Staff's info

Dr.TU VIET PHU

Lecturer

Office: 207-C4

Phone: +84-24 3868 0120

Fax: +84-24 3868 2470

Email: phu.tuviet@hust.edu.vn

Qualifications
Degree
University
Specialization
Graduation year
PhD degree
Université de Bourgogne, France
Food Science
2010
Master degree
Université de Bourgogne, France
Food Science
2004
University degree
Hanoi University of Science and Technology, Vietnam
Food Technology
2003
Professional experience
Duration
Place
Responsibility
Address
2005 – present
Department of Quality management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam
Lecturer - Researcher
No 1, Dai Co Viet street, Hanoi, Vietnam
Teaching responsibilities
  • Food sensory analysis
Research areas
  • Consummer Science
  • Sensory Science
  • Food Sensory Analysis
  • Cross-cultural in Food Choice
  • R&D
  • Technology of Fermented Foods
  • Quality Management
  • Food Quality Analysis
Publications
Journal articles
1.       Viet Phu Tu, Dominique Valentin, Florence Husson, Catherine Dacremont. Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts. Food Quality and Preference, 21, 602-610, 2010.
2.       Florence Husson, Viet Phu Tu, Mirna Santiago-Gomez, Rémy Cachon, Gilles Feron, Jean-Marc Nicaud, Sélim Kermasha and Jean-Marc Belin. Effect of redox potential on the growth of Yarrowia lipolytica and the biosynthesis and activity of heterologous hydroperoxide lyase. Journal of Molecular Catalysis B: Enzymatic, 39(1-4), 179-183, 2006.
Conferences
1.       Vu T.M.H., Tu V.P., and Nguyen T.M.T. Study on the social representation of green bean cake in Vietnam using the method of focus group. Proceeding of The 4th South East Asian Technical University Consortium (SEATUC) Symposium, 86-89, 2009.
2.       Tu Viet Phu, Valentin Dominique, Husson Florence et Dacremont Catherine. Différences culturelles en perception, description et appréciation des aliments : Comparaison entre les consommateurs français et vietnamiens sur les yaourts de soja. XVème Forum Jeunes Chercheurs, Dijon, France, Juin 2009.
3.       Viet Phu Tu, Dominique Valentin, Florence Husson, Angela Sutan, Duyen Tu Ha and Catherine Dacremont. How does culture affect food perception and description? Contrasting French and Vietnamese panelists on soy-yogurts. SPISE 2007, Ho Chi Minh City, Vietnam, 2007.
4.       Nguyen Tuan Duong, Hoa Bich Ngoc, Le Vu Tien, Tu Viet Phu, Nguyen Thi Minh Tu and Le Thanh Mai. Study on application of the lychee’s seeds extract on improving the flavor quality of lychee wine. Proceeding of The 20th scientific conference Hanoi University of Technology, Session: biological and food technology, Hanoi, Vietnam, 2006.
5.       Viet Phu TU, Mirna SANTIAGO-GOMEZ, Carole DELBEAU, Gilles FERON, Rémy CACHON, Jean-Marc BELIN, Florence HUSSON. Influence du potentiel d’oxydoréduction sur l’activité enzymatique hydroperoxyde lyase de poivron vert exprimée par la levure: Yarrowia lipolytica. 16e Rencontres AGORAL, Nantes, France, 2004.
6.       Viet Phu TU, Mirna SANTIAGO-GOMEZ, Carole DELBEAU, Gilles FERON, Rémy CACHON, Jean-Marc BELIN, Florence HUSSON. Influence du potentiel d’oxydoréduction sur l’activité enzymatique hydroperoxyde lyase de poivron vert exprimée par la levure: Yarrowia lipolytica. 1er Workshop Redox, Dijon, France, 2004.
7.       NGUYEN T.H., TU V.P., TRAN D.L., HOANG L.H. Extraction, purification and characterization of β-glucosidase enzyme from apricot kernels and applying this enzyme in treatment of fruits juice. Proceeding of The 8th Asian Food Conference. Hanoi, Vietnam, 2003.