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Dr. Le Huong Thuy Department of Food Technology, Institute of Biotechnology and Food Technology 4th Floor, F Building, 12 Nguyễn Văn Bảo Street, Ward 4, Gò Vấp District, Ho Chi Minh City
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Position
• Title: Lecturer in the Department of Food Technology.
- Position: Lecturer in the Department of Food Technology, In charge of Postgraduate Management at the Institute of Biotechnology and Food Technology
- Concurrent position: Manager of Laboratory F5.3
Educational Background
- Bachelor’s Degree: Major in Seafood Processing Technology, Nha Trang University of Fisheries. Graduation year: 2000.
- Master’s Degree: Major in Post-Harvest Technology, Nha Trang University. Graduation year: 2008.
• Doctorate: Major in Seafood Processing Technology, Nha Trang University. Graduation year: 2018.
Work Experience
* From February 2000 to July 2000: Inspector – Microbiology Department, Sub-Department of Quality Management and Veterinary Hygiene of Aquatic Products I.
• From September 2000 to November 2015: Researcher – Post-Harvest Technology Department, Institute of Marine Science Research.
• From December 2015 to present: Lecturer – Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City.
Courses Currently Teaching
• Seafood Processing and Preservation Technology (Theory)
• Seafood Processing and Preservation Technology (Practical)
• Waste and By-product Treatment Technology in Food
• Seafood, Meat, and Dairy Processing Technology (Theory)
• Seafood, Meat, and Dairy Processing Technology (Practical)
• Professional Skills for Engineers (Theory)
• Food Engineering 1
• Food Plant Design
Main Research Areas
• Seafood and Meat Processing and Preservation Technology
• Utilization of By-products in Food Technology
• Extraction Technology of Bioactive Compounds from Food
Projects/Research Topics
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Research Topic |
Start/End Year |
Project Level (National, Ministry, Sector, School) |
Role in Project |
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I. Principal Investigator |
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1 |
Research on the application of biotechnology to utilize waste from agar production for animal feed production |
2008-2010 |
National level |
Principal Investigator |
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2 |
Research on the application of enzyme technology to produce hydrolyzed protein powder rich in amino acids from krill and mackerel for use in industrial fish sauce production |
2012-2015 |
National level |
Principal Investigator |
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3 |
Research on the production of sea grape beads from sea grape (Caulerpa lentillifera) waste for use in beverages and yogurt |
2017-2018 |
School level |
Principal Investigator |
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II. Participated Projects |
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1 |
Research on the application of preservation technology and the rational use of offshore fishing catch |
1999-2000 |
Ministry level |
Member |
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2 |
Research on the technology for producing value-added export products |
2001-2003 |
National level |
Member |
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3 |
Research on the technology for processing and preserving fresh tilapia fillets |
2003-2004 |
Ministry level |
Member |
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4 |
Research on the environmental assessment of seafood processing plants and the proposal of management solutions |
2004-2005 |
Ministry level |
Member |
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5 |
Research on the preservation technology for squid (Xiphias and other types) on offshore fishing vessels |
2006-2007 |
Ministry level |
Member |
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6 |
Research on the design of a quick-assembly drying rack for squid and improvements in the processing technology on offshore vessels to ensure product quality and production safety |
2007-2008 |
Ministry level |
Member |
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7 |
Environmental assessment of seafood processing facilities |
2011-2012 |
Ministry level |
Member |
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8 |
Analysis of the components that create the characteristics of purple onions grown in Vinh Chau, Soc Trang Province |
2016-2017 |
Provincial level |
Member |
Published Papers/Conference Presentations
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No. |
Title of the Work |
Year of Publication |
Journal Name |
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1 |
Research on the technology process for processing and preserving fresh tilapia fillets. |
2005 |
Collection of Research Papers on Fisheries, Volume 3 – Institute of Marine Research – Agricultural Publishing House |
