Personnel information

Full name: Dr. Vu Hong Son

Position: Senior Lecturer

Belongs to the unit: Department of Food Engineering

Email address: son.vuhong@hust.edu.vn

Scientific background

QUALIFICATIONS

Year Academic degree, Major Academic institution
2011 PhD, Food Technology Hanoi University of Science and Technology, Vietnam
1993 Master, Food Technology Hanoi University of Science and Technology, Vietnam
1987 Engineer, Food Technology Hanoi University of Science and Technology, Vietnam

PROFESSIONAL EXPERIENCE

Year Position Organization
2004-nay Senior Lecturer Hanoi University of Science and Technology, Vietnam
1989-2004 Lecturer Hanoi University of Science and Technology, Vietnam

TEACHING RESPONSIBILITIES

Course code Course name Education program
BF3524 Methods for analysis and control of food quality Food Engineering
BF3525 Quality management in food industry Food Engineering
BF4522 Food sensory analysis Food Engineering
BF4523 Physico-chemical analysis in food Food Engineering
BF4525 Statistical analysis in food technology Food Engineering
BF4527 Specialized project on quality management Food Engineering
BF5522 Rapid analyzing methods for food quality control Engineer
BF5525 Process optimization in Biotechnology and in Food Technology Engineer
BF5524 Applied informatics in quality management Engineer
BF5878 Project management in Biotechnology and in Food Technology Engineer
BF6414 Experimental data analysis Master
BF5525 Process optimization in Biotechnology and in Food Technology Master
BFxxxx Seminar PhD
 

RESEARCH INTERESTS

  • Research on technology of producing and refining fat and oil.
  • Research on bioactive substances in Vietnam’s plants.
  • Research on production of functional food.

PROJECTS

Type of project Name of project Role Time frame
HUST Research on the process of enriching spicy substances from Zingiber officinale with orientation for application in food technology Participant 2023-2024
Ministry of Science and Technology Development of health benefit fresh cheese products for Vietnam and Czech republic market Participant 2022-2025
Ministry of Science and Technology Research and development of photobiological disinfection methods using photosensitizing active compounds extracted from natural sources Participant 2022-2024
HUST Study on obtaining chlorin e6 from spirulina Principle Investigator 2020-2021
Ministry of Education and Training Research to develop inspection and traceability process of Vietnamese Green split products from main raw material areas Participant 2018-2020
Ministry of Science and Technology Research on exploitation and use of Shan tea resources in  Vietnam Participant 2017-2019

