• 2017: PhD, Food Science and Technology, Hanoi University of Science and Technology, Vietnam
• 2011: Master, Safety in the Food Chain, BOKU University, Vienna, Austria
• 2005: Master, Food and Biological Processes and Equipments, Hanoi University of Science and Technology, Vietnam
• 2003: Engineer, Food and Biological Processes and Equipments, Hanoi University of Science and Technology, Vietnam

Professional experience

2003-present: Lecturer, Department of Quality Management, School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Vietnam.

Teaching responsibilities

Food Authentication and Traceability;

Hygienic design for the food and processing industries;

Cane sugar Technology;

Organic food;

Research interests

Food Authentication and Traceability;

Food Quality Analysis;

Hygienic design;

Food safety;

Cane sugar Technology;

Projects

Principle Investigator

2012: Fatty acid composition of selected Vietnamese Biscuites including Trans-Isomers. HUST.

2015. Study on reducing sugar color by using of H₂O₂. HUST
2016. Change of flavor precursor and volatile compounds during Orthodox manufacturing. B2015.01.110

Participant

2014-2015: Study of produce sugar cane juice from Hoa Binh’ Cane, Hoa Binh Department of Science and Technology

Book

Nguyễn Thị Minh Tú, Hoàng Quốc Tuấn, Nguyễn Thị Thảo, Nguyễn Hoàng Dũng, Vũ Hồng Sơn, Đỗ Biên Cương, Trương Quốc . Food Authentication and Traceability. NXB Đại học Bách Khoa Hà Nội, 2016

 

Nguyen Van Tang (Editor). Recovering Bioactive Compounds from Agricultural Wastes. ISBN: 978-1-119-16882-9. 284 pages, WILEY.

