STRONG RESEARCH GROUP
Preservation and processing of plant-based ingredients
1. List of members
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No
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Full name
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Position in the group
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Work address
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1
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Associate Professor, Dr. Tran Thi Lan Huong
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Team leader
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Faculty of Food Technology, VNUA
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2
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MSc. Le My Hanh
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Secretary
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Faculty of Food Technology, VNUA
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3
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Associate Professor, Dr. Tran Thi Dinh
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Member
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Faculty of Food Technology, VNUA
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4
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Associate Professor, Dr. Nguyen Thi Bich Thuy
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Member
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Faculty of Food Technology, VNUA
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5
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Dr. Nguyen Thi Hoang Lan
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Member
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Faculty of Food Technology, VNUA
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|
6
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Dr. Giang Trung Khoa
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Member
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Faculty of Food Technology, VNUA
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7
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Dr. Vu Thi Kim Oanh
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Member
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Faculty of Food Technology, VNUA
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8
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Dr. Hoang Thi Minh Nguyet
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Member
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Faculty of Food Technology, VNUA
|
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9
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Dr. Dinh Thi Hien
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Member
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Faculty of Food Technology, VNUA
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10
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Dr. Nguyen Thi Hanh
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Member
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Faculty of Food Technology, VNUA
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|
11
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Master Nguyen Trong Thang
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Member
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Faculty of Food Technology, VNUA
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|
12
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Dr. Vu Thi Hanh
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Member
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Faculty of Food Technology, VNUA
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|
13
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Dr. Vu Thi Huyen
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Member
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Faculty of Food Technology, VNUA
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|
14
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Dr. Hoang Hai Ha
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Member
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Faculty of Food Technology, VNUA
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2. Field of research
- Biological system to control ripening of mutant respiratory fruit
- Controlled atmosphere preservation technology for exported fruits and vegetables
- Development and application of membranes in fruit and vegetable preservation
- Application of biotechnology in the production of beverages rich in biological active ingredients from some specialty fruits (dragon fruit, passion fruit, wild tamarind...)
- Technology for producing nutritious foods rich in biological active ingredients (nutritional drinks, soy yogurt, nutritional porridge, fruit juice, nutritional milk of plant origin....)
- Collection of natural compounds with high biological activity (polyphenols, perilla essential oil...) and application for food preservation and production of functional foods.
- Food quality analysis to control food hygiene and safety.
- Application of food microorganisms in food processing .
3. Project topics chaired/participated in
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No
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Topic name
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Time
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Sponsor
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1
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Study on adding antimicrobial agent to pectin-alginate complex film-forming solution to enhance the preservation efficiency of passion fruit
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2021
|
VNUA
|
|
2
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Research on technological process of histamine decomposition in traditional fish sauce by bacterial cell immobilization method
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2020-2022
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Nafosted
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3
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Research on mutation ripening mechanism and application to prolong post-harvest storage period of avocado.
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2018-2022
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Vietnamese government
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4
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Study on heat tolerance and control of fruit ripening mutation at molecular level.
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2018-2022
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Vietnamese government
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5
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Research on heat tolerance and control of fruit ripening mutation at molecular level
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2018-2021
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Nafosted
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|
6
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Research and development of Tho grapefruit variety in Phu Xuyen district, Hanoi
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2018-2021
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Hanoi City
|
|
6
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Research on building a capacity framework for researchers in public science and technology organizations in Vietnam
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2020-2021
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Ministry of Science and Technology
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|
8
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Study on the role of exogenous melatonin in the mechanism of regulating the ripening process and maintaining the commercial quality of avocado for application in post-harvest fruit preservation
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2021-2022
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Ministry of Education and Training
|
|
9
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Study on the influence of some technological factors
on the process of extracting mango seed oil
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2020-2021
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VNUA
|
|
10
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Research and development of technology for producing yogurt from soybeans with added vegetables and fruits in Hanoi
|
2021 - 2024
|
Hanoi City
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|
11
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Building a pork production and consumption chain to ensure food safety in and outside Binh Dinh province
|
2021-2023
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Binh Dinh Province
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|
12
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Study on factors affecting the efficiency of cellulose extraction from banana stems.
