• 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

• 2015-2020: 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.

• Developing marine products processing technology and valorization of fish plant’s by-products
• Developing food products

• 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

Principle Investigator

• 2019-2020: Project of Trial production: Improvement of production technology of products from mushroom at large scale . Ministry of Science and Technology.
• 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

Principle Investigator

• 2019-2020: Project of Trial production: Improvement of production technology of products from mushroom at large scale . Ministry of Science and Technology.
• 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

Books

• In book: Seafood processing Technology (2020): Chapter 6: Surimi processing Technology (pp106-124). Agricultrure Publisher

Articles

• Giorgia Perpetuini ,Pumnat Chuenchomrat ,Valentin Pereyron , Maxime Haure, Da Lorn, Le Ha Quan, Phu Ha Ho, Tien Thanh Nguyen,Thi Yen Do, Quyet Tien Phi ,Thi Kim Chi Nguyen, Hélène Licandro ,Son Chu Ky, Rosanna Tofalo, Warissara Kasikonsunthonchai, Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Yves Waché (2021). Microorganisms, the Ultimate Tool for Clean Label Foods? inventions 6(2), 31
• Nguyen Xuan Hoan, Duong Hong Quan, Dinh Huu Dong, Nguyen Thi Phuong, Do Thi Yen, Nguyen Xuan Cuong, Hoang Thai Ha, Pham Van Thinh (2020). Effect of drying methods on sensory and physical characteristics, nutrient and and phytochemistry compositions, Vitamin, and antioxidant activity of Grapes seaweed Caulerpa lentillifera grown in Vietnam. Journal of Pharmaceutical Sciences and Research. Volume 12(5). pp624-630
• Vũ Thu Trang, Đỗ Thị Yến, Chu Kỳ Sơn, Nguyễn Hải Vân (2020)Antimicrobial Interaction Between Endophytic Actinobacteria Associated with Listea Cubeba and Listea Cubeba Essential Oils Against Food Borne Bacteria. Tạp chí khoa học và công nghệ các trường kỹ thuật, tập 141, trang 118-123
• Do Thi Yen, Nguyen Thi May (2019). Optimization of enzymatic hydrolysis process from shrimp by-product for shrimp sauce production. Journal of Science and Technology, Volume 57, pp97-104
• 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)

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