Staff's info

Assoc.Prof.Dr CUNG THI TO QUYNH

Lecturer

Office: 207-C4

Phone: +84-24 3868 0120

Fax: +84-24 3868 2470

Email: quynh.cungthito@hust.edu.vn

Qualifications
  • 2009: PhD, Food Science, Ochanomizu University, Tokyo, Japan
  • 2004: Master, Food Science, Hanoi University of Science and Technology, Vietnam
  • 1995: Engineer, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam 
Professional experience
  • 2001-present: Lecture, Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2011-present: Vice director, Institute for research and development of natural products, Hanoi University of Science and Technology, Vietnam
Teaching responsibilities
For undergraduate program
  • BF3018: Food Quality Management
  • BF3124: Quality Management Systems in Biotechnology
  • BF4319: Food Additives 
  • BF4316: Food Marketing
  • BF5330: Total Quality Management in Food Supply Chain
For Master courses
  • BF5186: Quality Management in Biotechnology 
  • BF5618: Food Quality Management 
  • BF5615: Food Additives
  • BF6814: Standardization for Food Quality 
Research interests 
  • Food safety: Food quality management, Food analysis, food additives
  • Characteristic odor compounds of herbs, spices, tropical fruits and their applications on food technology 
  • Bioactive compounds and their applications in Food industry 
Projects
Principle Investigator
  • 2014-2017: Feasibility study for production of concentrate juice and aroma compounds from Vietnamese lychee by membrane processes. (Collaborative project between Vietnam and Austria), Ministry of Science and Technology
  • 2012-2014: Creation of characteristic aroma model of Vietnamese herbs and its application in the instant foods, Ministry of Education and Training of Vietnam
  • 2012: Production technology of germinated brown rice and its application inthe manufacturing of beverages (GABA tea), Project KC.07 of Vietnamese Government, Ministry of Science and Technology
  • 2012: Assessment of aflatoxin contamination in maize production and supply chain in Phu Tho province, Project of Hanoi University of Science and Technology
  • 2011: Determination of some heavy metals in meat products and proposing measures to ensure food safety, Project of Hanoi University of Science and Technology
  • 2007-2008: Mechanism of the flavor improvement of the aroma compounds in the herb during cooking process (Japanese version), Sasagawa Scientific Research grant (The Japan Science Society)
Participant
  • 2018-2020: Project of National product development on "Vietnamese high quality coffee".
  • 2016-2018: Improving quality, diversifying products and exploiting by-products of rice production in the Mekong Delta; Science and technology program for sustainable development in the Southwest region of Vietnam, KHCN-TNB/14-19.
  • 2016-2018: Improvement of the technology of raising and collecting Spirulina algae by Photobioreactor system and application on functional food, Ministry of Education and Training of Vietnam, B2016-BKA-04TN.
  • 2014-2015: Research on the extraction of natural colorants from plants and their uses in rice products, Ministry of Education and Training of Vietnam
  • 2013-2014: Research on production technology of beverages from purple sugarcane of Hoa Binh province, Department of Science and Technology (DOST), Hoa Binh, Vietnam
  • 2013-2014: Research on technology of slow degradation of starch to produce some fresh mochi from Vietnamese rice and its applications, Ministry of Education and Training of Vietnam
  • 2012: Exploration of antimicrobial substances extracted from seafoodmanufacturer byproducts using biological methods and its applicationin raw meat preservation, Project KC.07 of Vietnamese Government, Ministry of Science and Technology
  • 2011-2012: Isolation and purification of Saponin bioactive compounds from the residue of Camellia drupifera Lour. and its application on plant preservation, Department of Science and Technology (DOST), Hanoi, Vietnam

