Tiến sĩ: Phan Thụy Xuân Uyên Bộ môn Quản lý chất lượng và an toàn thực phẩm Viện Công nghệ Sinh học và Thực phẩm F4.07, 12 Nguyễn Văn Bảo, F14, Q. Gò Vấp, TPHCM Email: phanthuyxuanuyen@iuh.edu.vn

Chức danh:

• Chức danh: Giảng viên
  
• Chức vụ:
  

Quá trình đào tạo:

• Đại học: Công nghệ thực phẩm. Trường ĐH Bách Khoa TPHCM. 2004
• Thạc sĩ: Khoa học nhận thức. National Cheng Kung University. Taiwan. 2008.
• Tiến sĩ: Đánh giá cảm quan và hành vi người tiêu dùng. Kansas State University, USA. 2015

Quá trình công tác:

• 2006-2008: Học thạc sĩ tại National Cheng Kung University, Đài Loan
  
• 2009-2011: Giảng viên trường ĐH Công nghiệp TPHCM
  
• 2011-2015: Nghiên cứu sinh tiến sĩ tại Kansas State University, Hoa Kỳ
• 2015-2016: Nghiên cứu sinh sau tiến sĩ tại ĐH Georgia, Hoa Kỳ
  
• 2017-nay: Giảng viên trường ĐH Công nghiệp TPHCM
  

Môn học tham gia giảng dạy:

• Phương pháp luận nghiên cứu khoa học
  
• Anh văn chuyên ngành
  
• Đánh giá cảm quan thực phẩm
  

Hướng nghiên cứu chính:

• Đánh giá cảm quan thực phẩm và hàng tiêu dùng
• Nghiên cứu hành vi người tiêu dùng

Bài báo/hội nghị:

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).
    

Proceedings:

1. 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.
2. 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.
3. 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.
4. 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 PRESENTATION

1. 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.
2. 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.
3. 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.
4. 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
5. 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
6. 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.
7. 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.
8. 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.
9. 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.
10. 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
11. 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 PRESENTATION

1. 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.
   
2. 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.
3. Uyen T.X. Phan & Edgar Chamber IV. 2015. Motivations of everyday food choices. The Graduate Research & Creative Inquiry Forum, College of Human Ecology, Kansas State University, USA.
4. Uyen T.X. Phan & Edgar Chambers IV. 2015. Motivations for breakfast: Hunger of pleasure? Pangborn 2015, Gothenburg, Sweden.
5. 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.
6. 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.
7. 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.