Personnel information

Full name: Assoc. Prof. Dr. Luong Hong Nga

Position: Lecturer

Belongs to the unit: Department of Food Engineering

Email address: nga.luonghong@hust.edu.vn

Scientific background

QUALIFICATIONS

Year Academic Degree Academic institution
2009 Doctor Hanoi University of Science and Technology, Vietnam
1999 Master of Science Hanoi University of Science and Technology, Vietnam
1996 Engineer of Food Technology Hanoi University of Science and Technology, Vietnam

PROFESSIONAL EXPERIENCE

Year Position Organization
1996-now Lecturer, Senior Lecturer, Associate Professor, Researcher Department of Food Technology, School of Biotechnology and Food Technology, then Faculty of Food Technology, School of Chemistry and Life Science, Hanoi University of Science and Technology, Vietnam
2014 Promoted to be an Associate Professor
2010 Training course “Shelf- life determination of food”, University Bogor,  Bogor, Indonesia
2009 Short-term research, Cassava and Starch Technology Research Unit, Kasesart University, Thailand
2006 Short-term research, Osaka Prefecture University, Japan
1998 Practical training, Anhalt University of Applied Science, Germany
     

TEACHING RESPONSIBILITIES

Code Course Training program
BF3513E General Food Technology Elitec Food Engineering
BF3513 General Food Technology Food Technology
BF3522 & BF3522E Food Physics Food Technology and Elitec Food Engineering
BF5517 Microclimate in Food Processing Food Technology
BF5513 Technology of products rich in carbohydrate Food Technology
BF6211 Basics in Food Texture (for Master level) Food Technology (Master level)
BF6122 Food product development Food Technology (Master level)
BF7330 Optimization of food preservation process Food Technology (PhD level)
BF7210
 		 Changes of food structure and properties during processing Food Technology (PhD level)
BF6802, 6803 Seminar Food Technology (Master level)
  Seminar Food Technology (PhD level)

RESEARCH INTERESTS

  • Starch Technology, Starch modification and starch- based products processing.
  • Cereal, Legume and Starchy Root Food Processing and Preservation Technology
  • Backery and Confectionary Technology
  • Improvement the nutritional and quality of food products

PROJECTS

Type of project Name of project Role Time frame
Ministry of Education and Training Slowly digestible starch (SDS) production from sweet potato starch Principle investigator 2021-2022  
HUST Optimization of protein coagulation in Mo tofu processing. T2018-PC-011 Principle investigator 2018  
Ministry of Industry and Trade Pilot production of dry and semidry fermented sausages using biotechnology. State-level project (belong Scheme of development and application of biotechnology in the field of processing industry in 2020,) Participate 2015-2017  
NAFOSTED Ministry of Science and Technology Low-temperature hydrolysis of cassava and sweet potato flours at very high gravity: from transfer dynamic and hydrolytic mechanism to improvement of hydrolytic yield. NAFOSTED, 106-NN.02-2016.56 Participate 2017-2019  
International cooperation project Effect of pregelatinization on properties of starch blends. Form-SAT/CR60 (Collaborative project between Vietnam and Thailand). SAT/ASEAN collaboration research Participate 2018-2019  
Ministry of Education and Training Research on using microbial enzymes to enhance the value of protein from soybean residues applied in food processing Participate 2016-2017  
Ministry of Trade Nanocellulose production from cassava bagasse and applying in food and medical industry. ĐT.07.16/CNSHCB Participate 2016-2018  
Ministry of Education and Training Study the technology to retard the starch retrogradation and ít application on some cakes made from Vietnamese rice. Principle investigator 2013-2014  
Đề tài, nhiệm vụ Nghị định thư Bộ KHCN Valorization of ethanol plants’ by-products for the production of high quality animal feeding (Collaborative project between Vietnam and Romania) Participate 2014-2016  
International cooperation project Gain from losses of roots and tuber crops FP7-KBBE-2011-5- GRATITUDE, (www.fp7-gratitude.eu), EU- FP7 Participate 2012-2014  
Hanoi Department of Science and Technology Effect of amylase and xylanase on bread production Participate 2012-2013  
International cooperation project Valorization of starches from Southeast Asia for the production of maltodextrins and lactic acid, Agency for French speaking Universities (AUF) Participate 2010-2011  
Ministry of Education and Training Improvement of food safety of canna noodle produced in Minh khai craft village Principle investigator 2009-2010  
International cooperation project Study on mung bean and cereal flavour and its application in improvement of tradditional mung bean-based cake processing. Vlir-Hut InterUniversity Organization (Belgium-Vietam). Co-Principle investigator 2007-2008  
Ministry of Education and Training Improvement the production of highly qualified-soy bean flour and its applications in functional foods and high quality flour Participate 2006-2008  
HUST Study the legume starch quality and their uses. University Project, 2005, T2005-28.68 Principle investigator 2005  
Ministry of Education and Training Use cereal’s and root’s flour and starch to improve the processing of some products – Ministerial Project B2000-28.67 Participate 2002-2003  
             
