Experience
Dzung Hoang Nguyen is a Senior Lecturer at the Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Vietnam National University Ho Chi Minh City (VNU-HCM), Vietnam. He has more than 20 years of experience in sensory and consumer science, food product development, and the application of multivariate statistical methods to food quality. His research interests focus on linking food chemical composition with human perception and consumer preference, multisensory flavor integration, sodium- and sugar-reduction strategies adapted to Vietnamese populations, and the development of next-generation sensometrics combining mathematics, statistics and artificial intelligence for high-dimensional, multi-block sensory data. His recent work includes studies on partial replacement of NaCl with KCl on saltiness perception and preference in Vietnamese pumpkin and tomato soups, and on the role and impact of sensory-consumer science in Vietnam. He has authored more than 50 publications, including peer-reviewed journal articles, book chapters and a sensory evaluation textbook, with over 620 citations and an h-index of 9 (Google Scholar).
Dzung Hoang Nguyen has co-organized the international SPISE conference (Summer Program in Sensory Evaluation) since 2005, connecting successive generations of Vietnamese researchers with advanced methodologies from France, the United States and leading sensory centers worldwide. He is a co-author of the regional reference work From Concept to Market: Sensory Evaluation in Asia (2022). He has successfully supervised numerous PhD students at HCMUT and Danang University of Technology and continues to mentor doctoral researchers in sensory and consumer science. He maintains close collaboration with international partners — including Institut Agro Rennes–Angers (France) and regional academic networks — and with food-related enterprises in Vietnam regarding R&D projects, new product development, sensory testing and on-demand training.
Education
PhD (Food Science): ENSBANA, University of Burgundy (Université de Bourgogne), Dijon, France, 2000
Master (Food Science): University of Burgundy (Université de Bourgogne), Dijon, France, 1996
Engineer (Food Technology): Danang University of Technology (HCMUT), Vietnam, 1990.