Publications
Articles
  • Le Quynh Nga, Cung Thi To Quynh – Situation of Food safety control at some canteens in schools in Thanh Tri district, Hanoi city. Journal of Testing and Food Safety (Vietnamese version), 2019, Vol 1 (1).
    Cung Thi To Quynh, Vu Thu Trang – Antimicrobial activities of Vietnamese holy basil (Ocimum Sanctum L.) essential oil against food-borne bacteria and fungi. Journal of Science and Technology, Vietnam Academy of Science and Technology201856 (4A) 205-212.
    Cung Thi To Quynh, Nghiem Xuan Son, Bui Quang Thuat – Preliminary study on the production and evaluation of quality of seed oil from Passion fruit. Journal of Food and Nutrion Sciences, 2018, Vol 5, 60-65.  
    Phan Thi Thanh Hai, Cung Thi To Quynh – Preliminary studies on the volatile components obtained from some oolong teas and evaluation of consumer preferences for these products. Journal of Testing and Food Safety (Vietnamese version), 2018, 1 (2) 21-28.
    Cung Thi To Quynh, Nguyen Thi Thao, Truong Thi Thanh Hoa, Nguyen Minh Thang, Nguyen Đinh Hoa, Identification of the odorous components in the essential oil of Perilla frutescent leaves from Vietnam. Journal of Science and Technology, Vietnam Academy of Science and Technology, 2013, 51 (6A), 165-170.
    Cung Thi To Quynh and Nguyen Hoang Dung. Sensory evaluation of cooked rice from germinated brown rice (GABA rice). Journal of Science and Technology, Vietnam Academy of Science and Technology, 2013, 51 (6A), 97-103.
    Nguyen Quynh Trang, Pham Van Phuc, Cung Thi To Quynh, Le Quang Huan. Study on rapid method for aflatoxin M1 determination in milk Journal of Science and Technology, Vietnam Academy of Science and Technology, 2013, 51 (6A), 68-75.
    Vu Thu Trang, Nguyen Hai Van, Cung Thi To Quynh. Antimicrobial activities of essential oil of Perilla frutescens against food-borne bacteria. Journal of Science and Technology, Vietnam Academy of Science and Technology, 2013, 51 (6A), 35-41.
    To Quynh, C. T. and Kubota, K. Three indispensable types of coriander herbs in Vietnamese cuisine Journal of Nippon Koryo Kyokai, JAPAN, 2012, Vol. 255.
    To Quynh, C. T. and Kubota, K. Aroma Constituents and Enzyme Activities of Japanese Long Coriander Leaves (Culantro, Eryngium foetidum L.). International Journal of Food Science and Technology Research, JAPAN, 2012, 18 (2) 287-294.
    Cung Thi To Quynh, Nguyen Hoang Dung, Lai Quoc Dat. Production of germinated brown rice (GABA rice) from Vietnamese brown rice. Journal of Science and Technology, Vietnam Academy of Science and Technology, 2012, 51 (1), 63-72.
    Cung Thi To Quynh and Kikue Kubota. Potent odorants and characteristic aroma model of Japanese coriander leaves. Journal of Science and Technology, Vietnam Academy of Science and Technology, 2011, 49 (6A), 348-355.
    N.Q. Trang, D.T.T. Ha, V.H. Son, N.H.Dung, H.D. Tu, and C.T.T Quynh. Sensory properties and consumer’s preference for some Japanese tea bag products. Journal of Science and Technology, Vietnam Academy of Science and Technology, 2011, 49 (6A), 127-134.
    To Quynh, C. T.; Iijima, Y.; Kubota, K. Influence of the isolation procedure on coriander leaf volatiles with some correlation to the enzymatic activity. Journal of Agricultural and Food Chemistry, USA, 2010, 58(2), 1093-1099.
    To Quynh, C. T.; Iijima, Y.; Morimitsu, Y.; Kubota, K. Aliphatic aldehyde reductase activity in Vietnamese coriander leaves. Journal of Bioscience, Biotechnology, and Biochemistry, JAPAN, 2009, 73, 641-647.
    Cung Thi To Quynh, Ha Duyen Tu. Sensory properties and consumer’s preference for fondue cheeses in Hanoi’s market. Journal of Science and Technology, Vietnam Academy of Science and Technologyc, 2006, 43 (2), p.6-12.
    Nguyen Hoang D., Phan Thuy Xuan Uyen, Ha Duyen T., Cung To Q., Vu Te X., Sensory evaluation of some semi-hard cheeses imported and produced by enzyme, Journal of Science and Technology Development, 2005, 8, p.11-17.
Conferences
  • Tran Thi Thu Thuy, Cung Thi To Quynh. Evaluation of food safety knowledges and practices of food venders in night walking streets in Hoan Kiem district, Hanoi. Proceedings of the 4th National Scientific Conference QMFS – Quality Management and Food Safety, Hanoi 19-20/10/2017, p. 58-67, ISBN 978-604-95-0300-9.
  • Bui Thi Ha Ly, Cung Thi To Quynh. Evaluation on food safety situation in some collective kitchens in Hanoi during the period of 2015-2016. Proceedings of the 4th National Scientific Conference QMFS – Quality Management and Food Safety, Hanoi 19-20/10/2017, p. 66-74, ISBN 978-604-95-0300-9.
  • Do Thi Kim Oanh, Cung Thi To Quynh. Volatile composition of Leek (Allium ampeloprasum L.) and Celery (Apium graveolens L.). Proceedings of the 4th National Scientific Conference QMFS – Quality Management and Food Safety, Hanoi 19-20/10/2017, p. 33-40, ISBN 978-604-95-0300-9.
