TRƯỜNG ĐẠI HỌC CÔNG NGHIỆP TP. HỒ CHÍ MINH
VIỆN CÔNG NGHỆ SINH HỌC VÀ THỰC PHẨM
Le Nhat Tam
Le Nhat Tam
 

NhatTam Le, Ph.D

Institute of Biotechnology and Food Technology (IBF)

Industrial University of Ho Chi Minh City (IUH), Vietnam

12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam

Tel: 84-38940390-891   Fax: 083.9940 954

Email: lenhattam@iuh.edu.vn

EDUCATION

  • 1990: Bachelor in chemistry, Hue University, Vietnam
  • 2004: Masters of Engineer Food Technology, Ho Chi Minh City University of Technology, Vietnam. Master thesis: Determination of freshness of black tiger shrimp by HPLC method
  • 2014: Ph.D. Candidate. Organic chemistry, Hue University, Vietnam. Thesis title: Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon)

PROFESSIONAL EXPERIENCE

  • 1998 – 2004: Lecturer – Researcher, Department head, Department of Analytic Chemistry, Faculty of Chemistry, Industrial College 4 (Industrial University of Ho Chi Minh City), Vietnam
  • 2004- present: Lecturer-Researcher, Department head, Department of Food Safety and Quality Assurance, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam

COURSES I TEACH

  • Food analysis
  • Food analysis instruments

MAIN RESEARCH AREA

  • Food chemistry
  • Food quality and shelf life
  • Application of natural compounds in food

RECENT PROJECT:

  1. Le Nhat Tam, Le Van Nhat Hoai. (2013). Research from Receiving Blood Meal Residues Pig Blood For Application To Feed

PUBLICATION
Textbooks

  1. Dam Sao Mai (editor), Le Nhat Tam. Food Biochemistry practice. Ho Chi Minh University of Industry Publishing House, 2014
  2. Le Nhat Tam (editor), Nguyen Thi Huong, Nguyen Le Phuong Lien. Food analysis practice. Ho Chi Minh University of Industry Publishing House, 2011

Journal Articles 

  1. Le Nhat Tam, Tran Thi Van Thi, Tran Bich Lam, (2013), Assessment Method of Fresh Penaeus Monodon Through Determination of Histamine by HPLC. Journal of Chemistry, 51(2AB), 549-555
  2. Le Nhat Tam, Le Van Nhat Hoai (2014), Research from Receiving Blood Meal Residues Pig Blood for Application To Feed. Journal of Science and Technology, Hue University of science, 1(1), 31-39
  3. Le Nhat Tam, Tran Thi Van Thi (2015), Preliminary Study on Evaluation of Prawn Quality Through the Combined Between Sensory Method And Examination of Indicators As Trimethyl Amine, Total Vapor Bases, Histamine. Journal of Chemistry, 53(6e1,2), 11-196.
  4. Le Nhat Tam, Doan Nhu Khue, Tran Thi Van Thi, (2016), Chemical Quality Indices for Freshness Evaluation of Black Tiger Shrimp (Penaeus Monodon). Journal of Science and Technology, Vol 54(2B).
  5. Le Nhat Tam, Doan Nhu Khue, Tran Thi Van Thi, (2017), Suvey on hypoxanthine and histamine concentrations in black tiger shrimp (Penaeus monodon) stored at 0oC. Journal of Chemistry, 55, 52-57.
  6. Tam, L. N., Khue, D. N., Thanh, N. B., & Van Thi, T. T. (2017). Towards Improved Quality Benchmarking and Shelf Life Evaluation of Black Tiger Shrimp (Penaeus Monodon). Food Chemistry.
  7. Le Nhat Tam, Nguyen Nam Giao, Tran Thi Ngoc Nhung, Dao Bich Duyen, Nguyen Thi Hong Nhung Nguyen Ba Thanh, Tran Thi Van Thi, (2017), Development Quality Index Method (QIM) to Assess the Freshness and Shelf Life of Black Tiger Shrimp (Penaeus Monodon) Stored at 00C. Journal of Science and Technology, Hue University of science.
  8. Le Nhat Tam, Le Tan Khanh Trinh, Huynh Nguyen Que Anh, Tran Thi Van Thi, (2017), Changes in Chemical, And Microbiological Quality Indices of Black Tiger Shrimp (Penaeus Monodon) Stored at 0oC. Journal of Science and Technology, Hue University of Science.
  9. le Nhat Tam, Huynh Nguyen Que Anh, Le Tan Khanh Trinh, Tran Thi Van Thi, (2017), The Efect of salts Organic acids on the sensory, chemical, and Shelf-Life of Black Tiger Shrimp (Penaeus Monodon) in The Storage at 0 0 C
  10. Le Nhat Tam, Phan Thuy Xuan Uyen, Truong Huynh Anh Vu.(2018)Effect of treatment on quality of black tiger shrimp (Penaeus monodon), Vietnam Academy of Science and Technology, Hanoi & Wiley-VCH 
  11. Le Nhat Tam, Diep Trung Hieu, Nguyen Ngoc Yen My, Ngo Tai Tri, Phan Thụy Xuan Uyen, Truong Huynh Anh Vu. (2018), Effect of organic acid salts and vacuum preservation on quality of black tiger shrimp (Penaeus monodon) stored at 0ºC, Tap chi Đai Hoc Cong Nghiep Tp. HCM 
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