Staff's info

Assoc.Prof.Dr. HO PHU HA

Head of Department

Office: 206B-C4

Phone: +84-24 3868 0119

Fax: +84-24 3868 2470

Email: ha.hophu@hust.edu.vn

Qualifications
  • 2008: PhD, Food Science, University of Newcastle, Australia
  • 1996: Master, Food Technology, Hanoi University of Science and Technology (formerly Hanoi University of Technology), Vietnam
  • 1993: Engineer, Biotechnology, Moscow State University of Food Production, Russia
Professional experience
  • 2014-present: Head of Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2010-2013: Deputy Head of Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam
  • 2008-2010: Deputy Head of Department of Fermentation Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam
  • 1995-present: Lecturer, Department of Fermentation Technology and Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
Teaching responsibilities
  • BF 3811 Raw materials and additives for food production
  • BF4216 Raw materials for food production
  • BF4311 Control of microbiological quality in food technology
  • BF5220 Technology of malting and brewing
  • BF5410 Technology of coffee and cocoa
  • BF5682 Functional foods
  • BF6215 Food preservation
  • BF7310 Advance solutions in food processing and post harvest
  • BF7350 Application of fuctional compounds in food technology
Research interests
  • Beneficial microorganisms
  • Food safety and antagonistic microorganisms
  • Development of Functional Foods
Projects
Principle Investigator
  • 2014-2017: Production of antimicrobial preparation from seafood manufacturer byproducts and its application in raw meat preservation. Ministry of Education and Training.
  • 2011-2012: Exploration of antimicrobial substances extracted from seafood manufacturer byproducts using biological methods and its application in raw meat-preservation. Ministry of Science and Technology.
  • 2009-2010: Incorporation of prebiotic and probiotic into food for functional food production. Ministry of Education and Training.
  • 2008-2009: Survival ability in gastrointestinal conditions in vitro of lactic acid bacteria with exorphin digestion ability. Hanoi University of Science and Technology.
Investigator
  • 2015-2018: Network of Universities and Enterprises for Food Training in Southeast Asia (NutriSEA), European Commission’s Erasmus + programme.
  • 2014-2016: Valorization of ethanol plants’ by-products for the production of high quality animal feeding (Collaborative project between Vietnam and Romania), Ministry of Science and Technology
  • 2012-2014: Gains from losses of root and tuber crops - GRATITUDE, (www.fp7-gratitude.eu), EU- FP7
  • 2012-2014: Food safety for Europe - FOODSEG (www.foodseg.net), EU- FP7
  • 2008-2010: Technological solutions to minimize and eliminate food poisoning microorganisms in Vietnamese traditional fermented food products (collaborative project between Vietnam and France, Hoa Sen Lotus program), Ministry of Science and Technology.
  • 2010-2011: Enzymatic and microbial processing of shrimp waste for production of value-added products (chitin, chitooligosaccharides and shrimp hydrolysates). Ministry of Agriculture and Rural Development
  • 2009-2010: Study on processing technology of beverage containing probiotic and green tea polyphenol. Hanoi Department of Science and Technology.
  • 2008 – 2009: Technological solutions to minimize and eliminate food poisoning microorganisms in Vietnamese traditional fermented vegetables. Ministry of Agriculture and Rural Development.
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
  • Le Viet Cong, Pham Anh Tuan, Ho Phu Ha; Study on solutions for stabilizing fruity flavour mixed beer during filtration and packaging, Journal of Science and Technology, 2017, vol 55 (5A), p.234-241
  • Nguyễn Thị Hạnh, Phạm Anh Tuấn, Hồ Phú Hà, Nguyễn Xuân Phương; Tối ưu hóa một số thông số công nghệ bảo quản quả nho xanh Ninh Thuận (NH01-48) bằng phương pháp điều chỉnh khí quyển (Controlled Atmosphere – CA; Tạp chí nông nghiệp và phát triển nông thôn, 2017, số 16, trang 10-16
  • Nguyễn Thị Hạnh, Phạm Anh Tuấn, Hồ Phú , Nguyễn Xuân Phương; Nghiên cứu một số yếu tố ảnh hưởng của môi trường điều chỉnh khí (Controlled Atmosphere – CA) đến chất lượng quả nho xanh Ninh Thuận (NH 01- 48) trong quá trình bảo quản; Tạp chí nông nghiệp và phát triển nông thôn, 2017, số 13, trang 18-23
  • Nguyen Thi Hanh, Ho Phu Ha, Phạm Anh Tuan, Nguyen Xuan Phuong; Application of lactic acid in preservation of Ninh Thuan green grapes NH01-48; Journal of Science and Technology, 2017, Vol. 54 (4A), p.116-124
