Staff's info

Dr. VU HONG SON

Head of Department

Office: 207-C4

Phone: +84-24 3868 0120

Fax: +84-24 3868 2470

Email: son.vuhong@hust.edu.vn

Qualifications
  • 2011: PhD, Food Technology, Hanoi University of Science and Technology, Vietnam
  • 1993: Master, Food Technology, Hanoi University of Science and Technology, Vietnam
  • 1987: Engineer, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam.
Professional experience
  • 2013-present: Head of Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2003-2013: Deputy Head of Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 1989-2004: Lecturer, Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2004-present: Senior Lecturer, Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 1993-1994: Researcher, CIRAD, Montpellier, Cộng hòa Pháp.
  • 2000-2001: Researcher, National University of  Chonbuk, Korea   
Teaching responsibilities
  • Instrument analysis methods
  • BF5430: Vegetable oil technology
  • BF3033: Methods for analysis and control of food quality
  • BF3831: Methods for analysis and control of food quality
  • BF4313: Physico-chemical analysis in food
  • BF3018: Quality management in food industry
  • BF3124: Quality management system in biotechnology
  • BF4314: Documentation for quality management system
  • BF5360: Applied informatics in quality management
  • BF4173: Experimental design
  • BF5011: Optimization of process and production organization 
  • BF4315: Statistical analysis
  • BF5310: Rapid analyzing methods for food quality control
  • BF5652: Process optimization in Biotechnology and in Food Technology (for Master courses)
  • BF6114: Experimental data analysis (for Master courses)
  • BF5320: Food authenticity (for Master courses)
  • BF5340: Organic food (for Master courses)
  • BF6811: Design of QC & QA (for Master courses)
  • BF6816: Food traceability (for Master courses)
  • BF7460: Food safety in prduction and storage (for PhD courses)
  • BF7540: Food authenticity and traceability (for PhD courses)
Research interests 
  • Research on bioactive substances in Vietnam’s plants
  • Research on production of functional food
  • Research on technology of producing and refining fat and oil 
Projects
Principle Investigator
  • 2010-2011: Research on technology of beverages consisting of probiotic and polyphenol from green tea, Department of Science and Technology, Hanoi
  • 2009: The application of green tea polyphenol to the production of functional food, HUST
  • 2008: Study on polyphenol extraction from dust green tea, HUST
  • 2007-2008: Study on polyphenol extraction from tea leaves and the application of its product to the production of functional food, MOET
  • 2006: Rapid analysis of food quality by Infra-Red Systems Zeltex-880, HUST
  • 2005: Study on technology of producing industrial fatty acid from waste lipid, HUST
  • 2004: Research on technology of producing nutritional food from Viet Nam’s plants, HUST
  • 2002: Study on extraction of rice bran oil by water and alcohol, HUST
Participant
  • 2018-2020: Nghiên cứu xây dựng quy trình kiểm định và truy xuất nguồn gốc sản phẩm chè xanh Việt Nam từ các vùng nguyên liệu chính, B2018-BKA-065, Bộ GD & ĐT
  • 2017-2019: Nghiên cứu khai thác sử dụng nguồn tài nguyên chè Shan ở Việt Nam, NĐT.26.CHN/17, Nghị định thư Đài Loan 
  • 2013-2014: Nghiên cứu phát triển hương liệu tự nhiên giàu terpenoid từ quả họ citrus và ứng dụng trong sản xuất đồ uống, Bộ GD & ĐT
  • 2013-2014: Nghiên cứu công nghệ sản xuất nước mía giải khát từ cây mía tím tỉnh Hòa Bình, Sở KH & CN Hòa Bình
  • 2012-2013: Nghiên cứu xây dựng mô hình mùi đặc trưng của một số loại rau gia vị truyền thống và ứng dụng trong sản xuất thực phẩm ăn liền, Bộ GD & ĐT