Book and Book chapter
  • 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.
  • Ha Duyen Tu, Le Ngoc Tu, Nguyen Thi Hien, Le Bach Tuyet, Pham Suong Thu, Hoang Ngoc Chau, Ngo Huu Hop, Vu Hong Son, Nguyen Thi Minh Tu, Nguyen Thi Thao, Food chemistry analysis, Science and Technology Publishing House, 2009.
Intellectual properties
All publications
  • Nguyen Chinh Nghia, Vu Thi Phuong, Vu Hong Son, Chu Ky Son, (2023), “Optimization of no cook technology at very high gravity for rice-based ethanol production”, Vietnam Journal of Science and Technology, 61, 570-579.
  • Hoang Giang, Nguyen Chinh Nghia, Dang Thi Thuy Linh, Tran Minh Khue, Đinh Thu Linh, Vu Hong Son, Ho Phu Ha, Vu Thu Trang, (2023), “Research on the effects of some factors on the receipt and structure of curd mass in fresh cheese production”, Journal of Agriculture and Rural Development, 6/2023, 188-195.
  • Doan Thi Thu Hoai, Vu Hong Son, (2022), “Survey and evaluate the current status of food safety management at food service establishments in Lao Cai City”, Vietnam trade and industry review, 79, 174-180.
  • Vu Hong Son, Tran Khanh Chi, (2022), “Research on disintegration of infant formula milk samples in quantitative analysis of lead traces using atomic absorption spectroscopy”, proceeding, QMFS 2022,46-58.
  • Nguyen Thi Thao, Vu Hong Son, Nguyen Tien Huy, Nguyen Thi Lan Anh, Nguyen Thi Minh Tu, (2022), “Study on extraction process of chlorophyll from spirulina”, Journal of Chemistry and Application, 12, 54-58.
  • Nguyen Thi Minh Tu, Nguyen Thi Thao, Ta Thac Binh, Pham Thi Khanh Linh, Vu Hong Son, (2022), “Enhancing the yield of chlorophyll a from fresh spirulina using ultrasound-assisted extraction”, Food Science and Applied Biotechnology, 10.30721/fsab2022.v5.i1 , 5, 99-105.
  • Phan Thi Phuong Thao, Nguyen Vinh Hoang, Le Minh Nguyet, Vu Hong Son, (2021), “Tea (Camellia sinensis O. Kuntze) Seed oil – Physico properties and applycability in food industry: an overview”, Vietnam Journal of Argricaltural Science, VNUA, 19 (6), 782-794.
  • Phan Thi Phuong Thao , Tran Thi Thu Hang , Pham Le Nguyet Anh  and Vu Hong Son (2021), “Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils”, Vietnam Journal of Argricaltural Science, VNUA, 4 (1), 955-964.
  • Thi Phuong Thao Phan, Le Nguyet Anh Pham, Hong Son Vu (2021), “Effect of extraction solvents on quality of Vietnamese tea (Camellia sinesis O.Kuntze) seed oil, Journal of Science and Technology, 59 (2), 137-148.
  • Phan  Thi Phuong Thao, Vu Hong Son (2021), “Influence of some parameters in the extraction process to the antioxidant resistance of tea seed oil (Camellia Sinensis O. Kuntze), Vietnam Journal of Science and Technology, VJST, 63 (3).  
  • Phan Thi Phuong Thao, Tran Thi Thu Hang, Vu Hong Son (2020), "The benefits of tea seed oil (Camellia Sinensis O. Kuntze) and some antioxidants to the quality change of flaxseed oil and walnut oil during storage”, Vietnam Journal of Agricultural Science, VNUA, 18, 221-229.
  • Phan Thi Phuong Thao, Tran Thi  Hang Thu, Giang Trung Khoa, Hoang Dinh Hoa, Vu Hong Son (2020), "Effects of varieties and geographical regions on the quality of tea seeds and tea seed oil (Camellia sinensis O. Kuntze) in Vietnam”, Vietnam Journal of Science and Technology, VJST, 62 (5), 32-37.
  • Phan Thi Phuong Thao, Tran Thi Lan Anh, Vu Hong Son (2020), “Optimizing technologycal parameters of oil extracted from Vietnamese tea (Camellia sinensis O. Kunze) seeds for yield and antioxidant activity using response surface methodology”, The 7th nationals symposium for research & development of natural products (RDPN 2020), HCM city, December 5-6, Vietnam.
  • Phan Thi Phuong Thao, Tran Thi Thu Hang, Hoang Dinh Hoa, Vu Hong Son (2019), “Effects of process parameters on the extraction efficiency and physicochemical characteristics of tea seed oil from “Trung Du” tea (Camellia sinensis O. Kuntze) variety”, Journal of Science and Technology, VAST, 57 (3B),
