Nguyen Thi Huong, MSc

Department of Food Quality Management 

Institute of Biotechnology  Food Technology

Address: 12 Nguyen Van Bao Street, Go Vap district, Ho Chi Minh city,       Vietnam

Tel: 0932655286

Email: Nguyenthihuong@iuh.edu.vn/ huongnguyen06@yahoo.com

Position:

• Lecturer

Academic qualification:

• BSc: Chemistry and Food Technology, Ho Chi Minh City University of Technology, 2009
• MSc: Food Technology and Beverage, Ho Chi Minh City University of Technology, 2011

Professional Experience:

• 2012 – now: Lecturer of Quality assurance & Food safety Department, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City.

Subjects are teaching:

• Food analysis
• Food quality assurance and law
• Introduction to food safety and quality assurance
• Food quality management system

Main research area:

• Recover chemical compounds from by-products, agricultural waste
• Food quality management
• Near infrared spectrum for food quality assessment

Recent Projects:

1. Study on the effects of Ohm heating and storage on the physicochemical components of red-fleshed dragon fruit juice. School-level project. 03/2022-08/2023 (Participating)
2. Changes in chemical composition, nutrition, enzyme activity, and protein digestibility of millet seeds by germination method. School-level project. 03/2021-12/2022 (Participating)
3. Study on the quality of macadamia grown in Dak Lak and the effect of drying on maccadamia nuts quality (Head)

Textbooks: 

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.

Scientific communication:

1. Le Nhat Tam, Huynh Nguyen Que Anh, Doan Nhu Khue, Phan Thuy Xuan Uyen, Van Hong Thien, Nguyen Thi Huong, Pham Minh Tuan, Tran Thien An. (2024). Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 ◦C. Vietnam Journal of Chemistry (ISSN: 2572-8288), 2024, 1-6. DOI: https://doi.org/10.1002/vjch.202300175 SECTIONSPDFPDF
2. Le Nhat Tam, Phan Thuy Xuan Uyen, Huynh Nguyen Que Anh, Doan Nhu Khue, Nguyen Thi Huong, Pham Minh Tuan, Tran Thien An. (2024). Evaluation of the freshness of white leg shrimp (LITOPENAEUS VANNAMEI) through the determination of Histamine index by HPLC and QIM. Journal of Science and Technology – Ho Chi Minh City University of Industry (ISSN: 2525-2267), 68, 59 – 67. DOI: https://doi.org/10.46242/jstiuh.v68i02.5079
3. Doan Nhu Khue, Nguyen Thi Huong, Le Nhat Tam, Pham Minh Tuan, Phan Thuy Xuan Uyen, Lai Quoc Dat, Le Thi Kim Phung. (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 and Technology (ISSN: 1365-2621)  , Volume 58, Issue 7, 3819-3826.  DOI: 10.1111/ijfs.16483
4. Doan Nhu Khue, Vo Thi Thin, Nguyen Minh Trung, Nguyen Nhu Thuan, Nguyen Thi Huong, Le Nhat Tam, Pham Minh Tuan. (2023). Changes in betacyanin content during the processing and preservation of fruits and vegetables and technical measures to limit betacyanin decomposition. Agriculture and Rural Development (ISSN: 1859-4581), June 2023, 123-131.5. Nguyen Thi Huong, Pham Minh Tuan, Le Thi Thuy. (2016).Effect of drying temperature on macadamia nut quality. Industry and Trade Journal (ISSN: 0866-7756) , 8, 259.
5. Doan Nhu Khue, Le Nhat Tam, Nguyen Thi Huong, Phan Thuy Xuan Uyen, Lai Quoc Dat, Le Thi Kim Phung. (2022). Evaluation Of The Changes In Ascorbic Acid, Total Polyphenols, And Antioxidant Activities Of Pasteurized Pummelo Juice Using Ohmic Heating. The 2nd International Conference on Advanced Technology & Sustainable Development (ICATSD 2022), 2022 (ISBN: 978-604-920-1646), pp. 14-24.
6. Nguyen Thi Huong, Pham Minh Tuan, Le Thi Thuy. 2016. The effect of drying temperature on Maccadamia nuts quality, IUH, page 1165 – 1171.