Staff's info

Assoc.Prof.Dr. NGUYEN THI XUAN SAM

Lecturer

Office: 201-C4

Phone: +84-24 3868 2452

Fax: +84-24 3868 2470

Email: sam.nguyenthixuan@hust.edu.vn

Qualifications
  • 2000: PhD, Biotechnology, Hanoi University of Science and Technology (Hust),Viet Nam
  • 1996: Master, Biotechnology, Hust, Viet Nam
  • 1982: Engineer, Food Technology, Hust, (formerly Hanoi University of Technology), Vietnam 
Professional experience
  • 2016-present: Lecturer, Dept of Micrbiology-Biochemistry-Molecular Biology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2010-2015: Head Dept of Micrbiology-Biochemistry-Molecular Biology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 2003-2010: Head Dept of Biochemistry-Molecular Biology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 1996-2003: Lecturer, Department of Biochemistry, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.
  • 1982-2003: Researcher in Center of Biotechnology, Institute of Biological and Food Technology, Hanoi University of Science and Technology, Vietnam
  • (2005): Stage scientific, Division of Food Biotechnology, Department of Food science and Technology, Universitat fur Bodenkultur Wien, Austria.
  • (1999): Stage scientific, Institut Polytechnique de Toulouse, France, Labo d'arome et biotechnologie
  • (1993 -1994): Training course in biochemistry, Institut of Biochemistry, Laussane University Switzerland
Teaching responsibilities
  • BF3050: Biochemistry
  • BF3091: Biochemistry practice
  • BF3119: Immunology
  • BF5111: Vaccine technology
  • BF6112: Kinetics of enzyme (Master courses)
  • BF6128: Biopolyme (Master courses)
  • BF7031: Biomaterials (PhD courses)
Research interests
  • Obtention and exploiting the applicability of some polysaccharide sources as stabilizers in food processing (pectin, gellan, xanthan, carrageenan ...)
  • Obtention, purification and application of enzyme products (cellulase, hemicellulose, pectinase…)
  • Control of foodborne pathogens in agricultural products
Projects
Principle Investigator
  • 2018: Technical consultancy contract "Application of Food Additives: Sweetener Sucralose in jelly production
  • 2014-2016: Production pectic oligosaccharide (POS) by enzyme and using it for funtion food. ĐT.04.14/CNSHCB. Ministry of Industry and Trade.
  • 2012-2013: Obtention and application of enzyme in pulp refining. 01C-06. Hanoi Departement of Science and Technology.
  • 2009-2010: Etude of Atoxigenic Strain Manufacturing for the reduction in aflatoxin Content of rice with the aid of the PCR method, Ministry of Education and Training of Vietnam
  • 2009-2010: Recombinant β glucosidase for lignocelluloses hydrolysis in bioethanol (in Project: Recombinant enzymes for lignocelluloses hydrolysis in bioethanol. KC-04-22/06-10). Ministry of Science and Technology.
  • 2007-2008: Conltrol of mycotoxin contamination in rice. Scientific Interuniversity Pre-project (PCSI), (Coordinator), Agency for French Speaking Universities (AUF)
  • 2005-2007: Application of some biotechnological solutions in the food procces, conserve and in food safety control .B2005-TĐ. Ministry of Education and Training of Vietnam
  • 2005-2007: Designe the molecular techniques applied in rapid detection the pathogens in the milk process. Ministry of Education and Training of Vietnam
  • 2001-2004: Production of b -glucozidase and application in wine and fruit juice making (in Project:. KC-04-07
Participant
  • 2018-2019: Technical consultancy contract “ Improving the quality and shelf life for the ingredients of sticky rice in yogurt products”
  • 2007-2009 : Valorisation des sous-produits agricoles par le développement de biotechnologies blanches pour la production de biocarburants de 2ème génération. Cooperative project, AUF
  • 2007-2010: Towards harmonization regarding monitoring of hazards in the food supply chain”, Cooperative project, FP6-EU
Publications
Books and book chapters
  1. Nguyễn Thị Xuân Sâm, Nguyễn Thị Hồng Linh. Vaccin technology, 2017. Bách Khoa publisher
  2. Đặng Thị Thu, Tô Kim Anh, Lê Quang Hòa, Đỗ Ngọc Liên, Nguyễn Thị Xuân Sâm, Lê Ngọc Tú, Đỗ Hoa Viên. Biochemical engineering, 2009, .
  3. Lê Ngọc Tú, Lâm Xuân Thanh, Phạm Thu Thủy, Trần thị Xô, Tô Kim Anh, Nguyễn Trọng Cẩn, Lưu Duẩn, Quản Lê Hà, Ngô Đăng Nghĩa, Nguyễn Thị Xuân Sâm, Nguyễn Thị Sơn, Lê Thị Liên Thanh, Đặng Thị Thu, Đỗ Thị Hoa Viên, Lê Tiến Vĩnh. Toxicology and Food safety, 2006, Science and Tech. publisher.
  4. Đặng Thị Thu, Lê Ngọc Tú, Phạm Thu Thuỷ, Tô Kim Anh, Nguyễn Thị Xuân Sâm. Enzyme technology, 2004, Science and Tech. publisher.

