HUONG M.T. NGUYEN, PhD Department of Food Technology Institute of Biotechnology and Food Technology Address: 12 Nguyen Van Bao Street, Go Vap district, Ho Chi Minh city, Vietnam Tel.: Email: nguyenthimaihuong@iuh.edu.vn

 POSITION:

• Lecturer

ACADEMIC QUALIFICATION

• Food Preservation and Processing Engineer Hanoi University of Agriculture, Vietnam. 1999.
• Diploma in The English Language HUTECH University, Vietnam. 2016.
• Master of Food Technology Engineering Ho Chi Minh City University of Technology, Vietnam. 2005
• PhD in Food Beverage and Technology Department Ho Chi Minh City University of Technology, Vietnam. 2021

PROFESSIONAL EXPERIENCE:

• QC staff. Vegetable and Fruit Export Import Joint Stock Company – Ha Noi, Vietnam General Vegetable and Fruit Corporation. 1999-2000.
• Project staff. Loc Tho Co., Ltd. 2000-2001.
• Lecturer – Deputy Secretary Lecturer of Chemical and Food Technology Faculty in Industrial University of Ho Chi Minh City Deputy Secretary of the Youth Union of Chemical and Food Technology Faculty Industrial University of Ho Chi Minh City. 2001-2004
• Head of Food Technology Department Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City. 2004-2018.
• In charge of courses: food chemistry, food biochemistry, agricultural product preservation and processing, vegetable oil processing technology, research and development of food products. Studies on resistant starch. Recycle used vegetable oil.

SUBJECTS ARE TEACHING:

• Food chemistry
• Food biochemistry
• Agricultural product preservation and processing
• Vegetable oil processing technology.
• Research and development of food products

MAIN RESEARCH AREA:

• vegetable oil processing technology
• agricultural product preservation and processing
• Research and development of food products
• Studies on starch and resistant starch

RECENT PROJECTS:

• 2010-2010: Research on Bentonite activation applied in oil over fried treatment
• 2015-2017: Research on producing resistant starch from Bom banana (Musa acuminate AAA) and applying to process bread and cookies for diabetics.
• 2017-2017: Optimize enrichment resistant starch processing in Vietnamese high-amylose mungbean starch by enzymatic treatment.
• 2019-2021: Variety of products processed from custard-apple (Annona muricata)
• 2020-2022: Building and developing honey lemon products from seedless lemons grown in Soc Trang
• 2020-2022: Building and developing soursop jam cake products grown in Soc Trang
• 2020-2024: Support to improve the quality of some products under the “One Commune One Product” Program Project of Soc Trang province for the period 2018-2030, with a vision to 2030.

PUBLICATIONS

BOOKS/TEXTBOOKS

1. Dam Sao Mai (editor), Ho Thien Hoang, Le Van Nhat Hoai, Nguyen Thi Trang, Nguyen Thi Mai Huong, Luu Thao Nguyen, Lam Khac Ky, Pham Tan Viet. Food Biochemistry. National University Publishing House of Ho Chi Minh city, 2009.
2. Pham Van Hung, Nguyen Thi Mai Huong,….Resistant starch production and application. Ho Chi Minh City National University Publishing House. 2020.

