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B.E. Doan Nguyen Thuy Quynh

B.E. Doan Nguyen Thuy Quynh


  • Học Hàm - Học Vị: Bachelor’s degree in engineer
  • Lĩnh Vực: Sensory evaluation in food – Food Technology
  • Đơn Vị: Food Technology Faculty
  • Email:

  • 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 ”
    • Food sensory workshop for corporate customers: Kerry Taste & Nutrition Vietnam
  • Quá Trình Đào Tạo
    • Master's degree in food technology at Saigon University of Technology (2016 – 2018)

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