  • Nguyen Minh Tan, Cung Thi To Quynh. Pectinase pre-treatment of lychee fruit flesh during production of lychee juice concentrate. Proceedings of SEATUC International Conference, 13-14/3/2017, ISSN 2186-7631.
  • Nguyen Thi Thanh Thu, Cung Thi To Quynh. Situation of food safety management in catering establishment in Phuc Yen town, Vinh Phuc province in 2015. Proceedings of the National Conference of “Innovation of Food Engineering and Bioengineering: From research to industry”, Hanoi 10-11/11/2016, ISBN 978-604-95-0038-1.
  • Bui Anh Hoang, Cung Thi To Quynh. Preliminary study on the fresh cake choice of consumers in Hanoi market. Proceedings of the National Conference of “Innovation of Food Engineering and Bioengineering: From research to industry”, Hanoi 10-11/11/2016, ISBN 978-604-95-0038-1.
  • Do Quang Huy, Cung Thi To Quynh. The composition changes of the aroma concentrate extracted from the peel of Litchi (Litchi chinensis) fruit harvested in Luc Ngan (Bac Giang) during storage. Proceedings of the 5th National Conference of “Research and Development of Natural Products”, Vinh, 8/2016, p.129-138. ISBN 978-604-913-477-7
  • Phan Thi Thanh Hai, Nghiem Huong Giang, Cung Thi To Quynh. Study on the effect of some factors on distillation process and the volatile composition of the essential oil form the guava leaves ((Psidium guajava L.) harvested in Cu Khoi, Long Bien district. Proceedings of the 5th National Conference of “Research and Development of Natural Products”, Vinh, 8/2016, p.95-102. ISBN 978-604-913-477-7
  • Nguyen Van Tan, Cung Thi To Quynh. Situation of food safety management in Long Bien district (Hanoi city) during the period 2012-2014. Proceedings of the 3rd National Conference of “Quality Management and Food Safety), Hanoi 11/2015, ISBN 978-604-913-415-9.
  • Tran Thi Diem Hang, Cung Thi To Quynh. Preliminary study on consumer behavior for fruit juice products in Hanoi, Proceedings of the 3rd National Conference of “Quality Management and Food Safety), Hanoi 11/2015, ISBN 978-604-913-415-9.
  • Quynh, C.T.T and Dung, H.D. Description and Vietnamese consumer acceptance of some tea bag products, International Conference of « From sensory to quality – What can sensory evaluation bring to quality control ? », SPISE, HoChiMinh City, 07/2014.
  • Cung Thi To Quynh, Nguyen Thi Thao, Truong Thi Thanh Hoa, Nguyen Minh Thang, Nguyen Đinh Hoa, Identification of the odorous components in the essential oil of Perilla frutescent leaves from Vietnam. The 2nd National Conference of “Quality Management and Food Safety), Vietnam, 11/2013.
  • Cung Thi To Quynh, Nguyen Hoang Dung, Lai Quoc Dat, Nguyen Tien Huy. Selection of appropriate varieties of brown rice for the production of germinated brown rice (GABA rice). The 3rd National Conference of “Research and Development of Natural Products”, 9,10/11/2012, HoChiMinh City, Vietnam.
  • To Quynh, C. T. and Kubota, K. Changes in the aroma composition of fresh cilantro mimics herbs by endogenuos enzymes. International conference proceedings of "The 9th Warburg Symposium on Flavor Chemistry and Biology", April 13-16, 2010, pp. 87-88, Eisenach, Germany.
  • To Quynh, C. T. and Kubota, K. Characteristic aroma and enzyme activities related to the odor change in cilantro mimics herbs (Japanese version). International conference proceedings of "The 53rd Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics", 2009, Nara, JAPAN Best presentation award.
  • To Quynh, C. T. and Kubota, K. Changes of characteristic aroma of coriander herb due to its enzyme activities (Japanese version). International conference “The 63rd Japanese Society of Nutrion and Food Science”, 2009, Nagasaki, JAPAN.
  • Cung Thi To Quynh, Yasujiro Morimitsu, and Kikue Kubota. Characteristic aroma of cilantro mimics herbs (Japanese version). International conference proceedings of "The 62nd Japanese Society of Nutrion and Food Science”, 2008, Kagawa, JAPAN.
  • Mina Murakami, Cung Thi To Quynh, Yasujiro Morimitsu, and Kikue Kubota. Characteristic aroma of various amylose content rice. International conference "The 55th Japanese Society of Food Science", Sep. 5-7, 2008, Japan.
  • Cung Thi To Quynh, Yasujiro Morimitsu, and Kikue Kubota. Characteristic aroma compounds of fresh herbs of Coriander and Vietnamese Coriander (Japanese version). International conference proceeding of "The 61st Japanese Society of Nutrion and Food Science", 2007, Kyoto, JAPAN.
  • Cung Thi To Quynh, Yasujiro Morimitsu, and Kikue Kubota. Aroma characteristic of Coriander and Vietnamese Coriander (Japanese version). Proceeding of the 22nd Japan Spice Conference, Tokyo, Japan, September 21-22, 2007, p.7.
  • Cung Thi To Quynh, Yasujiro Morimitsu, and Kikue Kubota. Characteristic aroma compounds of fresh herbs of Coriander and Vietnamese Coriander, International conference of New trends in Sensory Evaluation of Food and Non-Food Products, July 26-27, 2007, Vietnam.