... Still working on it ... (Last update: August, 8, 2014)


Dzung Hoang Nguyen, PhD

Associate Professor

 

The University of Technology
Sensory Lab

268 Ly Thuong Kiet Str., Dist.10

Chi Minh-city
Viêtnam 
Telephone: (84)8.38637504
Fax: (84)8.38636984


Research interests



Education

Ph.D., Food Science. University of Bourgogne (France): 2000

Diplôme d'études approfondies (D.E.A.) de Science des Aliments. University of Bourgogne (France): 1996 ("Diploma of deep study in Food Science'')

Engineer of Food Technology. Danang University of Technology (Vietnam): 1990


Collaborations

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Hervé ABDI, Professor, University of Texas at Dallas

Dominique VALENTIN, Director of Research, Centre Européen des Sciences du Goût, CNRS, Dijon, France

Click here to view her presentation during her visit in HCMUT November 2003

Catherine DACREMONT, Professor, ENSBANA, Dijon, France

Sébastien , PhD, Agrocampus-Ouest, France (click here to view his presentation during his last visit in HCMUT and a photo with participants

Son Ky Chu, PhD, Vice Director, School of Biotechnology and Food Technology(SBFT-HUST)

Minh Tu Nguyen, Assoc. Prof, Head of Food Quality and Tropical Food Dept., Hanoi University of  Science and Technology

Tu DUYEN HA, Professor, Vice President of Hanoi University of Science and Technology


Training Courses

Undergraduate courses

GRADUATE COURSES

   

and OTHER TRAINING COURSES



SPECIAL EVENTS

 

Summer Course 2005: "Sensory evaluation: The Ins and The outs"

R workshop 2006

Wine tasting: Art and Science

Seminar on Multivariable Analysis

Summer Program In Sensory Evaluation SPISE2007

Summer Program In Sensory Evaluation SPISE2009 (HCMC-UT server and mirror)

        Summer Program In Sensory Evaluation SPISE2012
        Summer Program In Sensory Evaluation SPISE2014
        Summer Program In Sensory Evaluation SPISE2016 (comming soon)  

Research Projects


PhD students
 

Nguyên Ba Thanh, co-suppervise with Prof. Luu Dzuan (SEU), and Prof. Sébastien Agrocampus-Ouest, France

Le Thu Huong, co-suppervise with Prof. Phan Dinh Tuan


Publications & presentations

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Valentin, D., Sylvie C., Sébastien L., Nguyen Hoang, D., Abdi H. (2014).
From Senses to Quality: What can Sensory Evaluation Bring to Quality Control
Vietnam National University-HCMC Publishing House
Proceedings of SPISE2014. Ho Chi Minh-city(Vietnam): Vietnam National University HCMC Publishing House.

Abdi, H., Nguyen Hoang, D. (2012).
Phân tích dữ liệu thực nghiệm
Vietnam National University-HCMC Publishing House
(Table of content)

Valentin, D., Pêcher, Nguyen, D.H., Chambers, D., & Abdi H. (2012).
Integrating Sensory Evaluation into Product Development: An Asian Perspective. 
Proceedings of SPISE 2012. Ho Chi Minh-city (Vietnam): Vietnam National University-HCMC Publishing House.

Abdi, H., Valentin, D., & Nguyen, D.H. (2009).
Food Consumer Insights in Asia: Current Issues and Future.
Proceedings of SPISE 2009.
Ho Chi Minh (Vietnam): Vietnam National University-HCMC Publishing House. ISBN: 978-604-920-001-4

Nguyen Hoang D. (Ed.) (2008)
Đánh giá cảm quan: Nguyên tắc   thực hành,
(Bản dịch của Sensory Evaluation of Food: Principles and Practices, Harry Lawless and Hildegarde Heymann - Springer Copyright)
Vietnam National University-HCMC Publishing House(Mục lục-Errata)

Valentin, D., Nguyen Hoang D. , Pelletier L. (Eds) (2007).
New trends in sensory evaluation of food and non-food products.
Proceeding of the SPISE 2007.

