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Hanoi University of Science and Technology projects
Research Projects

Hanoi University of Science and Technology projects

  1. Nghiên cứu khả năng kháng nấm mốc của một số chủng lactic nhằm ứng dụng trong bảo quản thực phẩm. TS. Nguyễn Hải Vân. Mã số: T2022-PC-097. Thực hiện 2022 – 2023
  2. Nghiên cứu khử chát trong công nghệ sản xuất nước quả từ dịch quả điều (Anacardium occidentale). TS. Nguyễn Thị Hạnh. Mã số: T2022-PC-098. Thực hiện 2022 – 2024
  3. Nghiên cứu quy trình làm giàu chất cay từ Gừng củ (Zingiber officinale) định hướng ứng dụng trong Công nghệ Thực phẩm. PGS. TS. Nguyễn Thị Thảo. Mã số: T2022-PC-095. Thực hiện 2022 – 2024
  4. Phân lập và đánh giá khả năng kháng kháng sinh của một số vi sinh vật dọc nguồn thải chăn nuôi. TS. Nguyễn Trường Giang. Mã số: T2022-PC-100. Thực hiện 2022 – 2024
  5. Nghiên cứu sản xuất đồ uống lên men từ quả mãng cầu xiêm (Annona muricata). Nguyễn Văn Hưng. Mã số: T2022 – PC – 099.  Thực hiện 2022 – 2024
  6. Nghiên cứu sản xuất canxi lactat từ vỏ trứng gà nhằm ứng dụng trong công nghiệp thực phẩm. PGS. TS. Phan Thanh Tâm. Mã số: T2022-PC-096.  Thực hiện 2022 – 2023
  7. Phân lập và xác định đặc tính các chủng nấm Cadida albicans trong khoang miệng của người bệnh tiểu đường tại Việt Nam và đánh giá hiệu quả kháng nấm của một số loài thuộc chi Lactobacillus. TS. Nguyễn Thanh Hòa. Mã số: T2021-PC-048. Thực hiện 2021 – 2022
  8. Nghiên cứu giải pháp giảm sử dụng NaCl trong sản phẩm xúc xích. TS. Đỗ Thị Yến. Mã số: T2021-PC-049. Thực hiện 2021 – 2022
  9. Study on effect of iron oxide nanoparticles in soil on plant growth. Dr. Dang Minh Hieu. 2020
  10. Study on receiving and initially application of peptide inhibiting tyrosinase from soybean residue for fresh mushroom preservation after harvest. Dr. Do Bien Cuong. 2020
  11. Study on solutions to limit the discoloration of garlic bulbs and complete the technological process of producing pickled garlic products. Dr. Nguyen Thi Hanh. 2020
  12. Study on creating porous starch by enzyme hydrolysis method, applying as carrier for probiotic bacteria. Dr. Nguyen Tien Cuong. 2020
  13. Study on receiving chlorin e6 from Spirulina algae. Dr. Vu Hong Son. 2020
  14. Study on modeling tomato concentration process on single-pot vacuum concentrator. Dr. Pham Ngoc Hung. 2020
  15. Study on pork preservation by combination of Litsea cubeba essential oil and chitosan oil. Dr. Nguyen Hai Van, 2019.
  16. Development of dry fermented milk product containing probiotics. Assoc. Prof. Ho Phu Ha, 2019
  17. Study on the presence of Chloroflexi bacteria in Vietnamese environment. Dr. Dam Thuy Hang, 2019
  18. Study on application of protein-rich DDGS in some food products. Dr. Nguyen Tien Thanh, 2019.
  19. Study on antibacterial capacity of essential oils against some microbes isolated from mastitis bovine. Dr. Nguyen Chinh Nghia, 2019
  20. Study on optimization of protein coagulation conditions for tofu prodcution. Assoc. Prof. Luong Hong Nga, 2019.
  21. Study on interaction between bacteria and yeast isolated from Kombucha products. Dr. Le Tuan, 2019
  22. Study on changes of postharvest longan fruit and develop drinking water products from longan. Dr. Nguyen Van Hung, 2019
  23. Research on technological parameters in the sliced mango drying process to the shrinkage – deformation of the product. MsC. Pham Thanh Huong, 2017
  24. Study on avocado drying technology by microwave. MsC. Phan Minh Thuy, 2017
  25. Complete the production process of green bean sprouts and design small and medium-sized automatic bean sprouts. Dr. Pham Ngoc Hung, 2017
  26. Study on brown rice germination conditions suitable for liquefaction in order to produce fermented beverages. Dr. Nguyen Truong Giang, 2017
  27. Exploring the possibility of using iron oxide nanoparticles to treat water contaminated with plant protection chemicals. Dr. Pham Minh Hieu, 2017
  28. Research, develop and apply the multi-tool approach in assessing children’s acceptability of food. Dr. Tu Viet Phu, 2017
  29. Isolation and selection of bacterial strains capable of synthesizing highly active protease during fermentation of Cat Hai fish sauce. Assoc. Prof. Nguyen Thanh Hang, 2017
  30. Study on liquid fermentation of Cordyceps militaris to recover biomass with cordycepin and adenosine high-activity for functional food production. Assoc. Prof. Khuat Huu Thanh, 2017
  31. Building a collection of actinomycetes capable of synthesizing cellulase enzymes applied in fertilizers. Assoc. Prof. Nguyen Lieu Ba, 2017
  32. Research of development and application of Eye tracking method for food selections of Vietnamese consummers. MSc. Vu Thi Minh Hang. 2016.
