2006: Ph.D thesis at the Université Bourgogne Europe (formerly known as the University of Dijon), France
2000: Master of Science the Université Bourgogne Europe (formerly known as the University of Dijon), France
1999: Engineer at Hanoi University of Science and Technology (formerly known as Hanoi University of Technology), Vietnam
Professional experience
2023-present: Dean, School of Chemistry and Life Sciences, Hanoi University of Science and Technology (formerly Hanoi University of and Technology), Hanoi, Vietnam
2018-2025: Dean, School of Biotechnology and Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of and Technology), Hanoi, Vietnam
2008-2018: Vice Dean (Research, External Cooperation, Technology Transfer), School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
2010-2013: Head of Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
2006-2010: Lecturer, Department of Fermentation Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
2005-2006: Research fellow, Research Center for Environment, Energy and Waste (CReeD – Veolia), France.
Teaching responsibilities
Introduction to Food Technology
Food Technology
Wine Technology
Tobacco and Cigarette Technology
Advances in Food Technology (for PhD courses)
Research AND INNOVATION
Exploring the vegetal and microbial diversity for food quality and safety
Developing plant-based protein products
Developing energy-saving technologies for ethanol production and valorization of ethanol plants’ by-products
Projects Principle Investigator
2025-2027: Plant Protein Plus Network UK-SE Asia (3PUKSEA): Multi-disciplinary collaboration for plant protein research and innovation network between the UK and South-East Asia, The Academy of Medical Sciences Network Strengthening Grants Scheme, United Kingdom
2021-2023: Multi-disciplinary network platform to assess value chain opportunity for plant-based protein by upcycling food wastes and improving food safety. Global Challenges Research Fund (GCRF), UK's Department for Business, Energy and Industrial Strategy, United Kingdom
2020-2022: Development of integrated no-cook and very high gravity technology for ethanol production.Ministry of Science and Technology of Vietnam
2014-2017: Valorization of ethanol plants’ by-products for the production of animal feeding (collaborative project between Vietnam and Romania), Ministry of Science and Technology
Participant
2022 - 2025: Development of health benefit fresh cheese products for Vietnam and Czech Republic market. Bilateral project between Czech Republic and Vietnam, Ministry of Science and Technology
2015 - 2018: Network of Universities and Enterprises for Food Training in Southeast Asia (NutriSEA), European Commission’s Erasmus + programme
2015 - 2018: Universities as key partners for the new challenges regarding food safety & quality in ASEAN (AsiFood), European Commission’s Erasmus + programme
2016 - 2017: Beverage ethanol production at very high gravity from rice and cassava at the scale of 2,000 l/batch, Ministry of Industry and Trade
Awards
Son Chu-Ky. 2023 Outstanding Innovation Award of The Hitachi Global Foundation Asia Innovation Award in 2023 “Utilization of Advanced No-Cook Technology in Ethanol Production” (https://www.hitachi-zaidan.org/global/topics/topics011.html
Patents and Utility Solutions
Son Chu-Ky, Nguyen Tien Thanh, Nguyen Tien Cuong, Nguyen Chinh Nghia, Vu Thu Trang. 2025. Production Process of Protein-Rich Product from Rice (Oryza sativa L) Using a No-cook Technology (Utility Solution No 4435). Decision 222971/QO-SHTT by Intellectual Property Office of Vietnam dated 29 September 2025
Son Chu-Ky, Tien Tien Nam, Nguyen Tien Thanh, Nguyen Chinh Nghia, Nguyen Tien Cuong, Pham Tuan Anh, Pham Ngoc Hung, Nguyen Thi Hoai Duc. 2024. Integrated System for Multi-purpose Fermentation and Distillation (Patent No 38744). Decision 3642/QĐ-SHTT by Intellectual Property Office of Vietnam dated 15 January 2024
Publications Articles
Van-Thai Hoang, Chinh-Nghia Nguyen, Thi Mai-Anh Do, TienCuong Nguyen, Son Chu-Ky. 2025. Technical efficiency and cost implications of no‐cook versus traditional alcohol production technologies at household scale. Asia-Pacific Journal of Chemical Engineering https://doi.org/10.1002/apj.70194 (in press)
Dinh Vuong Mai, Thanh Nguyen-Tien, Thi Ha Giang Pham, Yves Waché and Son Chu-Ky. 2025. Functional characterization of protein from rice-based ethanol by-products for food industry use: A comparative analysis of alkaline and enzyme methods. Asia-Pacific Journal of Chemical Engineering. Volume 20, Issue 5, e70043https://doi.org/10.1002/apj.70043.
Hoang Giang, Nguyen Chinh Nghia, Chu Ky Son, Ho Phu Ha, Bui Quang Minh, Le Quang Huong, Le Tuan Phuc, Hoang Quoc Tuan, Vu Hong Son, and Vu Thu Trang. 2025. Property changes in production of hybrid fresh cheese rich in polyunsaturated fatty acids from Sacha Inchi (Plukenetia volubilis) oil. Processes 13, no. 7: 1978. https://doi.org/10.3390/pr13071978
Jhon Larry Moreno Alzate, Thierry Tran, Hernan Ceballos, Chinh-Nghia Nguyen, Tien Cuong Nguyen, Xiaofei Zhang, Jonathan Newby, Dominique Dufour, Son Chu-Ky. 2024. Physicochemical characterization of special cassava starches and their potential application for bio-ethanol production through no-cook technology at very high gravity. Industrial Crops and Products. Vol. 219119095 (https://doi.org/10.1016/j.indcrop.2024.119095)
Chinh-Nghia Nguyen, Vu Thi Phuong, Son Vu Hong, Son Chu-Ky. 2023. Optimization of no cook technology at very high gravity for rice-based ethanol production. Vietnam Journal of Science and Technology, Vol 61. SJR (2022), https://doi.org/10.15625/2525-2518/17249.