Book and Book chapter
  • Bui Duc Hoi, Nguyen Vi Thu, Luong Hong Nga. A mannual guide for cereal products quality analysis. Hanoi University of Technology, 2004
  • Bui Duc Hoi, Le Hong Khanh, Mai Van Le, Le Thi Cuc, Hoang Thi Ngoc Chau, Le Ngoc Tu, Luong Hong Nga. Cereal and Food Processing. Vol 1. Sciencetific and Technique Inc., 10, 2006, 2009
  • Bui Duc Hoi, Le Hong Khanh, Mai Van Le, Le Thi Cuc, Hoang Thi Ngoc Chau, Le Ngoc Tu, Luong Hong Nga. Cereal and Food Processing. Vol 2. Sciencetific and Technique Inc., 5, 2007, 2010
  • Mai Van Le, Bui Duc Hoi, Luong Hong Nga. Cereal and Food Preservation and Storage Technology. Hanoi University of Science and Technology Inc., 2013.
  • Son Chu-Ky, Nguyen-Thanh Vu, Quyet-Tien Phi, Tuan Pham Anh, Kim-Anh To, Le-Ha Quan, Tien-Thanh Nguyen, Hong-Nga Luong, Thu-Trang Vu, Tien-Cuong Nguyen, Tuan-Anh Pham, Thanh-Ha Le, Ngoc Tung Quach, Chinh-Nghia Nguyen. Chapter: Adding Values to Agro-Industrial Byproducts for the Bioeconomy in Vietnam in Valorization of Agro-Industrial Byproducts, CRC Press. 2022 .
Intellectual properties
  • Luong Hong Nga, Bui Đuc Hoi, Hoang Đinh Hoa. Boiled vegie egg processing technology and boiled vegie egg products. National Office of Interlectual Property, 9.6.2014
All publications
  • D.H. Quan, H.M. Tri, A.D. Tuyen, V.T. Trang and L.H. Nga. 2022. “Effect of some factors on the hydrolysis process of sweet potato starch by Spezyme Αlpha to produce isomaltooligosaccharide (IMO)“, Vietnam J. Sci. Technol., Vol 60 (2), pp. 191-202.
  • N.T.T. Hien, L.H. Nga. 2022. Effect of pullulanase enzyme (PU700) concentration and hydrolyzing time on the formation of slowly digestible starch from sweet potato. Industries and trade magazine. 2022. Vol 15. Pp192-197
  • Tien Cuong Nguyen, Luc Fillaudeau, Dominique Anne-Archard, Son Chu-Ky, Hong Nga Luong, Thu Trang Vu, Thi Hoai Duc Nguyen and Van Hung Nguyen. 2021. Impact of particle size on the rheological properties and amylolysis kinetics of ungelatinized cassava flour suspensions. Processes 9 (989): 2-16
  • D.H. Quan, H.M. Tri, N.T.H. Gam , N.T.T. Hien, N.N. Hoa, N.T.T. Lam, N.T. Van Anh, V.T. Trang, L.H. Nga. 2021. Synthesis of Isomaltooligosaccharides (IMO) from Sweet Potato Starch by Simultaneous Saccharification and Transglycosylation Using Saccharomyces cerevisiae Var. diastaticus BE 134 to Improve Purity of IMO", Journal of Food Quality, Vol. 2021, pp 1–12.  (SCIE, IF 2.45).
  • Tô, H.T., Karrila, S.J. , Nga, L.H. and Karrila, T.T. 2020. Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava. Food Research 4 (1) : 102 – 112
  • Luong Hong Nga. 2020. Effect of some additives on spong cake qualities. Industries and trade magazine. 42: 61-63
  • Tien Cuong Nguyen, Son Chu-ky, Hong Nga Luong and Hai Van Nguyen. 2020. Effect of Pretreatment Methods on Enzymatic Kinetics of Ungelatinized Cassava Flour Hydrolysis. Catalysts 2020, 10(7), 760
  • Duong Hong Quan, Hoang minh Tri, Nguyen Thị Hong Gam, Nguyen Ngoc Hoa, Nguyen Thi Truc Lam, Nguyen Thi Van Anh, Luong Hong Nga, Vu Thu Trang. 2020. Control the formation of isomaltooligosacharide from sweet potato by performance liquid chromatography with refractive index detector (HPLC-RI)r. Journal of Chemistry, 6E1,2: 320-325
  • Nguyen Quang Đức, Nguyen Thi Thu Hoa, Nguyen Duc Doan, Nguyen Xuan Phuong, Luong Hong Nga. 2020. Effect of soybean milk concentration on the formation of chemical bonds between soybean protein. Journal of Chemistry. 6E2: 316-319