  33. Using the activated water for the acceleration of grains germinations in application for Kvas-liked beverage production. Dr. Nguyen Van Hung. 2016
  34. Pretreatment of Ninh Thuan graphes by organic acids in application for controlled atmosphere method. Msc. Nguyen Thi Hanh. 2016
  35. Drying of Gac membrane in minimising of β-carotene and licopene losses. Dr. Nguyen Duc Trung. 2016
  36. Process of recovery, purification and activity determination of antibody VP6 protein of Rota virus. MSc. Do Thi Thu Ha. 2016
  37. Evolution of estrogen activity during biodegradation of bisphenol A and its isomers by Sphingomonas fuliginis OMI. Dr. Dang Minh Hieu. 2016
  38. Solutions for determination and control of grain temperature for enhancing of yield of germed soybean torrefaction. Dr. Pham Ngoc Hung. 2016.
  39. Application of lactic bacteria for the production of fermented drinks from maize. Dr. Nguyen Tien Cuong. 2016
  40. Isolation of yeast from humain milk and application in agricultural byproduct fermentation for animal feeding. Dr. Nguyen Truong Giang. 2016
  41. Compositions of odors precursors (carotenoids, acidamines and fatty acids) in Phu Tho teas. Msc. Nguyen Thi Lan Anh. 2016
  42. Fat elimination and gelatine purification for food gelatine production from porc. Msc. Pham Thi Quynh. 2015.
  43. Recombinated VP6 antigen production of Rota virus in Vietnam for development of Rota virus kit. Msc. Do Thi Thu Ha. 2015
  44. Molecular epidemiology of L. monocytogenes isolated from vietnamese foods. Msc. Phung Thi Thuy. 2015.
  45. Screening of cellulase for microfibril cellulose production from sugarcane bagasse. Dr. Pham Tuan Anh. 2015.
  46. Isolation and nomenclature of spilage microorganisms of Ninh Thuan grape. Msc. Nguyen Thi Hanh. 2015.
  47. Establishment of tracability system for tea products. Dr. Nguyen Thi Thao. 2015.
  48. Application of hydrogen peroxide for sugar production in decreasing sugar color. Msc. Hoang Quoc Tuan. 2015.
  49. Research on the preservation method of fresh litchi by chemical preservatives and organic acid. MSc. Nguyen Thi Hanh, 2014.
  50. Research on the hydrolysis process of sweet corn and application on corn milk processing. Dr. Vu Thu Trang, 2014.
  51. Research on the apidly detection process for the ipivoxit adefovir resistant hepatitis B virus based on molecular hybridization techniques. MSc. La Thi Quynh Nhu, 2014.
  52. Advanced research on improving the added value of rice by microwave technology. Dr. Nguyen Ngoc Hoang, 2014.
  53. Research on the moisture separation from the liquid membrane of less thermoresistant food (juice) by dry air at atmospheric pressure and low temperatures. MSc. Pham Thanh Huong, 2014.
  54. Optimization of nattokinase production by submerged fermentation from okara. Eng Pham Thi Quynh, 2014.
  55. Research on the culture system for microalgae accumulating high starch content in accordance with the production of bioethanol from non-food starch material. MSc. Nguyen Lan Chi, 2014.
  56. Compositions, antioxidation activity and gout inhibition of polyphenols of Apium graveolens cultivating in Vietnam. Dr. Nguyen Thi Thao. 2014
  57. Drying technology of litchi and longan at low temperature using combination of ultrasound and vacuum. Dr. Nguyen Duc Trung. 2014.
  58. Investigation of contamination of pathogenic bacteria Listeria monocytogenes with toxic gene in frozen seafood in supermarkets in Hanoi. MSc. Phung Thi Thuy, 2013.
  59. Application of polyphenol extracted from green tea leaves in jelly and candy. Dr. Vu Hong Son, 2012.
  60. Research and application of spray drying technique in the production of yeast and yeast extract powder. Msc. Pham Thanh Huong, 2012.
  61. Research and development of production technology of dried lichi and high quality lichi juice. Assoc. Prof. Nguyen Xuan Phuong, 2012.
  62. Application new generation enzyme (cellulase and protease) on improving starch extraction yield in starch production from fresh cassava. MSc. Nguyen Thi Hoai Duc, 2012.
  63. Research on algae culture for bio-ethanol production. Assoc. Prof. Nguyen Thanh Hang, 2012.
  64. Evaluation of aflatoxin contamination during the corn processing in the Phu Tho Province. Dr. Cung Thi To Quynh, 2012
  65. Application of polyphenol extracted from green tea leaves in jelly and candy. MSc. Nguyen Tien Huy, 2012.
  66. Study on Preference Mapping method applied in research and development of food products: a case study on Green bean cake. MSc. Vu Thi Minh Hang, 2012.
  67. Study the trans-fatty acids in biscuits. MSc. Hoang Quoc Tuan, 2012.
  68. Study on consumption situation and social representation of functional foods in Hanoi. Dr. Tu Viet Phu, 2012.
  69. Research on the technical solutions to improve the added value of agricultural products, seafood safety and food hygiene. MSc. Phung Thi Thuy, 2012.
  70. Research on extraction of polysaccharide compounds that inhibit reverse transcriptase from Trametes versicolor. MSc. Nguyen Thanh Hoa, 2012.
  71. Influence of process parameters on fungi fermentation for enzyme production. Dr. Pham Tuan Anh, 2012.
  72. Development of the high-performent liquid chromatography for butanol analysis in ABE fermentation. MSc. Le Lan Chi, 2012.
  73. Research on using Raman spectroscopy in the classification of Chitosan. MSc. La Thi Quynh Nhu, 2012.
  74. Research on the effect of electrical current to the switch filter membrane during recovery of bio-preparates by nano membrane filter method. MSc. Le Ngoc Cuong, 2012.
  75. Optimization of edible canna starch modification and its application in canna noodle processing. MSc. Nguyen Thi Hoai Duc, 2010.