Nguyen Chinh Nghia, Nguyen Tien Cuong, Tran Thi Mo, Chu Ky Son. 2023. Effect of some nutrition factors on the no cook technology at very high gravity for ethanol production from cassava. Journal of Trade and Industry, Vol 7 (3/2023): 458-463
Chinh Nghia Nguyen, Hang Ngan Dinh, Ha Trang Nguyen, Thi Trang Nguyen, Thi Trang Nguyen, Thu Trang Nguyen, Giang Hoang, Son Chu-Ky, Thu Trang Vu. 2022. Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam; Vietnam Journal of Science, Technology and Engineering. 66(1), 104-110. https://doi.org/10.31276/VJSTE.66(1).104-110
Tien Nam Tien, Tien Cuong Nguyen, Chinh Nghia Nguyen, Tien Thanh Nguyen, Tuan Anh Pham, Ngoc Hung Pham, Son Chu-Ky. 2022. Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice. Process Biochemistry, 17: 10-18.https://doi.org/10.1016/j.procbio.2022.03.005
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. 2022. Research and Development Prospects for Sugarcane Industry in Vietnam. Sugar Tech, 24: 1330–1341, https://doi.org/10.1007/s12355-022-01113-7
Dang Pham Kim, Giang, N.T.P., Nguyen Tien Thanh, Chu-Ky, Son., Oanh, N.C., Vinh, N.T. and Ngoc, T.T.B. 2021. Effects of dietary level of rice distiller’s dried grains on performance and meat quality of chickens. Indian Journal of Animal Research. https://doi.org/10.18805/IJAR.B-1392.
Ngoc Tung Quach, Thi Hanh Nguyen Vu, Ngoc Anh Nguyen, Van The Nguyen, Thi Lien Bui, Son Chu-Ky, Tung Lam Le, Ha Hoang, Cao Cuong Ngo, Thanh Thi Minh Le, Trung Nam Nguyen, Hoang Ha Chu & Quyet Tien Phi. 2021 Phenotypic features and analysis of genes supporting probiotic action unravel underlying perspectives of Bacillus velezensis VTX9 as a potential feed additive for swine. Annals of Microbiology, 71:36. https://doi.org/10.1186/s13213-021-01646-4
Dinh Vuong Mai, Tien-Thanh Nguyen, Son Chu-Ky and Yves Wache. 2021. Protein enrichment of cassava-based dried distiller’s grain by Solid State Fermentation using Trichoderma harzianum and Yarrowia lipolytica for feed ingredients. Waste and Biomass Valorization. 12, 3875-3888.https://doi.org/10.1007/s12649-020-01262-4
Nguyen Tien Cuong, Fillaudeau Luc, Anne-Archard Dominique, Chu-Ky Son, Luong Hong Nga, Vu Thu Trang, Nguyen Thi Hoai Duc, Nguyen Van Hung. 2021. Impact of particle size on the rheological properties and amylolysis kinetics of ungelatinized cassava flour suspensions. Processes 9, no. 6: 989. https://doi.org/10.3390/pr9060989
Perpetuini Giorgia, Chuenchomrat Pumnat, Pereyron Valentin, Haure Maxime, Lorn Da, Quan Le-Ha, Ho Phu-Ha, Nguyen Tien-Thanh, Do Thi-Yen, Phi Quyet-Tien, Nguyen Thi K.C. Licandro Hélène, Chu-Ky Son, Tofalo Rosanna, Kasikonsunthonchai Warissara, Adunphatcharaphon Saowalak, Petchkongkaew Awanwee, Waché Yves. 2021. Microorganisms, the ultimate tool for clean label foods?" Inventions, 6(2): 31. https://doi.org/10.3390/inventions6020031.
Book chapters
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, and Chinh-Nghia Nguyen. 2023. Adding Values to Agro-Industrial By-products for the Bioeconomy in Vietnam. In: Valorization of Agro-Industrial By-products: Sustainable Approaches for Industrial Transformation, edited by Anil Kumar Anal, Parmjit S. Panesar, CRC Press. ISBN: 9781003125679 https://doi.org/10.1201/9781003125679, pp. 73-88
Tien-Thanh Nguyen, Phu-Ha Ho, Viet-Phu Tu, Le-Ha Quan and Son Chu-Ky. Chapter 12.1. Application and Perspectives in Different World Regions. Part 12.MARKET TRENDS, PROSPECTIVES, SUSTAINABLE DEVELOPMENT, AND R&D PERSPECTIVES. Gases in Agro-food Processes. ISBN: 9780128124659, pp: 31-35
Muenduen Phisalaphong, Tien-Khai Tran, Siriporn Taokaew, Rusdianto Budiraharjo, Gabriella Gita Febriana, Danh-Nguyen Nguyen, Son Chu-Ky, Fernando Dourado. 2016. Nata de coco Industry in Vietnam, Thailand, and Indonesia. In: Bacterial Nanocellulose: from Biotechnology to Bio-economy, edited by Gama, Dourado and Bielecki. Elsevier, ISBN 9780444634580, pp. 231-236
Anil Kumar Anal, Son Chu-Ky and Samira Sarter. 2015. Health Benefits of Neutraceuticals from Novel Fermented Foods. In: Health Benefits of Fermented Foods and Beverages, edited by Iyoti Prakash Tamang, CRC Press | Taylor & Francis Group, ISBN 9781466588097, pp. 567-590
