INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Doan Nhu Khue
Doan Nhu Khue

Ph.D Student: Doan Nhu Khue

Office: Room F4.07 Building F, Institute of Biotechnology and Food Technology

N° 12 Nguyen Van Bao, Ward 4, Go Vap district, Ho Chi Minh city

Tel: 0989986491

Email:doannhukhue@iuh.edu.vndoannhukhuepy@gmail.com

Position

  • Position: Lecturer

Education

  • 2016-Now, PhD student of Food Technology Department, University of Bach Khoa, Ho Chi Minh City, Vietnam.
  • 2012-2014, MS.c of Food Technology Department, University of Bach Khoa, Ho Chi Minh City, Vietnam.
  • 2001-2005, Engineer of  Food Preservation and Processing Engineer, University of Nong Lam, Ho Chi Minh City, Vietnam

Professional experience

  •  9/2015- Now, Industrial University of Ho Chi Minh City
  •  4/2015, Researcher of key lab, National University, Ho Chi Minh
  •  2008-2009, Training staff of Young Millionaire., Co., Ltd
  • 2005-2008, Training staff of Lien Hoa, Co., Ltd

Subjects are teaching

  • Food Analysis
  • Physical Food
  • Food Quality Assurance and Food legislation

Main research area:

  • Extracting, purifing, enriching bioactive compounds.
  • Exploitation and processing of food by-products to create value products
  • Application of Ohmic heating technology to sterilize food

Publications

  1. Le Nhat Tam, Doan Nhu Khue, Tran Thi Van Thi, 2016. Chemical quality indices for black tiger shrimp (Penaeus Monodon), Tạp chí khoa học và công nghệ, tập 54, số 2B, trang 162-168
  2. Lê Nhất Tâm, Đoàn Như Khuê, Trần Thị Văn Thi. Survey on hypoxanthine and histamine and concentrations in black tiger shrimp (Penaeus monodon) stored at 0ºC. Tạp chí hóa học, tập 55, số 1 (2017).
  3. Nhat Tam Le , Nhu Khue Doan , Thanh Nguyen Ba , Thi Van Thi Tran. Towards Improved Quality Benchmarking and Shelf Life Evaluationof Black Tiger Shrimp (Penaeus Monodon). Food Chemistry, Volume 235, page 220-226, 2
  4. Lê Nhất Tâm, Huỳnh Nguyễn Quế Anh, Lê Tấn Khánh Trình, Đoàn Như Khuê, Trần Thị Văn Thi, (2017), Ảnh Hưởng Của Các Muối Acid Hửu Cơ Đến Chất Lượng  Và Hạn Sử Dụng Tôm Sú (Penaeus Monodon) Bảo Quản 0 °C, Tạp chí hóa học, Viện hàn lâm khoa học và công nghệ Việt Nam.
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