NGUYEN BA THANH, Ph.D., Institute of Biotechnology and Food Technology (IBF) Industrial University of Ho Chi Minh City (IUH), Vietnam 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam Tel: 028-38940390-555   Fax: 0283.9940 954 Email: thanhngba@iuh.edu.vn;  thanhngba@foodtech.edu.vn Web: http://thanhngba.weebly.com

EDUCATIONAL QUALIFICATION

• 2002: Engineer Food Technology, Ho Chi Minh City University of Technology, Vietnam
• 2004: Master of Engineer Food Technology, Ho Chi Minh City University of Technology, Vietnam. Master thesis: Sensory profile and consumer preferences of some herbal teas.
• 2014: Ph.D. Food Beverage and Technology, Ho Chi Minh City University of Technology, Vietnam. Thesis title: Vietnamese’s Food Choice model: An approach from products and consumers.

PROFESSIONAL EXPERIENCE

• 2002-2005: Researcher at Sensory lab, Ho Chi Minh City of Technology,
• 2005- present: Lecturer-Researcher, Head of Sensory Lab, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City. In charge of courses: Sensory evaluation, experimental design and statistical analysis, research and development of undergraduate students, sensory and consumer research of Vietnam.
• 2008-present: Vice Director, Institute of Biotechnology and Food Technology
• 2018-present:  Director, Institute of Biotechnology and Food Technology

SHORT COURSES FOR FOOD COMPANY

• 2005- 2016: Consultant in Sensory Evaluation and Statistics, Product quality evaluation, statistical analysis and experimental design on food, beverages project for Vietnamese companies: Vinamilk, Kinh Do, Masan, Saigon Beverage Company, Phu Le Alcohol Company, Diageo Alcohol company, Bien Hoa Sugar Cane Company and others.
• 2017-2021: Sensory Evaluation of Food (Ajinomoto Vietnam Ltd, Tin Nghia Coffee JSC , Olam Vietnam Co.Ltd,  Nedspice Vietnam Co. Ltd, Jollibee Vietnam),Sensory Marketing (Ajinomoto Vietnam Ltd).

PROFESSIONAL ORGANIZATIONS

• 2007-present: Vietnam Sensory Network, active member
• 2005-present: Vietnam Association of Food Science and Technology, Institutional member.

UNDERGRADUATE COURSES

• Statistical Data Analysis
• Sensory Evaluation of Food
• Food Marketing
• Sensory Evaluation for Quality Control
• Consumer and Preferences

GRADUATE COURSES

• Multivariate Statistics
• Sensory Science and Consumer
• The Science of Flavors
• Big data in Food
• Food System in Vietnam

PRESENTATIONS

1. T.B.Nguyen, 2016, Cross-culture study for foods and beverages in Asian countries, 17^th International Symposium on Olfaction and Taste, June 5-9, 2016, Yokohama City, Japan
2. T.B. Nguyen, D.H. Nguyen, 2014, Understanding Vietnamese consumer’s food choice: An approach from food neophobia and food involvement, SPISE 2014.
3. T.B.Nguyen, Dzung H.Nguyen, D.Luu, Motives underlying food choice of Vietnamese consumers: A means-end approach, SPISE 2012.
4. Nguyen Ba Thanh, Le Minh Tam, Nguyen Hoang Dung, Exploring the optimization model of Vietnamese consumers for sterilized milk. Proceedings of SPISE 2009.
5. Nguyen Ba Thanh, Sebastien Le, Nguyen Hoang Dzung,  Young Vietnamese consumers’ expectation towards dairy products:  conventional surveys vs. laddering techniques, the 14th IUFoST, Shanghai, China, 2008.
6. T.B.Nguyen, S.Le, D.H.Nguyen, Using focus group to understand consumers’ beliefs and expectations to dairy products: the case of young Vietnamese consumers,  Third European Conference on Sensory and Consumer Research A Sense of Innovation, Germany, 2008.
7. Dzung Hoang Nguyen, Tu Ha Duyen, Thanh Nguyen Ba, Xien Vu Te, 2005, Market-oriented methodologies to optimize consumer acceptability of Gouda-type cheeses, RSCE’05.
8. Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Tea or not tea: the case of herbal tea, Asean Food Conference 2003.
9. Nguyen Hong Hanh, Nguyen Ba Thanh, Sebastien Le, Nguyen Hoang Dzung,  Young Vietnamese consumers’ expectation towards dairy products:  conventional surveys vs. laddering techniques, SPISE 2007 symposium, Hochiminh City, Vietnam, 2007.
10. Nguyen Ba Thanh, Nguyen Ha Uyen Thu, Tran Thi Thanh Thuy, Nguyen Hoang Dung, Food choice and food preference of Vietnamese consumer for some beer products, A Sense of diversity, Second European Conference on Sensory Consumer Science of Food and Beverages, World Forum Convention Center, The Hague, The Netherlands, 26 – 29 September 2006.
11. Nguyen Ba Thanh, Nguyen Hoang Dung, Food choice and food neophobia  of Vietnamese consumers in relation to fruit and vegetables , Food Choice Conference, Finland, September, 2005.
12. Phan Thuy Xuan Uyen, Nguyen Ba Thanh, Nguyen Hoang Dung, Typicality of herbal teas: The role of consumers’hedonic dimensions, A sense of identity European Conference on Sensory Science of Food and Beverages, Florence, Sept 2004.
13.  Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Set up an ideal model between sensory properties and consumer preferences for some herbal teas. he 9th Conference on Science and Technology, Section Food and Biotechnology, 2005.