Vietnam National University-HCMC Publishing House. ISBN: 978-604-920-000-7

Valentin, D. Chrea, C. and Nguyen (2006).
Taste-odour interactions in sweet taste perception.
In : Spillane (Ed.) : Optimising sweet taste in foods.
Woodhead publishing Limited,
ISBN: 978-1-84569-008-3 (Woodhead) 978-0-8493-7603-0 (CRC Press)

Nguyen Hoang D.(2005)
Sensory evaluation practices-2rd Edition,
Vietnam National University-HCMC Publishing House (in Vietnamese: pdf)


Articles & Presentations

Tran T.H.C., Nguyen Q.P., Pham T.Q., Nguyen H.D., 2014, Power comparison of Triangle and Tetrad test applied to high ethanol beverages. In Valentin, D., Sylvie C., Sébastien L., Nguyen H. D., Abdi H.. Ho Chi Minh-city (Vietnam): Vietnam National University-HCMC Publishing House. pp. 81-87

Nguyen Q. D., Lê M.T., Nguyen H.D., 2014, Role of sensory evaluation in quality control: a textual point of view. In Valentin, D., Sylvie C., Sébastien L., Nguyen H. D., Abdi H.. Ho Chi Minh-city (Vietnam): Vietnam National University-HCMC Publishing House. pp. 56-60

M.T LÊ, H.D. NGUYEN, G. ROUDAUT, D. VALENTIN, 2012, Question on IMP: a case study on lemon juice. In Valentin, D., Pêcher, Nguyen, D.H., Chambers, D., & Abdi H.. Ho Chi Minh-city (Vietnam): Vietnam National University-Ho Chi Minh City Publishing House. pp. 23-36.  

B.T. NGUYEN, H.D. NGUYEN, d. LUU, 2012, Motives underlying Vietnamese consumer food choice: a means-end chain approach. In Valentin, D., Pêcher, Nguyen, D.H., Chambers, D., & Abdi H.. Ho Chi Minh-city (Vietnam): Vietnam National University-Ho Chi Minh City Publishing House. pp. 95-105.

PHAN, U. T.X. and NGUYEN, D. H. , 2012, FLAVOR OF COOKED CATFISH (PANGASIUS HYPOPHTHALMUS) FILLETS AS PREDICTION FROM RAW FRESH AND FROZEN-TO-THAWED. Journal of Sensory Studies, 27: 12–25. doi: 10.1111/j.1745-459X.2011.00363.x

CUNG THI TO QUYNH, NGUYEN HOANG DUNG, HA DUYEN TU, VU HONG SON, NGUYEN QUYNH TRANG, DAO THI THANH HA (2011), Sensory Properties and Consumer's preference for some Japanese tea bag products, Journal of Science and Technology, 49(6A), (125-134)

Le M. Tam, Nguyen T. Khuong, Dang H.T. Uyen, Nguyen H.Dzung, 2011, Generate descriptors and categorize edible oils: An application of Repertory Grid Method, Journal of Science and Technology, 49 (6A), 160-167.

NGUYEN DUC VUONG, NGUYEN H.DZUNG, 2011, Effect of cognitive psychology on decline in food intake and appetite remedy of the elderly. Journal of Science and Technology, 49 (6A), 168-175.

Chu ky son, ngo bao trung, nguyen hoang dzung, khuat van trieu, and le thanh mai, 2011,
Pilot Scale Up Of An Energy- And Time-Saving Process For Potable Ethanol Production From Cassava Chips, Journal of Science and Technology, 49(1A), 169-176.

Le Thi Thu Huong, Hoang Ngoc Thach, Nguyen Hoang Dzung, Phan Dinh Tuan, 2011, Purification Of Acid-Solubilized Collagen From The Skin Of Tra Fish (pangasius hypophthalmus), Journal of Science and Technology (in press) 

Phan Thuy xuan uyen, nguyen thi hang, nguyen hoang dzung, dao huy phong, campet marc, 2011, Sensory Analysis Evaluates Pangasius Fillet Quality, The global aquaculture advocat, Mars/April 2011, 52-53.

Le Thi Thu Huong, Nguyen Ngoc Truong, Nguyen Hoang Dzung, Phan Dinh Tuan, 2010, Treatment of tra fish (pangasius hypophthalmus) skin for collagen extraction, Journal of Science and Technology, 48 (6A), 319-328.

le thi thu huong, ngo hong bao chau, nguyen thi diem phuong, phan dinh tuan, nguyen hoang dzung, mai thanh phong, nguyen thi nguyen, 2010, acetic acid extraction of collagen from basa fish kin, Proceedings of the 2nd regional conference on biotechnology: research and development on food biotechnology, Phnom penh, cambodia.

H.T. Nguyen, T.N. Do, T.M. Le*, & D.H. Nguyen, 2009, Anchoring effect in ideal profile methodology, Proceedings of the 11th Conference on Science and Technology, 836-841.

V.B. Do, B. Patris, T. D. Ha, D.H. Nguyen, & D. Valentin, 2009.
Hedonic response to the tastes of wine in Vietnam: Does the region of origin of consumers matter? In Abdi, H., Valentin, D., & Nguyen, D.H.. Ho Chi Minh-city (Vietnam): Vietnam National University-Ho chi Minh City Publishing House. pp. 37-43.

