Nguyen Thi Thanh Binh (MSc.) Department of Food Technology Institute of Biotechnology and Food Technology Floor 4, Building F No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City Hand phone: 0903692116 Email: nguyenthithanhbinh@iuh.edu.vn Website: ibf.iuh.edu.vn/nguyen-thi-thanh-binh

POSITION

• Lecturer

ACADEMIC QUALIFICATIONS

• BEng.: Seafood processing Technology, Nha Trang University, 1991.
• MSc: Bioprocess technology, Asian Institute of Technology, Thailand, 2001.

PROFESSIONAL EXPERIENCE

• Sep 1991 – Dec 1999: QC/QA staff at Seaspimex company, SEAPRODEX VIETNAM
• Jan 2000 – Aug 2001: Study at Asian Institute of Technology, Thailand
• Sep 2001 – Apr 2005: Chief of QA and R&D department. Seaspimex company
• Apr 2005 – now: Industrial University of Ho Chi Minh City

SUBJECTS ARE TEACHING

• Animal Husbandry and Aquatic Products Processing Technology
• Food Quality Assurance and Food Legislation
• Food Management
• Food Product Development
• Introduction of Food Technology 

RESEARCH EXPERIENCE ADN ORIENTATION

• Improve the quality of seafood, meat and dairy products
• Application of chitosan in food technology
• Research and development of food products
• Food quality management

BOOK PUBLICATIONS

1. Special English in Food Science and Technology. Ho Chi Minh University Publishing House (for internal circulation only), 2009
2. Food Quality Assurance and Food legislation. Ho Chi Minh University Publishing House (for internal circulation only), 2009
3. Seafood and Meat Processing Technology Practice. Ho Chi Minh University Publishing House (for internal circulation only), 2009

PROJECTS

1. APPLICATION OF CHITOSAN AND GREEN TEA EXTRACT ON PRESERVING SOME PRODUCTS PRODUCED FROM PANGASIUS (Pangasius hypophhtalmus) FISH.

RECENT PUBLICATIONS

1. Thi Thanh Binh Nguyen, San Hein, Chuen-How Ng, Willem F. Stevens (2008). Molecular stability of Chitosan in acid solutions stored at various conditions – Journal of Applied Polymer Science, Vol.107, p. 2588-2593.
2. Nguyen Thi Thanh Binh, Dang Bao Trung (2013). Initial studying the effect of chitosan and green tea extract on the quality of dried Pangasius (Pangasius hypophhtalmus) fish. Journal of Science and Technology (Vietnam Academic of Science and Technology) 51(5C), 406-410.
3. Binh, N.T.T., Bao, H.N.D., Prinyawiwatkul, W. and Trung, T.S. (2021), Antioxidative and antimicrobial effects of low molecular weight shrimp chitosan and its derivatives on seasoned-dried Pangasius fillets. Int. J. Food Sci. Technol., 56: 5119-5129. https://doi.org/10.1111/ijfs.15280