Scientific representation

Effect of the addition of germinated mungbean in sausage with fat reduction on the physicochemical and sensory properties

Time: Thursday, April 20, 2023 (11:45 - 12:10)

Venue: The 2nd floor, SECC center, 799 Nguyen Van Linh Street, Dist. 7, HCMC

Assoc.Prof.Dr. Hoang Kim Anh

Assoc.Prof.Dr. Hoang Kim Anh graduated from Moscow National University of Food Industry, Russia; completed a postgraduate program at the Institute of Biotechnology Research (GBF), Braunschwein, Germany and received a PhD in Food Technology from the University of Technology, Vietnam National University, Ho Chi Minh City in 2003. 

Research fields: 

  • Fermentation and enzyme technology
  • Development of new food products from meat and cereals
  • Research to utilize brackish algae biomass in the Mekong Delta to produce bioethanol and food products
  • Obtaining biologically active compounds from plant materials and applying in food industry

Scientific research: Director of 06 projects of the HCM City Department of Science and Technology, Vietnam Academy of Science and Technology, a state-level project of the Ministry of Industry and Trade and an international project sponsored by the Dutch government. 

The list of publications includes: 75 articles published in scientific journals and proceedings of national and international conferences, 1 textbook and 3 reference books, 1 patent issued by the National Office of Intellectual Property, 2 awards for Science and Technology Innovation of Ho Chi Minh City.

Assoc. Prof. Dr. Hoang Kim Anh is currently a member of the Executive Committee of the Vietnam Association of Food Science and Technology, and a member of the Food Technology Development Council of Ho Chi Minh City.