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Position

• Position: Head of Department

Education

• 2016-Now, PhD student of Food Technology Department, University of Bach Khoa, Ho Chi Minh City, Vietnam.
• 2012-2014, MS.c of Food Technology Department, University of Bach Khoa, Ho Chi Minh City, Vietnam.
• 2001-2005, Engineer of  Food Preservation and Processing Engineer, University of Nong Lam, Ho Chi Minh City, Vietnam

Professional experience

•  9/2015- Now, Industrial University of Ho Chi Minh City
•  4/2015, Researcher of key lab, National University, Ho Chi Minh
•  2008-2009, Training staff of Young Millionaire., Co., Ltd
• 2005-2008, Training staff of Lien Hoa, Co., Ltd

Subjects are teaching

• Food Analysis
• Physical properties of Food
• Food Quality Assurance and Food legislation
• Evaluation of Food self-life
• Systems of food safety management
• Food traceability

Main research area:

• Extracting, purifing, enriching bioactive compounds.
• Food quality control and Food Safety
• Application of advance technologies to improve food quality

Publications

1. K, Doan, Q.D, Lai, T.K.P, Le & N.T, Le (2021). Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice. Innovative Food Science & Emerging Technologies, 102754. (Q1-SCI-5.916)
2. Doan, K. N., Lai, D. Q., Kim Le, P. T., & Le, T. N. (2021). Inactivation of pectin Methylesterase and Lactobacillus Plantarum by ohmic heating in pomelo juice. International Journal of Food Science & Technology, 56(4), 1987-1995. (Q1- SCI-IF=3.713).
3. Nhat Tam Le , Nguyen Que Anh Huynh, Nhu Khue Doan, Thuy Xuan Uyen Phan, Ba Thanh Nguyen, Sao Mai Dam, Thi Van Thi Tran, Le Phuong Lien Nguyen, Van Hai Chu, Huynh Anh Vu Truong (2021). The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0°C, Vietnam Journal of Science, Technology and Engineering, 63, 45-51.
4. Doan, K. N., Lai, D. Q., & Le, P. T. K. (2020). Inactivation of E. coli O157: H7 by Ohmic Heating at Different Frequencies and Temperatures in Buffer and Pomelo Juice. Chemical Engineering Transactions,78, 475-480 (Q3- scopus).
5. Khue, D. N., Tiep, H. T., & Dat, L. Q., Phung, Le.T.K., Tam, L.N, Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice.  Food Science and Technology, 2020, 109528. (Q1- SCI-IF=4.952).
6. Lai Quoc Dat, Doan Nhu Khue. (2020). Enrichment of Oryzanol in Rice Bran Oil by Composite Membrane. Chemical Engineering Transactions, 78, 451-456. (Scopus – Q3)Lê Nhất Tâm, Phan Thụy Xuân Uyên, Huỳnh Nguyễn Quế Anh, Đoàn Như Khuê, Nguyễn Bá Thanh. (2019). Đánh giá biến đổi hóa sinh, cảm quan, và hạn sử dụng của tôm sú (Penaeus monodon)  xử lý bằng các điều kiện khác nhau. Journal of Science and Technology of Industrial University of Ho Chi Minh City, 39B, 18-27.
7. Tam. L. N., Khue. N. D., Anh Vu, T. H., Hai, C.V. (2019). Đánh giá sự biến đổi chất lượng của tôm sú nhằm xác định hạn sử dụng bằng các phương pháp bảo quản khác nhau. Vietnam ournal of Science and Technology , (5B), 47.