  • Nguyen Thi Minh Tu, Vu Hong Son, Hoang Quoc Tuan (2019), “Overview on Oils quality in Vietnamese Market and Health value of Rice Bran Oil”, 12th Regional Conference on Chemical Engineering (RCChE 2019), p.117.
  • Cung Thi To Quynh, Phan Thi Thanh Hai, Vu Hong Son (2019), “The volatile ingredients obtained from some O - long tea products”, Vietnam Journal of Science and Technology, Technical Universities, 3/2019, 87-93.
  • Hoang Thi Bao Ngoc, Nguyen Thanh Trung, Doan Thi Dung, Nguyen Thi Luu, Nguyen Thi Loan, Vu Hong Son (2019), “Developing a method to analyze organochlorine pesticides in tea products by gas chromatography”, Vietnam Journal of Preventive Medicine, 29 (10), 62-70.
  • Hoang Thi Bao Ngoc, Nguyen Thanh Trung, Vu Hong Son (2019), “Optimization of methods for analyzing organochlorine pesticides in tea by gas chromatography”, Journal of Chemistry and Application, 6 (50), 40-44.
  • Vu Hong Son, Nguyen Thi Hong, Nguyen Thi Thao, Tran Quang Thuy (2018), Determination of iron and zinc content in functional foods in tablet form by atome absorption spectroscopy (F-AAS)”, Journal of Analytical Science, 23, 20-26.
  • Nguyen Thi Thao, Vu Hong Son (2017), “Discrimination of geographical origin of tea based on multi-element fingerprinting by inductively coupled plasma”, Journal of Science and Technology, 55 (5A), 151-160.
  • Pham Quang Duong, Nguyen Thi Duyen, Phung Ton Quyen, Nguyen Quang Tung, Vu Hong Son, Vu Dinh Hung, Le Dang Quang (2017), “Isolation and identification of phenolic compounds from the leaf extract of Cassia alata L.”, Vietnam Journal of Chemistry, Vol. 55 (No 5), 589-594.
  • Tran Thi Thu, Ngo Thi Ngai, Nguyen Dang Quyet, Nguyen Thi Duyen, Nguyen Hoai Van, Mai Van Quan, Nguyen Quang Tung Nguyen Minh Viet, Vu Van Ben, Vu Hong Son, Le Dang  Quang (2017) “Research on the process of extracting naea seed and preparation of bio-insecticide products”, Chemical industry, 7-2017, 32-38.
  • Hoang Quoc Tuan*, Vu Hong Son and Nguyen Thi Minh Tu (2017), “Changes in flavour precursors and volatile profiles during Orthodox Black Tea (Camellia sinensis) manufacturing”, Academia Journal of Biotechnology, 5 (11), 210-218.
  • Tran Thi Thu, Nguyen Thi Duyen, Nguyen Dang Quyet, Ngo Thi Ngai, Nguyen Quang Tung, Vu Hong Son, Vu Dinh Hoang, Le Dang Quang (2017), “Extraction optimization of Annonaceae seeds for the preparation of a botanical pesticide against mealworm Tenebrio molitor and superworm Zophobas morio”, Vietnam Journal of Chemistry, Vol. 55 (No 3e), 52-58.
  • Vu Thu Trang, Nguyen Thi Hao, Vu Hong Son, Ho Phu Ha, Hiroyuki Ukeda and Tomoko Shimamura (2015), “Optimization of the aminoreductone formation in the Maillard reaction”, Ital. J. Food Sci., Vol. 27.
  • Dang Thi Thanh Quyen, Nguyen Duy Thinh, Do Van Chuong, Vu Hong Son (2014), “Research on applicable shading conditions in order to obtain appropriate material to produce matcha formed green tea powder”, Journal of Science and Technology, 52 (5C), 210-215.
  • Cung Thi To Quynh, Vu Hong Son, Nguyen Thi Thao, Nguyen Thi Minh Tu, Hoang Quoc Tuan, Ha Duyen Tu (2014), “Investigation on Vietnamese consumer preference and choice behavior for purple sugarcane juices”, Journal of Science and Technology, 52 (5C), 310-316.
  • Nguyen Thi Thao, Vu Hong Son, Hoang Quoc Tuan, Nguyen Thi Minh Tu, Cung Thi To Quynh, Nguyen Duy Thinh, Ha Duyen Tu (2014), “Effects of pasteurization on quality changes of purple sugarcane juice during storage”, Journal of Science and Technology, 52 (5C), 229-234.
  • Hoang Quoc Tuan, Tham Ba Hoang Phong, Vu Hong Son, Nguyen Duy Thinh, Nguyen Thi Minh Tu (2014), “Sensory Aroma and Related Volatile Flavour Compound Profiles of Different Black Tea Grades (Camellia sinensis) Produced in Vietnam’s Northern”, Spise 2014, 4th International Symposium, July 25-27, VietNam.
