Staff's info

Assoc.Prof. PHAN THANH TAM

Lecturer

Office: 206B-C4

Phone: +84-24 3868 0118

Fax: +84-24 3868 2470

Email: tam.phanthanh@hust.edu.vn

Qualifications
  • 2008: PhD, Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 1999: Master, Food Technology, Hanoi University of Science and Technology, Vietnam. 
  • 1990: Engineer, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam. 
Professional experience
  • 2006-present: Senior lecturer, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2003-2013: Deputy Head of Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam
  • 2000-2006: Lecturer, Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 1996-2000: Expert, Department of Science Management, Hanoi University of Technology, Vietnam.   
  • 1991-1996: Technician, Haiha Confectionary Company, Hanoi, Vietnam.
  • 5/2012 - now: Head of the national technical standards ISO / TC / F8 "Meat and meat products".Training:
  • 7-9/2001: Food Technology (fermented meat) at Suranaree University of Technology, Thailand.
  • 9-12/2007: Food technology, Torino, Italia.
  • 11-12/2011: Apply a biotechnology to control food safety, CIRAD, Montpelier, France.
Teaching responsibilities
  • BF3032: Nutrition and Food Safety
  • BF4213: Food Preservation Technology 
  • BF4219: Principles of Food Technolgy 
  • BF5450: Meat and Meat Products Technology
  • BF5480: Confectionery Technology 
  • BF5410: Coffee and Cocoa Technology
  • BF6211: Food Texture (for Master courses)
  • BF7310: Methods Advanced in Processing and Preserving Food (for PhD courses)  
  • BF7550: Solutions extend food shelf life (for PhD courses) 
Research interests 
  • Technology processing and preservation of protein rich products (meat, fish,...)
  • Technology processing and preservation of by-products 
  • Exploring the bioactive components from vegetal and microbial to improve quality and food safety
  • Control of hygiene and food safety
Projects/ Research funding received:
Principle Investigator
  • 2015-2017: Pilot production of dry and semidry fermented sausages using biotechnology. State-level project (belong Scheme of development and application of biotechnology in the field of processing industry in 2020, Ministry of Industry and Trade). 
  • 2015-2017: Applied research of natural bioproducts and combine several additives safety to preserving seafood materials in Quang Nam. Quang nam Department of Science and Technology.
  • 2011-2012: Research on prodution of some fermented food from pork and beef meat. State-level project. (belong Scheme of development and application of biotechnology in the field of processing industry in 2020, Ministry of Industry and Trade). 
  • 2010-2011: Study on technology of fermented sausages processing using starter cultures and control of technological factors to increase the quality and the food safety and hygiene, Ministry of Education and Training.
  • 2007-2008: Optimization factors in “nem chua” production technology, Ministry of Education and Training.
  • 2004-2005: Research damaging agents in the production process “nem chua” and the limited solutions, Ministry of Education and Training.
  • 2006: Research some methods to enhance the antimicrobial activity of Lactobacillus plantarum H1.40 to apply as starter culture in production “nem chua”, Hanoi University of Science and Technology.
  • 2004: Research on flora microorganism in the processing and preservation of nem chua, Hanoi University of Science and Technology.
Participant
  • 2016-2017: Network of Universities and Enterprises for Food Training in Southeast Asia (NutriSEA). EU –Erasmus+  project.
  • 2013-2016: Research on new methods to preserve and ensure of fresh meat hygiene and food safety in Hanoi and Ho Chi Minh City, the major scientific program of state-level KC.07/11-15, Ministry of Science and Technology. 
  • 2011-2012: Exploration of antimicrobial substances extracted from seafoodmanufacturer byproducts using biological methods and its applicationin raw meat preservation, Ministry of Science and Technology.
  • 2011-2012: Research on preservation raw meat (pork, beef, chicken) by nisin and acid organic, Hanoi Department of Science and Technology.
  • 2007: Study on production technology of some high value food products from pig, National Institute of Animal Husbandry.