  • 2012-2013: Nghiên cứu đặc tính chức năng của aminoreductone và tối ưu hóa sự tạo thành nó trong phản ứng Maillard, Nafosted
  • 2009-2010: Using prebiotic in combination with probiotic in functional food production, MOET
  • 2009-2010: Setting up the food aroma analysis systems, MOET
Publications
Books and book chapters
  • Hà Duyên Tư, Lê Ngọc Tú, Nguyễn Thị Hiền, Lê Bạch Tuyết, Phạm Sương Thu, Hoàng Ngọc Châu, Ngô Hữu Hợp, Vũ Hồng Sơn, Nguyễn Thị Minh Tú, Nguyễn Thị Thảo, Phân tích hóa học thực phẩm, Science and Technology Publishing House, 2009
Articles
  • Mai Ngoc Chuc, Luu Hoang Ngoc, Le Dang Quang, Vu Hung Sinh, Vu Hong Son (2006), “Optimization of Concrete vetiver extraction by SCO2 using experimental design”, Vietnamese Journal of Analytical Sciences, Volume 11, No. 3B, pp. 61-64.
  • Vu Hong Son, Ha Duyen Tu (2008), “Study on the polyphenolic content of several green tea varieties plucked in winter season in the Mid-land and Mountain region in the North Vietnam”, Vietnamese Journal of Chemistry, Volume 46, No. 5A, pp. 198-202.
  • Ha Duyen Tu, Vu Hong Son (2009), “Optimization of polyphenol extraction from aged  tea leaves using desirability methodology”, Vietnamese Journal of Science and Technology, Technical Universities, No. 72A, pp. 1-5.
  • Vu Hong Son, Ha Duyen Tu (2009), “Study on polyphenol extraction from dust green tea. Part 1. The influence factors on polyphenol extraction”, Vietnamese Journal of Science and Technology, Volume 47, No. 1, pp. 81-86.
  • Vu Hong Son, Ha Duyen Tu (2009), “Study on polyphenol extraction from dust green tea. Part 2. Optimization of polyphenol extraction using desirability methodology”, Vietnamese Journal of Science and Technology, Volume 47, No. 2, pp. 39-46.
  • Pham Anh Tuan, Le Nguyen Duong, Vu Hong Son, Nguyen Thi Minh Tu (2009), “Optimization on garlic drying by rotary heat pump drying”, Vietnamese Journal of Science and Technology, Volume 47, No. 3, pp. 47-56.
  • Vu Thu Trang, Hiroaki Takeuchi, Vu Hong Son, Tomoko Shimamura, Hiroyuki Ukeda (2011), “Functional properties of Maillard reaction product: An antimicrobial activity of aminoreductone againstpathogenic bacteria methicillin-resistant Staphylococcus aureus (MRSA)”, Vietnamese Journal of Science and Technology, 49 (1A).
  • Hoang Quoc Tuan, Vu Hong Son, Nguyen Thi Minh Tu (2011), “Characterization of natural edible oils regarding their quality related constituents”, Vietnamese Journal of Science and Technology, 49 (6A).
  • Nguyễn Quỳnh Trang, Đào Thị Thanh Hà, Vũ Hồng Sơn, Nguyễn Hoàng Dũng, Hà Duyên Tư, Cung Thị Tố Quỳnh (2011), “Sensory properties and consumer’s preference for some Japanese tea bag products”, Vietnamese Journal of Science and Technology, 49 (6A).
  • Hồ Phú Hà, Nguyễn Thị Hiền Lương, Lê Thị Lan Chi, Vũ Hồng Sơn (2011), “Effect of green tea polyphenol concentration on Lactobacillus sp. Applied in development of food containing polyphenol and probiotics”, Vietnamese Journal of Science and Technology, 49 (6A).
  • Trang, V., T., Son, V.H., Takeuchi, H., Kudo, H., A., Katsuno, S., Shimamura, T., Kashiwagi, , Sugiura, T. and Ukeda, H. (2011), “In vitro antimicrobial activity of aminoreductone against pathogenic bacteria Methicillin resistant Staphylococcus aureus (MRSA)”, Journal of Agriculture and Food Chemistry, 59, 8953-8960.
  • Nguyễn Quốc Sinh, Đặng Minh Nhật, Nguyễn Duy Thịnh, Vũ Hồng Sơn (2012), “Optimization of the black tea extraction using desirability methodology”, Science and technology journal of agriculture and rural development, March.
