2017: Master’s Degree in Food Technology, Hanoi University of Science and Technology.
2010: Bachelor’s Degree in Food Technology, Hanoi University of Science and Technology.
PROFESSIONAL EXPERIENCE
2023 – Present: Staff Member, School of Chemistry and Life Sciences, Hanoi University of Science and Technology. Address: No. 1 Dai Co Viet Street, Bach Mai Ward, Hanoi.
2010 – 2023: Staff Member, School of Biotechnology and Food Technology, Hanoi University of Science and Technology. Address: No. 1 Dai Co Viet Street, Bach Mai, Hanoi.
RESEARCH PROJECTS
Participation
2024 – 2027: Research on technologies for producing high-purity, calcium-rich products from poultry eggshells for application in the processing of health-protective foods and animal feed. Project Code: KC.07.01/21-30. Ministry of Science and Technology. Status: Ongoing (not yet accepted).
2025 – 2027: Research on technology for developing microbial preparations for application in tofu production in Hanoi. Project Code: CT03/08-2024-3. Hanoi Department of Science and Technology. Status: Ongoing (not yet accepted).
2023 – 2026: Research on technology for producing organic magnesium complexes from post-brewing yeast for applications in food and animal feed. Project Code: B2023-BKA-17. Ministry of Education and Training. Status: Ongoing (not yet accepted).
2021 – 2025: Research on the application of Blockchain technology to the management of the production and consumption chain of Vietnamese pepper. Ministry of Science and Technology. Status: Ongoing (not yet accepted).
2019 – 2021: Research and development of a diagnostic kit for African swine fever in Vietnam. Project Code: ĐTĐL.CN – 53/19. Ministry of Science and Technology. Status: Completed and accepted.
2019 – 2021: Research on the application of CAR-T cell therapy in the treatment of acute lymphoblastic leukemia. Project Code: KC.10.39/16-20. Department of Science and Technology for Economic and Technical Sectors. Status: Completed and accepted.
SCIENTIFIC PUBLICATIONS
“Isolation, Screening and Identification of Protease-Producing Bacteria from Fish Mash.” Co-author. Journal of Science and Technology of Technical Universities (2019).
“Current Status and Solutions for the Development of Traditional Craft Village Fishery Products (Dried Fish).” Co-author. Fisheries Information Journal (2019).
“Current Status and Solutions for the Development of Traditional Craft Village Fishery Products (Fish Sauce).” Co-author. Fisheries Information Journal (2019).
“Study on the Dynamics and Occurrence Frequency of Bacterial Species during the Fermentation of Cat Hai Fish Sauce.” Co-author. Journal of Science and Technology – Ministry of Agriculture and Rural Development (2017).
“Screening of High Protease-Producing Bacterial Strains from Cat Hai Fish Sauce Mash.” Co-author. Journal of Science and Technology – Ministry of Agriculture and Rural Development (2017).
