Experience
Son Chu-Ky is a Senior Lecturer at the Department of Food Engineering and Dean of the School of Chemistry and Life Sciences (SCLS), Hanoi University of Science and Technology (HUST), Vietnam. He has more than 20 years of experience in microbial biodiversity, food biotechnology and innovation. His research interests are focused on exploring the vegetal and microbial diversity for improvement of food quality and safety and developing energy-saving processes for ethanol production, valorization of co-products and plant-based protein. He has published more than 90 papers and communication including 40 ISI papers, 5 book chapters and 2 patents.
Son Chu-Ky has been involved in various national and international cooperation networks and projects such as Hoa-Sen Lotus, PER, PCSI, BioAsia (France and Agency of French Speaking University), FoodSeg, Gratitude (EU-FP7), AsiFood, NutriSea (EU-Erasmus+), Global Challenges Research Fund, Network Strengthening Grant (UK). He has close relationship and network with biotech- and food-related enterprises in Vietnam and in the region regarding R&D projects, development of new products, biotech and food innovation, technology transfer and on-demand training.
Education
PhD (Food science): University of Burgundy Europe (formerly known as University of Dijon), France, 2006.
Master (Food science): University of Burgundy Europe (formerly known as University of Dijon), France, 2000.
Engineer (Food technology): Hanoi University of Science and Technology, Vietnam, 1999