  • Le Thi Hong Van, Chu Ky Son, Ho Phu Ha. In vitro assessment of potential probiotic microorganisms for application in animal feeding. Journal of Science and Technology, Vietnam Academy of Science and Technology. 2016. 54 (4A): p. 250-258
  • Nguyen Thi Hanh, Nguyen Thi Huong, Ho Phu Ha, Nguyen Xuan Phuong, Pham Anh Tuan. Inhibition of bacteria isolated from ninh thuan grapes by organic acids. Journal of Science and Technology, Vietnam Academy of Science and Technology. 2016. 54 (4A): p.290-297
  • Son Chu-Ky, Thi-Hoan Pham, Kim-Lien T. Bui, Tien-Thanh Nguyen, Kim-Dang Pham, Hoai-Duc T. Nguyen, Hong-Nga Luong, Viet-Phu Tu, Thanh-Hang Nguyen, Phu-Ha Ho and Thanh-Mai Le. Simultaneous Liquefaction, Saccharification and Fermentation at Very High Gravity of Rice at Pilot Scale for Potable Ethanol Production and Distillers Dried Grains Composition. Food and Bioproducts Processing. 2016.98:p.79-85
  • Dang Duy Hoat, Ho Phu Ha. Study on storage condition of a liquid chitosan preparation and its application in preservation of fresh chicken. Journal of Science and Technology, Vietnam Academy of Science and Technology. 2015. 53 (4B): p.200-206
  • Nguyen Thi Hanh, Ho Phu Ha, Man Thi Phương Anh, Nguyen Xuan Phuong, Pham Anh Tuan. Potential use of organic acids for inhibition of fungi isolated from ninhthuan grape. Kỷ yếu Hội Thảo Quốc tế Kỹ Thuật hóa học và môi trường hướng tới phát triển bền vững. RCChE. 2015; 29/11-1/12, trang 233-238
  • Sarter, Samira, Phu-Ha Ho, and Kim Anh To. Current context of food safety in Vietnam: a glance at food of animal origin. Quality Assurance and Safety of Crops & Foods, 2015, 7(1): 57-62.
  • Son Chu-Ky, Thi-Khanh Bui, Tien-Long Nguyen, Phu-Ha Ho. (2014). Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions. International Journal of Food Science & Technology. 49(2): p. 565–570.
  • Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique, Waché Yves. (2013).Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food. International Journal of Food Science & Technology. 48(6): p. 1115-1126
  • Nguyen Tien Long, Tran Van Duy, Nguyen Thi Dieu Thuy, Hoang Thi Le Hang, Ho Phu Ha. (2013). Production of centella juice supplemented with probiotic bacteria Lactobacillus acidophilus. Journal of Science and Technology, Vietnam Academy of Science and Technology. 51 (6A), pp 244-250
  • Nguyen La Anh, Ho Phu Ha, Dang Thu Huong, Quach Thi Viet. (2013). The probiotic bacterium Lactobacillus casei PK2 and its intracellular x-prolyl dipeptidyl aminopeptidase activity against exorphin substrates of food origin. Journal of Science and Technology, Vietnam Academy of Science and Technology. 51 (6A), pp 353-359.
  • Nguyen Thi Doan, Trinh Van Chau, Ho Phu Ha. (2013). Effect of chitosan purifying methods on inhibition activity toward pathogenic bacteria. Journal of Science and Technology, Vietnam Academy of Science and Technology. 51 (6A), pp 333-338.
  • Ho Phu Ha, Nguyen Hai Yen, Le Thanh Ha. (2012) Antagonism toward Escherichia coli of chitosan derived from shrimp waste using biological method. Journal of Science and Technology, Vietnam Academy of Science and Technology. 50 (3A), pp 126-130
  • Phan Thanh Tam, Ho Phu Ha, Tran Anh Ngoc. (2012). Study on preservation of raw meat by chitosan. Journal of Science and Technology, Vietnam Academy of Science and Technology. 50 (3A), pp 126-130
  • Le Thanh Mai, Ho Phu Ha, Tran Thi Minh Khanh, Chu Ky Son, Le Thi Lan Chi, Le Quang Hoa, To Kim Anh, Hoang Thi Le Hang. (2011). Exploring the microbiota of vietnamese fermented foods to improve food quality and safety. Journal of Science and Technology, Vietnam Academy of Science and Technology. 49 (6A), pp 93-101
  • Ho Phu Ha, Ngo Thi Hang Ly, Le Lan Chi, Tran Thi Minh Khanh, Le Thanh Mai, Hoang Thi Le Hang. (2011). Potential application of Lactobacillus platarum A17 in vegetable fermentation to inhibit Escherichia coli. Journal of Science and Technology, Vietnam Academy of Science and Technology. 49 (6A), pp 276-283
  • Ho Phu Ha, Nguyen Thi Hien Luong, Le Thi Lan Chi, Vu Hong Son. (2011). Effect of green tea polyphenol concentration on Lactobacillus sp. applied in development of food containing polyphenol and probiotics. Journal of Science and Technology, Vietnam Academy of Science and Technology. 49 (6A), pp 296-302
  • Ho Phu Ha, Luong Hung Tien, Le Thi Lan Chi. Incorporation of probiotic Lactobacillus fermentum HA6 into food products: an exploratory study. Journal of Science and Technology - Universities of Technology, Vietnam. 82A-2011, pp 27-31
