INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
INSTITUTE OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Phan Thuy Xuan Uyen
Phan Thuy Xuan Uyen
Phan Thuy Xuan Uyen, Ph.D.

Department of Food Science and Nutrition

Institute of Biotechnology and Food Technology

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

Email: phanthuyxuanuyen@iuh.edu.vn; phan.thuyxuanuyen@gmail.com

POSITION

Aug. 2018-present: Head. Department of Food Science and Nutrition. Institute of Biotechnology and Food Technology. Industrial University of Ho Chi Minh City.

2009-2018(July): Lecturer. Department of Food Quality Assurance and Food Safety. Institute of Biotechnology and Food Technology. Industrial University of Ho Chi Minh City.

RESEARCH INTEREST

  • Sensory evaluation of food and non-food products
  • Consumer behavior in relation to food choice and food consumption
  • Cross-culture research to explore similarities/differences in motivation, perception and attitudes toward food products among people in different cultures
  • Multivariate statistical analyses to determine consumer preferences of food and to study relationships between sensory data and consumer acceptability data/chemical flavor data (GC-MS)

EDUCATION

  • 2011-2015: Ph.D. Human Nutrition – Sensory Analysis and Consumer Behavior, Kansas State University, USA; Dissertation: Motivations of Everyday Food Choices
  • 2014: Graduate certificate in Applied Statistics,Kansas State University, USA
  • 2006-2008: MSc. Cognitive Science, National Cheng Kung University, Taiwan
  • 1999-2004: B.E. Food Technology, Bach Khoa University, Vietnam

PROFESSIONAL DEVELOPMENT ACTIVITIES

  • 2015: RIVA 201, Fundamentals of Moderating focus groups, RIVA Training Institute, Rockville, MD
  • 2014: Hands on preference and emotion mapping, Conducted by Hal MacFie Training Services, organized at Kansas State University
  • 2012:Measuring emotions: In a product development setting and Psychographics: Alternate approaches to consumer segmentation, Conducted by Herb Meiselman Training & Consulting Services, organized at Kansas State University
  • 2009: Multivariate Analysis, instructed by Dr. Sébastien Lê, AgroCampus-Ouest, Rennes, France, organized at Bach Khoa University, Ho Chi Minh City, Vietnam.

PROFESSIONAL EXPERIENCE

  • 2016: Post-Doctoral Research Associate; Sensory Evaluation and Consumer (SEC) Lab, Department of Food Science & Technology, Griffin Campus, University of Georgia.

Job responsibilities: Developed a Manual for Data Analysis incorporating three data analysis software: R, SAS, & XLSTAT for sensory data analysis; developed a manual about a technology of removing aflatoxin in contaminated peanuts for IUFoST; supported contract work with companies, including designing, execution and writing reports; supported research projects being conducted in the SEC Lab.

    • 2011-2015:Graduate research assistant and project manager for internal research projects and contract work with companies including some Fortune 500 companies at the Sensory Analysis Center, Kansas State University.
    • 2015: Graduate teaching assistant, Sensory Analysis, lab session, Kansas State University.
  • 2014-2015: Graduate teaching assistant, Science of food, Kansas State University
  • 2013: Sensory pre-professional intern at Division of Product and Consumer Understanding, W.K. Kellogg Institute for Food and Nutrition Research, Kellogg’s Co. Battle Creek, MI.
  • 2009-2011: Lecturer – Courses: Sensory Evaluation of Food (with lab), Data analysis, Technical English in Food Technology; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam.
  • 2010: Instructor – Sensory Evaluation of Shrimps for the Brunei Government Officials, organized by Evialis Vietnam Co.
  • 2009: Project manager -Sensory Descriptive Analysis of Pangasius Hypophthalmus fillets, sponsored by Evialis Vietnam Co.
  • 2008 – 2010: Instructor – Sensory Evaluation of Milk products for Vinamilk Corp. Vietnam
  • 2008: Instructor – Sensory Evaluation for Kinh Do Foods Corp. Vietnam
  • 2004-2006: Teaching assistant – Sensory evaluation, lab session; Ho Chi Minh City University of Technology, Vietnam
  • 2005: Instructor – Sensory evaluation for the employees of Vinamilk company Saigon University, Vietnam