Publications
Articles
  • Yves Waché,Thuy-Le, Do,Thi-Bao-Hoa Do, Thi-Yen Do, Maxime Haure, Phu-Ha Ho, 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, Thi-Thanh-Thuy Nguyen, Viet-Anh Nguyen, Hai-Vu Pham, Tuan-Anh Pham, Thanh-Tam Phan, 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; “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; Vol. 9 (10/2018) p. 2278; IF: 4,019; doi: 10.3389/fmicb.2018.02278
  • Phan Thanh Tâm; “Đánh giá sự biến đổi chất lượng của sản phẩm thịt lợn mát và thịt lợn ấm trong thời gian bảo quản”; Tạp chí Khoa học và công nghệ Việt Nam (Bộ Khoa học và công nghệ); tập 60 số 10, trang 67-72; 10/2018
  • Phan Thanh Tam, Nguyen Manh Cuong, Nguyen Thi Hoài Duc, Ngo Thi Thuy Chinh, (2016). Study on the bioactivity of ginger, galangal extracts of different regions in Vetnam for preserving seafood,(2016). Journal of Science and Technology (Vietnam), Vol 54, No 4A, page 63-72, ISSN 0866 708X
  • Phan Thanh Tâm, Nguyễn Minh Đại, (2016). Nghiên cứu ảnh hưởng của kích thước đường kính đến quá trình lên men, làm khô, làm chín xúc xích lên men bán khô (Dry sausages) sử dụng chủng khởi động tại Việt Nam. Tạp chí Công thương, chuyên san Khoa học và Công nghệ, số 26 tháng 8/2016, trang 28-31. ISSN 0866-7756.
  • Phan Thanh Tâm, Lê Ngọc Biên, (2016). Nghiên cứu lựa chọn chế phẩm lên men bề mặt phù hợp cho quá trình lên men, làm, làm chín xúc xích lên men khô. Proceeding Hội thảo khoa học toàn quốc 2016 - Tiến bộ kỹ thuật thực phẩm và kỹ thuật sinh học: từ nghiên cứu đến sản xuất, 10/2016, NXB Bách Khoa Hà Nội, trang 221-228. ISBN: 978-604- 95-0038- 1.
  • Phan Thanh Tam, Nguyen Manh Cuong, Nguyen Thi Hoài Duc, Ngo Thi Thuy Chinh- Study on the bioactivity of ginger, galangal extracts of different regions in Vetnam for preserving seafood,(2016). Tạp chí Khoa học và Công nghệ tập 54-số 4A, 2016, page 63-72, ISSN 0866-708X.
  • Tran Đinh Dung, Phan Thanh Tam, Hoang Đinh Hoa, Nguyen Thi Bich Ngoc, 2015. Study on physicochemical, biochemical changes during fermentation of traditional small freshwater shrimp sauce. Journal of Science and Technology (Vietnam). Vol. 53, No. 4B, ISSN 0866 708X.
  • Tran Đinh Dung, Phan Thanh Tam, 2014. Study on production of semidry fermented sausages (Salami) using starter culture. Journal of Science and Technology (Vietnam). Vol. 52, No. 5C, pp 267-273, ISSN 0866 708X.
  • Phan Thanh Tâm, Nguyen Thi Hai Hoa, 2014. Study on production of dry fermented sausages using starter culture in Vietnam. Vietnam Trade and Industry review (Special issue - Science and Technology), Vol 19, 10/2014, pp 33-35. ISSN 0866-7756.
  • Phan Thanh Tam, Ho Phu Ha, Tran Anh Ngoc, 2012. Study on preservation of raw meat by chitosan. Journal of Science and Technology (Vietnam). Vol. 50, No. 3A, pp 163-168, ISSN 0866 708X.
  • Phan Thanh Tam, Nguyen Lieu Ba, Nguyen Thi Tam, 2011. Study on preservation of raw meat by nisin alone and combination. Journal of Science and Technology (Vietnam). Vol. 49, No. 6A, pp 65-72, ISSN 0866 708X.
  • Phan Thanh Tam, 2011. Study on production of Thanh Son (Phu Tho) fermented meat using starter culture. Journal of Science and Technology (Vietnam). Vol. 49, No. 1A, pp 416-424, ISSN 0866 708X. 
  • Phan Thanh Tam, Nguyen Thi Nga, 2008. Selecting lactic acid bacteria with high probiotic activities to apply “nem chua” production. Journal of Science and Technology of Technological Universities, No. 65, pp 105-109. 
  • Hoang Dinh Hoa, Phan Thanh Tam, 2008. Selecting lactic acid bacteria strain with high- meat proteinase activities to apply in “nem chua” production. Journal of Science and Technology of Technological Universities, No. 64, pp 95-100. 
  • Phan Thanh Tam, Pham Cong Thanh, 2007. Study on the technology factors affecting “nem chua” quality. Journal of Science and Technology of Technological Universities, No. 62, pp 76-81. 
  • Phan Thanh Tam, Chu Thi Mai Phuong, 2007. Optimizing the culture conditions to improve bacteriocin synthetic from Lactobacillus plantarum H1.40 and their characteristics. Journal of Science and Technology of Technological Universities, No. 61, pp 107-112.
  • Phan Thanh Tam, Pham Cong Thanh, Hoang Dinh Hoa, 2006. Surveying the food safety and hygiene level of “nem chua” products, Journal of Science and Technology of Technological Universities, Vol 55, pp 112-116. 
