Staff's info

Dr. HOANG QUOC TUAN

Lecturer

Office: 207-C4

Phone: +84-24 3868 0120

Fax: +84-24 3868 2470

Email: tuan.hoangquoc@hust.edu.vn

Qualifications

  • 2017: PhD, Food Science and Technology, Hanoi University of Science and Technology, Vietnam

  • 2011: Master, Safety in the Food Chain, BOKU University, Vienna, Austria

  • 2005: Master, Food and Biological Processes and Equipments, Hanoi University of Science and Technology, Vietnam

  • 2003: Engineer, Food and Biological Processes and Equipments, Hanoi University of Science and Technology, Vietnam

Professional experience

  • 2003-present: Lecturer, Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.

Teaching responsibilities

  1. Food Authentication and Traceability;

  2. Hygienic design for the food and processing industries;

  3. Cane sugar Technology;

  4. Physico-chemical analysis in food

  5. Organic food;

Research interests

  • Food safety;

  • Food Quality Analysis;

  • Hygienic design;

  • Food Authentication and Traceability;

  • Cane sugar Technology;

Projects
Principle Investigator

  • 2015. Study on reducing sugar color by using of H2O2. HUST

  • 2015. Change of flavor precursor and volatile compounds during Orthodox manufacturing. B2015.01.110

  • 2012: Fatty acid composition of selected Vietnamese Biscuites including Trans-Isomers. HUST

 
Participant

  • 2014-2015: Study of produce sugar cane juice from Hoa Binh' Cane, Hoa Binh Department of Science and Technology

Book

  • Nguyễn Thị Minh Tú, Hoàng Quốc Tuấn, Nguyễn Thị Thảo, Nguyễn Hoàng Dũng, Vũ Hồng Sơn, Đỗ Biên Cương, Trương Quốc . Food Authentication and Traceability. NXB Đại học Bách Khoa Hà Nội, 2016

  • Nguyen Van Tang (Editor). Recovering Bioactive Compounds from Agricultural Wastes. ISBN: 978-1-119-16882-9. 284 pages, WILEY.

Publications
Articles

 

  1. Hoang Quoc Tuan*, Vu Hong Son and Nguyen Thi Minh Tu. Changes in flavour precursors and volatile profiles during Orthodox Black Tea (Camellia sinensis) manufacturing. Academia Journal of Biotechnology 5(11): 210-218, Novemebr 2017 DOI: 10.15413/ajb.2017.0518 ISSN 2315-7712 ©2017 Academia Publishing

  2. Hoang Quoc Tuan*, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Changes in composition of flavour precursor amino acid in leaves of tea (camellia sinensis) during orthodox black tea processing. Journal of Science and Technology 55 (1) (2017) 1-7

  3. Hoang Quoc Tuan*, Nguyen Duy Thinh, Nguyen Thi Minh Tu. A prediction model for aroma quality of vietnamese orthodox black teas by combined multivariate analysis of gc/ms and sensory evaluation data. Journal of Science and Technology 54 (6) (2016) 708-718

  4. Hoang Quoc Tuan, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Effect of drying temperature on the volatile composition of orthodox black tea. Vietnam J. Agri. Sci. 2016, Vol. 14, No. 10: 1485 – 1490.

  5. Hoang Quoc Tuan, Nguyen Thi Minh Tu. Changes in volatile compounds during orthodox black tea (camellia sinensis) manufacturing. Journal of Science and Technology 54 (5) (2016).

  6. Pham Ngoc Hung, Tran Quoc Tiep, Hoang Quoc Tuan. Effect of roasting on texture, colour, nutrient content and acceptability of soybeans (Glycine max). Journal of Science and Technology 54 (5) (2016.

  7. Hoang Quoc Tuan, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Composition analysis of otd and ctc black teas (camellia sinensis) for the volatile profile differentiation by HS-SPME/GC-MS. Journal of Science and Technology 54 (4) (2016)

  8. Nguyen Thi Kim Chi, Duong Thi Thanh Thao, Hoang Quoc Tuan*.  Effect of hot drying on the essential oil content and colour charactiristics of peppermint  (mentha piperita). Tạp chí Khoa học và Công nghệ 54 (3) (2016) 324-332.

  9. Nguyen Thi Lan Anh, Hoang Quoc Tuan*, Nguyen Thi Minh Tu. Variations in fatty acid composition of tea leaves (camellia sinensis) due to plucking time and cultivars. Journal of Science and Technology 54 (2C) (2016)

  10. Dao Nhat Quang, Vu Thi Huong, Hoang Quoc Tuan. Effect of hot drying on the chemical content and colour sensory quality of ginger powder (zingiber officinale). J. Sci. & Tech., Vol 54, No 2 (2016).

  11. Le Canh Toan, Hoang Quoc Tuan. Prediction models for colour changes in orange fleshed sweet potato (ipomoea batatas l. lam.) during hot air drying. Vietnam J. Agri. Sci. 2016, Vol. 14, No. 3: 432-438

  12. Hoang Quoc Tuan, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Changes in peptidase and lipoxygenase activity due to differences in cultivars, plucking time, and during orthodox black tea processing. J. Sci. & Tech., 53(4B) (2015) 88-94

  13. Le Viet Hung, Hoang Quoc Tuan- Changes in colour index of clarified sugarcane syrup during storage in pan supply tanks. Tạp chí Khoa học và Phát triển 2015, tập 13, số 2: 259-263.

     

Conferences

 

  1. Hoang Quoc Tuan*, Nguyen Thi Thao. Authentication of natural edible oils based on fatty acid profiles. Hội thảo “Phương pháp phân tích và nhận dạng độc tố trong thực phẩm” ISBN 978-604-913-586-6

  2. Hoang Quoc Tuan*, Nguyen Duy Thinh, Nguyen Thi Minh Tu. the relationship between volatile compounds and aroma quality of orthodox black tea (Camellia sinensis). Spise 2016, 4th International Symposium, July 29-31, VietNam

  3. Nguyen Thi Thao, Le Thanh Hung, Hoang Quoc Tuan. Baseline assessement of traceability system in green tea processing factory in northwestern area of Vietnam. Quality Management and Food safety-QMFS November 2015. Pp 153-162.

  4. Tham Ba Hoang Phong, Hoang Quoc Tuan. The relationship between some flavour precursor compounds and taste quality of orthodox black tea (camellia sinensis) produced in vietnam’s northerm. International VBfoodNet 2015 Conference on Food Technology: “Towards a more efficient use of natural resources”.