 T.M. Le, D.T. Do, & D.H. Nguyen, 2009. Attitudes and spending behaviours from a middle class point of view during the current economic recession in Vietnam. In Abdi, H., Valentin, D., & Nguyen, D.H.. Ho Chi Minh (Vietnam): Vietnam National University-Ho chi Minh City Publishing House. pp. 62-69.

 T.T.N. Dinh, D.H. Nguyen, S.S. Harp, L.D. Thompson, J.C. Brooks, M.F. Miller,    J.C. Boyce, D.B. Reed, K.C. Le, S.F. Maxner, & J.L. Lusk, 2009, Gaining insight into marketing strategies and retailer perceptions of us beef in Vietnam: a focus group approach. In Abdi, H., Valentin, D., & Nguyen, D.H.. Ho Chi Minh (Vietnam): Vietnam National University-Ho chi Minh City Publishing House. pp. 79-89.

 T.B. Nguyen, T.M. Le, & D.H. Nguyen, 2009, Exploring the optimisation model of Vietnamese consumers for sterilised milks. In Abdi, H., Valentin, D., & Nguyen, D.H.. Ho Chi Minh (Vietnam): Vietnam National University-Ho chi Minh City Publishing House. pp. 79-89.

LE MINH TAM, NGUYEN BA THANH, NGUYEN HOANG DZUNG, 2008, Predicting the model of green tea driven by consumer preferences, Journal of Chemistry, 46(5A), 473-483.

Lai Quoc Dat, Nguyen thi minh tu, Nguyen Hoang Dung, pham ngoc thanh mai, 2009, Study on the chemical and physical properties of coffee in Buon Me Thuot and comparing with coffee from other regions, Journal of Science and Technology, 47(3A), 162-169

Lai quoc dat, che thi da, tong thi to loan, le minh tam, nguyen hoang dung, 2008, Study on the sensory properties of coffee in Buon Me Thuot and comparing with coffee from other regions, Journal of Science and Technology Development, 11, 51-59.

D. Nguyen Hoang, 2007, Food and Health in Vietnam, Proceedings of the 3rd International conference on Polyphenols and Health, Satellite Symposium in Kagoshima (SSK), Japan.

G. Blancher, S. Chollet, R. Kesteloot, D. Nguyen Hoang, G. Cuvelier and J.-M. Sieffermann, 2007, French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies, Food Quality and Preference, 16(3), 560-575

J. LANGLOIS, B. PATRIS, D. Nguyen Hoang, C. Chabanet, D. valentin, 2007, Relationship between familiarity and olfactory detection threshold in intercultural studies: results appear odor dependent, Proceedings of the 7th Pangborn Sensory Science Symposium, Minneapolis, USA.

G. Blancher, S. Chollet, D. Nguyen Hoang, H. Abdi, 2006, Accounting for participants' diversity in Free Sorting Task: application to the comparison of French and Vietnamese perceptive spaces, Proceedings of the 2nd European Conference on Sensory Consumer Science of Food and Beverages: A Sense of Diversity, The Hague, The Netherlands.

Dzung Hoang Nguyen, Tu Ha Duyen, Thanh Nguyen Ba, Xien Vu Te, 2005, Market-oriented methodologies to optimize consumer acceptability of Gouda-type cheeses, Proceedings of the Regional Symposium on Chemical Engineering (RSCE'05), Hanoi, 40-44.

G. Blancher, S.Chollet, R. Kesteloot, D. Nguyen Hoang, G. Cuvelier, J.M. Sieffermann, 2005, Influence of culture and verbalisation on the sensory characterisation of jellies, Proceedings of the 6th Pangborn Sensory Science Symposium, Harrogate, UK,

Nguyen Hoang D., Phan Thuy Xuan Uyen, Ha Duyen T., Cung To Q., Vu Te X., 2005, Sensory evaluation of some semi-hard cheeses imported and produced by enzyme, Journal of Science and Technology Development, 8, 11-17

C. CHRÉA, D. VALENTIN, C. SULMONT-ROSÉ, D. HOANG NGUYEN, H. ABDI, (2005) Odeurs et catégorisation: notre représentation mentale des odeurs est elle universelle ou dépendante de notre culture. Proceedings de la 3è Journée du Sensolier, Paris (France)

C. CHRÉA, D. VALENTIN, C. SULMONT-ROSÉ, D. HOANG NGUYEN, H. ABDI, 2005, Semantic, Typicality and Odor representation: A cross-culture study, Chemical Senses, 30 (1), 37-49.

C. CHRÉA, D. VALENTIN, C. SULMONT-ROSÉ, H. LY MAI, D. HOANG NGUYEN, H. ABDI, 2004, Culture and odor categorization: agreement between cultures depends upon the odors, Food Quality and Preferences, 15(7-8), 669-679.