Conferences
  • Phan Thanh Tâm, Nguyễn Mạnh Cường; “Nghiên cứu ứng dụng dịch chiết từ củ gừng (Ziniber officinale), củ riềng (Alpinia ofcinarum) để bảo quản cá nục (Decapterus Lajang)”; Kỷ yếu Hội nghị Công nghệ Sinh học Toàn quốc 2018; trang 281-287; 10/2018 
  • Phan Thanh Tam, Nguyen Thi Hoai Duc; Study on selection of suitable technology parameters of fermentation and drying, ripening for producing dry fermented sausages with different diameters in Vietnam; Proceedings of the 15th Asean conference on Food Science and technology, Ho Chi Minh City; 14-17 November 2017, Volume 1, p.423-428
  • Phan Thanh Tam, Nguyen Hai Yen, Le Sy Hong Lam, 2016. Exploitation of bioactive components from extracts of ginger, galangal to preserve of squid and cuttlefish. Proceeding of the 10th South East Asian Technical University Consortium (SEATUC) Symposium, Shibaura Institute of Technology (22-24/2/2016), PSO4-02 -OS04 (Bioscience, Biological and Engineering Science. ISSN 1882-5796.
  • Tran Đinh Dung, Phan Thanh Tam, Hoang Đinh Hoa, Tran Thi Huyen Trang, 2015. Quality evaluation of raw materials from small freshwater shrimp selected for produccing sauce. Proceeding of Quality Management and Food Safety Conference, pp 55-62, ISBN: 978-604-913-415-9. 
  • Phan Thanh Tam, Tran Thi Nhung, 2014. Exploitation of bioactive components from extracts of ginger, galangal to preserve shrimp. Proceeding Hội thảo Nghiên cứu và phát triển các sản phẩm tự nhiên lần thứ IV, 11-2014, trang 187-193, ISBN: 978-604-913-254-4.
  • Phan Thanh Tam, Vu Thi Lien, Le Sy Hong Lam, 2013. Study on antioxidant and antibacterial capacity of extracts from ginger, galangal, perilla and application on meatball processing. Proceeding of National biotechnology confereence 2013. Vol 2: Bio-organism and bio-plant technology, pp 528-532. ISBN:978-604-913-136-3.
  • T. T.Phan, L.B.Nguyen, S.H.L.Le, 2012. Study on preservation of raw meat by organic aid separately and combination. Proceeding of the 58th International Congress of Meat Science and Technology, Montreal, Canada. ISBN 978 0 98 104 6365.  
  • PHAN T.T, LE T.B.T, 2011. Screening and Selection of Lactic Acid Bacteria with High Antimicrobial Activity for Fermented Sausage Production in Vietnam. Proceeding of the 57th International Congress of Meat Science and Technology, Ghent, Belgium. ISBN 978 90 798 92 013. NUR 946.
  • Phan Thanh Tam, Ta Manh Hieu, 2010. Optimization of technological factors in nem chua processing (Vietnamese traditional fermented meat) using starter cultures. Proceeding of the 4th South East Asian Technical University Consortium (SEATUC) Symposium, Hybrid Twinning Program 2009, pp 94-96. ISSN 1882-5796.
  • Phan Thanh Tam, Pham Cong Thanh, Pham Thi Thu Hien, 2006. Study on appliyng garlic products in “nem chua” production technology for improvement quality and extend the self-life. Proceeding of the 20th scientific conference in the 50th anniversary Hanoi University of Technology, Subcommitee of Biological and Food Technology, p 224-229.
  • Hoang Dinh Hoa, Phan Thanh Tam, Pham Thi Thu Hien, 2006. Study on the antimicrobial activity of garlic products for using the garlic as food preservative. Proceeding of the 20th scientific conference in the 50th anniversary Hanoi University of Technology, Subcommitee of Biological and Food Technology, p 120-125, 2006.
  • Phan Thanh Tam, Do Thi Hanh, Tran Lien Ha, Hoang Dinh Hoa, 2005. Isolation and characterization of Lactobacillus plantarum H1.40 from Vietnamese Tradition Fermented Meat (“nem chua”). Proceedings of Regional Symposium on Chemical Engineering 2005, Science and Techniques Publishing House , Vol 1: Biotechnology and Food Engineering, p121-126.
  • Phan Thanh Tam, Ha Hai Yen, Do Thi Hanh, Tran Lien Ha, 2005. Study on the Antimicrobial Activity of Lactic Acid Bacteria Isolated from nem chua (Vietnamese Fermented Meat). Proceedings of Regional Symposium on Chemical Engineering 2005, Science and Techniques Publishing House, Vol 1: Biotechnology and Food Engineering, p115-120.
  • Phan Thanh Tam, 2003. Study on effects of carbonhydrate ‘s content and source on lactic fermentation and sausages qualities. Proceedings of the 8th Asean Food Conference (AFC 03), Vol 2, p679-684.