  • Hoang Quoc Tuan, Vu Hong Son, Nguyen Thi Minh Tu (2012), “Fatty acid composition including trans fatty acids content of selected Vietnamese instant noodles”, Tạp chí Khoa học và Phát triển, Tập 10, số 5.
  • Lan Huong Phung, Trung Kien Tran, The Cuong Nguyen, Hong Quang Do, Thu Tra Phan, Hong Son Vu, Tien Huy Nguyen (2012), “Optimization research into the ultrasonic-assisted extraction to separate polyphenol from green tea waste”, AJChE (Asean Journal of Chemical Engineering), Vol. 12, No. 2.
  • Vu Thu Trang, Vu Hong Son, Lam Xuan Thanh, Hiroaki Takeuchi, Samira Sarter, Tomoko Shimamura, Hiroyuki Ukeda (2013), “Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against", Food Science and Technology Research, Vol 19, No 5, 833-841.
  • Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son (2013), “Fatty acid composition of selected Vietnamese biscuits including trans-isomers”, Vietnamese Journal of Science and Technology, 51 (5), 565-572.
  • Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son (2013), “The influence of conventional and organic farming on chemical compositions of green tea produced in Vietnam”, Vietnamese Journal of Science and Technology, 51 (6A), 9-14.
  • Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son, Nguyen Duy Thinh (2013), “Characterization of volatile components of orthodox black tea grades (Camellia sinensis) by gas chromatography-mass spectrometry”, Vietnamese Journal of Science and Technology, 51 (6A), 383-389.
  • Lương Hồng Nga, Lê Quỳnh Trang, Vũ Hồng Sơn (2013), “Effects of some factors on the modification of cassava starches by hypocloride”, Science and technology journal of agriculture and rural development, 21, November.
  • Vũ Thị Kim Oanh, Lê Thị Hồng Hảo, Vũ Hồng Sơn, Nguyễn Đức Thanh (2013), “Study on method to determine corticosteroids in functional foods by HPLC”, Journal of food and nutrition sciences, 9 (4), 61-66.
  • Trần Quang Trung, Nguyễn Hùng Long, Lâm Quốc Hùng, Lê Thị Hồng Hảo, Vũ Hồng Sơn, Đinh Cao Cường (2014), “Evaluate the situation of cyanide poisoning associated with casava in the 2 provines – one’s in central area and the other’s in central highlands area – in resent years”, Journal of practical medicine, 4 (913), 2-5.
  • Lâm Quốc Hùng, Trần Quang Trung, Nguyễn Hùng Long, Lê Đức Thọ, Nguyễn Thị Huỳnh Mai, Vũ Hồng Sơn, Tạ Ngọc Thanh (2014), “Thực trạng về nhận thức, thái độ và thực hành quy định bảo đảm an toàn thực phẩm tại các cơ sở sản xuất rượu thủ công ở địa bàn thành phố Hà Nội và thành phố Hồ Chí Minh năm 2013”, Journal of practical medicine, 4 (913), 71-74.
  • Lê Thị Thúy, Lê Thị Hồng Hảo, Vũ Hồng Sơn (2014), “Development of method to determine adenosine in cordyceps functional food by HPLC”, Journal of food and nutrition sciences, 10 (3), 85-91.
  • Nguyễn Thị Thảo, Vũ Hồng Sơn, Hoàng Quốc Tuấn, Nguyễn Thị Minh Tú, Cung Thị Tố Quỳnh, Nguyễn Duy Thịnh, Hà Duyên Tư (2014), “Effects of pasteurization on quality changes of purple sugarcane juice during storage”, Vietnamese Journal of Science and Technology, 52 (5C), 229-234.
  • Cung Thị Tố Quỳnh, Vũ Hồng Sơn, Nguyễn Thị Thảo, Nguyễn Thị Minh Tú, Hoàng Quốc Tuấn, Hà Duyên Tư (2014), “Investigation on Vietnamese consumer preference and choice behavior for purple sugarcane juices”, Vietnamese Journal of Science and Technology, 52 (5C), 310-316.
  • Đặng Thị Thanh Quyên, Nguyễn Duy Thịnh, Đỗ Văn Chương, Vũ Hồng Sơn (2014), “Research on applicable shading conditions in order to obtain appropriate material to produce matcha formed green tea powder”, Vietnamese Journal of Science and Technology, 52 (5C), 210-215.
  • Vu Thu Trang, Nguyen Thi Hao, Vu Hong Son, Ho Phu Ha, Hiroyuki Ukeda and Tomoko Shimamura (2015), “Optimization of the aminoreductone formation in the Maillard reaction”, Ital. J. Food Sci., Vol. 27.
