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 Email 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

 

 

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