C. CHRÉA, VALENTIN D., MONNOT E., GOSWAMI U., HOANG NGUYEN D., ABDI H., 2004, Why should durian be better recognized by French or American students than by Vietnamese students ? The effect of typicality and culture on odor recognition memory, ECRO, Dijon, France 

P. T., XUAN UYEN, NGUYEN BA T., NGUYEN HOANG D., 2004, Typicality of herbal teas:the role of consumers' hedonic dimensions, Proceedings of the European Conference on Sensory Science of Food and Beverages, Florence-Italy.

VALENTIN D., MARTIN C., CHREA C., Nguyen Hoang D., ISSANCHOU I., 2004, Why do some people hate cheeses ? Difference and evolution of preferences for cheese flavor compounds in Congo, French and Vietnamese cultures, ISOT, Japan

Patris B., Chrea C., Phan Thanh A., Valentin D., Hoang Nguyen D., Sheu C-F., 2004. Effect of familiarity on odor threshold: A cross-cultural study. XIII ISOT/JASTS meeting, Kyoto, Japan.

NGUYEN HOANG, D., LUU D., HA DUYEN, T., 2003, The role of sensory evaluation in food quality control, food research and development: a case of coffee study, Proceedings of the 8th Asean food conference, Hanoi, 862-866.

NGUYEN HOANG, D., VALENTIN D., 2003, Does an odour smell "sweet" ? Some responses from cognitive data, Proceedings of the 8th Asean food conference, Hanoi, 832-835.

PHAN THANH, A., NGUYEN HOANG, D., CHREA C., VALENTIN D., 2003, The effect of familiarity of odor sensitivity, Proceedings of the 8th Asean food conference, Hanoi, 901-906.

NGUYEN THANH, T., NGUYEN HOANG, D., 2003, Contribution to determine the coffee profile and customer preference of the vietnamese and european coffees, Proceedings of the 8th Asean food conference, Hanoi, 894-896.

NGUYEN BA, T., NGUYEN HOANG, D., LUU D., 2003, Tea or not tea: the case of herbal tea, Proceedings of the 8th Asean food conference, Hanoi, 907-911.

C. Chréa, D. Valentin, C. Sulmont-Rosé, H. Ly Mai, D. HOANG NGUYEN, H. Abdi, 2003, Culture and odor categorization: agreement betweent cultures depends upon the odors, Proceedings of
the 5th Pangborn Sensory Science Symposium, Boston, USA.

VALENTIN, D., NGUYEN HOANG, (2002). Peut-on parler d'odeurs sucrées ? Proceeding of Colloque Alliance 7 - Cedus, Paris

C. CHREA, D. VALENTIN, C. SULMONT-ROSE, D. HOANG NGUYEN, H. ABDI, 2002, Influence of language and culture on odour mental representation, Proceedings of the 15th ECRO meeting, Erlangen-Nuremberg, Germany

NGUYEN HOANG, D., 2001, Perception and representation of odors: culture and language effects, Proccedings of the 19th Scientific Conference of Hanoi University of Technology.

NGUYEN HOANG, D., VALENTIN, D., LY, M.H., CHREA, C., SAUVAGEOT, F., 2001, When does smell enhance taste? The effect of culture and odorant/tastant relationship. Proceedings of the 4th Pangborn Sensory Science Symposium, Dijon, France.

NGUYEN HOANG, D., 2000, Contribution à l'étude des interactions entre les entrées sensorielles: l'effet de la présence d'un arôme sur la perception d'une saveur. Thèse de Doctorat. Université de Bourgogne, France.

SAUVAGEOT F., NGUYEN HOANG, D., VALENTIN D., 2000, Les mots évoquent-ils des saveurs ? Une comparaison entre étudiants de France, du Vietnam et des USA. Sciences des Aliments20, 491-522.

Nguyen Hoang, D., Dacremont, C., Valentin, D., 2000. Perceptual separability and taste-odour interactions. The 14th ECRO meeting, Brighton, England. 

Nguyen Hoang, D., Valentin, D., Sauvageot, F., 1998. What do you think when I say strawberry ? The 3rd Pangborn Sensory Science Symposium, Ålesund, Norway.

HA DUYEN, T., NGUYEN HOANG, D., 1996. Góp phần nghiên cứu ngưỡng cảm nhận biết của một số hợp chất hóa học trong bia bằng phương pháp cảm quan. Journal of Science and Technology, Hanoi, 11, 55-59.


NGUYEN HOANG, D., SAUVAGEOT, F., 1996.
Góp phần xây dựng một phương pháp phân tích cảm quan cho vật liệu cấu trúc mao quản. Proccedings of  the 17th Scientific Conference of Hanoi University of Technology, 103-112.

                                                   dzung@hcmut.edu.vn