  • Tran Thi Thu, Nguyen Thi Duyen, Nguyen Dang Quyet, Ngo Thi Ngai, Nguyen Quang Tung, Vu Hong Son, Vu Dinh Hoang, Le Dang Quang (2017), “Extraction optimization of Annonaceae seeds for the preparation of a botanical pesticide against mealworm Tenebrio molitor and superworm Zophobas morio”, Vietnam Journal of Chemistry, Vol. 55 (No 3e), 52-58.
  • Hoang Quoc Tuan*, Vu Hong Son and Nguyen Thi Minh Tu (2017), “Changes in flavour precursors and volatile profiles during Orthodox Black Tea (Camellia sinensis) manufacturing”, Academia Journal of Biotechnology, 5 (11), 210-218.
  • Trần Thị Thu, Ngô Thị Ngại, Nguyễn Đăng Quyết, Nguyễn Thị Duyên, Nguyễn Hoài Vân, Mai Văn Quân, Nguyễn Quang Tùng, Nguyễn Minh Việt, Vũ Văn Điền, Vũ Hồng Sơn, Lê Đăng Quang (2017), “Nghiên cứu quá trình chiết cao hạt na và bào chế chế phẩm thuốc trừ sâu sinh học”, Công nghiệp hóa chất, 7-2017, 32-38.
  • Pham Quang Duong, Nguyen Thi Duyen, Phung Ton Quyen, Nguyen Quang Tung, Vu Hong Son, Vu Dinh Hung, Le Dang Quang (2017), “Isolation and identification of phenolic compounds from the leaf extract of Cassia alata L.”, Vietnam Journal of Chemistry, Vol. 55 (No 5), 589-594.
  • Nguyen Thi Thao, Vu Hong Son (2017), “Discrimination of geographical origin of tea based on multi-element fingerprinting by inductively coupled plasma”, Journal of Science and Technology, 55 (5A), 151-160.
Conferences
  • Hoang Quoc Tuan, Tham Ba Hoang Phong, Vu Hong Son, Nguyen Duy Thinh, Nguyen Thi Minh Tu (2014), “Sensory Aroma and Related Volatile Flavour Compound Profiles of Different Black Tea Grades (Camellia sinensis) Produced in Vietnam’s Northern”, Spise 2014, 4th International Symposium, July 25-27, VietNam.
  • Lan Huong Phung, Trung Kien Tran, The Cuong Nguyen, Hong Quang Do, Thu Tra Phan, Hong Son Vu, Tien Huy Nguyen (2012), “Optimization research into the ultrasonic-assisted extraction to separate polyphenol from green tea waste”, 19th Regional Symposium of Chemical Engineering, November 7th -8th, 2012.
  • V.T. Trang, V.H. Son, T. Shimamura, T. Kashiwagi, H. Ukeda, S. Katsuno, T. Sugiura, H. Takeuchi (2011), “In vitro antimicrobial activity of aminoreductone against pathogenic bacteria Methicillin resistant Staphylococcus aureus (MRSA)”, 111th, General Meeting American Society for Microbiology (ASM 2011).
  • Vu Thu Trang, Hiroaki Takeuchi, Takehiro Kashiwag, Shinya Katsuno, Vu Hong Son, Tomoko Shimamura, Tetsuro Sugiur, Hiroyuki Ukeda (2011), “Antimicrobial activity of aminoreductone againstpathogenic bacteria methicillin-resistant Staphylococcus aureus (MRSA)”, The 3rd AUN/SEED Net Regional Conference in Biotechnology (RC3BIO 2011).
  • Hồ Phú Hà, Nguyễn Duy Linh, Lê Thị Lan Chi, Vũ Hồng Sơn (2010), “Nghiên cứu khả năng sử dụng vi khuẩn probiotic Lactobacillus fermentum HA6 làm chủng khởi động trong sản xuất sữa lên men”, Hội nghị toàn quốc về khoa học sự sống BioHanoi 2010.
  • Vu Hong Son, Luu Hoang Ngoc (2006), “Study on treatment of grease from catfish and the application of its products as shifting agents”, Procceding of the 20th Scientific Conference of Hanoi University of Technology, pp. 210-215.
  • Vu Hong Son, Luu Hoang Ngoc (2006), “Study on treatment of waste peanut oil and the application of its product to the production of anti-adhensive ingredients for urea”, Procceding of the 20th Scientific Conference of Hanoi University of Technology, pp. 205-209.
  • Vu Hong Son, Nguyen Nang Vinh, Phan Quoc Kinh, P.T. Kim Trang (1998), “Contribution to the Study on Momordica cochinchinesis (Lour) Spreng from Vietnam”, The ninth Asian symposium on medicinal plants, spices and other natural products (Asomps IX), Hanoi, Vietnam.