 52 (5C) 286-291 (2014).
  • Nguyễn Thị Thảo, Vũ Hồng Sơn, Hoàng Quốc Tuấn, Nguyễn Thị Minh Tú, Cung Thị Tố Quỳnh, Nguyễn Duy Thịnh, Hà Duyên Tư, Nghiên cứu ảnh hưởng của chế độ thanh trùng tới sự biến đổi chất lượng nước mía tím trong quá trình bảo quản, Tạp chí Khoa học và Công nghệ, 52 (5C) 229-234 (2014).
  • Cung Thị Tố Quỳnh, Vũ Hồng Sơn, Nguyễn Thị Thảo, Nguyễn Thị Minh Tú, Hoàng Quốc Tuấn, Hà Duyên Tư, Khảo sát thị hiếu và thói quen lựa chọn sản phẩm nước mía tím của người tiêu dùng Việt nam, Tạp chí Khoa học và Công nghệ, 52 (5C) 310-315 (2014).
  • Nguyen Thi Minh Tu, Nguyen Thi Thao, Nguyen Mai Huong, Nguyen Thanh Liem, Manuella Pintado, To Kim Anh, Food safety situation in cassava production in the north of Vietnam and solution for quality improvement, Tạp chí Khoa học và Công nghệ, 51 (6A) 42-48 (2013).
  • Nguyen Thi Thao, Tu Viet Phu, Chu Ky Son, Luong Hong Nga, Nguyen Thi Hoai Duc, Ben Bennett, Dieo Naziri, To Kim Anh, Application of value chain analysis in understanding the losses and wastes of cassava in Vietnam, Journal of Science and Technology, 51 (6A)70-76 (2013).
  • Cung Thi To Quynh, Nguyen Thi Thao, Truong Thi Thanh Hoa, Nguyen Minh Thang, Nguyen Dinh Hoa, Identification of the odorous components in the essential oil of Perila frutescent leaves from Vietnam, Journal of Science and Technology, 51 (6A) 165-170 (2013).
  • Nguyen Thi Thao, Masayoshi Sawamura, Development of HRGC-MS analytical conditions for determining isotope ratio of linalool in citrus essential oils from different origins, Journal of Science and Technology, 51 (6A) 390-396 (2013).
  • Nguyen Thi Thao, Masayoshi Sawamura, Characterization of Vietnamese pummelo essential oils based on the composition, isotope ratio and enantiomeric distribution of monoterpene hydrocarbon, Journal of Science and Technology, 49 (6A) 356-363 (2011).
  • Masayoshi Sawamura, Nguyen Thi Thao, Development of analytical method for identification and differentiation of citrus essential fruits by GC-MS, Journal of Chemistry, 46 (5A)432-436 (2008).
  • Nguyen Thi Thao, Takehiro Kashiwagi, Masayoshi Sawamura, Characterization by GC-MS of Vietnamese Citrus Species and Hybrids Based on the Isotope Ratio of Monoterpene Hydrocarbons, Bioscience, Biotechnology, and Biochemistry (Japan), 71 (9) 2155-2161 (2007).

 

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