This document is a curriculum vitae for Ho Thanh Huong. It provides personal details like name, birthday, nationality, addresses, health status and marital status. It also lists educational qualifications including a Bachelor's degree in Food Technology and pursuing a Master's degree. Relevant work experiences include research assistant roles and part-time jobs developing food products and providing services. The CV highlights English proficiency, computer skills and publications in the food science field. It names two referees and requests consideration for project management or supply chain management trainee roles.

1. CURRICULUM VITAE
Name Ho Thanh Huong
Birthday November 25th
1991
Nationality Viet Nam
Home address 450, Phu Thu Ward, Cai Rang District,
Can Tho city, Vietnam.
Current address Campus of King Mongkut’s Institute of
Technology Ladkrabang, Bangkok,
10520, Thailand.
Health condition Good
Marital status Single
Expected salary 30,000 baht - 50,000 baht
Mobile No. +669 2685 12 79
Passport No. B7902203 Issued at: Vietnam Expire date: 22/4/2023
Email hthuong807@gmail.com
Apply to position: Project Management Trainee, Supply Chain Management
Trainee, Sale import/ export-representative (Food and related
products), Sale Administrator.
OBJECTIVES
 To be master in project management
 To be expertise in supply chain management
 To be expertise in management with quality of the imported and exported
food and food products.

2.  To look for challenges and valuable skills in sale administrator and applying
negotiate skill, customer service skills with oversea company.
PROFESSIONAL SUMMARY
 Nearly two years in assistant of professor in Can Tho University in writing
proposal, recommend strategy to negotiate contract, planning and
conducting both national and international projects. Proven having potential
ability to handle project management, negotiate contrast and subcontract,
streamline costs and manage the time schedule to make sure project’s
results on time.
 Good command of English
 Eager to learn and master in Thai.
 Computer: Proficient in Microsoft Office (Excel, PowerPoint and Word),
Internet. Able to use some applicable software in food processing, such as:
Mathcad 15, Stat graphics 15.11.0, Art weaver 1.0, Uncrambler, R program,
and Evince for hyperspectral analysis.
 Good presentation skill (oral presentation at the international conference).
 Take care and responsibility for personal job to contribute working
effectiveness of group.
 Independent researching, reactive, time management well.
 Communication skill, team work, willingness to learn.
 Strong organizational and multi-tasking capabilities.
 People service skill
 Secretarial skill
SCHOLARSHIPS AND AWARDS

3.  Full scholarship for Research Master Degree in King Mongkut’s Institute
of Technology Ladkrabang, Thailand from 2015-2016.
 Certificate of participation in the 13th
ASEAN Food Conference Quiz Bowl
Competition on September, 2014.
 Scholarship for top excellent college student in 2009-2010, 2011-2012 and
2012-2013.
 Scholarship for college students who are excellent and able to overcome
difficulties, which was sponsored by Cai Rang District People’s Committee in
2010-2011.
 Commendation of Cai Rang District People’s Committee because of
excellent performance in public activities.
PROFICIENCY IN LANGUAGES
 English: Good (IELTS 5.0): reading: 5.5, listening: 5.0, speaking: 5.0 and
writing: 5.0.
 Vietnamese: native speaker
 Thai : Beginner (able to speak and listening in daily communication)
DEGREE AWARDED
 The Bachelor’s Degree in Food Technology, Can Tho University (GPA:
3.68/4.0 – Excellent).
 Master’s degree in Food Science: Graduate date 12/2016 (GPA of 1st
year
4.0/4.0)
WORKING EXPERIENCES AND OTHERS

4. From 06/08/2012 to 30/11/2012: participated in the international projects of Can
Tho University cooperated with VLIR-OUS, Belgium. Jobs: (i) Participate in Jam
Processing (pineapple, jackfruit, dragon fruit, Longan, etc.) in the research of Master
student; (ii) Study in Fruit Yogurt Production and other effects to quality of final product.
From 01/01/2013 to 15/12/2014: Researcher in Food Technology Department,
Can Tho University. Field of study: (i) Preservation and processing of agricultural
products and (ii) New Food Product Development from milk and tropical fruit. Research
and develop new products from Pineapple in Cau Duc - Hau Giang province, namely
pineapple juice, Jam, dehydrated pineapple, canned pineapple, pineapple wine,
concentrated pineapple juice, pineapple cake and fresh pineapple. These products were
studied in the scientific project of Hau Giang Province and Can Tho University (from
1/2014 to 5/2014).
From 15/12/2015 to present: Study master’s degree in KMITL
1. Participating academic training and course work.
2. Conducting project in frame of proposal thesis: Studying about
nondestructive analysis method, such as Hyperspectral Imaging Techniques,
Conventional Near Infrared Spectroscopy, Electrical Technology on
detecting internal quality of Lime.
3. Participating in the international conference
- Oral presentation: Verbal presentation skill, networking skill,
international relationship.
- Poster presentation:
4. Part time job:
(i) Local tour guide: Making phone call to collect customer’s interest,
Recommend and planning tour schedule, Negotiate the services cost and
offer more profit for both sight in effective and saving manners

