Personnel information

Full name: Dr. Nguyen Chinh Nghia

Position: Lecturer

Concurrent position: Secertary of the Committee of the Youth Union of School of Chemistry and Life Sciences

Belongs to the unit: Department of Food Engineering

Email address: nghia.nguyenchinh@hust.edu.vn

Scientific background

QUALIFICATIONS

Year Degree Education organization
2016 Doctor, Biology of Interactions and Ecology Côte d’Azur University, Nice, France
2012 Master, Nutrition, Quality and Health Pierre and Marie Curie University, Paris, France
2011 Engineer, Food Technology Hanoi University of Science and Technology, Vietnam

PROFESSIONAL EXPERIENCE

Time frame Occupation Organization
2018-now Lecturer Hanoi University of Science and Technology, Vietnam
2017-2018 Lecturer (Intern) University of Science and Technology of Hanoi, Vietnam
2013 – 2016 PhD student Côte d’Azur University, Nice, France

TEACHING RESPONSIBILITIES

Code Course Training Program
BF2020 Technical Writing and Presentation Food Engineering
BF3524E Analytical methods in Food quality assessment Elitech Food Engineering
BF4559E Food microbiology and post-harvest preservation Elitech Food Engineering
BF4598E Project in Food Technology Elitech Food Engineering
BF4991E Bachelor Thesis Elitech Food Engineering
BF5512 Fermented products and beverage technology Food Engineering
BF5514 Technology of products rich in protein and lipid Food Engineering
BF5515 Tropical product technology Food Engineering
BF5577 Project in Food Technology Food Engineering
BF5581 Technical Practice Food Engineering
BF5582 Engineer Thesis Food Engineering
 

RESEARCH INTERESTS

  • Valorization of co-products and by-products in ethanol production
  • Dairy products

PROJECTS

Type of project Name of project Role Time frame
Bilateral project between Czech Republic and Vietnam Development of health benefit fresh cheese products for Vietnam and Czech republic market - Code: NĐT/CZ/22/04 Secretary 2022-2025
Ministry of Science and Technology Development of integrated energy-saving and very high gravity technology for ethanol production - Code: ĐTĐL.CN-07/20 Secretary 2020 - 2022
Ministry of Science and Technology Study on biological characteristics and activity of Bacillus strains to produce safe probiotic preparations for animal husbandry - Code: ĐTĐL.CN-71/19 Member 2019 - 2023
University project Study on antibacterial activity of essential oils against some  microorganism strains isolated from cow breast - Code: T2018-PC-010 PI 2019 - 2020