PUBLICATIONS

Research Articles:

  1. Uyen T.X. Phan & Edgar Chambers IV. 2018. Motivations for meal and snack times: Three approaches reveal similar constructs. Food Quality and Preference.
  2. Uyen T.X. Phan & Edgar Chambers IV. 2018. Data on motivations of food choices obtained by two techniques: Online survey and In-depth one-on-one interview. Data in brief. in press.
  3. Catherine Belisle, Koushik Adhikari, Dario Chavez, Uyen Thuy Xuan Phan. 2017. Development of a lexicon for flavor and texture of fresh peach cultivars. Journal of Sensory Studies, DOI: 10.1111/joss.12276.
  4. Edgar Chambers IV, Karolina Sanchez, Uyen X.T. Phan, Rhonda Miller, Gail V. Civille, Brizio Di Donfrancesco. 2016. Development of a ‘living’ Lexicon for Descriptive Sensory Analysis of Brewed Coffee. Journal of Sensory Studies, 31, 465-480.
  5. Uyen T.X. Phan & Edgar Chambers IV. 2016. Motivations for choosing various food groups based on individual foods. Appetite, 105, 204-211.
  6. Delores Chambers, Uyen T.X. Phan, Sirichat Chanadang, Curtis Maughan, Karolina Sanchez, Brizio Di Donfrancesco, David Gomez, Federica Higa, Han Li, Edgar Chambers IV, & Eyyup Esen. 2016. Motivations for food consumption during specific eating occasions in Turkey. Foods, 5, 39; doi: 10.3390/foods5020039.
  7. Uyen T.X. Phan & Edgar Chambers IV. 2016. Application of an eating motivation survey to study eating occasions. Journal of Sensory Studies, 31, 114-123.
  8. Uyen T.X. Phan & Dzung Hoang Nguyen. 2012. Flavor of cooked catfish (Pangasius Hypophthalmus) fillets as prediction from raw fresh and frozen-to-thawed. Journal of Sensory Studies, 27, 12-25.
  9. Phan Thuy Xuan Uyen, Nguyen Thi Hang, Nguyen Hoang Dzung, Dao Huy Phong, Campet Marc. 2011. Sensory analysis evaluates Pangasius fillet quality. Global Aquaculture Advocate, March/April, 52-53.
  10. Nguyen Hoang Dzung, Phan Thuy Xuan Uyen, Ha Duyen Tu, Cung To Quynh & Vu Te Xien. 2005. Sensory evaluation of some semi-hard cheeses produced by enzyme. Journal of Development of Science and Technology, 6 (8), 11-17. (in Vietnamese).

Book chapters:

  • Uyen Thuy Xuan Phan. Meal and Snack: Two different contexts for foods and drinks. In Herbert L. Meiselman (Ed), Context: The effects of environment on product design and evaluation, Elsevier (In press).

Proceedings:

