Production of dry and semi-dry saussage using microbial technology. (Assoc. Prof. Phan Thanh Tâm). Ministry of Industry and Trade. 2015-2017
Ministerial Trial Production projects
Production of antimicrobial preparation from seafood manufacturer byproducts and its application in raw meat preservation (Assoc. Prof. Hồ Phú Hà). Ministry of Education and Training. 2014-2017
Improvement of ethanol production by Simultaneous liquefaction, saccharification and fermentation technology. (Dr. Chu Kỳ Sơn). Ministry of Education and Training2013-2016
National Projects
Development of integrated energy-saving and very high gravity technology for ethanol production. (Ministry of Science and Technology). (Assoc. Prof. Chu Ky Son), 2020 – 2022
Study on biological characteristics and activity of Bacillus strains to produce safe probiotic preparations for animal husbandry. (Assoc. Prof. Ho Phu Ha). Ministry of Science and Technology, 2019 – 2022
Exploration of antimicrobial substances extracted from seafoodmanufacturer byproducts using biological methods and its applicationin raw meat preservation (Dr. Ho Phu Ha), 2011-2012.
NAFOSTED Projects
Low-temperature hydrolysis of cassava and sweet potato flours at very high gravity: from transfer dynamic and hydrolytic mechanism to improvement of hydrolytic yield (Dr. Nguyen Tien Cuong). National Foundation for Science and Technology Development NAFOSTED, 2017-2019.
Elucidation of the functional property of aminoreductone and optimization of its production in the Maillard reaction (Dr. Vu Thu Trang).National Foundation for Science and Technology Development NAFOSTED, 2012-2013.
International Cooperation programe
Valorization of ethanol plants’ by-products for the production of high quality animal feeding (Dr. Chu Ky Son). Collaborative project between Vietnam and Rumania, Ministry of Science and Technology, 2013-2015.
Ministarial Projects
Simultaneous liquefaction, saccharification and fermentation (SLSF) for ethanol production from rice (Dr. Chu Ky Son).Ministry of Education and Training of Vietnam, 2013-2014.
Diversity and anti-cancer, antimicrobial activity of endophytic actinomycetes on medicinal plants (Dr. Vu Thu Trang). Ministry of Education and Training of Vietnam, 2014-2015.
Research on the reducing starch degradation in food and application on fresh pastries products (Assoc. Prof. Luong Hong Nga). Ministry of Education and Training of Vietnam, 2012-2013.
Production of bio-butanol fromcassava using direct fermentation technique (Dr. Chu Ky Son). Ministry of Education and Training of Vietnam, 2011-2013
Study on prodution of some fermented food from pork and beef meat. (Assoc. Prof. Phan Thanh Tam).Ministry of Industry and Trade, 2011-2012.
Province Department of Science and Technology projects
Research on application of natural biological products in combination with food additives for the preservation of seafood materials in Quang Nam province. (PGS Phan Thanh Tâm) , Quang Nam Department of Science and Technology 2015-2017
International Projects
Network of Universities and Enterprises for Food Training in Southeast Asia (NutriSEA) (Cordinator-Dr. Chu Ky Son). EU –Erasmus+ project, 2016-2017
Exploring vegetal and microbial diversity and technological innovation to improve food quality and safety (Dr. Chu Ky Son). Scientific Interuniversity Pre-project (PCSI), (http://pcsi2013.hust.edu.vn) (Coordinator), Agency for French Speaking Universities (AUF), 2013-2014.
Safe Food for Europe (FOODSEG), (www.foodseg.net), EU- FP7, 2012-2014.
University projects
Development of dry fermented milk product containing probiotics (Assoc. Prof. Hồ Phú Hà), 2019
Study on pork preservation by combination of Litsea cubeba essential oil and chitosan oil (Dr. Nguyễn Hải Vân), 2019
Study to optimize protein coagulation conditions in tofu production (Assoc. Prof. Lương Hồng Nga), 2019.
Study on antibacterial activity of essential oils against some microorganism strains isolated from cow breast (Dr. Nguyễn Chính Nghĩa), 2019.
Study on longan fruit changes after harvest and development of drinking products from longan (Dr. Nguyễn Văn Hưng), 2019.
Isolation and selection of bacterial strains synthesizing high-activity protease during fermentation of Cat Hai fish sauce (Assoc. Prof. Nguyễn Thanh Hằng), 2017.
Research on the pretreatment methods for Ninh Thuan grapes by using organic acid and application on Controlled Atmosphere (CA) preservation technique. (MSc. Nguyễn Thị Hạnh), 2016.
Research on the application of electrolysis water to accelerate the sprouting process of nuts and application on Kvas production (Dr. Nguyễn Văn Hưng), 2016.
Research and application of lactic acid bacteria for the production of drinking yoghurt from maize (Dr. Nguyễn Tiến Cường), 2016.
Isolation and preliminary the spoilage induced bacteria from Ninh Thuan grapes (MSc. Nguyễn Thị Hạnh), 2015.
Research on the hydrolysis process of sweet corn and application on corn milk processing (Dr. Vũ Thu Trang), 2014.
Research on the preservation method of fresh litchi by chemical preservatives and organic acid (MSc. Nguyen Thi Hanh), 2014.
Development of litchi drying methods and litchi juice processing (Assoc. Prof. Nguyen Xuan Phuong), 2012.
Application of new enzyme generation in improvement of starch yield from fresh cassava roots (Msc. Nguyen Thi Hoai Duc), 2012.
Algae growth for bioethanol production (Assoc. Prof. Nguyen Thanh Hang), 2012.
Intelectual Property
”Methods of Cassava Presersevation”. National Office of Intellectual Property of Vietnam 1986
”Production of Process of vegan eggs and vegan egg products”. National Office of Intellectual Property of Vietnam 09/06/2014
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