  • Le Thi Thuy, Le Thi Hong Hao, Vu Hong Son (2014), “Development of method to determine adenosine in cordyceps functional food by HPLC”, Journal of food and nutrition sciences, 10 (3), 85-91.
  • Lam Quoc Hung, Tran Quang Trung, Nguyen Hung Long, Le Duc Tho, Nguyen Thi Huynh Mai, Vu Hong Son, Ta Ngoc Thanh (2014), “The situation of awareness, attitude and practice of regulations to ensure safety  Foodstuffs at handicraft establishments in Hanoi and Ho Chi Minh City in 2013”, Journal of practical medicine, 4 (913), 71-74.
  • Tran Quang Trung, Nguyen Hung Long, Lam Quoc Hung, Le Thi Hong Hao, Vu Hong Son, Dinh Cao Cuong (2014), “Evaluate the situation of cyanide poisoning associated with casava in the 2 provines – one’s in central area and the other’s in central highlands area – in resent years”, Journal of practical medicine, 4 (913), 2-5.
  • Vu Thi Kim Oanh, Le Thi Hong Hao, Vu Hong Son, Nguyen Duc Thanh (2013), “Study on method to determine corticosteroids in functional foods by HPLC”, Journal of food and nutrition sciences, 9 (4), 61-66.
  • Luong Hong Nga, Le Quynh Trang, Vu Hong Son (2013), “Effects of some factors on the modification of cassava starches by hypocloride”, Science and technology journal of agriculture and rural development, 21, November.
  • Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son, Nguyen Duy Thinh (2013), “Characterization of volatile components of orthodox black tea grades (Camellia sinensis) by gas chromatography-mass spectrometry”, Journal of Science and Technology, 51 (6A), 383-389.
  • Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son (2013), “The influence of conventional and organic farming on chemical compositions of green tea produced in Vietnam”, Journal of Science and Technology, 51 (6A), 9-14.
  • Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son (2013), “Fatty acid composition of selected Vietnamese biscuits including trans-isomers”, Journal of Science and Technology, 51 (5), 565-572.
  • Vu Thu Trang, Vu Hong Son, Lam Xuan Thanh, Hiroaki Takeuchi, Samira Sarter, Tomoko Shimamura, Hiroyuki Ukeda (2013), “Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against", Food Science and Technology Research, Vol 19, No 5, 833-841.
  • Lan Huong Phung, Trung Kien Tran, The Cuong Nguyen, Hong Quang Do, Thu Tra Phan, Hong Son Vu, Tien Huy Nguyen (2012), “Optimization research into the ultrasonic-assisted extraction to separate polyphenol from green tea waste”, AJChE (Asean Journal of Chemical Engineering), Vol. 12, No. 2.
  • Lan Huong Phung, Trung Kien Tran, The Cuong Nguyen, Hong Quang Do, Thu Tra Phan, Hong Son Vu, Tien Huy Nguyen (2012), “Optimization research into the ultrasonic-assisted extraction to separate polyphenol from green tea waste”, 19th Regional Symposium of Chemical Engineering, November 7th -8th, 2012.
  • Hoang Quoc Tuan, Vu Hong Son, Nguyen Thi Minh Tu (2012), “Fatty acid composition including trans fatty acids content of selected Vietnamese instant noodles”, Journal of Science and Development, Vol. 10, No. 5.
  • Nguyen Quoc Sinh, Dang Minh Nhat, Nguyen Duy Thinh, Vu Hong Son (2012), “Optimization of the black tea extraction using desirability methodology”, Science and technology journal of agriculture and rural development, March.
  • Trang, V., T., Son, V.H., Takeuchi, H., Kudo, H., A., Katsuno, S., Shimamura, T., Kashiwagi, , Sugiura, T. and Ukeda, H. (2011), “In vitro antimicrobial activity of aminoreductone against pathogenic bacteria Methicillin resistant Staphylococcus aureus (MRSA)”, Journal of Agriculture and Food Chemistry, 59, 8953-8960.
  • V.T. Trang, V.H. Son, T. Shimamura, T. Kashiwagi, H. Ukeda, S. Katsuno, T. Sugiura, H. Takeuchi (2011), “In vitro antimicrobial activity of aminoreductone against pathogenic bacteria Methicillin resistant Staphylococcus aureus (MRSA)”, 111th, General Meeting American Society for Microbiology (ASM 2011).
