Autor: Tuyen Chan Kha

Associate Professor Tuyen Chan Kha received his degrees of Bachelor of Food Science and Technology from Nong Lam University, Viet Nam and Master by Research and Ph D in Food Science, from the University of Newcastle, Australia. Tuyen Kha is currently Head of Department of Food Product Development and Vice Dean of the Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Viet Nam. Kha“s research interest focuses on extraction and encapsulation of bioactive compounds. He is currently consulting for several food companies in Viet Nam and is active in national and international collaborations on food research. Associate Prof Kha received many awards including the SERS (Scientific and Educational Research Society) Excellence Research Award – 2018 for outstanding contribution in the field of Food Technology by Scientific and Educational Research Society, Meerut, U.P., India. He has also published 22 research and conference papers on Gac fruit.