Publications

Articles

1. Le Tuan Phuc1*, Tran Thi Thanh Hoa1, Cung Thi To Quynh1, Lai Quoc Dat2, Nguyen Hoang Dzung2, Dang Minh Nhat3, Le Thanh Nhan4, Hoang Quoc Tuan1, Pham Ngoc Hung1 (9). Application of Near-Infrared Spectroscopy with Partial Least Square Regression to Predict K-value in Fish. Smart Cities for ASEAN: Experiences and Innovations. An International Symposium – https://www.isscei.org/. 12/2022
2. Le Tuan Phuc1*, Tran Thi Thanh Hoa1, Cung Thi To Quynh1, Lai Quoc Dat2, Nguyen Hoang Dzung2, Dang Minh Nhat3, Le Thanh Nhan4, Hoang Quoc Tuan1, Pham Ngoc Hung1 (9)Convolutional neural network (CNN) model for histamine prediction based on NIR spectroscopy. Smart Cities for ASEAN: Experiences and Innovations. An International Symposium – https://www.isscei.org/. 12/2022
3. Do Thi Quynh Chi, Tran Thi Hanh, Tran Thi Thanh Hoa, Le Tuan Phuc, Pham Ngoc Hung, Nguyen Thi Thao, Hoang Quoc Tuan (7). factors and levels affecting Vietnamese consumer’ purchase intentions related to nut milk. proceeding – ISBN 9786043168808. Hội thảo quản lý chất lượng và an toàn. QMFS 2021+1. 10/2022
4. Phạm Ngọc Hưng, Lê Tuấn Phúc, Trần Thị Thanh Hoa, Cung Thị Tố Quỳnh, Lại Quốc Đạt, Nguyễn Hoàng Dũng, Đặng Minh Nhật, Lê Thành Nhân, Hoàng Quốc Tuấn (9). Xác định nhanh hàm lượng chất béo trong cá bằng đo quang phổ NIR kết hợp phân tích hồi quy PLS. Tạp chí Khoa học công nghệ và thực phẩm. 08/2022
5. Hoang, A.C., Pham, T.P.T., Tran, T.T.H., Pham, N.H., Nguyen, T.T. and Hoang, Q.T. (6). DETERMINING AND EVALUATING THE IMPACT OF FACTORS INFLUENCING VIETNAMESE CONSUMERS’ ATTITUDES TOWARD 3D-PRINTED FOOD. SUMMER PROGRAM IN SENSORY EVALUATION: From Concept to Market:  Sensory Evaluation in Asia – 978-604-316-832-7. 07/2022
6. Hoang Quoc Tuan*, Vu Hong Son and Nguyen Thi Minh Tu. Changes in flavour precursors and volatile profiles during Orthodox Black Tea (Camellia sinensis) manufacturing. Academia Journal of Biotechnology 5(11): 210-218, Novemebr 2017 DOI: 10.15413/ajb.2017.0518 ISSN 2315-7712 ©2017 Academia Publishing
7. Hoang Quoc Tuan*, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Changes in composition of flavour precursor amino acid in leaves of tea (camellia sinensis) during orthodox black tea processing. Journal of Science and Technology 55 (1) (2017) 1-7
8. Hoang Quoc Tuan*, Nguyen Duy Thinh, Nguyen Thi Minh Tu. A prediction model for aroma quality of vietnamese orthodox black teas by combined multivariate analysis of gc/ms and sensory evaluation data. Journal of Science and Technology 54 (6) (2016) 708-718
9. Hoang Quoc Tuan, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Effect of drying temperature on the volatile composition of orthodox black tea. Vietnam J. Agri. Sci. 2016, Vol. 14, No. 10: 1485 – 1490.
10. Hoang Quoc Tuan, Nguyen Thi Minh Tu. Changes in volatile compounds during orthodox black tea (camellia sinensis) manufacturing. Journal of Science and Technology 54 (5) (2016).
11. Pham Ngoc Hung, Tran Quoc Tiep, Hoang Quoc Tuan. Effect of roasting on texture, colour, nutrient content and acceptability of soybeans (Glycine max). Journal of Science and Technology 54 (5) (2016.
12. Hoang Quoc Tuan, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Composition analysis of otd and ctc black teas (camellia sinensis) for the volatile profile differentiation by HS-SPME/GC- Journal of Science and Technology 54 (4) (2016)
13. Nguyen Thi Kim Chi, Duong Thi Thanh Thao, Hoang Quoc Tuan*. Effect of hot drying on the essential oil content and colour charactiristics of peppermint (mentha piperita). Tạp chí Khoa học và Công nghệ 54 (3) (2016) 324-332.
14. Nguyen Thi Lan Anh, Hoang Quoc Tuan*, Nguyen Thi Minh Tu. Variations in fatty acid composition of tea leaves (camellia sinensis) due to plucking time and Journal of Science and Technology 54 (2C) (2016)
15. Dao Nhat Quang, Vu Thi Huong, Hoang Quoc Tuan. Effect of hot drying on the chemical content and colour sensory quality of ginger powder (zingiber officinale). J. Sci. & Tech., Vol 54, No 2 (2016).
16. Le Canh Toan, Hoang Quoc Tuan. Prediction models for colour changes in orange fleshed sweet potato (ipomoea batatas l. lam.) during hot air drying. Vietnam J. Agri. Sci. 2016, Vol. 14, No. 3: 432-438
17. Hoang Quoc Tuan, Nguyen Duy Thinh, Nguyen Thi Minh Tu. Changes in peptidase and lipoxygenase activity due to differences in cultivars, plucking time, and during orthodox black tea processing. J. Sci. & Tech., 53(4B) (2015) 88-94
18. Le Viet Hung, Hoang Quoc Tuan– Changes in colour index of clarified sugarcane syrup during storage in pan supply tanks. Tạp chí Khoa học và Phát triển 2015, tập 13, số 2: 259-263.
19. Nguyen Thi Tuyet, Leu Tuan Son, Nguyen Thi Quynh Nga, Vu Hong Hanh, Hoang Quoc Tuan–Study on the ability to use hydrogen peroxide to reduce the raw sugar and masscuites color. J. Sci. & Tech., Vol 52 (5C) 56-61, (2014).
20. Nguyen Duc Trung, Vu Thu Trang, Hoang Quoc Tuan, Nguyen Thi Mai, Le Tien Thao, Lam Xuan Thanh- Initial study on the effect ò pulsed electric field on the survival of bacteria in milk. J. Sci. & Tech., Vol 52 (5C) 74-81, (2014).
21. Nguyen Thị Thao, Vu Hong Son, Hoang Quoc Tuan, Nguyen Thi Minh Tu, Cung Thi To Quỳnh, Nguyen Duy Thinh, Ha Duyen Tu- Effects of pasteurization on quality changes of purple sugarcane juice during storage)- J. Sci. & Tech., 52 (5C) 229-234, (2014).
22. Cung Thi To Quỳnh, Vu Hong Son, Nguyen Thi Thao, Nguyen Thi Minh Tu, Hoang Quoc Tuan, Ha Duyen Tu- Investigation on Vietnamese consumer preference and choice behavior for purple sugarcane juice– J. Sci. & Tech., 52 (5C) 310-316, (2014).
23. Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son. Fatty acid composition of selected Vietnamese biscuits including trans-isomers. Tạp chí Khoa học và Công nghệ 51 (5) 565-572, (2013).
24. Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son. The influence of conventional and organic farming on chemical compositions of green tea produced in Vietnam. Tạp chí Khoa học và Công nghệ 51 (6A) 9-14, (2013).
25. Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son, Nguyen Duy Thinh. Characterization of volatile components of orthodox black tea grades (Camellia sinensis) by gas chromatography-mass spectrometry. Tạp chí Khoa học và Công nghệ 51 (6A) 383-389, (2013).
26. Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son. Fatty acid composition including trans- fatty acids content of selected Vietnamese instant noodles. Tạp chí Đại học Nông nghiệp I-Hà nội, (2012)
27. Hoang Quoc Tuan, Nguyen Thi Minh Tu, Vu Hong Son. Characterization of natural edible oils regarding their quality related constituents. Tạp chí Khoa học và Công nghệ Việt Nam, (2011)

Conferences

28. Hoang Quoc Tuan*, Nguyen Thi Thao. Authentication of natural edible oils based on fatty acid profiles. Hội thảo “Phương pháp phân tích và nhận dạng độc tố trong thực phẩm” ISBN 978-604-913-586-6
29. Hoang Quoc Tuan*, Nguyen Duy Thinh, Nguyen Thi Minh Tu. the relationship between volatile compounds and aroma quality of orthodox black tea (Camellia sinensis). Spise 2016, 4th International Symposium, July 29-31, VietNam
30. Nguyen Thi Thao, Le Thanh Hung, Hoang Quoc Tuan. Baseline assessement of traceability system in green tea processing factory in northwestern area of Vietnam. Quality Management and Food safety-QMFS November 2015. Pp 153-162.
31. Tham Ba Hoang Phong, Hoang Quoc Tuan. The relationship between some flavour precursor compounds and taste quality of orthodox black tea (camellia sinensis) produced in vietnam’s northerm. International VBfoodNet 2015 Conference on Food Technology: “Towards a more efficient use of natural resources”.

Hoang Quoc Tuan, Tham Ba Hoang Phong, Vu Hong Son, Nguyen Duy Thinh, Nguyen Thi Minh Tu: Sensory Aroma and Related Volatile Flavour Compound Profiles of Different Black Tea Grades (Camellia sinensis) Produced in Vietnam’s Northern. Spise 2014, 4^th International Symposium, July 25-27, VietNam

 

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