  • Nguyen Quang Đức, Nguyen Thi Thu Hoa, Nguyen Duc Doan, Nguyen Xuan Phuong, Luong Hong Nga. 2020. Effect of coagulating pH on Mo tofu qualities. Vietnam Journal of Science and Technology, 59: 218-222
  • Phung Thi Thanh Truc, Duong Hong Quan, An Duy Tuyen, Hoang minh Tri, Vu Thu Trang, Luong Hong Nga. 2020. Effect of retrogradation on the formation of slowly digestible sweet potato starch. Journal of Chemistry, 5E3 (58): 305-310
  • Nguyen Tien Cuong, Le Thi Thanh Tam, Nguyen Thi Yen, Luong Hong Nga. 2017. Yogurt-like Product from Fermented Maize Part I: Selection of Starter and Fermentation Conditions. Journal of Science & Technology Technical Universities
  • Luong Hong Nga, Le Quynh Trang, Dinh Thi Thu Huyen, Lam Xuan Thanh. 2016. Effect of sucrose and sodium polyphosphate on retrogradation of rice starches. Journal of Science and Technology, Vol 54, No 4A, 307-313
  • Chu Ky Son, Thi Hoan Pham, Kim Lien T. Bui, Tien Thanh Nguyen, Kim Dang Pham, Hoai Duc T Nguyen, Hong Nga Luong, Viet Phu Tu, Thanh Hang Nguyen, Phu Ha Ho, Thanh Mai Le. 2016, Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for portable ethanol production and distillers dried grains composition. Food and Bioproducts processing. Vol 98, 79-85
  • 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. 2016. Potential use of by-products for animal feed from cassava in Viet Nam. Tạp chí Khoa học và Phát triển., Vol 14, No 1, pp 93-100
  • Luong Hong Nga, Douangsavanh Houngtheva. 2014. Effect of some technocal parameters on Vietnamese fresh roll quality. Journal of Agriculture and Rural Development, Ministry of agriculture and Rural Development, Vietnam. No249, pp 60-66
  • Luong Hong Nga, Vu Van Du. 2014. Effect of modification methods on edible canna starch properties. Journal of Agriculture and Rural Development, Ministry of agriculture and Rural Development, Vietnam. No250, pp 54-62.
  • Luong Hong Nga, Phan Thanh Huyen, Nguyen T. Hoai Duc, Chu Ky Son, Keith Tomlins, To Kim Anh. 2014. Effect of high quality cassava flour of different origin on Vietnamese traditional baguette quality. Journal of Science and Technology, Vol 52, No5B, pp 410-416
  • Luong Hong Nga, Đinh Thị Thu Huyền, Lâm Xuân Thanh. 2014. Some factors affect the retrogradation of starch from some rice varieties. Journal of Science and Technology, Vol 52, No 5B, pp 669-678
  • Luong Hong Nga, Ho Phu Ha, Nguyen T. Hoai Duc, To Kim Anh, Anton Sonneberg, Keith Tomlins. 2014. Effect of ingredients on physicochemical properties of gluten-free composite flour for snack food production. Journal of Science and Technology, Vol 52, No5B, pp 274-280
  • Le Quynh Trang, Luong Hong Nga. Investigate the factors that affect cassava starches modification by hydrochloride. Science and Technology Journal of Agriculture and rural development, Ministry of agriculture and Rural Development, Vietnam. 2013. No10, pp 68-74
  • Luong Hong Nga, Le Quynh Trang, Vu Hong Son. Effect of some factors on the modification of cassava starches by hypochloride. Journal of Agriculture and Rural Development, Ministry of agriculture and Rural Development, Vietnam. 2013. No21, pp 54-58
  • Nguyen Thi Thao, Tu Viet Phu, Chu Ky Son, Luong Hong Nga, Nguyen Thi hoai Duc, Ben Bennet, Diego Naziri, To Kim Anh. Application of value chain analysis in understanding the losses and wastes of cassava in Vietnam. Journal of Science and Technology, 2013. Vol. 51, No 6A , pp 70-76.