  1. Cuc Thuy Thi Tran & Uyen Thuy Xuan Phan. 2018. Perception and attitude of low-income workers towards food safety. Proceedings of SPISE2018: Measuring the multiple facets of consumers’ experience: Inter-individual differences in sensory evaluation, Da Nang City, Vietnam.
  2. Long Ngoc Nguyen, Uyen Thuy Xuan Phan, Hang Cam Thi Tu, Khanh Phuong Do, Phung Minh Nguyen. 2018. Investigation of fast food consumption trend in Bien Hoa City of Vietnam. Proceedings of SPISE2018: Measuring the multiple facets of consumers’ experience: Inter-individual differences in sensory evaluation, Da Nang City, Vietnam.
  3. Sirichat Chanadang, Uyen Thuy Xuan Phan, Delores Chambers, & Eyyup Esen. 2016. Motivation of everyday food choices: differences between American and Turkish respondents. Proceedings of SPISE2016: Taste and try before you fry: from product formulation to consumer experience, Ho Chi Minh City, Vietnam.
  4. Uyen T.X. Phan & Edgar Chambers IV. 2014. Accelerated vs. real time modeling for shelf life: an example with fortified blended foods. Proceedings of SPISE2014: From Senses to Quality: What can sensory evaluation bring to quality control? Ho Chi Minh City, Vietnam.
  5. Uyen T.X. Phan & Ching-Fan Sheu. 2009. The soupe du jour effect: Language as a country-of-origin cue and its impact on product perception. Proceedings of SPISE2009: Food Consumer Insights in Asia: Current Issues and Future, Ho Chi Minh City, Vietnam.
  6. Phan Thuy Xuan Uyen & Nguyen Hoang Dzung. 2005. Typicality of herbal teas: The role of consumers’ hedonic dimensions. Proceedings of the 9th Conference of Science and Technology, Section of Food and Biotechnology, Ho Chi Minh City University of Technology, Vietnam, October.

Oral Presentations:

  1. Uyen Thuy Xuan Phan, Edgar Chambers IV. 2018. Inter-regional differences in meal and snack consumption in Vietnam. SPISE2018: Measuring the multiple facets of consumers’ experience: Inter-individual differences in sensory evaluation, 26-28 July 2018, Da Nang City, Vietnam
  2. Uyen Thuy Xuan Phan. 2018. Contextual influence on the motivations of everyday food choices: Meals versus Snacks. Food Innovation Asia Conference 2018, 14-16 June 2018 BITEC, Bangkok, Thailand.
  3. Uyen Phan, Edgar Chambers IV. 2016. Motivations of Everyday Food Choices: An Application of the Food Choice Map. 2016 Society of Sensory Professionals Conference, Atlanta, USA.
  4. Uyen Phan, Edgar Chambers IV. 2016. Motivations of everyday eating from three different approaches. SPISE2016: Taste and try before you fry: from product formulation to consumer experience, Ho Chi Minh City, Vietnam.
  5. Uyen Phan, Edgar Chambers IV. 2016. Quality changes in peanuts as affected by blanching, storage temperature, packaging materials and storage time. SPISE2016: Taste and try before you fry: from product formulation to consumer experience, Ho Chi Minh City, Vietnam.
  6. Uyen Phan, Edgar Chambers IV, Natarajan Padmanabhan, Sajid Alavi. 2014. Accelerated vs. real time modeling for shelf life: an example with fortified blended foods. SPISE 2014: From Senses to Quality -What can sensory evaluation bring to quality control?, Ho Chi Minh City, Vietnam
  7. Uyen Phan, Edgar Chambers IV. 2012. Brown rice: Cultural effects on consumer perceptions and beliefs. SPISE2012: Taste and Think: Integrating Sensory Evaluation into Product Development: An Asian Perspective, Ho Chi Minh City, Vietnam
  8. Phan Thuy Xuan Uyen, Nguyen Thi Hang, Nguyen Hoang Dzung, Dao Huy Phong, Campet Marc. 2010. Quality evaluation of Vietnamese catfish fillet. Australasian Aquaculture 2010: International Conference and Trade Show, Hobart, Tasmania, Australia.
  9. Uyen Phan, Ching-Fan Sheu. 2009. The soupe du jour effect: Language as a country of origin cue and its impact on product perception. SPISE2009: Food Consumer Insights in Asia-Current Issues and Future, Ho Chi Minh city, Vietnam.
  10. Uyen Phan, Ching-Fan Sheu. 2007. Effect of languages on people willingness to try a new food product: A cross culture research. The 46th annual meeting of Taiwanese Psychological Association, National Cheng Kung University, Tainan, Taiwan.
  11. Uyen Phan, Ching-Fan Sheu. 2007. Would you try this? Soup of the day (Soupe du jour). The SPISE 2007: New trends in sensory evaluation of food and non-food products, Ho Chi Minh City, Vietnam.
  12. Uyen Phan, Dzung Hoang Nguyen, Thanh Nguyen Ba. 2005. The typicality of herbal teas. The 9th Conference of Science and Technology, Ho Chi Minh City University of Technology, Vietnam
  13. Uyen Phan, Dzung Hoang Nguyen, Thanh Nguyen Ba. 2004. Typicality of herbal teas: The role of consumers’ hedonic dimensions. Workshop of Typical products: Perception and Consumption, The 1st European Conference on Sensory Science of Food and Beverage, Florence, Italy.

