Staff's info

Dr. DO THI YEN

Lecturer, director of the Center

Building B4, 15 lane, Ta Quang Buu street

Phone: +84-24 36230945

Fax: +84-24 3868 2470

Email: yen.dothi@hust.edu.vn

Qualifications
  • 2010-2014: PhD, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam
  • 2002: Master, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam
  • 1999: Engineer, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam
 Professional experience
  • 2015-now: Director of Center for Training and Food Product Development. School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam
  • 2010-2014: Vice-Director of Center for Training and Food Product Development. School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2000-2010: Lecturer, Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
Teaching responsibilities
  • BF3023: Introduction to Food Science and Technology
  • BF5280: Fish and marine products Technology
  • BF5450: Tea Technology
  • BF 4219: Principles of Food Technology 
  • BF 4216: Raw materials for food production
Research interests
  • Developing marine products processing technology and valorization of fish plant’s by-products
  • Developing food products
Projects
Principle Investigator
  • 2016-2017: Project of Trial production on food products and animal feed from by-products of shrimp processing industry. Ministry of Industry and Trade
  • 2012-2013: Project of Trial production on surimi and surimi-based products. Ministry of Industry and Trade
  • 2009-2010: Research on processing technology of Fish Protein Hydrolysate from fish waste, Ministry of Education and Training of Vietnam
Participant
  • 2009-2011: Enzymatic and microbial processing of shrimp waste for production of value-added products. Ministry of Agriculture and Rural Development
  • 2006-2007: Research on processing technology of surimi and surimi-based products from fresh water fish. Ministry of Education and Training of Vietnam
  • 2005: Research on the valuable products from fresh water fish ( canned fish, smocked fish, tempura). Ministry of Agriculture and Rural Development
  • 2002-2003: Technological factors affecting surimi production process from Tilapia.  Ministry of Education and Training of Vietnam
Publications
Articles
  • Yves Waché, Thuy-Le, Do,Thi-Bao-Hoa Do, Thi-Yen Do (HUST), Maxime Haure, Phu-Ha Ho(HUST), Anil Kumar Anal, Van-Viet-Man Le, Wen-Jun Li, Hélène Licandro, Da Lorn, Mai-Huong Ly-Chatain, Sokny Ly, Warapa Mahakarnchanakul, Dinh-Vuong Mai, Hasika Mith, Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen (HUST), Thi-Thanh-Thuy Nguyen, Viet-Anh Nguyen, Hai-Vu Pham, Tuan-Anh Pham(HUST), Thanh-Tam Phan(HUST), Reasmey Tan, Tien-Nam Tien, Thierry Tran, Sophal Try, Quyet-Tien Phi, Dominique Valentin, Van-Quoc-Bao Vo, Kitiya Vongkamjan, Duc-Chien Vu, Nguyen-Thanh Vu, Son Chu-Ky (HUST (2018). Prospects for food fermentation in South-East Asia, topics from the Tropical Fermentation and Biotechnology Network at the end of the AsiFood Erasmus+ project, Frontiers in Microbiology (IF: 4,019)

  • Do Thi Yen, To Kim Anh (2017). The changes of protein structure in Tilapia surimi during gelation by Raman spectroscopy. Journal of Sicence and Technology, Volume 55, N05A, pp.211-217
  • Do Thi Yen, Lam Xuan Thanh, To Kim Anh, Katsuji Morioka, Pham Thi Thao (2013). Effect of cystein on gel-forming ability of Tilapia surimi during heating. Journal of Sicence and Technology, Volume 51, N06A, pp.231-238
  • Do Thi Yen, Nguyen Thi Cha, Lam Xuan Thanh, To Kim Anh, Tu Viet Phu (2013). Research on processing techology of surimi-based product (squid cake) from silver carp surimi (Hypophthalmichthys Harmandi). Journal of Sicence and Technology, Volume 51, N06A, pp.130-137
  • Do Thi Yen, Tran Van Hung. (2011). Manufacture of surimi from silver carp (Hypophthalmichthys Harmandi).  Journal of Sicence and Technology, Volume 49, N06A. pp 325-332
  • Do Thi Yen, Le Thanh Ha. 2010. Study on chitin recover from shrimp waste by using bromelin in juice of pineapple by-product. Journal of Sicence and Technology, Volume 48, N06A, pp367-374.
  • Do Thi Yen, Tran Van Hung, 2010. Research on protein hydrolysate processing from fish waste. Journal of of Science and Technology. Volume 48, N06A, pp339-347
Conferences
  • Do Thi Yen, To Kim Anh (2017). Effect of some factors on proteolytic degradation of tropical Silver carp surimi ((Hypophthalmichthys Harmandi).  Proceeding of Asian Food Conference. Volume 2, pp472-477
 
  • Do Thi Yen, Lam Xuan Thanh, To Kim Anh (2013). Influence of setting condition on texture and microstructure of suwari and kamaboko Tilapia surimi gel. Proceeding of National Biotechnology Conference 2013. Volume 1, pp.579-583
  • Do Thi Yen. (2005). Effect of washing process on African catfish surimi quality, Proceeding of Regional Symposium on Chemical Engineering,
Do thi Yen. (2003). Effect of temperature on gel forming and proteolysis of Tilapia surimi. Proceeding of Asian Food Conference