Lĩnh Vực: Sensory evaluation in food – Food Technology
Đơn Vị: Food Technology Faculty
Email: quynh.doannguyenthuy@stu.edu.vn
Kinh Nghiệm
Giảng Dạy
Pratice of Sensory evaluation in food
Pratice of Food analysis
Food culture
Nghiên Cứu Khoa Học
Study on denaturing tapioca starch with combination of enzymes α-amylase and Maltogennic amylase; Cookie production application for people with diabetes
Determine the influence of colors, shapes and candies on choices of children in elementary school (6 - 11 years old)
Thực Tế
Technology transfer topic for Ho Chi Minh City Department of Science and Technology: “Studying denaturation of tapioca starch by combination of α-amylase and Maltogennic amylase enzymes; biscuit production application for diabetics ”