Poster Presentations:

  1. Nhu Huynh Le, Dieu Thanh Nguyen, Duyen Ngoc Tran, Long Ngoc Nguyen, Uyen Thuy Xuan Phan. 2018. Sensory descriptive analysis of whole black peppers grown in different provinces in Vietnam. SPISE2018, Da Nang, Vietnam.
  2. Le Van Hao, Nguyen Nhu Huynh, Tran Nhu Quynh, Phan Thuy Xuan Uyen. 2018. Comparison between Vietnamese, Japanese and Chinese green tea products using sensory descriptive analysis. SPISE2018, Da Nang, Vietnam.
  3. Minh Thi Nguyen, Uyen Thuy Xuan Phan, Dzung Hoang Nguyen. 2018. Development of a preliminary lexicon for Vietnamese green tea products. SPISE2018, Da Nang, Vietnam.
  4. Thanh-Giang Le-Tri, Hoan Van Tran, Duc Minh Trinh, Uyen Thuy Xuan Phan, Tam Nhat Le. 2018. Investigate the efficiency of vacuum method in preserving the quality of black tiger shrimp (penaeus monodon) stored at 0˚C. SPISE2018, Da Nang, Vietnam.
  5. Uyen Xuan Thuy Phan, Rachel A. Itle, Koushik Adhikari, D. Scott NeSmith. 2017. Consumer sensory perception of fruit quality attributes of fresh southern highbush and rabbiteye blueberries. IFT17, Las Vegas, NV, USA.
  6. Erica Kenney, Koushik Adhikari, & Uyen Thuy Xuan Phan. 2016. The role of segmentation in understanding of consumers’ coffee-related emotions. 2016 Society of Sensory Professionals Conference, Atlanta, GA, USA.
  7. Uyen T.X. Phan & Edgar Chambers IV. 2015. Motivations of everyday food choices. The Graduate Research & Creative Inquiry Forum, College of Human Ecology, Kansas State University, USA.
  8. Uyen T.X. Phan & Edgar Chambers IV. 2015. Motivations for breakfast: Hunger of pleasure? Pangborn 2015, Gothenburg, Sweden.
  9. Uyen Phan & Edgar Chambers IV. 2015. Dietary acculturation and interest in modification of staple foods: A qualitative study with rice. K-State Research Forum, March 2015.
  10. Phan, T.X.U., Le, M.T, Lam, M.T., Truong, T.X., Nguyen, T.M.H. & Nguyen, H.D. 2009. Mapping the preferences of fish sauce. SPISE2009: Food Consumer Insights in Asia-Current Issues and Future, Ho Chi Minh city, Vietnam.
  11. Phan Thuy Xuan Uyen, Nguyen Ba Thanh & Nguyen Hoang Dzung. 2004. Typicality of Herbal teas: The role of consumers’ hedonic dimensions. The 1st European Conference on Sensory Science of Food and Beverage, Florence, Italy.

 

AWARDS

  • Foreign Travel Assistance Award, University of Georgia, 2016
  • Ross Fellowship in Sensory Analysis, 2015-2016
  • Kellogg Co. Endowment Scholarship in Sensory Analysis, 2013-2015
  • Browning Nina Memorial Fellowship, 2012-2015
  • Graduate Student Council Travel Award, Kansas State University, 2014
  • 322 Program Fellowship, Vietnam Ministry of Education, 2011
  • Student Scientific Research, Vietnam Ministry of Education, 2004

 

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