  • Vu Thi Minh Hang, Luong Hong Nga, Ha Duyen Tu, Tu Viet Phu. Establishing guidance for sensory quality standard of Vietnamese cellophane noodles. Journal of Science and Technology, 2013, Vol. 51, No 6A, pp 104-110
  • Luong Hong Nga, Tran Lien Ha. Effect of α-amylase on the quality of bread. Journal of Science and Technology, 2013. Vol 51, No 6A, , pp 189-194
  • Nguyen Thi Anh Dao, Luong Hong Nga, Nguyen Dinh Tung. Application of α-starch (pre-gelatinised starch) as binder in aquatic feed. 2013. Journal of Science and Technology, Vol. 51, No 6A , pp 257-264.
  • Sirithorn Lertphanich, Rungtiva Wansuksri, Thierry Tran, Guillaume Da, Luong Hong Nga, Dominique Dufour, Kuakoon Piyachomkwan, Klanarong Sriroth. Comparative study on physicochemical properties of ensete and water caltrop with other root, tuber and legume starches. Starch/ staerke, 2013, No65, pp1-13. (Q2, H index 87)
  • Nguyen Thi Minh Tu, Luong Hong Nga. 2008. Analysis of nutritional and volatile components in some vietnamese green bean and rice varieties. Tạp chí Hóa học. 46 (5A). 397-400.
  • Luong Hong Nga, Bui Duc Hoi, Hoang Đinh Hoa, Pham Van Hung, Naofumi Morita. 2007. Study on physical properties of mung bean starch from different varieties. Vietnamese Journal of Science and Technology. 45 (4). 61- 72
  • Luong Hong Nga, Le Thanh Mai, Le Thi Cuc . 1997. “Use of brewer’s yeast Saccharomyces calsbergensis in the bread production”. Vietnamese Journal of Science and Technology, 25 (6). 8-14. National Center for Science and Technology of Vietnam
Proceedings of conferences, workshops
  • Luong Hong Nga, Le Thi Thu Huong. Effect of raising additives on sponge cake qualities. Proceedings of the 7th national conference on research and development of natural products, Hochiminh city, 10th April, 2021
  • Vu Van Du, Luong Hong Nga. Effect of some parameters on hydroxypropylattion of edible canna (canna edulis K.) starch. Proceedings of “Starch Update 2013”-the 7th international conference on starch technology- Bangkok- Thailand, 21-22nd November, 2013, pp 73-83.
  • Luong Hong Nga, Phan Thanh Huyen, Vu Van Du, Nguyen Thi Hoai Duc, Tu Viet Phu, Chu Ky Son, To Kim Anh. Effect of processing method on high quality cassava flour (HQCF) properties and bread quality. Proceedings of “Starch Update 2013”-the 7th international conference on starch technology- Bangkok- Thailand, 21-22nd November, 2013, pp 271-277.
  • Luong Hong Nga, Ihsan Mabood Qazi, Nguyen Thi Hoai Duc, Lam Xuan Thanh, Le Thanh Mai, Sudip Kumar Rakshit. Effect of bleaching agents on edible canna starch noodle qualities at small-scale processing in Vietnam. Proceedings of “Starch Update 2011”-the 6th international conference on starch technology- Bangkok- Thailand, 13-14th  February, 2012, pp378-385.
  • Luong Hong Nga, Chu Thi Quynh Tho. Study the effects of starch origins and other ingredients on starch film properties. The 5th international conference on bio-composites, Seoul, Korea. May 2011.
  • Luong Hong Nga, Nguyen Quang Hoa. Study on the effects of maturity on the physicochemical properties of banana starches from banana. Proceedings of national conference on agricultural engineering and food preservation and processing, 2011.
  • Nguyen Thi Hoai Duc, Lam Xuan Thanh, Pham Minh Duc, Luong Hong Nga. Effects of washing step on acidity and remaining amount of manganese in eddible canna starch. Proceedings of national conference on agricultural engineering and food preservation and processing, 2011.