  • Phu-Ha Ho, Iban Sagardia. (2011). Activity of X-prolyl dipeptidyl aminopeptidase from Lactobacillus fermentum HA6 exposed to gastrointestinal conditions in vitro. Journal of Science and Technology, Vietnam Academy of Science and Technology. 49 (1A), pp 425-430
  • Phu-Ha Ho, Michelle Catherine Adams, Tony Brian Rothkirch, Richard Hugh Dunstan, Timothy Kilgour Roberts. (2011). Opioid peptide digestion by newly isolated potential probiotic bacteria from foods. Journal of Science and Technology, Vietnam Academy of Science and Technology.  49 (1A), pp 161-168
  • Luong Hung Tien, Ho Phu Ha, Le Thi Lan Chi, Ngo Xuan Binh. Research production probiotic preparations from Lactobacillus fermentum HA6 by Spray drying technique. Journal of Science and Technology of Nông Lâm. Nông Lâm University Hồ Chí Minh city. No 4/2009, pp. 1-6
  • Phu-Ha Ho, Jian Biao Luo, and Michelle Catherine Adams. (2009). Lactobacilli and Dairy Propionibacterium with Potential as Biopreservatives Against Food Fungi and Yeast Contamination. Applied Biochemistry and Microbiology, Vol. 45, No. 4, pp. 414–418
  • Yeon-Hee Kim, Daisuke Ishikawa, Ho Phu Ha, Minetaka Sugiyama, Yoshinobu Kaneko and Satoshi Harashima. (2006). Chromosome XII context is important for rDNA function in yeast. Nucleic Acids Research, 34(10):2914-2924.
  • Hoang Dinh Hoa, Ho Phu Ha. (2001). Influence of substitution components of wort on physiological characteristics of brewer's yeast. Vietnamese Journal of Science and Technology. Vol. XXXIX, No 1 , pp 22-26
  • Ho Phu Ha, Hoang Dinh Hoa, Nguyen Thi Hien, Vo Thi Ly. Effect of innoculum concentration on technological characteristics of brewer's yeast. Proceeding of International Conference in Biology, Hanoi 2-7/ 7/ 2001, pp 139-143
  • Hoang Dinh Hoa, Nguyen Thi Hien, Ho Phu Ha, Lai Thi Ngoc Ha. (2000). Influence of aminoacid content of wort on technological characteristics of brewer’s yeasts. Journal of Food and Processing Industry. Ukraine, N4, pp 18-19.
  • Ho Phu Ha, Hoang Dinh Hoa. Influence of aminoacid content in wort on specific growth rate of brewer's yeast. Proceeding of National Biotechnology Conference, Vietnam, 12/1999. pp 229-236
  • Ho Phu Ha, Hoang Dinh Hoa. (1999). Influence of wort concentration on specific growth rate of brewer's yeasts. Vietnamese Journal of Science and Technology. Vol. XXXVII, No 6. pp. 22-27
  • Ho Phu Ha, Hoang Dinh Hoa, Nguyen Thi Hien. (1999). Influence of concentration of soluble oxygen in the wort on decline speed of beer yeast’s technological characteristics. Journal of Science and Technology - Universities of Technology. Vietnam. No 21. pp 45-48
Conferences
  • Phu-Ha Ho and Michelle Catherine Wills. Identification of a potential probiotic strain, Lactobacillus gasseri HA4, from naturally fermented foods. Proceedings of National Biotechnology conference, Hanoi 27 September 2013. Vol 2. p.157-161
  • P.-H. Ho, S. Chu-Ky, K.T.M. Tran, T.M.H. Pham, T.T.H. Nguyen, and T.M. Le. Inhibition of Escherichia coli by the lactic acid bacterium Lactobacillus plantarum B33 in mustard leaves fermentation. 2nd MoniQA International Conference: “Emerging and persisting food hazards: Analytical challenges and socio-economic impact”. Krakow, Poland 8-10 June 2010.
  • Mahta Moussavi, Phu Ha Ho, Michelle Catherine Adams. A study on the survival of probiotic Lactobacilli in tomato and orange juice. Asia Pacific Journal of Clinical Nutrition, 2008; 17 (Suppl 3): S14
  • Ranadheera Senaka, Luo Jian Biao, Ho Phu Ha, Adams Michelle Catherine, Does the food substrate influence the functionality of probiotics, Asia Pacific Journal of Clinical Nutrition, 2007;16 (Suppl 3): S81
  • Phu-Ha Ho, Michelle Catherine Adams and Thanh-Mai Le. The effect of spray drying on the probiotic efficacy of a Lactobacillus sp.  Proceeding of the 4th Probiotic, Prebiotic and New Food, jointly with XXX International Congress on Microbial Ecology and Disease (SOMED), Rom, Italy September 2007.
  • Phu-Ha Ho and Michelle Catherine Adams. Selection and identification of a novel probiotic strain of Lactobacillus fermentum isolated from Vietnamese fermented food. Proceeding of 20th Scientific Conference, Hanoi University of Technology, Hanoi 10/2006, 43-49.
  • Phu-Ha Ho, Michell Catherine Adams. (2005). Vietnamese traditional fermented foods as a source of novel probiotic bacteria. Asia Pacific Journal of Clinical Nutrition, 14:S93.