9. Đoàn Như Khuê, Lê Nhất Tâm.(2018). Effect of AC frequency on changes of vitamin C content in pomelo juice. Journal of Science and Technology of Industrial University of Ho Chi Minh City, (36A), 5-12.
10. Le Nhat Tam, Doan Nhu Khue, Nguyen Ba Thanh, Tran Thi Van Thi. (2017). Towards improved quality benchmarking and shelf-life evaluation of black tiger shrimp (Penaeus monodon). Food chemistry, 235, 220-236.
11. Lê Nhất Tâm, Đoàn Như Khuê, Trần Thị Vân Thi. (2017). Survey on hypoxanthine and histamine and concentrations in black tiger shrimp (Penaeus monodon) stored at 0^ºC.  Vietnam Journal of Chemistry, 55 (1), 52-57.
12. Lê Nhất Tâm, Huỳnh Nguyễn Quế Anh, Lê Tấn Khánh Trình, Đoàn Như Khuê, Trần Thị Văn Thi. (2017). Ảnh Hưởng Của Các Muối Acid Hữu Cơ Đến Chất Lượng Và Hạn Sử Dụng Tôm Sú (Penaeus Monodon) Bảo Quản 0 °C. Vietnam Journal of Chemistry, 55, 153-159.
13. Lê Nhất Tâm, Trần Thị Văn Thi, Đoàn Như Khuê. (2017). Survey on hypoxanthine and histamine concentrations in black tiger shrimp (Penaeus monodon) stored at 0ºC. Vietnam Journal of Chemistry, 55(1), 52-57.
14. Le Nhat Tam, Doan Nhu Khue, Tran Thi Van Thi, 2016. Chemical quality indices for black tiger shrimp (Penaeus Monodon), Vietnam Journal of Science and Technology, 54 (2B), 162-168
15. Doan, N. K., Lai, Q. D., Le, T. K. P., & Le, N. T. (2021). Influences of AC frequency and electric field strength on changes in bioactive compounds in ohmic heating of pomelo juice. Innovative Food Science & Emerging Technologies, 72, 102754.
16. Doan, N. K., Lai, Q. D., Le, T. K. P., & Chau, T. D. A. (2021, December). Influence of Heating and Sodium Acidic Polyphosphate on Inhibition of Salmonella Enteritidis and Lactobacillus Rhamnosus in Pomelo Juice. In IOP Conference Series: Earth and Environmental Science (Vol. 947, No. 1, p. 012046). IOP Publishing.
17. Doan, N. K., Lai, D. Q., & Le, T. K. P. (2023). Ohmic heating: its current and future application in juice processing. Food Reviews International, 39(9), 6908-6933.
18. Tam, L. N., Anh, H. N. Q., Khue, D. N., Uyen, P. T. X., Thanh, N. B., Huong, N. T., … & Hung, N. Q. (2022). Effects of bioactive substances to prolong the shelf‐life and inhibit the formation of black spots in black tiger shrimp (Penaeus monodon) preserved at 0 degree C. Vietnam Journal of Chemistry, 60(2), 133-139.
19. Doan, N. K., Nguyen, T. H., Le, N. T., Pham, M. T., Phan, T. X. U., Lai, Q. D., & Le, T. K. P. (2023). Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage. International Journal of Food Science & Technology, 58(7), 3819-3826.
20. Tam, L. N., Anh, H. N. Q., Khue, D. N., Uyen, P. T. X., Thien, V. H., Huong, N. T., … & An, T. T. (2024). Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0° C. Vietnam Journal of Chemistry, 62(2), 172-177.
21.  Đoàn Như Khuê, 2023, Sự biến đổi hàm lượng betacyanin trong quá trình chế biến, bảo quản rau quả và các biện pháp kỹ thuật hạn chế  phân hủy betacyanin, Nông nghiệp và Phát triển Nông thôn, ISSN 1859-4581, trang 123-131.
22.  Lê Nhất Tâm, Phan Thụy Xuân Uyên, Huỳnh Nguyễn Quế Anh, Đoàn Như Khuê, Nguyễn Thị Hương, Phạm Minh Tuấn, Trần Thiện, Ân, 2024, Đánh giá độ tươi của tôm thẻ chân trắng (LITOPENAEUS VANNAMEI) thông qua xác định chỉ số Histamine bằng HPLC và QIM, Tạp chí Khoa học và Công nghệ – Trường Đại học Công nghiệp TP.HCM, ISSN 2525-2267, tập 68, trang 59 – 67

Textbooks and monographs compiled

1. 1. Food Analysis Textbook, ISBN 978-604-920-230-8, Ho Chi Minh City University of Industry, 2024
   2. Food Analysis Practice, ISBN 978-604-920-229-2, Ho Chi Minh City University of Industry, 2024.
   3. Science Awards

      2005 – Sony Green Invention Encouragement Award (Ministry Level)

      Topics, projects, and scientific and technological tasks at all levels chaired or participated in

      Topics:

      Research on the effects of Ohm heating and storage on the physicochemical components of red-fleshed dragon fruit juice. School-level topic. 03/2022-08/2023 (Head)
      Design of Ohm heating equipment and survey of the effects of Ohm heating conditions to sterilize grapefruit juice. School-level topic. 01/2018-05/2019 (Head)

      Project:

      Improving productivity and quality for Tang Phu Packaging Company, May-August 2020
      Improving productivity and quality for Truc Quan Rubber Packaging Company, August-October 2020
      Improving productivity and quality for Liksin Packaging Company, October-December 2020
      Improving productivity and quality for General Production and Trading Company 2, October-December 2022

Science Awards

2005 – Sony Green Invention Encouragement Award (Ministry Level)

Topics, projects, and scientific and technological tasks at all levels chaired or participated in

Topics:

Research on the effects of Ohm heating and storage on the physicochemical components of red-fleshed dragon fruit juice. School-level topic. 03/2022-08/2023 (Head)
Design of Ohm heating equipment and survey of the effects of Ohm heating conditions to sterilize grapefruit juice. School-level topic. 01/2018-05/2019 (Head)

Project:

Improving productivity and quality for Tang Phu Packaging Company, May-August 2020
Improving productivity and quality for Truc Quan Rubber Packaging Company, August-October 2020
Improving productivity and quality for Liksin Packaging Company, October-December 2020
Improving productivity and quality for General Production and Trading Company 2, October-December 2022