  • Vu Thu Trang, Hiroaki Takeuchi, Takehiro Kashiwag, Shinya Katsuno, Vu Hong Son, Tomoko Shimamura, Tetsuro Sugiur, Hiroyuki Ukeda (2011), “Antimicrobial activity of aminoreductone againstpathogenic bacteria methicillin-resistant Staphylococcus aureus (MRSA)”, The 3rd AUN/SEED Net Regional Conference in Biotechnology (RC3BIO 2011).
  • Ho Phu Ha, Nguyen Thi Hien Luong, Le Thi Lan Chi, Vu Hong Son (2011), “Effect of green tea polyphenol concentration on Lactobacillus sp. Applied in development of food containing polyphenol and probiotics”, Journal of Science and Technology, 49 (6A).
  • Nguyen Quynh Trang, Dao Thi Thanh Ha, Vu Hong Son, Nguyen Hoang Dung, Ha Duyen Tu, Cung Thi To Quynh (2011), “Sensory properties and consumer’s preference for some Japanese tea bag products”, Journal of Science and Technology, 49 (6A).
  • Hoang Quoc Tuan, Vu Hong Son, Nguyen Thi Minh Tu (2011), “Characterization of natural edible oils regarding their quality related constituents”, Journal of Science and Technology, 49 (6A).
  • Vu Thu Trang, Hiroaki Takeuchi, Vu Hong Son, Tomoko Shimamura, Hiroyuki Ukeda (2011), “Functional properties of Maillard reaction product: An antimicrobial activity of aminoreductone againstpathogenic bacteria methicillin-resistant Staphylococcus aureus (MRSA)”, Vietnamese Journal of Science and Technology, 49 (1A).
  • Ho Phu Ha, Nguyen Duy Linh, Le Thi Lan Chi, Vu Hong Son (2010), “Research on the possibility of using probiotic bacteria Lactobacillus fermentum HA6 as a starter in fermented milk production”, National Conference on Life Science, BioHanoi 2010.
  • Pham Anh Tuan, Le Nguyen Duong, Vu Hong Son, Nguyen Thi Minh Tu (2009), “Optimization on garlic drying by rotary heat pump drying”, Journal of Science and Technology, Volume 47, No. 3, pp. 47-56.
  • Vu Hong Son, Ha Duyen Tu (2009), “Study on polyphenol extraction from dust green tea. Part 2. Optimization of polyphenol extraction using desirability methodology”, Journal of Science and Technology, Volume 47, No. 2, pp. 39-46.
  • Vu Hong Son, Ha Duyen Tu (2009), “Study on polyphenol extraction from dust green tea. Part 1. The influence factors on polyphenol extraction”, Journal of Science and Technology, Volume 47, No. 1, pp. 81-86.
  • Ha Duyen Tu, Vu Hong Son (2009), “Optimization of polyphenol extraction from aged  tea leaves using desirability methodology”, Vietnam Journal of Science and Technology, Technical Universities, No. 72A, pp. 1-5.
  • Vu Hong Son, Ha Duyen Tu (2008), “Study on the polyphenolic content of several green tea varieties plucked in winter season in the Mid-land and Mountain region in the North Vietnam”, Vietnam Journal of Chemistry, Volume 46, No. 5A, pp. 198-202.
  • Mai Ngoc Chuc, Luu Hoang Ngoc, Le Dang Quang, Vu Hung Sinh, Vu Hong Son (2006), “Optimization of Concrete vetiver extraction by SCO2 using experimental design”, Journal of Analytical Sciences, Volume 11, No. 3B, pp. 61-64.
  • Vu Hong Son, Luu Hoang Ngoc (2006), “Study on treatment of grease from catfish and the application of its products as shifting agents”, Procceding of the 20th Scientific Conference of Hanoi University of Technology, pp. 210-215.
  • Vu Hong Son, Luu Hoang Ngoc (2006), “Study on treatment of waste peanut oil and the application of its product to the production of anti-adhensive ingredients for urea”, Procceding of the 20th Scientific Conference of Hanoi University of Technology, pp. 205-209.
  • Vu Hong Son, Nguyen Nang Vinh, Phan Quoc Kinh, P.T. Kim Trang (1998), “Contribution to the Study on Momordica cochinchinesis (Lour) Spreng from Vietnam”, The ninth Asian symposium on medicinal plants, spices and other natural products (Asomps IX), Hanoi, Vietnam.


 

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