Nhân Sự

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 ”
• Food sensory workshop for corporate customers: Kerry Taste & Nutrition Vietnam