  • Thierry Tran, Juan Bautista Sanz Hernández, Béatrice Bellassee, Guillaume Da, Hong Luong Nga, Dominique Dufour, Sunee Chotineeranat, Kuakoon Piyachomkwan, Le Thanh Mai, Klanarong Sriroth. Functioncal properties of marginal starches from South- East Asia. Oral presentation. 60th Starch convention- Detmold, Germany, 22-23 April, 2009
  • Guillaume Da, Thierry Tran, Hong Luong Nga, Juan Bautista  Sanz Hermandez, Dominique Dufour, Sunee Chotineeranat, Le Thanh Mai, Klanarong Sriroth. 2009. Tropical starches from south-East Asia. Morphological, thermal and pasting properties. Abstract for Oral presentation. International meeting “Bioethanol: Status and future”,Hanoi, March 25-26, 2009. pp14
  • Thierry Tran, Juan Bautista  Sanz Hermandez, Béatrice Bellassee, Guillaume Da, Hong Luong Nga, Dominique Dufour, Sunee Chotineeranat, Kuakoon Piyachomkwan, Klanarong Sriroth. 2009. Tropical starches from South-east Asia: Evaluation of noodles mechanical properties in relation with gel texture and stability under refrigerated and frozen conditions. Abstract for Oral presentation. International meeting “Bioethanol: Status and future”,Hanoi, March 25-26, 2009. pp15-16.
  • Luong Hong Nga, Nguyen Thi Minh Tu. 2008. Study on nutritional and flavour characteristics of some Vietnamese rice varieties. Abstract for poster presentation at the 13th ICC Cereal and Bread Congress. Cereal in the 21st century: Present and Future.
  • Nguyen Thi Minh Tu, Luong Hong Nga. 2008. Study on nutritional and flavour characteristics of some Vietnamese mung bean varieties. Abstract for poster presentation at the 13th ICC Cereal and Bread Congress. Cereal in the 21st century: Present and Future.
  • Luong Hong Nga, Mai Thi Hoai, Bui Duc Hoi, Hoang Dinh Hoa. 2007. Study the effect of the purification process on functional properties of mung bean starch and their application in glass noodle. Proceedings of the 10th Asean Food Conference, 8-11 August, 2007. Kuala Lumpur, Malaysia.
  • Nguyen Thi Thu Hoa, Luong Hong Nga, Bui Duc Hoi, Hoang Dinh Hoa. 2006. The improved method for mung bean starch isolation. Proceedings of the 20th scientific conference- Hanoi University of Technology, 2006, pp 89-94
  • Nguyen Thi Thu Hoa, Luong Hong Nga, Bui Duc Hoi, Le Thi Song. 2006. Study the effects of chemicals on mung bean starch isolation. Proceedings of the 20th scientific conference- Hanoi University of Technology, 2006, pp 110-116
  • Bui Duc Hoi, Luong Hong Nga, Mai Thi Hoai, Nguyen Hong Phuong. 2006. Study the effects of mung bean starch’s purity on their physicochemical properties. Proceedings of the 20th scientific conference- Hanoi University of Technology, 2006 pp 126-130.
  • Luong Hong Nga. 2005. Changes of starch and sugar content in sweet potatoes roots during processing some conventional products. Proceedings of the Regional symposium on chemical Engineering 2005, November 30th- December 2nd. :” New trends in Technology towards sustainable Development” , pp 80-85.
  • Luong Nga Hong. 2003. Effect of rice flour and wheat flour on the texture quality (especially expansion ratio) of tapioca-based snack pellet. Proceedings of the 8th Asean Food Conference, 8-11 October 2003, Hanoi, Vietnam, Asean Food science and Technology: Cooperation and integration for development. Vol 1, pp 506-512

 

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