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Nhân Sự 
B.E. Doan Nguyen Thuy Quynh
Lecturer
- Há»c Hà m - Há»c Vị: Bachelor’s degree in engineer
- Lĩnh Vực: Sensory evaluation in food – Food Technology
- ÄÆ¡n Vị: Food Technology Faculty
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Email: quynh.doannguyenthuy@stu.edu.vn
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Kinh Nghiệm
Giảng Dạy
- Pratice of Sensory evaluation in food
- Pratice of Food analysisÂ
- Food culture
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Nghiên Cứu Khoa Há»c
- 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 â€
- Food sensory workshop for corporate customers: Kerry Taste & Nutrition Vietnam
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Quá Trình Äà o Tạo
- Master's degree in food technology at Saigon University of Technology (2016 – 2018)
Cùng ÄÆ¡n Vị
Liên Kết ThÆ°á»ng Dùng 
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