 PUBLICATONS/PROCEEDINGS

1. Nguyễn Bá Thanh (2020). Cà phê chất lượng cao Việt Nam: Cách tiếp cận từ chuỗi giá trị và tầm quan trọng của thử nếm. Tạp chí Khoa học và Công nghệ – Trường Đại học Công nghiệp Tp.HCM (ISSN: 2525-2267)  , 44A, 149-158.  DOI: https://doi.org/10.46242/jst-iuh.v44i02.581
2. Hong Thien VAN, Quoc Tuan TRAN, Ti Tuy Huynh TRAN, Ngoc Buu TRAN, Nhut Tao HUYNH, Kim Bup NGUYEN, Ba Thanh NGUYEN,Uyen Thuy Xuan PHAN Tien VAN ,Quoc Tuan TRAN, Ti Tuy Huynh, TRAN Ngoc Buu, TRAN Nhut Tao, HUYNH Kim Bup NGUYEN Ba Thanh Uyen Tuy Xuan PHAN. (2020). Chemical constituents and bacterial activity of Essential oils of five wax apples (Syzyum samarangense) from Dong Thap Province, Vietnam. Agriculturae Conspectus Scientificus (ISSN: 1331-7768)  (SCOPUS), 85/2, 145-152.
3. 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. Tạp chí Khoa học và Công nghệ – Trường Đại học Công nghiệp Tp.HCM (ISSN: 2525-2267)  , 39B, 17-28.  DOI: https://doi.org/10.46242/jst-iuh.v39i03.446
4. LeNhat Tam, DoanNhu Khue,Nguyen BaThanh,TranThi Van Thi. (2017). Towards improved quality benchmarking and shelf life uation of black tiger shrimp (Penaeus monodon). Food Chemistry (ISSN: 0308-8146)  (ISI), Volume 235, 220-226.
5. Le Nhat Tam, Nguyen Nam Giao, Tran Thi Ngoc Nhung, Dao Bich Duyen, Le Thi Hong Nhung, Nguyen Ba Thanh, Tran Thi Van Thi. (2017). DEVELOPMENT OF QUALITY INDEX METHOD TO ASSESS FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP (PENAEUS MONODON) STORED AT 0 °C. Hue University Journal of Science: Natural Science (ISSN: 1859–1388)  , 126, 13-22
6. Trịnh Ngọc Nam, Đàm Sao Mai, Nguyễn Bá Thanh, Lê Hương Thủy, Nguyễn Vương Tuấn. (2017). Nghiên cứu một số thành phần hoá học đặc trưng trong củ hành tím (Allium ascalonicum L.) của Việt Nam. Tạp chí Nông nghiệp và Phát triển nông thôn (ISSN: 1859-4581)  , T.20(2)., 42-47
7. Nguyễn Bá Thanh, Nguyễn Ngọc Long, Trịnh Ngọc Nam, Đàm Sao Mai, (2017). Nghiên cứu tính chất cảm quan đặc thù của sản phẩm hành tím Vĩnh Châu và các vùng nguyên liệu khác. Tạp chí Khoa học và Công nghệ – Trường Đại học Công nghiệp Tp.HCM (ISSN: 2525-2267)  , 36B, 51-57.  DOI: https://doi.org/10.46242/jst-iuh.v36i06.830
8. Nguyen Ba Thanh, Ho Thuy Dung, Duong Thi Thuy Duong (2016), Coffee concepts: An approach from free word association method to Vietnamese consumers, Vietnam Trade and Industry Review, P 212-218.
9. C.Q.Nguyen, Tam M. Le, Thanh B. Nguyen, D. H..Nguyen, D.Luu, Emotions of quality: a case study on beer products, Science and Technology Deveplopment  Journal, 17(K6-2014), 92-99.
10. T.B.Nguyen, Dzung H.Nguyen, D.Luu, Motives underlying food choice of Vietnamese consumers: A means-end approach, Proceedings of SPISE 2012, P95-104, Vietnam National University Publishing house, 2012.
11. Nguyen Ba Thanh, Le Minh Tam, Nguyen Hoang Dung, Exploring the optimization model of Vietnamese consumers for sterilized milk. Proceedings of SPISE 2009, P105-111, Vietnam National University Publishing house, 2009.
12. Tam Minh LE, Thanh Ba Nguyen, Dzung Hoang Nguyen, Predict the model of green tea driven by consumer preferences, Journal of Chemistry, Volume 5A, 2008.
13. Dzung Hoang Nguyen, Tu Ha Duyen, Thanh Nguyen Ba, Xien Vu Te, 2005, Market-oriented methodologies to optimize consumer acceptability of Gouda-type cheeses, Proceeding of the Regional Symposium on Chemical Engineering (RSCE’05), Hanoi, 40-44.
14. Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Tea or not tea: the case of herbal tea, Proceedings of AFC’03, Volume 2, 2003, 907-911 products, Asean Food Conference 2005.
15. Nguyen Ba Thanh, Nguyen Hoang Dung, Luu Duan, Set up an ideal model between sensory properties and consumer preferences for some herbal tea products, Proceedings of the 9th Conference on Science and Technology, Section Food and Biotechnology, 2005,  P.56-62.
16.  Tran Thi Thanh Thuy, Nguyen Thi Thanh Trang, Nguyen Ha Uyen Thu, Nguyen Hoang Dung and Nguyen Ba Thanh, Vietnam and foreign beers: realtionships between sensory attributes, gross compositional constituents and consumer acceptance, Proceedings of the 9th Conference on Science and Technology, Section Food and Biotechnology, 2005,  P.69-73.
17. Nguyen Kinh, Nguyen Ba Thanh, Nguyen Khanh Hoang, Effect of material propotion on black beers’ sensory properties, Proceedings of the 1st Conference on Science and Technology, HoChiMinh city University of industry, 2005, Section Food and Biotechnology, P.111-114.
18. Nguyen Ba Thanh, Nguyen Hoang Dzung, Luu Duan,  The role of sensory evaluation in food quality control, food research and development: case study of herbal tea, Proceedings of the 1st Conference on Science and Technology, HoChiMinh city University of industry, 2005, Section Food and Biotechnology, P.106-110.

