Pham Van Hung

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Room O2.714 Quarter 33, Linh Xuân ward, Ho Chi Minh 70000, Vietnam

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Professor in Food Biology.
Vice President of International University (IU)
Vietnam National University in Ho Chi Minh City (VNU HCM)

Experience

Prof. Dr. Pham Van Hung earned his PhD in Food Biochemistry from the Osaka Prefecture University in Japan in 2005. Since 2009, he has been working at the International University (IU), Vietnam National University in Ho Chi Minh City (VNU-HCM). He currently holds the position of Vice President of the International University, VNU-HCM and is a senior lecturer in the Food Technology Department. Over 25 years of experience in teaching and research at both national and international universities and research institutes, Prof. Hung has led more than ten research projects and published over 100 scientific papers and five specialized books and book chapters. His work has been cited 6,280 times, and he holds an H-index of 41 (according to Google Scholar), reflecting the impact of his research. In recognition of his scientific achievements, Prof. Hung received the Ta Quang Buu Award for outstanding research in 2018 and First Prize in the Ho Chi Minh City Creative Award in 2019.

Prof. Hung has built strong international research collaborations with teams in Japan, Canada, Australia, Switzerland, South Korea, China, and Indonesia. Over the past five years, his research has primarily focused on developing functional food products that help prevent chronic diseases such as obesity, diabetes, and cardiovascular conditions. His work also explores natural bioactive compounds, especially from agricultural and food industry by-products, to create value-added functional foods. This not only promotes better health but also enhances the economic value of agricultural products and supports environmental sustainability. In addition, Prof. Hung investigates the effects of chemical substances used in agriculture on food safety, as well as on the quality of soil and water in farming environments.

Education

PhD (Food Biochemistry): Osaka Prefecture University, Japan, 2005.
Master (Food Technology): Hanoi University of Science and Technology (formerly known as Hanoi University of Technology), Vietnam, 2001.
Engineer (Food Technology): Hanoi University of Science and Technology (formerly known as Hanoi University of Technology), Vietnam, 1998.

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UK-South East Asia partnership driving innovation in the plant protein sector. By upcycling rice production side-streams, the network develops sustainable and affordable food alternatives for the region. This collaboration delivers climate-smart technologies to accelerate a global transition toward resilient food systems. The 3PUKSEA project (NSGR1S2\1010) within the Network Strengthening Grants Scheme is funded by the Academy of Medical Sciences.