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2021
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VNUA
|
|
13
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Research on cold storage of dried persimmons
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2021
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VNUA
|
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14
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Effect of post-harvest saponin treatment on the quality of Ha Giang mandarin oranges
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2021
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VNUA
|
|
15
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Research on creating 1-MCP nanobubbles solution and its application in post-harvest preservation of mango.
|
2021-2023
|
VNUA (key)
|
|
16
|
Effect of technological conditions on oil recovery efficiency from avocado
|
2021
|
VNUA
|
|
17
|
Strengthening the capacity of the disease prevention and food safety management system in Agriculture
|
2021
|
Ministry of Agriculture
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|
18
|
Agro-Econvert: Agroecological Production and Organic Certification in Vietnam to Empower Rural Communities
|
2021
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Nafosted
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|
19
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Terminalia catappa L. leaves : Optimization of extraction process, antioxidant and antidiabetic properties
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2022
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VNUA
|
|
20
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Effect of post-harvest Saponin treatment on the quality of Ha Giang Sanh oranges
|
2022
|
VNUA
|
|
21
|
Study on factors affecting the efficiency of cellulose extraction from banana stems.
|
2022
|
VNUA
|
|
22
|
Developing of medical nutritional dairy products to meet the Vietnamese market needs through training and research cooperation with Ireland
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October 2022
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International Cooperation
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|
23
|
Development of Plant-based milk beverages with improved functionality for enhancing economic value of Vietnamese crops and healthy lives
|
2022-2025
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International Cooperation
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|
24
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Applying scientific and technological advances to produce instant orange powder on an industrial scale in Hoa Binh province
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7/2022-7/2024
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Hoa Binh Province
|
|
25
|
Effect of technological conditions on oil recovery efficiency from avocado
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2022
|
VNUA
|
|
26
|
Developing nutritional milk products suitable for the needs of the Vietnamese market through training and research cooperation with Ireland
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October 2022 - March 2024
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Irish Development Cooperation Agency
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|
27
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Analysis of protein and isoflavones composition of some soybean lines and varieties for use as raw materials in the production of health care foods
|
2024-2025
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VNUA
|
|
28
|
NC builds and completes the system of regulations and procedures on CT and CT SV work of HVN
|
October 2023 - April 2025
|
VNUA
|
|
29
|
Developing a sustainable organic pomelo production chain at Duc Hau - Luu Quang Cooperative: Enhancing the efficiency of production, quality and consumption management through digital, gender and environmental protection solutions
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1-12/2025
|
VNUA
|
|
30
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Research develops nutritional biscuits supplemented with soybean meal: a solution to increase the value of agricultural by-products
|
1-12/2025
|
VNUA
|
|
31
|
NC feed rations supplemented with Sacha inchi and herbs to improve meat quality of colored feather chickens
|
2023-2026
|
Nafosted
|
|
32
|
Development of Plant-based milk beverages with improved functionality for enhancing economic value of Vietnamese crops and healthy lives
|
2022 - 2025
|
International Cooperation
|
|
33
|
Perfecting production technology and developing some products from pineapple according to the chain to serve the construction of new rural areas in the period of 2023-2025 in Dien Bien province
|
2023-2025
|
Vietnamese government
|
|
34
|
Research technology, design and manufacture a synchronous equipment system for preliminary processing and packaging of macadamia in Dak Nong and the Central Highlands.
|
2024-2026
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Vietnamese government
|
|
35
|
Research technology and special equipment systems for some corn products for ethnic minority areas in the Northern mountainous region
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2022-2025
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Vietnamese government
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4. Cooperating agencies
Domestic:
* Vietnam Academy of Science and Technology (http://vast.gov.vn/)
* National Institute for Food Safety Control ( http://nifc.gov.vn/ )
* Food Industry Institute ( https://firi.vn/ )
* Thai Nguyen University of Agriculture and Forestry (https://tuaf.edu.vn/)
International:
* Kuleuven University ( https://www.kuleuven.be/english/kuleuven/ )
* King Mongkut's University of Technology Thonburi (https://www.kmutt.ac.th/en/)
5. Pictures of some of the group's scientific and technological activities and products
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| Group successfully organized the Workshop in 2023 |
6. Contact
Strong research group “Preservation and processing of plant-based ingredients”
Email: ncmbqcbthucvat@gmail.com
Fanpage: https://www.facebook.com/profile.php?id=61556376433262
Team leader: Associate Professor, Dr. Tran Thi Lan Huong
Email: ttlhuong.cntp@vnua.edu.vn