1. National/Ministry-level projects or projects funded by NAFOSTED
| Year | Project | Project’s ID | Principle investigator |
|---|---|---|---|
| 2019 | Research on intelligent biodegradable films made from natural carbohydrates and anthocyanins for food preservation and quality monitoring | 106.99-2019.346 | Assoc. Prof. Lê Ngọc Liễu |
| 2018 | Research on in vitro and in vivo digestibility and glycemic index (GI) of cereal grains and development of methodologies to reduce GI of the cereal grains in prevention from diabetes and overweight diseases | 106.99-2018.43 | Prof. Phạm Văn Hùng |
| 2015 | Research on resistant starch concentrations of the colored grains and tubers and bioactive activities of the extracts from these grains and tubers for functional food development in prevention from diabetes and overweight diseases | 106-NN.99-2015.91 | Prof..Phạm Văn Hùng |
2. Technology transferred projects, foreign-sponsor projects, LAB-building projects
| Year | Project | Project’s ID | Principle investigator |
|---|---|---|---|
| 2019 | Establish a drying kinetic model, optimize the extraction of phenolic compounds, investigate the antioxidant and digestive enzyme inhibition of basil leaves | 19/2019/HĐ-KHCNT-VƯ | Assoc.Prof. Lê Ngọc Liễu |
| 2017 | Production of sweet potato flours and starches for food processing | CGCN | Prof. Phạm Văn Hùng |
| 2016 | Research, produce high quality coffee by fermentation technology in Dak Ha district, Kontum province | 79/QĐ- SKHCN | Assoc. Prof. Lê Hồng Phú |
| 2015 | Application and transfer of technology for processing skullcap with enzyme preparations for poor people in mountainous areas of Phu Yen province in order to improve their lives and serve sustainable socio-economic development in rural and mountainous areas | CGCN | Assoc. Prof. Lê Hồng Phú |
3. VNU HCMC-Level projects
| Year | Project | Project’s ID | Principle investigator |
|---|---|---|---|
| 2020 | Structure, properties, digestibility and prebiotic index of phenolic-starch complexes as molecular microcapsules and nanocapsules | B2020 | Prof. Phạm Văn Hùng |
| 2019 | Investigation on treatment methods to reduce anti-nutritional properties of white-kernel and green-kernel black beans to produce black bean flour for biscuit making | C2019-28-08 | Assoc. Prof. Lê Ngọc Liễu |
| 2017 | Development of low-carbohydrate foods using different types of resistant starches | B2017-28-03 | Prof. Phạm Văn Hùng |
| 2016 | Research on optimizing the production process of non-hydrolyzed starch from sweet potato starch and yam starch | C2016-28-05 | Prof. Phạm Văn Hùng |
4. IU-level projects
| Year | Project | Project’s ID | Principle investigator |
| 2020 | Study on extracting lycopene from tomato peel (Lycopersicon esculentum) by rice oil with the support of enzyme | Assoc. Prof. Nguyễn Vũ Hồng Hà | |
| 2020 | Effect of fermentation on the quality of alcoholic beverages made from beetroot | MSc. Nguyễn Thị Hương Giang | |
| 2020 | Betalain sensor from food waste applied in dairy product preservation | Dr.. Nguyễn Hồng Long | |
| 2019 | Investigation on clarification and sterilization of dragon fruit juice by ultrafiltration | T2019-06-BT | Assoc. Prof. Lê Ngọc Liễu |
| 2017 | Online determination of carbohydrate and calorie contents of common foods in Vietnam by portable NIR device | T2017-01-BT | Assoc. Prof. Lê Ngọc Liễu |
