INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Nguyen Ba Thanh
Nguyen Ba Thanh
NGUYEN BA THANH, 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: thanhngba@iuh.edu.vn;  thanhngba@foodtech.edu.vn

Web: http://thanhngba.weebly.com

EDUCATIONAL QUALIFICATION

  • 2002: Engineer Food Technology, Ho Chi Minh City University of Technology, Vietnam
  • 2004: Master of Engineer Food Technology, Ho Chi Minh City University of Technology, Vietnam. Master thesis: Sensory profile and consumer preferences of some herbal teas.
  • 2014: Ph.D. Food Beverage and Technology, Ho Chi Minh City University of Technology, Vietnam. Thesis title: Vietnamese’s Food Choice model: An approach from products and consumers.

PROFESSIONAL EXPERIENCE

  • 2002-2005: Researcher at Sensory lab, Ho Chi Minh City of Technology,
  • 2005- present: Lecturer-Researcher, Head of Sensory Lab, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City. In charge of courses: Sensory evaluation, experimental design and statistical analysis, research and development of undergraduate students, sensory and consumer research of Vietnam.
  • 2005- present: Consultant in Sensory Evaluation and Statistics, Product quality evaluation, statistical analysis and experimental design on food, beverages project for Vietnamese companies: Vinamilk, Kinh Do, Masan, Saigon Beverage Company, Phu Le Alcohol Company, Diageo Alcohol company, Bien Hoa Sugar Cane Company and others.
  • 2008-present: Vice Director, Institute of Biotechnology and Food Technology,

PROFESSIONAL ORANIZATIONS

  • 2007-present: Vietnam Sensory Network, active member
  • 2005-present: Vietnam Association of Food Science and Technology, Institutional member.

PRESENTATIONS

  1. B.Nguyen, 2016, Cross-culture study for foods and beverages in Asian countries, 17th International Symposium on Olfaction and Taste, June 5-9, 2016, Yokohama City, Japan
  2. B. Nguyen, D.H. Nguyen, 2014, Understanding Vietnamese consumer’s food choice: An approach from food neophobia and food involvement, SPISE 2014.
  1. T.B.Nguyen, Dzung H.Nguyen, D.Luu, Motives underlying food choice of Vietnamese consumers: A means-end approach, SPISE 2012.
  2. Nguyen Ba Thanh, Le Minh Tam, Nguyen Hoang Dung, Exploring the optimization model of Vietnamese consumers for sterilized milk. Proceedings of SPISE 2009.
  3. Nguyen Ba Thanh, Sebastien Le, Nguyen Hoang Dzung,  Young Vietnamese consumers’ expectation towards dairy products:  conventional surveys vs. laddering techniques, the 14th IUFoST, Shanghai, China, 2008.
  4. T.B.Nguyen, S.Le, D.H.Nguyen, Using focus group to understand consumers’ beliefs and expectations to dairy products: the case of young Vietnamese consumers,  Third European Conference on Sensory and Consumer Research A Sense of Innovation, Germany, 2008.
  5. Dzung Hoang Nguyen, Tu Ha Duyen, Thanh Nguyen Ba, Xien Vu Te, 2005, Market-oriented methodologies to optimize consumer acceptability of Gouda-type cheeses, RSCE’05.
  6. Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Tea or not tea: the case of herbal tea, Asean Food Conference 2003.
  7. Nguyen Hong Hanh, Nguyen Ba Thanh, Sebastien Le, Nguyen Hoang Dzung,  Young Vietnamese consumers’ expectation towards dairy products:  conventional surveys vs. laddering techniques, SPISE 2007 symposium, Hochiminh City, Vietnam, 2007.
  8. Nguyen Ba Thanh, Nguyen Ha Uyen Thu, Tran Thi Thanh Thuy, Nguyen Hoang Dung, Food choice and food preference of Vietnamese consumer for some beer products, A Sense of diversity, Second European Conference on Sensory Consumer Science of Food and Beverages, World Forum Convention Center, The Hague, The Netherlands, 26 – 29 September 2006.
  9. Nguyen Ba Thanh, Nguyen Hoang Dung, Food choice and food neophobia  of Vietnamese consumers in relation to fruit and vegetables , Food Choice Conference, Finland, September, 2005.
  10. Phan Thuy Xuan Uyen, Nguyen Ba Thanh, Nguyen Hoang Dung, Typicality of herbal teas: The role of consumers’hedonic dimensions, A sense of identity European Conference on Sensory Science of Food and Beverages, Florence, Sept 2004.
  11.  Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Set up an ideal model between sensory properties and consumer preferences for some herbal teas. he 9th Conference on Science and Technology, Section Food and Biotechnology, 2005.

