PhD: Vu Thi Hoan Department of Food Technology Institute of Biotechnology and Food Technology Floor 4, F house, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh Tel: 0986835386 Email: vuthihoan@iuh.edu.vn

Title

• Lecturer

Training process

• University: Seafood Processing Technology / Nha Trang Fisheries University / 1998
• Master: Seafood Processing Technology / Nha Trang Fisheries University / 2004
• PhD: Seafood Processing Technology / Nha Trang University/2019

Working process

• 1998 – 2006: Lecturer of Nha Trang Fisheries University
• 2006 – nay: Lecturer of  Industrial University of Ho Chi Minh City

Teach the following subjects

• Food plant design
• Practice food plant design
• Food Engineering 1
• Food Engineering 2
• Practice Food Engineering
• Food storage technology
• Practice Meat processing and preservation technology
• Practice Seafood processing and preservation technology
• Process and equipment in biotechnology
• Thermodynamic 

Main research field

• Chitin/chitosan
• Seafood, dried food

Implemented Topics/Projects 

1. Research on design and manufacture of natural vacuum water distillation system using solar energy, 2023/2024 – University Project – Participating members
2. Research on design and manufacture of a dragon fruit dryer using infrared rays to provide heat with a capacity of 7kg of raw materials/batch, 2022/2023 – University Project – Participating members
3. Research on extraction and testing of shrimp flavor preparations – 2002/2003 – University Project – Project leader
4. Research on production technology and application of oligosaccharides (oligochitin and oligochitosan) for post-harvest preservation of aquatic raw materials for off-shore fishing – 2012/2014 – Participating members

Articles

1. Thái Văn Đức; Nguyễn Thị Mỹ Trang; Lê Phương Chung; Trần Văn Vương; Đặng Thị Thu Hương; Vũ Thị Hoan; Vũ Quang Minh; Nguyễn Lâm Khải Văn (2024), Effects of some factors on the sensory quality of pickled (Caranx ignobilis (Forsskål, 1775)), Journal of fisheries science and technology, No 2/2024, 74-80
2. Quynh T. T. Ha, Khanh K. Nguyen, Anh N. Le, Hoan T. Vu, Tuan N. Nguyen (2024), “Opuntia ficus-indica (L.): An Overview of the Recent Application and Opportunities in Food”, Tropical Journal of Natural Product Research, 8(1): 5734-5745
3. Dang Xuan Cuong, Vu ngoc Boi, Hoang Thai Ha, Nguyen Thi Thang Long, Vu Thi Hoan, Dang Thi Thanh Tuyen (2021), “Antioxidant Pectin From Cactus Opuntia Dillenii Growing In Ninh Thuan Coast, Vietnam: Extraction, Physic-Chemistry Characterization And Antioxidant Activity”, International Journal Of Pharmaceutical Sciences And Research, Volume 12, Issue 2, page 783-793
4. Vu Ngoc Boi, Nguyen Thi My Trang, Dang Xuan Cuong, Vu Thi Hoan, Le Hai (2020), “Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation”, World Journal of Food Science and Technology (Volume 4, Issue 2)
5. Vu Ngoc Boi, Vu Thi Hoan (2004), “Use of tiger shrimp protease to improve the ability to extract odor from shrimp and crayfish waste,” Journal of Science and Technology, Fisheries University, Especially the 45th anniversary of the establishment of the Fisheries University.
6. Vu Ngoc Boi, Vu Thi Hoan (2004), “Research on the extraction of odors from shrimp and crayfish waste by glycerin”, Journal of Science and Technology, Fisheries University, Especially the 45th anniversary of the establishment of the Fisheries University.
7. Vu Ngọc Bội, Nguyễn Thị Mỹ Trang, Hoàng Thị Kim Anh, Nguyễn Văn Minh, Vũ Thị Hoan, Lê Hải, Lê Lập (2013), “Assessment of antibacterial activities of oligochitosan segmented from chitosan using cobalt – 60 radiation technology”, International workshop on Agricultural engineering and post – harvest technology for Asia sustainability,5-6 December 2013, Hanoi, Vietnam, Ministry of Science and Technology, Science and Technics Publishing House, pp 331-338.
8. Vu Thi Hoan, Vu Ngoc Boi (2016), “Effect of chitosan, chitosan oligosaccharide and chitin oligosaccharide on the quality of shrimp (Metapenaeus brevicornis) according to the storage time”, Journal of fisheries science and technology, Vol 4-2016, Nha Trang University, pp 27-33…