Personnel information

Full name: Dr. Phạm Ngọc Hưng

Position: Lecturer

Concurrent position: Head of School Administration Office

Belongs to the unit: Administrative office

Email address: hung.phamngoc@hust.edu.vn

Specialized group: Food and Bio processing technology group

Scientific background

EDUCATION
  • 2015: PhD in Food Chemistry and Biotechnology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
  • 2008: Master’s degree in Industrial and Systems Science, Daegu University, South Korea
  • 2005: Engineer’s degree in Automatic Control, Hanoi University of Science and Technology, Vietnam

PROFESSIONAL EXPERIENCE
  • Oct 2023–present: Head of Office, School of Chemistry and Life Sciences, Hanoi University of Science and Technology
  • 2024–present: Lecturer, Department of Food Engineering, School of Chemistry and Life Sciences, Hanoi University of Science and Technology
  • 2021–2023: Director, Center for Training and Food Product Development, Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology
  • 2018–2021: Lecturer and Training Assistant, Institute of Biotechnology and Food Technology
  • 2011–2015: Doctoral researcher in Food Chemistry and Biotechnology, BOKU University, Republic of Austria
  • 2006–2008: Master’s student, Department of Industrial and Systems Science, Daegu University, South Korea
  • 2005–2006: Lecturer, Department of Machinery and Automation in Biotechnology and Food Technology, Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology

RESEARCH AREAS
  • Solutions, technologies, equipment, and R&D for food products;
  • Applications of blockchain, AI, and machine learning for identification, traceability, and development of food-product supply chains;
  • Research on technological solutions and digital transformation applications in agriculture to increase the added value of agricultural products;
  • Applications of automation to improve production efficiency in chemistry, food, and biotechnology;
  • Kinetic simulation of biological and food processes.

TEACHING
  • BF3534: Measurement Engineering and Automatic Control Theory in Food Technology;
  • BF4534: Automated Machinery in Food Production
  • BF4725: Measurement Engineering and Automatic Control in Biotechnology;
  • BF5535: Electrical Equipment for Food Machinery;
  • BF5536: Hydraulic and Pneumatic Actuators;
  • BF5542: Occupational Safety and Industrial Hygiene;
  • Supervision of course projects, internships, and graduation projects.

RESEARCH PROJECTS
Project Leader
  • 2021: Applied research and refinement of automation technology to improve product quality and production efficiency for king oyster mushrooms at Phung Gia Mushroom Co., Ltd. and in Vinh Phuc Province. Vinh Phuc provincial science and technology project, No. 28/ĐTKHVP/2021-2023
  • 2020: Modeling tomato concentration in a single-effect vacuum evaporator. Institutional-level project T2020-PC-003
  • 2017: Refinement of the mung bean sprout production process and design of an automatic sprout-making machine for small and medium-scale production. Institutional-level project T2017-PC-003.
  • 2016: Research into methods for measuring and controlling the core temperature of grain batches to improve the roasting of germinated soybeans in a rotary drum roaster. Institutional-level project T2016-PC-030.
Participant
  • 2021–2024: Research on blockchain applications for managing Vietnam’s pepper production and consumption chain. National-level science and technology project, ĐTCT-KC-4.0-24/19-25
  • 2021–2024: Research and development of health-promoting fresh cheese products suited to the Czech and Vietnamese markets. Project NĐT/CZ/22/04
  • 2019–2021: Pilot production project to refine technology and equipment for industrial-scale production of rice milk from protein-rich brown rice. Ministry of Science and Technology
  • 2018–2020: Research on fermentation technology to produce polysaccharopeptides PSK and PSP from Trametes versicolor for use in functional foods. National-level science and technology project 05/HĐ-ĐT.05.19/CNSHCB
  • 2018–2020: Project applying Patent No. 7430 to develop a leachate treatment system for district-level landfills. National-level science and technology project SHTT.TW.23-2018
  • 2017–2020: Research on technology for producing lactoferrin from recombinant Pichia pastoris for functional foods. National-level science and technology project ĐT.01.18/CNSHCB
  • 2017–2020: Research on biological treatment technology with odor and leachate control for municipal solid waste, adapted to conditions in Vietnam. National-level science and technology project KC.08.17/16-20
  • 2016–2018: Production of selected foods and animal feeds from by-products of the shrimp-processing industry. National-level science and technology project 05/HĐ-SXTN.05.16/CNSHCB
  • 2016–2018: Research on nanocellulose production from cassava pulp and its applications in the food and pharmaceutical industries. National-level science and technology project ĐT.07.16/CNSHCB.

SCIENTIFIC PUBLICATIONS
  • Hoang Quoc Tuan, Cung Thi To Quynh, Pham Ngoc Hung, “Rapid Determination of Fat Content in Fish by NIR Spectroscopy Combined with PLS Regression Analysis,” Journal of Science and Technology of Food (2022).
  • Chu Ky Son, Nguyen Tien Thanh, Nguyen Tien Cuong, Pham Tuan Anh, Nguyen Chinh Nghia, Pham Ngoc Hung, “Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice,” Process Biochemistry (2022).
  • Nguyen Thi Thao, Vu Thu Trang, Hoang Quoc Tuan, Nguyen Tien Cuong, Chu Ky Son, Nguyen Van Hung, Pham Ngoc Hung, To Kim Anh, Pham Tuan Anh, Nguyen Tien Thanh, “Research and Development Prospects for Sugarcane Industry in Vietnam,” Sugar Tech (2022).
  • Pham Ngoc Hung, Hoang Quoc Tuan, Nguyen Thi Minh Tu, “The Relationship Between Some Flavour Precursor Compounds and Aroma Quality of Orthodox Black Tea (Camellia sinensis),” Vietnam Journal of Chemistry (Vietnam J. Chem.), 2021.
  • Hoang Quoc Tuan, Pham Ngoc Hung. “Effects of heat treatment on the antioxidant activity and colour of carrot puree.” Journal of Science and Technology, University of Economics–Technology for Industries, pp. 16–20, issue 24 (2020).
  • Hoang Quoc Tuan, Pham Ngoc Hung. Prediction models for colour changes in red fleshed dragon fruit (Hylocereus polyrhizus) during hot air drying. Academia Journal of Biotechnology, pp273-277, 12(2020).
  • Hoang Quoc Tuan, Pham Ngoc Hung. “Comparison of selected physicochemical indicators and chemical composition of black pepper samples from Phu Quoc and Cua, Quang Tri.” Vietnam Journal of Agricultural Science and Technology, 5 (2020).
  • Pham Ngoc Hung, Tran Quoc Tiep, Nguyen Phuc Binh. “Optimization of an automated mung bean sprout production process to improve yield and sensory quality.” Vietnam Journal of Agricultural Science and Technology, 5 (2019).
  • Pham Ngoc Hung, Tran Quoc Tiep, Hoang Quoc Tuan: Effect of roasting on texture, colour, nutrient content and acceptability of soybeans (Glycine max). Journal of Science and Technology 54 (2016).
  • Pham, N.H, Hollmann, F., Kracher, D., Preims,M., Haltrich, D., Ludwig,R: Engineering an Enzymatic Regeneration System for NAD(P)H Oxidation. Journal of Molecular Catalysis B:Enzymatic 120 (2015), pp.1381-1177

 

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