AWARDS

• 2005: Toshiba Awards for Ph.D student in Vietnam National University- Ho Chi Minh City, JY$ 100,000.
• 2006: Toshiba Awards for Ph.D student in Vietnam National University- Ho Chi Minh City, JY$ 100,000.

GRANTS

• 2008: Consumer preference of green tea, Ho Chi Minh City University of Technology, $3000, Dung. H. Nguyen, Thanh.B.Nguyen, Tam M. Lê.
• 2008: Sensory properties of OKARA biscuit, The Government of Vietnam, $15,000, H.M.Lai, Thanh B.Nguyen, Dzung H. Nguyen.
• 2012-2014: Consumer preferences for tea and coffee, Private Industry Funding, $18,000, Dzung H. Nguyen, Thanh B. Nguyen, Ha.T.Nguyen, Cuong Q. Nguyen, Dzung Q. Nguyen.
• 2012-2014: Setting up a management system for sensory quality of beer, Private Industry Funding, $18,000, Dzung H. Nguyen, Thanh B. Nguyen, Ha.T.Nguyen, Cuong Q. Nguyen, Dzung Q. Nguyen.
• 2015-present: Set up brandname for some fishery products of Con Dao Island Region, Ba Ria Province, Vietnam, $50,000, Thanh B. Nguyen, Giang N. Lê, Mai S. Dam.
• 2016-present: Defining some characteristics of purple onions in Soc Trang Province, Vietnam, $40,000, Thanh B. Nguyen, Nam N. Trinh, Mai S. Dam.