 PUBLICATONS/PROCEEDINGS

  1. Nguyen Ba Thanh, Ho Thuy Dung, Duong Thi Thuy Duong (2016), Coffee concepts: An approach from free word association method to Vietnamese consumers, Vietnam Trade and Industry Review, P 212-218.
  2. C.Q.Nguyen, Tam M. Le, Thanh B. Nguyen, D. H..Nguyen, D.Luu, Emotions of quality: a case study on beer products, Science and Technology Deveplopment  Journal, 17(K6-2014), 92-99.
  3. T.B.Nguyen, Dzung H.Nguyen, D.Luu, Motives underlying food choice of Vietnamese consumers: A means-end approach, Proceedings of SPISE 2012, P95-104, Vietnam National University Publishing house, 2012.
  4. Nguyen Ba Thanh, Le Minh Tam, Nguyen Hoang Dung, Exploring the optimization model of Vietnamese consumers for sterilized milk. Proceedings of SPISE 2009, P105-111, Vietnam National University Publishing house, 2009.
  5. Tam Minh LE, Thanh Ba Nguyen, Dzung Hoang Nguyen, Predict the model of green tea driven by consumer preferences, Journal of Chemistry, Volume 5A, 2008.
  6. Dzung Hoang Nguyen, Tu Ha Duyen, Thanh Nguyen Ba, Xien Vu Te, 2005, Market-oriented methodologies to optimize consumer acceptability of Gouda-type cheeses, Proceeding of the Regional Symposium on Chemical Engineering (RSCE’05), Hanoi, 40-44.
  1. Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Tea or not tea: the case of herbal tea, Proceedings of AFC’03, Volume 2, 2003, 907-911 products, Asean Food Conference 2005.
  2. Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Set up an ideal model between sensory properties and consumer preferences for some herbal tea products, Proceedings of the 9th Conference on Science and Technology, Section Food and Biotechnology, 2005,  P.56-62.
  3.  Tran Thi Thanh Thuy, Nguyen Thi Thanh Trang, Nguyen Ha Uyen Thu, Nguyen Hoang Dung and Nguyen Ba Thanh, Vietnam and foreign beers: realtionships between sensory attributes, gross compositional constituents and consumer acceptance, Proceedings of the 9th Conference on Science and Technology, Section Food and Biotechnology, 2005,  P.69-73.
  4. Nguyen Kinh, Nguyen Ba Thanh, Nguyen Khanh Hoang, Effect of material propotion on black beers’ sensory properties, Proceedings of the 1st Conference on Science and Technology, HoChiMinh city University of industry, 2005, Section Food and Biotechnology, P.111-114.
  5. Nguyen Ba Thanh, Nguyen Hoang Dzung, Luu Duan,  The role of sensory evaluation in food quality control, food research and development: case study of herbal tea, Proceedings of the 1st Conference on Science and Technology, HoChiMinh city University of industry, 2005, Section Food and Biotechnology, P.106-110.

 

AWARDS

  • 2005: Toshiba Awards for Ph.D student in Vietnam National University- Ho Chi Minh City, JY$ 100,000.
  • 2006: Toshiba Awards for Ph.D student in Vietnam National University- Ho Chi Minh City, JY$ 100,000.

GRANTS

  • 2008: Consumer preference of green tea, Ho Chi Minh City University of Technology, $3000, Dung. H. Nguyen, Thanh.B.Nguyen, Tam M. Lê.
  • 2008: Sensory properties of OKARA biscuit, The Government of Vietnam, $15,000, H.M.Lai, Thanh B.Nguyen, Dzung H. Nguyen.
  • 2012-2014: Consumer preferences for tea and coffee, Private Industry Funding, $18,000, Dzung H. Nguyen, Thanh B. Nguyen, Ha.T.Nguyen, Cuong Q. Nguyen, Dzung Q. Nguyen.
  • 2012-2014: Setting up a management system for sensory quality of beer, Private Industry Funding, $18,000, Dzung H. Nguyen, Thanh B. Nguyen, Ha.T.Nguyen, Cuong Q. Nguyen, Dzung Q. Nguyen.
  • 2015-present: Set up brandname for some fishery products of Con Dao Island Region, Ba Ria Province, Vietnam, $50,000, Thanh B. Nguyen, Giang N. Lê, Mai S. Dam.
  • 2016-present: Defining some characteristics of purple onions in Soc Trang Province, Vietnam, $40,000, Thanh B. Nguyen, Nam N. Trinh, Mai S. Dam.
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