JOURNAL AND CONFERENCE ARTICLES 

1. Đam Sao Mai, Nguyen Thi Mai Huong. Survey the Polyphenol Extraction from Artocarpus Altilis of Vietnam by Enzymatic Method. ISSN 2306-2150. Proceedings of 2nd AFSSA conference on Food Safety and Food Security. Vol.2: 125-128. 2015
2. Đam Sao Mai, Nguyen Thi Mai Huong. Survey of production a milky like beverage from purple rice that is grown in Vietnam. ISSN 2306-2150. Proceedings of 2nd AFSSA conference on Food Safety and Food Security. Vol.2: 142-147. 2015
3. Đam Sao Mai, Nguyen Thi Mai Huong. Survey the betacyanin extraction from the flower of purple Bougainvillea of Vietnam and the stability of this pigment. ISSN 2306-2150. Proceedings of 2nd AFSSA conference on Food Safety and Food Security. Vol. 2: 14-17. 2015
4. Nguyen Ngoc Thanh Tien, Truong Ngoc Quynh Anh,Nguyen Thi Anh Tuyet, Nguyen Thi Mai Huong, Pham Van Hung. Invitro and in vivo digestibilities of native and resistant starch from sweet potato starch. Tạp chí khoa học và công nghệ (Bộ Công Thương). ISSN: 2525-2267. Vol.23, 2016.
5. Pham Van Hung, Nguyen Thi Mai Huong, Nguyen Thi Lan Phi, Nguyen Ngoc Thanh Tien. Physicochemical Characteristics and in vitro Digestibility of Potato and Cassava Starches under Organic Acid and Heat-Moisture Treatments. International Journal of Biological Macromolecules ISC, 2017.
6. Nguyen Thi Mai Huong, Le Huong Thuy, Tran Bao Quynh. Factors affecting the isolation and changes in physico-chemical properties of Bom banana (Musa acuminate AAA) starch. Journal of Agriculture and Rural Develop. 2017.
7. Nguyen Thi Mai Huong, Phan Ngoc Hoa, Pham Van Hung. Optimization of the factors affecting high-amylose mungbean resistant starch (RS) enrichmant and its changes in physicochemiscal properties by pullulanase enzyme. Journal of Agriculture and Rural Develop. ISSN: 1859-4581. 2018.
8. Trinh Thi My Duyen , Nguyen Thi Mai Huong, Nguyen Thi Lan Phi , Pham Van Hung. Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments. International Journal of Biological Macromolecules. Volume 164, 2020.
9. Nguyen Thi Mai Huong, Phan Ngoc Hoa, Pham Van Hung. Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches. International Journal of Biological Macromolecules. Volume 190, 1 November 2021.
10. Nguyen Thi Mai Huong, Phan Ngoc Hoa, Pham Van Hung. Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean. International Journal of Food Properties. Volume 24, 2021 – Issue 1, 2021.
11. N.T. M. Huong, P. N. Hoa, and P. V. Hung, “Effect of assisted chemicals for purification during starch isolation on structure and digestibility of mungbean starch”. Journal of Agriculture and Rural Develop. Vol. 5, no.1, pp 46-53, 2022.
12. N.T. M. Huong, P. N. Hoa, and P. V. Hung, “Physicochemical properties of mungbean starch isolated by using different chemicals for purification” Journal of Science and Technology – Industrial University of HCMC, vol. 55, no.1, pp 55-65, 2022.
13. Nguuyen Thi Hoang Yen, Nguyen Thi Mai Huong, Phan Ngoc Hoa, Pham Van Hung. Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten-free cookies. International Journal of Food Science & Technology. ISSN:1365-2621, 2022.
14. Phi, N. T. L., Han, N. D. N., Tien, N. N. T., Huong, N. T. M., & Van Hung, P. (2024). Pasting Characteristics and In Vitro and In Vivo Digestibility of Low‐, Medium‐, and High‐Amylose Types of Mung Bean Flour after Heat‐Moisture Treatment. Starch‐Stärke, 2300122.

15. Nguyen Thi Mai Huong; Truong Hoang Duy. Effect of replacing sucrose with trehalose on properties of sponge cake and biscuits, Journal of Science and Technology – Industrial University of HCMC, 2024.

INTELLECTUAL PROPERTY CERTIFICATE

1. Dam Sao Mai, Tran Thi Mai Anh, Nguyen Thi Mai Huong, Nguyen Duc Vuong, Tran Gia Buu, Nguyen Ngoc Thuan, Dang Tran Minh Dang. Production process of fermented soursop (Annona Muricata L.) tea. No 3186. Useful solution.
2. Dam Sao Mai, Tran Thi Mai Anh, Nguyen Thi Mai Huong, Nguyen Duc Vuong, Tran Gia Buu, Nguyen Ngoc Thuan, Dang Tran Minh Dang. Process of producing fermented soursop (Annona Muricata L.) juice. No 3187. Useful solution.