Ph.D Student: Pham My Hao Office: Room F4.07 Building F, Institute of Biotechnology and Food Technology N° 12 Nguyen Van Bao, Ward 4, Go Vap district, Ho Chi Minh city ĐT: 0975912093 Email: phammyhao@iuh.edu.vn https://sites.google.com/a/foodtech.edu.vn/phammyhao

• Lecturer, Quality assurance and food safety.
• Institute of biotechnology and food technology, Industrial university of Ho Chi Minh city.
• Management lab.

Study process:

• Bachelor: Food technology –  Ho Chi Minh City University of Agriculture and Forestry
• Master: Food technology –  Ho Chi Minh City University of Agriculture and Forestry – Tours

Working process:

• 2005 to now:  lecturer, Industrial university of Ho Chi Minh city.

Subjects:

• Food safety and Sanitation
• Lab techniques
• HACCP (Hazard analysis and Critical control point)
• Food toxicology

Main research areas:

• Food analysis
• Packaging
• Food preservation

Journals:

1. Pham My Hao, Le Pham Tan Quoc (2024).  Chemical profile and antimicrobial activity of Ocimum gratissimum L. essential oil from Dak Lak province, Vietnam. J Plant Biotechnol (51:050-054)
   DOI:https://doi.org/10.5010/JPB.2024.51.005.050
2. Le Pham Tan QUOC, Nguyen Van MUOI, Tran Thanh TRUC, Van Hong THIEN, Truong Hoang DUY, Tran Thi Mai ANH, Tran Gia BUU, Nguyen Đuc VUONG, Pham My HAO, Nguyen NGoc TUAN, Nguyen Ngo My XUAN (2021). THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF
3. Le, P.T.Q. and Pham, M.H. (2018). The effects of ethephon on the ripening of carambola (Averrhoa carambola L.). International Food Research Journal 25(4): 1497-1501