Book and Book chapter
  • 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, “Adding Values to Agro-Industrial Byproducts for the Bioeconomy in Vietnam”. In. Valorization of Agro-Industrial Byproducts, 9/2022, pp. 73 – 88.
  • Phu-Ha Ho, Tuan-Anh Pham, Quoc-Phong Truong, Lan-Huong Nguyen, Tien-Thanh Nguyen, Hang-Thuy Dam, Chinh-Nghia Nguyen, Ha-Anh Nguyen, Quyet-Tien Phi, Hoang Anh Nguyen, Son Chu-Ky, “Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods”. In. Probiotics, Prebiotics and Synbiotic, Technological Advancements Towards Safety and Industrial Applications, 1/2022, pp. 14-47.
  • Nguyen, C-N., Truong, N. M., Abad, P., Quentin, M., & Favery, B. “Function of Root-Knot Nematode Effectors and Their Targets in Plant Parasitism”. In Advances in Botanical Research, Plant Nematode Interactions: A View on Compatible Interrelationships, 2015, pp. 293–324
Intellectual properties
  • Trương Quốc Phong, Khuất Hữu Thanh, Nguyễn Tiến Thành, Phạm Tuấn Anh, Nguyễn Trường Giang, Nguyễn Chính Nghĩa. “Process for producing Lactoferrin-containing products from recombinant Pichia pastoris KM71-3 yeast strain”. Useful solution No. 3343 issued by the Intellectual Property Office under Decision No.61680/QĐ-SHTT.IP on 15/08/2023.
All publications
  • Nguyễn Chính Nghĩa, Vũ Thị Phượng, Vũ Hồng Sơn, Chu Kỳ Sơn. “Optimization of no cook technology at very high gravity for rice-based ethanol production”. Vietnam Journal of Science and Technology, Vol. 61 (4), 2023, pp. 570 – 579.
  • Nguyễn Chính Nghĩa, Nguyễn Tiến Cường, Trần Thị Mơ, Chu Kỳ Sơn, “A study on the impact of some nutrition sources to the no-cook method for ethanol production from cassava”. Vietnam Trade and Industry Review, Vol. 7, 3/2023, pp. 458 – 463.
  • Hoàng Giang, Đinh Thu Linh, Bạch Vũ Thủy Tiên, Trần Kim Anh, Lenka Kouřimská, Legarová Veronika, Vũ Thị Dạ Thảo, Chu Kỳ Sơn, Vũ Hồng Sơn, Hồ Phú Hà, Nguyễn Chính Nghĩa, Vũ Thu Trang, “Factor changes on fermentation process before coagulation in fresh cheese processing using mix starter culture”. Proceeding of National Biotechnology Conference 2023, 2023, pp. 242 – 247.
  • Tiền Tiến Nam, Nguyễn Tiến Cường, Nguyễn Chính Nghĩa, Phạm Tuấn Anh, Chu Kỳ Sơn, “Effects of rice varieties, yeast and glucoamylase enzymes on ethanol yield during no-cook process at very high gravity ”. Agriculture and Rural development, Vol. 454, 2023, pp. 46-56.
  • 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, “Factors affecting the coagulation of milk protein during quark cheese processing in Vietnam”. Vietnam Journal of Science, Technology and Engineering, 11/2022.
  • Tien Nam TIEN, Tien Cuong NGUYEN, Chinh Nghia NGUYEN, Tien Thanh NGUYEN, Tuan Anh PHAM, Ngoc Hung PHAM, Son CHU-KY, “Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice”. Process Biochemistry, Vol. 117, 2022, pp. 10-18.
  • Hồ Phú Hà, Vũ Thu Trang, Nguyễn Chính Nghĩa, Vũ Hồng Sơn. “Development of freeze-dried Red Dragon fruit Yoghurt containing probiotic”. Journal of Science and Technology - Technical Universities, Vol. 31(4), 2021, pp. 14-18.
  • Vu Thu Trang, Nguyen Chinh Nghia, Lai The Hung, Do Van Duong. “Whey protein addition to accelerate yoghurt fermentation and facilitate yoghurt structure”. Vietnam Journal of Science and Technology, Vol. 57(3B), 2019, pp. 69 – 74.
  • Yi-Lun Tsai, A., Higaki, T., Nguyen, C-N., Perfus-Barbeoch, L., Favery, B., Sawa, S. “Regulation of Root-Knot Nematode Behavior by Seed Coat Mucilage-Derived Attractants”. Molecular Plant, Vol. 12(1), 2019, p.99-112.
  • Jaouannet, M., Nguyen, C-N., Quentin, M., Jaubert-Possamai, S., Rosso, M-N., Favery, B. “In situ Hybridization (ISH) in Preparasitic and Parasitic Stages of the Plant-parasitic Nematode Meloidogyne spp.”. Bio-protocol, 8(6), 2018, e2766.
  • Nguyen, C-N., Perfus-Barbeoch, L., Quentin, M., Zhao J., Magliano, M., Marteu N., Da Rocha, M., Nottet N., Abad, P. & Favery, B. “A root-knot nematode small glycine and cysteine-rich secreted effector, MiSGCR1, is involved in plant parasitism”. New Phytologist, Vol. 217(2), 2018, pp. 687-699 .  
  • Tiền Tiến Nam, Nguyễn Chính Nghĩa, Phạm Tuấn Anh, Chu Kỳ Sơn; “Application of vacuum to improve efficiency of non-cook process at very high gravity for ethanol production”. Proceeding of National Biotechnology Conference 2018, 10/2018, pp. 417-422.
  • Nguyen, C-N., Nguyen, T.T., Pham, N.H., Nguyen, T.H., Nguyen, T.T., Tran, T.L., Tran, H.C., Quan, L.H., Le, T.M., Chu-Ky, S. “High solid fermentation at pilot scale for potable ethanol production from rice”. Vietnam Journal of Science and Technology, Vol. 55 (5A), 2017, pp. 178-185.
  • Nguyen, C-N., Le, T-M., Chu-Ky, S. “Pilot scale simultaneous saccharification and fermentation at very high gravity of cassava flour for ethanol production”. Industrial Crops and Products, Vol. 56, 2014, pp. 160-165.

 

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