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个人简介
Hang Thi Nguyen is a doctoral student in Food Science at the Faculty of Food Science and Nutrition, University of Iceland. She received her B.Sc. degree in Food Science from Nha Trang University, Vietnam in 2008. She became an assistant lecturer and researcher at the Faculty of Food Technology, Nha Trang University from May 2008. She was also the leader of the Youth Union at the Faculty of Food Science, Nha Trang University from 2010 to 2013. In 2014, she participated in advanced training and research course in the field of quality management at United Nations University – Fisheries Training Programme (UNU-FTP), Iceland. In 2018, she got an M.Sc. degree in food science from the University Iceland underfunding by UNU-FTP.
Her academic interests are seafood quality changes during processing and storage. She mostly focuses on lipid oxidation and protein denaturation, as well as related- enzyme activity quality degradation. Fish is one of the main food sources for human consumption. Seafood products are perishable. Lipid deterioration and protein denaturation are the important factors for consumer acceptance of fish as it causes rancidity, formation of potentially toxic compounds, undesirable sensory changes, and nutritional loss.
Her doctoral research topic is ‘’Protein quality changes during fish processing’’. The main goal of this PhD project is to study the effects of common processing methods on the protein quality changes in fish products, including the effects of heating and drying, freezing and frozen storage, fish meal processes and value-added processes for increased human protein consumption from side stream raw materials. The objective of the study is to obtain a deeper understanding of the effect of these processes on fish muscle and how quality can be maintained through the value chain by optimized processing towards maximum protein quality and bioactivity. Her doctoral studies have been funded by UNESCO-FTP and Matis Ohf, Iceland.
Alongside her PhD studies, she works as an assistant teacher at the Faculty Food Science and Nutrition, the University of Iceland in the course ‘’Current topic in Food science’’, and on laboratory practices regarding the evaluation of protein quality such as protein extraction, SDS-page and protein oxidation.
She can be contacted at thn10@hi.is
研究兴趣
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Journal of Food Composition and Analysispp.106188, (2024)
Frontiers in Immunology (2024): 1357960-1357960
Frontiers in Tropical Diseases (2024)
Textbook of parasitic zoonoses Microbial Zoonosespp.125-138, (2022)
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