2012: Production technology of germinated brown rice and its application inthe manufacturing of beverages (GABA tea), Project KC.07 of Vietnamese Government, Ministry of Science and Technology
2012: Exploration of antimicrobial substances extracted from seafoodmanufacturer byproducts using biological methods and its applicationin raw meat preservation, Project KC.07 of Vietnamese Government, Ministry of Science and Technology
National Foundation for Science and Technology Development (NAFOSTED) project
2012-2013: 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,
Bilateral collaborative projects
2014-2016: Feasibility study for production of concentrate juice and aroma compounds from Vietnamese lychee by membrane processes. (Collaborative project between Vietnam and Austria), Ministry of Science and Technology
Ministrial Research projects
2015-2016. Change of flavor precursor and volatile compounds during Orthodox manufacturing. B2015.01.110, Ministry of Education and Training of Vietnam
2014-2015: Research on the extraction of natural colorants from plants and their uses in rice products, Ministry of Education and Training of Vietnam
2013-2014: Study on natural flavouring compounds rich in flavonoid from citrus and application in beverage production, Ministry of Education and Training of Vietnam
2013-2014: Research on technology of slow degradation of starch to produce some fresh mochi from Vietnamese rice and its applications, Ministry of Education and Training of Vietnam
2012-2014: Creation of characteristic aroma model of Vietnamese herbs and its application in the instant foods, Ministry of Education and Training of Vietnam
2009-2010: Using prebiotic in combination with probiotic in functional food production, MOET
2009-2010: Setting up the food aroma analysis systems, MOET
International collaborative projects
2016-2018: Universities as key partners for the new challenges regarding food safety & quality in ASEAN, ASIFOOD, Erasmus+ program (EU)
2012-2014: Gains from losses and wastes of tuber – GRATITUDE (www.fp7-gratitude.eu), EU-FP7
University research projects
2015: Study on the Traceability System for green tea supply chain
2014: Study on polyphenolic compounds, antioxidant and anti-gout activities of celery (Apium graveolens L.) in Vietnam”.
2009: Study on The application of green tea polyphenol to the production of functional food
2012: Assessment of aflatoxin contamination in maize production and supply chain in Phu Tho province, Project of Hanoi University of Science and Technology
2011: Determination of some heavy metals in meat products and proposing measures to ensure food safety, Project of Hanoi University of Science and Technology
2012: Fatty acid composition of selected Vietnamese Biscuites including Trans-Isomers. HUST.
2015. Study on reducing sugar color by using of H2O2. HUST
Department of Science and Technology research projects
2013-2014: Research on production technology of beverages from purple sugarcane of Hoa Binh province,
2011-2012: Isolation and purification of Saponin bioactive compounds from the residue of Camellia drupifera Lour. and its application on plant preservation, Department of Science and Technology (DOST), Hanoi, Vietnam
2010-2011: Study on beverage processing technology containing in polyphenol and probiotics, Department of Science and Technology (DOST), Hanoi, Vietnam
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