• 2017 –  now: PhD student in Food Technology, Ho Chi Minh City Nong Lam University, VietNam. 
• 2004: Master of Food Beverage and Technology, Ho Chi Minh City University of Technology, VietNam. 
• 2002: B.E. Food Technology, Ho Chi Minh City University of Technology, VietNam.

PROFESSIONAL EXPERIENCE

• 2002 – now: Lecturer of Food Technology Department, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City.

SUBJECTS ARE TEACHING

• Food additives
• Food packaging

PROJECT IMPLEMENTED – PUBLISHED

1. Research on obtain blood powder from slaughter by-products and application as animal feed, Journal of Science and Technology, Hue University of Sciences, 2014. (Vietnamese language)
2. Response surface optimization of acid modification on mung bean starch, International Food Research Journal, 2014.
3. Participated in the project “Collective brand certification: One-sun squid and one-sun mackerel in Con Dao”. project of Ba Ria – Vung Tau Province. Year of implementation – year of completion: 2015 – 2016.
4. Microencapsulation of polyphenol from Mentha aquatica Linn. var. crispa by spray drying technique using Maltodextrin as carrier. Industry and Trade Magazine, No. 26 – December 2022 (Vietnamese language)
5. Extraction of Polyphenols from Mentha aquatica Linn. var. crispa. Agriculturae Conspectus Scientificus, 88(1). (2023)
6. Green synthesis of silver nanoparticles from extract from Mentha aquatica Linn. var. crispa and evaluation of their antibacterial and antioxidant activities. Herba Polonica, 69(1). (2023).
7. Microencapsulation of polyphenols from Mentha aquatica Linn. var. crispa  by spray drying technique (2023).
8. Research on ultrasound-assisted extraction of polyphenols from Mentha aquatica Linn. var. crispa. Journal of Agriculture & Rural Development, volume 1 – June 2023. (Vietnamese language)
9. Participated in the project “Support to improve the quality of a number of products under the “One Commune One Product” Project in Soc Trang province for the period 2018-2030, orientation to 2030″