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Along with the establishment of Chanh Viet Trading and Investment Joint Stock Company (CHAVI), the Chairman of the Board – Mr. Nguyen Van Hien and other company’s leaders established the Professional Council. The main function of the Council is to advise and support the technical team to ensure the research, cultivation and processing of seedless limes products and other agricultural products in accordance with the procedures, creating really quality products, good for consumers’ health. The Council also conducts research projects on the development, processing, and commercialization of CHAVI products. In addition, the Council also advises and supports the sales and marketing team in product commercialization activities to ensure that all CHAVI products will be accessible to consumers as quickly as possible at the most affordable price.

The Professional Council is led by Assoc. Dr. Kha Chan Tuyen – Vice Dean of Faculty of Food and Chemical Technology, Nong Lam University, Ho Chi Minh City – a leading expert in the field of food research, and food development and processing. In addition, the Council also had the participation of leading scientists and experts in the field of food technology such as: Dr. Truong Quang Binh, Dr. Nguyen Van Tang, Dr. Huynh Tien Dat, and Dr. Hoang Van Chuyen and the experienced team in charge of research, development and product processing. In addition to a team of scientists and experts who advise and support research, development and product processing activities, the Council also has the participation of Dr. Nguyen Bach Dang and Dr. Pham Thi Hong Nhung. These are scientists and experts in economic research and business development. Dr. Nguyen Bach Dang and Dr. Pham Thi Hong Nhung advises the sales and marketing team in the commercialization of CHAVI’s products.

Assoc. Dr. Kha Chan Tuyen

  • Head of Department of Microbiology and Product Development
  • Vice Dean of Faculty of Chemical and Food Technology
  • Nong Lam University City, Ho Chi Minh City

Assoc. Dr. Kha Chan Tuyen was awarded his PhD in food science at the University of Newcastle, Australia in 2014 and was awarded Associate Professor in 2018. He has many years of experience in the field of food processing, food engineering such as extraction and microencapsulation of biologically active compounds, and food heat treatment such as drying, pasteurization and sterilization. Assoc. Dr. Tuyen has participated in many scientific research projects and projects for domestic and foreign companies. Assoc. Dr. Tuyen has published many domestic and foreign scientific articles. Assoc. Dr. Tuyen has also reported at domestic and foreign scientific conferences. Assoc. Dr. Tuyen has won scientific awards such as the Scientific Research Award for Contributions in the field of food technology (SERS Excellence Research Award – 2018 for outstanding contribution in the field of Food Technology by Scientific and Educational Research Society, Meerut, UP, India); First prize at international conferences: in Australia (2012, 2014), and in Greece (2013).

Link CV: https://orcid.org/0000-0003-0632-7197

Dr. Truong Quang Binh

  • Head of Seafood Processing Department
  • Faculty of Fisheries
  • Nong Lam University City, Ho Chi Minh City

Dr. Truong Quang Binh graduated with a master’s degree in Food Science from the University of Melbourne, Australia in 2008 and was awarded his PhD in Food Science at the University of Newcastle, Australia in 2017. Dr. Truong Quang Binh has many years of experience in research in the field of food processing, especially advanced food processing techniques such as high-pressure processing technology, pulsed electric field technology… Dr. Binh also published many scientific articles in Food Science domestically and internationally. Dr. Binh is in charge of managing the Journal of Agriculture and Development, Nong Lam University, Ho Chi Minh City.

Link CV: https://orcid.org/my-orcid?orcid=0000-0001-5419-2149

Dr. Nguyen Bach Dang

  • Lecturer at Faculty of Economics
  • Nong Lam University, Ho Chi Minh City, Vietnam

Dr. Nguyen Bach Dang has been a lecturer and researcher at the Faculty of Economics, Nong Lam University, HCMC since 2003. In 2016, Dr. Nguyen Bach Dang was awarded his PhD degree in Sustainable Resource Management at the University of Newcastle, Australia. Dr. Nguyen Bach Dang is in charge of teaching the courses in law, business administration and policy analysis. Dr. Nguyen Bach Dang has participated in a number of domestic and international research projects and is the main author and co-author of some articles published in international ISI journals and other international and national journals. His research mainly focuses on: (1) Institutions on management of resources, (2) Agricultural System, (3) Natural Resources Management, (4) Policy Analysis, (5) Analysis of livelihoods, and (6) Social Impact Assessment.

Link CV: https://eco.hcmuaf.edu.vn/contents.php?ids=38498&ur=eco

Dr. Nguyen Van Tang

  • Lecturer at Faculty of Food Technology
  • Head of Research, Development and Teaching Group of Functional Foods
  • Nha Trang University

Dr. Nguyen Van Tang graduated in Food Technology from Hanoi University of Science and Technology, then received a Master’s degree in Food Science from National Taiwan Ocean University and a Doctorate in Food Science from University of Newcastle, Australia. The main research direction of Dr. Nguyen Van Tang is the extraction, assessment of activity, purification and application of biologically active substances from natural sources to produce and apply in functional foods. He has been presiding over the implementation of a number of key ministerial-level scientific projects. Dr. Nguyen Van Tung has published over 25 scientific articles in prestigious international journals, one book and five book chapters at prestigious international publishing houses. Currently, Dr. Nguyen Van Tang is the Head of Research, Development and Teaching Group of Functional Foods – Nha Trang University, a member of the Pancreatic Cancer Research Group at the University of Newcastle, Australia, and a member of the Institute of Food Technologist (IFT), USA. He is also a member of the Editorial Board of a number of prestigious international journals in the field of Food Science and Medicine.

Dr. Pham Thi Hong Nhung

  • Lecturer at Faculty of Economics
  • Nong Lam University, Ho Chi Minh City, Vietnam

Dr. Pham Thi Hong Nhung has been a lecturer and researcher at the Faculty of Agricultural Extension and Rural Development, Hue University of Agriculture and Forestry from 2004 to 2009. She then has moved to the Faculty of Economics, Nong Lam University, HCMC from 2009 to now. In 2016, Pham Thi Hong Nhung was awarded her PhD degree in Sustainable Resource Management at the University of Newcastle, Australia. Dr. Pham Thi Hong Nhung lectures the courses of Development Economics, Public Economics, and English for Business and Economics study. Dr. Pham Thi Hong Nhung has participated in a number of domestic and international research projects. She is the main author and co-author of the articles published in international ISI, Scopus journals and other international and national journals. Her research mainly focuses on: (1) Sustainable resource management, (2) Economics management, (3) Sustainable livelihoods and rural development, (4) Agricultural Economics, (5) Agricultural and Rural policy analysis, (6) Environmental and social impact assessment.

Link CV: https://eco.hcmuaf.edu.vn/contents.php?ids=38529&ur=eco

Dr. Hoang Van Chuyen

Lecturer at Faculty of Food Technology

University of Technology and Education, Ho Chi Minh City

Dr. Hoang Van Chuyen is currently working as a lecturer and researcher at  the University of Technology and Education, Ho Chi Minh City, Vietnam. In 2017, Dr. Hoang Van Chuyen achieved his PhD degree in Food Science at the University of Newcastle, Australia. Dr. Chuyen participated and successfully implemented a number of domestic and international research projects; is the main author and co-author of a number of articles published in international journals under the ISI  and SCOPUS system, and other international and domestic journals. Dr. Hoang Van Chuyen’s main research areas focus on: (1) Research on composition of biologically active compounds, methods of extraction and purification of beneficial active ingredients from natural sources and agricultural and food production by-products; (2) Application of natural active ingredients in preserving agricultural products, food and developing functional foods.