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  • Trang chủ
  • INTRODUCTION
    • General introduction
    • Dean board
    • Scientific committee and assistants
    • Staff
  • DEPARTMENT
    • Department of food processing technology
    • Department of biochemistry and food biotechnology
    • Department of food science and nutrition
    • Department of food safety and quality management
    • Deparment of postharvest technology
    • Central laboratory of food science and technology
  • VNUA
  • EDUCATION
    • Undergraduate training program
      • Expected learning outcomes
      • Training program
      • Course portfolio
      • Leaflet of courses 2021
    • Graduate training program
  • SCIENTIFIC RESEARCH
    • Research orientation
    • Technology transfer
    • Research team
    • Scientific paper
      • Scientific articles in the country
      • International scientific articles
    • Research Projects
      • International research projects
      • Vietnam - Belgium research projects granted by Belgium
      • Research projects granted by Govement - Ministry
      • Research projects granted by Province
      • Key research projects granted by Vnua
      • Research projects granted by Vnua
      • Student research projects
Trang chủ Scientific Research Research team
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1. Strong research group on processing and preserving products of animal origin

1.1. General objective

Research and apply processing and preservation technology to create products of animal origin with high nutritional value, rich in natural biological active ingredients for domestic consumption and export, thereby helping to increase the economic value of Vietnam's livestock and aquaculture industry. Moreover, the goal of the group is to help improve the reputation of Vietnam National University of Agriculture in the country and the world through research products transferred into practice and published internationally.

           Gathering scientific researchers inside and outside the institute to develop programs / projects in the field of processing and preserving products of animal origin (meat, seafood, eggs, milk)

            Training in-depth research teams, raising the capacity of scientists in researching and transferring technical advances.

           Improve the skills to write scientific reports and skills to write project / project explanations.

1.2. List of participants

Team leader: Dr. Nguyen Duc Doan            

Secretary: MSc. Nguyen Vinh Hoang

TT

First and last name

Unit

Responsibility

1

Nguyen Duc Doan

Faculty of Food Science and Technology, VNUA

Team leader

2

Nguyen Vinh Hoang

Faculty of Food Science and Technology, VNUA

Secretary

3

Nguyen Hoang Anh

Faculty of Food Science and Technology, VNUA

Member

4

Nguyen Thi Thanh Thuy

Faculty of Food Science and Technology, VNUA

Member

5

Nguyen Thi Lam Doan

Faculty of Food Science and Technology, VNUA

Member

6

Tran Thi Thu Hang

Faculty of Food Science and Technology, VNUA

Member

7

Le Minh Nguyet

Faculty of Food Science and Technology, VNUA

Member

8

Tran Thi Nhung

Faculty of Food Science and Technology, VNUA

Member

9

Phan Thi Phuong Thao

Faculty of Food Science and Technology, VNUA

Member

10

Pham Thi Diu

Faculty of Food Science and Technology, VNUA

Member

11

Nguyen Thi Hong

Faculty of Food Science and Technology, VNUA

Member

12

Le Thi Ngoc Thuy

Faculty of Food Science and Technology, VNUA

Member


1.3. Research area

The research team is focusing on several research areas such as:

           Analysis of protein variants A2 beta casein and opioid peptide present in cow's milk in Vietnam. From this, it is possible to select a breed of cow capable of producing lots of A2 protein in milk.

           In addition, in the field of microorganisms used in food processing and preservation, we are also focusing on selecting and applying B. subtilis bacteria capable of producing beta-glucanase to produce yeast extract from waste brewer's yeast for animal feed.  

            Isolate, select and identify histamine-degrading bacteria strains for application in traditional fish sauce production processes.

            Isolation of Lactic / Bacillus strains producing beta-galactosidase enzyme with galactose-resistant, acid-resistant / cold-resistant / galactose-converting properties so that it can produce enzyme preparations used in the dairy industry.

2. Research Team in Preservation and processing plant-derived materials

2.1. General Objectives

The specialized researcher group entitled “Storage and processing of foods from plant-based materials” was established (i) to develop and apply advanced technologies for production of nutritious food products containing highly bioactive ingredients that serve to domestic consumption and export, thereby raising the economic value of Vietnam's agricultural commodities, and (ii) to gain the scientific reputation of Vietnam National University of Agriculture through research results both transferrable into practice and published in prestigious scientific journals.

2.1. List of team members

Team Leader: Assoc.Prof. Tran Thi Dinh

Secretary: Dr. Nguyen Thi Hoang Lan

No.

Full name

Unit

Responsibility

1

Assoc.Prof. Tran Thi Dinh

Faculty of Food Science and Technology, VNUA

Team leader

2

Dr. Nguyen Thi Hoang Lan

Faculty of Food Science and Technology, VNUA

Secretary

3

Assoc.Prof. Nguyen Thi Bich Thuy

Faculty of Food Science and Technology, VNUA

Member

4

 

Assoc.Prof. Tran Thi Lan Huong

Faculty of Food Science and Technology, VNUA

Member

5

Dr. Giang Trung Khoa

Faculty of Food Science and Technology, VNUA

Member

6

Dr.Vu Thi Kim Oanh

Faculty of Food Science and Technology, VNUA

Member

7

Dr. Hoang Thi Minh Nguyet

Faculty of Food Science and Technology, VNUA

Member

8

Dr. Dinh Thi Hien

Faculty of Food Science and Technology, VNUA

Member

9

Msc. Nguyen Thi Thu Nga

Faculty of Food Science and Technology, VNUA

Member

10

Msc. Nguyen Trong Thang

Faculty of Food Science and Technology, VNUA

Member

11

Msc. Nguyen Thi Quyen

Faculty of Food Science and Technology, VNUA

Member

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

 

Address: Trau Quy - Gia Lam - Ha Noi
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