INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Nguyen Thi Minh Nguyet
Nguyen Thi Minh Nguyet

CURRICULUM VITAE

 

PERSONAL INFORMATION

Full name:            NGUYEN THI MINH NGUYET                        

Vice Director – Institute of Biotechnology and Food Technology

Department of Food Science and Nutrition, Institute of Biotechnology and Food Technology

Industry University of Ho Chi Minh City, Vietnam

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

Tel.: +84.94 840 01 72

Email :      nguyenthiminhnguyet@iuh.edu.vnnguyetbrvt@gmail.com

EDUCATION

  • 2012                            PhD in Engineering: Food Technology and Beverage

VNU, Ho Chi Minh City University of Technology, Vietnam

  • 2002                            ME. in Chemistry and Food Technology

VNU, Ho Chi Minh City University of Technology, Vietnam

  • 1995                            B.E. in Integrated Arts for Women

Ho Chi Minh City University of Technology and Education, Vietnam

PROFESSIONAL EXPERIENCE

  • 2017 – today:  Assoc. Prof. (have Internship Students)
  • 2013- 2016      Lecturer

Courses: Food chemistry; Functional Food, Food Science and Nutrition

Institute of Biotechnology and Food Technology

Industry University of Ho Chi Minh City, Vietnam

  • 2008-2013      Lecturer, Head of Department of Food Technology

Courses: Biochemistry, Food chemistry, Food Processing (with lab)

Baria- Vungtau University, Vietnam

  • 2005-2008      Lecturer, Head of Department of Nutrition (in Food Preparation)

Institute of Biotechnology and Food Technology

Industry University of Ho Chi Minh City, Vietnam

  • 2001-2005      Lecturer, Head of Department of Nutrition

Community College of Baria- Vungtau Province, Vietnam

  • 1998-2001      In charge of the training course “Master of Chemistry and Food Technology” at HoChiMinh city                             University of Technology, VNU, Vietnam
  • 1995-1998      Lecturer, HCMC University of Technology, Vietnam

AFFILIATION 

  • Ho Chi Minh City University of Technology
  • HCMC University of Technology and Education
  • Sai Gon Technology University
  • Can Tho University
  • Ba Ria- Vung Tau University

CURRENT POSITION

Assoc. Prof. In Food Science and Nutrition

Vice Director of Institute of Biotechnology and Food Technology

SUBJECTS ARE TEACHING

  • Nutrition and Food Safety
  • Functional Foods
  • Culinary Culture
  • Nutrition and Food Sciences
  • Sustainable Development Food Systems

MAIN RESEARCH AREA

  • Traditional Foods (the Preparation of Vietnamese Healthy Foods)
  • Natural and Whole Foods (Free-Gluten, Solute Fiber, Food Allergy, …)
  • Phytochemicals in Foods (Anti-bacteria, Anti-oxidants, Pigments from Plants, …)

 

PUBLICATION

  • Pham T.K. Ngoc, Nguyen T.M. Nguyet & Dong T. A. Dao (2016). Using cellulase to improve the extraction efficiency of the antioxidant compounds from white radish (Raphanus sativusL) powder, Journal of Science and Technology, 54 (4A), 48-54.
  • Nguyen T. Huyen & Nguyen T.M. Nguyet (2016). Research of extraction rosemary (Rosmarinus officinalis) rich of antioxidant capacity using hydro-solvent assisted by pectinase and cellulose, Journal of Science and Technology, 54 (2B), 20-25
  • Nguyen T.M. Nguyet (2016). Research on formula ingredients to improve color for steamed bread made from fermented wheat flour, Viet Nam Trade and Industry Review, Vol 8: Publication of Scientific Research and Technological Application Results, 174-181
  • Nguyen T.M. Nguyet & Pham T.K. Ngoc (2014). The Comparison of Yield And Textural Properties of Regular Tofu Was Made from Different Coagulants. Journal of Science and Technology, 52(5C), 346-351
  • Duong V. Truong & Nguyen T.M. Nguyet (2014). Effect of Salt and Lemon Juice on Stability Foam of White Egg and Apply for Preparing Cakes without Baking Powder. VNU Journal of Science, 30( 6S-A), 85-88
  • Pham T.K. Ngoc, Nguyen T.M. Nguyet, Thai M. Ngan & Nguyen V. Dung (2014). The Impact of Lactic Acid Bacteria on Structure Characteristic of Salted Squid. VNU Journal of Science, 30( 6S), 703-708