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2 |
Research evaluating the current environmental status of seafood processing enterprises and proposing management solutions. |
2006 |
Collection of Research Papers on Fisheries, Volume 4 – Institute of Marine Research – Agricultural Publishing House |
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3 |
Research on high-quality Agar production technology. |
2006 |
Collection of Research Papers on Fisheries, Volume 4 – Institute of Marine Research – Agricultural Publishing House |
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4 |
Technology process for producing smoked tilapia. |
2007 |
Journal of Science and Technology Information and Fisheries Economics – October 2007 |
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5 |
Co-author of Part Five: Preservation and Processing of Fisheries. |
2007 |
– Fisheries Encyclopedia – Fisheries Association – Agricultural Publishing House 2007. |
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6 |
Screening of cellulase-producing microorganisms for hydrolyzing agar waste. |
2010 |
Bulletin No. 15 – Institute of Marine Research, 2010 |
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7 |
Optimization of extracellular cellulase production conditions from two Bacillus subtilis B-505 and Bacillus licheniformis Li strains in industrial fermentation media. |
2011 |
Bulletin No. 19 – Institute of Marine Research, 2011 |
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8 |
Research on the application of hydrolyzed seaweed waste in producing tilapia feed. |
2011 |
Science and Technology Bulletin, Institute of Marine Research, No. 22, October 2011 |
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9 |
Research on screening and optimizing culture conditions for cellulase-producing microorganisms used in agar waste hydrolysis. |
2011 |
Journal of Science and Technology in Agriculture and Rural Development, November 2011 |
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10 |
Optimization of the spiced-dried crocodile drying process using cold drying combined with infrared radiation. |
2012 |
Science and Technology Bulletin, Institute of Marine Research, No. 25, October 2012 |
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11 |
Current status and solutions to minimize environmental pollution in the seafood processing industry. |
2013 |
Journal of Rural Industry, No. 8/2013 |
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12 |
Research on the application of biotechnology to utilize agar waste for animal feed production. |
2013 |
Journal of Science and Technology in Agriculture and Rural Development, November 2013 |
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13 |
Research on hydrolyzing round scad (Decapterus sp) using a flavourzyme-bromelain enzyme mixture. |
2014 |
Journal of Science and Technology in Agriculture and Rural Development, September 2014 |
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14 |
Research on producing protein powder from hydrolyzed krill (Acetes sp) and testing its use in industrial fish sauce production. |
2015 |
Journal of Science and Technology in Agriculture and Rural Development, January 2015. |
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15 |
Research on producing hydrolyzed protein powder from krill (Acetes sp.). |
2015 |
Mekong River Fisheries Journal, Issue 6/2015 |
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16 |
Research on hydrolyzing krill (Acetes sp.) using an alcalase-bromelain enzyme mixture. |
2015 |
Journal of Science and Technology, Nha Trang University |
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17 |
Research on some characteristic chemical components in Vietnamese shallots (Allium ascalonicum L.). |
2017 |
Journal of Agriculture and Rural Development, November 2017 |
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18 |
Research on the production process of soluble sea grape powder (Caulerpa lentilliera). |
2020 |
Journal of Science and Technology, Ho Chi Minh City University of Industry, Issue 44, 2020 |
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19 |
Polyphenol content and antibacterial activity of various extracts from apple leaves (Ziziphus mauritiana) in Vietnam. |
2021 |
Sapporo Medical Journal, Volume 55, Issue 12, December 2021 |
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20 |
Carrageenan of Red Algae (Eucheuma gelatinae): Extraction, Antioxidant Activity, Rheology Characteristics, and Physicochemistry Characterization. |
2022 |
Molecules, 2022 |
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21 |
Effect of solvent concentration and pH on polyphenol, chlorophyll content, and antioxidant activity of Hydrocotyle asiatica grown in Southern Vietnam. |
2022 |
International Medical Journal, ISSN: 13412051, Volume 29, Issue 01, January 2022 |
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