FACULTY OF SEAFOOD SCIENCE AND TECHNOLOGY
Background:
The mission of the faculty is to provide teaching, research, and outreach activities on seafood processing technologies, food safety, and hygiene.
Staff:
The faculty has 9 lecturers, and 1 researcher, holding different titles and degrees including 5 Ph.D. with 2 Associate Professors, and 4 Masters (3 Ph.D. students).
Education:
The faculty offers courses on seafood processing technologies, food safety, and hygiene for the bachelor's and master's programs.
Research:
Research focuses on the following areas:
- Production of added-value products e.g. fish-gel, dried products, canned foods...
- Processing of extracted materials e.g. gelatin, chitosan, and glucosamine from fish and shrimp by-products
- Chemical and microbial residues in seafood and safety
- Preservation methods for seafood products.
Training and technology transfer:
The faculty regularly organizes short training courses for local and international participants such as
- Chemical residue analysis and microbiology contamination in seafood.
- Production of traditional seafood processing e.g. fish cakes, dried, canned food.
- Production of gelatin, chitosan, and glucosamine extracted from fish and shrimp by-products.
Facilities:
Laboratories of seafood processing technology, chemical analysis of seafood, and microbiology laboratories.
Contact address:
Assoc. Prof. Le Thi Minh Thuy
Faculty of Seafood Science and Technology
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
List of staff members:
L = Lecturer, R = Researcher, AA = Administrative Assistant
| No | Name | Title | Role | Fields of Interest | |
| 1 | Le Thi Minh Thuy (Head) | Assoc. Prof. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food science and technology, Seafood canning technology |
| 2 | Nguyen Thi Nhu Ha (Vice-Head) | Dr. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food microbiology, Food safety and preservation, Biotechnology in value-added food product technology |
| 3 | Tran Minh Phu (Vice-Rector) | Assoc. Prof. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Chemical use and residue in aquaculture, Chemical food safety |
| 4 | Vuong Thanh Tung | Dr. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Fishery product chemistry, Sensory evaluation of food, Biotechnology in aquatic product processing |
| 5 | Nguyen Quoc Thinh | Dr. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Biochemical engineering, Analysis of food chemical residues |
| 6 | Nguyen Thanh Tri | MSc. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food science and technology, Food processing and machinery |
| 7 | Truong Thi Mong Thu | MSc. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food Science and Technology, Technology of frozen seafood, Traditional seafood product processing |
| 8 | Nguyen Le Anh Dao | Dr. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food science and technology, Principles of fishery preservation processing |
| 9 | Nguyen Do Quynh | MSc. | L | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food science and technology |
| 10 | Huynh Thi Kim Duyen | MSc. | R | This email address is being protected from spambots. You need JavaScript enabled to view it. | Food science and technology |