 

PROCEEDINGS

  • Pham T.K. Ngoc, Nguyen T. M. Nguyet & Dong T. A. Dao (2016). Optimization of Ultrasound – Assisted Extraction of Flavonoid Compounds from White radish (Raphanus sativus L.) Powder using RSM. Proceedings of RDND the 5th : ISBN 978-604-913-4777-7, 103-110
  • Nguyen T.M. Nguyet (2015). Influences on the Quality and Method for Predicting Shelf Life of Firm Tofu. Proceedings of Chemical Innovation for a Progress in ASEAN Industry and Society, AUN/SEET Net, ISBN 879-604-938-736-4, 271-283
  • Nguyen T.M. Nguyet (2015). Influence of Total Carotenoids and Beta-carotene Content in Feed on Quality of Isa Brown Egg. Proceedings of AVS 2015: National Conference on Animal and Vetarinary Sciences, ISBN 978-604-60-2019-6, 232-237
  • Nguyen T.M. Nguyet & Pham T.K. Ngoc (2015). Studying Textural Properties of Silken Tofu was Coagulated by Glucono Delta Lactone. Proceedings of ICCFB 2015: The 2nd International Conference on Chemical Engineering, Food and Biotechnology, , 73-78
  • Nguyen T.M. Nguyet & Pham T.K. Ngoc (2015). Studying the Process of Making Marinating Mixture for Grilled Pork from Gac Fruit. Proceedings of QMFS 2015, ISBN 978-604-913-415-9, 45-54
  • Nguyen T.M. Nguyet, Vo Truc Giang & Truong Hoang Duy (2015). Influence of Drying Temperature and Time on Triterpenoids Content of Wild Bitter Melon Leaf in Tea Bag Processing. Proceedings of QMFS 2015, ISBN 978-604-913-415-9, 63-70
  • Nguyen T. Nga & Nguyen T.M. Nguyet (2013). Optimizing the influential factors to the tensile of chitosan films from shrimp shells. Proceedings of Vietnam National Biology Conference, Book 1, ISBN-978-604-913-135-6, 388 – 392
  • Nguyen T. M. Nguyet, Nguyen T. Minh & Nguyen H. Phuc (2009). Using Biological Product from Rhodotorula CBS. 10104 to Increase the Content of Vitamin A, Beta-carotene in the Egg Yolks. Proceedings of 11 th Asean Food Conference, N0 S5/P47, 255
  • Nguyen T. M. Nguyet, Nguyen D. Khoa, Nguyen H. Phuc & Dong T. A. Dao (2008). Research on Collecting Raw Pigment Powder Enriched Beta-carotene from the Culture of the Solid-state Fermentation Red Yeast Rhodotorula3 on By-products of Food Industry in Vietnam. Proceedings of World Congress of Food Science and Technology, Shanghai, China, N0 TS 12-90, 260-263

SCIENTIFIC COMMUNICATION

ORAL PRESENTATION

  • 11/2016 “Research on Formula Ingredients to improve color for Steamed Bread Made from Fermented Wheat Flour” at the 2016 International Conference on Advanced Technology and Sustainable Development, August 21-23, 2016, Ministry of Industry and Trade, Industry University of Ho Chi Minh City, Vietnam
  • 12/2015 “Influences on the quality and method for predicting shelf life of firm tofu” at The 8th Regional Conference on Chemical Engineering- The 7th Vietnam National Chemical Congress- The 2nd Vietnam National Chemical Engineering Congress, November 29th December 1st,  Hanoi University of Science and Technology, Vietnam
  • 6/2015 “The Impact of Lactic Acid Bacteria on Structure Characteristic of Salted Squid” at the 14th Asean Food Conference, June 24-26, 2015, Pasay City, Philippines
  • 9/2009 “Using biological product from Rhodotorula CBS. 10104 to increase the content of vitamin A, beta-carotene in the egg yolks ” at the 11 th Asean Food Conference,  October 21-23, 2009, Kualar Lumpur, Malaysia  Brunei Darusalam
  • 8/2007 “Research on collecting raw pigment powder enriched beta-carotene from the culture of the solid-state fermentation red yeast Rhodotorula3 on by-products of food industry in Vietnam.”at the 10 th Asean Food Conference, August 21-23, 2007 , Kualar Lumpur, Malaysia
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