Patents and solution utilities
Solution utilities
  • Method for receiving and using beta-glucosidase enzym from Aspergillus niger PBC. Assoc. Prof. Nguyen Thi Xuan Sam, (No:568 QĐ 10423/QQĐ-SHTT, 9/10/2006. National Office of Intellectual Property)
Articles (2014-2019)
  1. Nguyễn Thị Hồng Hà, Trần Thị Mai, Nguyễn Thị Xuân Sâm (2018)..
  2. Nguyễn Thị Hồng Hà, Trần Thị Mai, Lê Khánh Linh, Nguyễn Thị Xuân Sâm. (2018). Study on the conversion of gellan into deacylated gellanJournal of Science and Technology. N6/2018, 64-69
  3. Nguyễn Thị Hồng Hà, Nguyễn Thị Thu Huyền, Vũ Thu Diễm, Nguyễn Thị Xuân Sâm. 2017. Optimazation of fermentative conditions for gellan production by Sphingomonas paucimobilis GL12. Journal of Agriculture & Rural Development. 2017, N22, 48-54.
  4. Nguyen Thi Xuan Sam, Le Thi Huyen. 2017. Extraction of pectin from passion fruit feel for production of pectic oligosaccharides (POS). Journal of Science and Technology. 55 (5A). 2017, 195-201. (QMFS)
  5. Nguyen Thi Kim Dung, Vu Kim Dung , Chu Thi Thuy Trang, Hoang Van Anh, Nguyen Tien Thanh, Nguyen Thi Xuan Sam. 2016. Recovery of pectic oligosaccharide (POS) from pectin hydroysate for funtional foods. Journal of Science and Technology. 54(4A). 2016, 81-88.
  6. Lê Tuấn Anh, Nguyễn Thúy Hường, Nguyễn Thị Xuân Sâm,Nguyễn Đăng Hiền, Nguyễn Xuân Hòa, Ngô Thu Hường, Phạm Văn Khôi, Phạm Thị Phương Thảo. Journal of Preventive Medicine. XXV, 2015. 25 (9-159), 39-44
  7. Vũ Kim Dung, Nguyễn Thị Xuân Sâm, Nguyễn Thị Thu Hương, Đặng Thị Thu. Optimization of limited hydrolysis of passion fruit pectin producing pectic oligosaccharide (POS) by enzyme Tối ưu hoá điều kiện thuỷ phân giới hạn pectin vỏ chanh leo tạo pectic oligosaccharides (POS). Journal of Biology. 2015, 37 (1se), 99-104.
  8. Vũ Kim Dung, Đặng Thị Thu, Nguyễn Thị Xuân Sâm. Optimization of polygalacturonase synthesis by Aspergillus niger CNTP 5037 in solid-state fermentation. Science and Technology Journal of Agriculture &Rural Development. November 2014, 160-164.
  9. Vũ Kim Dung, Nguyễn Thị Kim Dung, Nguyễn Hồng Ly, Đặng Thị Thu, Nguyễn Thị Xuân Sâm. Limited hydrolysis of passion fruit pectin producing pectic oligosaccharide (POS) by enzyme. . 52(5B). 2014, 583-589.
  10. Nguyễn Thị Xuân Sâm, Vũ Kim Dung, Nguyễn Thị Kim Dung, Đặng Thị Thu. Bioactivities of pectic oligosaccharides (POS) from passion fruit peel. Journal of Science and Technology. 52(53). 2014, 179-184.
Conferences (2014-2019)
  1. Nguyen Thi Xuan Sam, Nguyen Tien Thanh. 2017. Production of Pectic Oligosaccharides (POS) in a membrane bioreactor. Proceedings of the 15th Acean conference on food science and technology. Ho Chi Minh city, Việt Nam.Vol 2. 2017, 52-57
  2. Ha Thi Hong Nguyen, Huyen Ngoc Nguyen, Linh Le Khanh and Sam Thi Xuan Nguyen. 2017. Procedure for obtaining gellan from fermentation broth with Sphingomonas paucimobilis GL12. Proceedings of the 15th Acean conference on food science and technology. Ho Chi Minh city, Việt Nam. Vol 2. 2017, 58-63.