5. Customer service skill, planning skills, communication skill, solving
problems skill, negotiate skill.
(ii) Shopping online service: Responsible for offering each customer a
complimentary sample of their choices and interest, completing
customer’s order and secure payment for shipping and handling
improving customer service skill, multiple task skill.
(iii) Logistic service: Connect to third party, such as logistic company or
passengers who will travel by airplane; Offering the service cost and
payment for the third party; Make sure to bring the products arrive on
time improving interpersonal skill, negotiate skill, manageable skill.
(iv) Translator for business man: searching and recommend the good
company with good products and service for customers, mailing to the
cooperated company for accuracy information, selling information to
customer, planning and making a meeting date, translating Vietnamese-
English and Vietnamese-Thai (rarely, just basic communication in the
shopping mall or wholesale markets) language skill, translate skill,
customer service skills.
PUBLICATIONS
1. Ho Thanh Huong, Sontisuk Teechaichayut. 2015. Nondestructive prediction of pH
value and total soluble solids of lime using near-infrared spectroscopy. The 3rd
ISHS Southeast Asia Symposium on Quality Management in Postharvest
Systems (SEAsia2015), Campodia (oral presentation)
2. Nguyen Minh Thuy, Ly Nguyen Binh, Nguyen Ai Thach, Nhan Minh Tri, Ho Thanh
Huong, Nguyen Phu Cuong, Dinh Cong Dinh, Nguyen Thi My
Tuyen. 2014. Effect of processing conditions and gelling agents on the physico-
chemical and sensory characteristics of jackfruit jam adding to yogurt. J. Sci. &
Devel., Vol. 12, No. 1: 78-88. ISSN 1859-0004.

6. 3. Nguyen Minh Thuy, Nguyen Thi To Nhu, Ho Thanh Huong, Nhan Minh Tri,
Nguyen Phu Cuong, and Nguyen Thi My Tuyen. 2013. Effect of pretreatments
on quality attribute of dehydrated pineapple slices. Journal of science, Can Tho
University. ISSN 1859-2333. Vol. 29b. pp 16-24.
4. Nguyen Minh Thuy, Nguyen Thi Nep, Nguyen Phu Cuong, Nguyen Thi My Tuyen,
Dinh Cong Dinh and Ho Thanh Huong. 2013. Effect of addition ingredients and
treatment conditions on quality of passion-pineapple juice. Scientific Journal of
Can Tho University, Vol. 27, pp. 48-55. Can Tho University Publisher.
5. Nguyen Minh Thuy, Nguyen Thi Thu Hong, Nguyen Phu Cuong, Nguyen Thi My
Tuyen, Duong Kim Thanh and Ho Thanh Huong. 2013. Changes in physical-
chemical and sensory characteristics of “Java” rambutan during maturation and
storage. Scientific Journal of Can Tho University, Vol. 28b, pp. 28-37. Can Tho
University Publisher.
6. Nguyen Minh Thuy, Tran Thi Kim Ngan, Dinh Cong Dinh and Ho Thanh Huong.
2013. Factors affecting to pineapple pie processing. Scientific Journal of Can Tho
University, Vol. 27, pp. 40-47. Can Tho University Publisher.
7. Nguyen Minh Thuy, Tran Hong Quan, Nguyen Phu Cuong, Nguyen Thi My Tuyen,
Ho Thanh Huong and Dinh Cong Dinh. 2013. Impact of postharvest treatment
and storage conditions to “Nhan” rambutan quality (grown in Cho Lach district,
Ben Tre province). Scientific Journal of Can Tho University, Vol. 28b, pp. 36-
43. Can Tho University Publisher.
8. Nguyen Minh Thuy, Ho Thanh Huong, Nguyen Ai Thach and Nguyen Phu
Cuong. 2013. Effect of ingredients (milk, gelatin and fruit jam) on yoghurt
quality. Scientific Journal of Can Tho University, Vol. 26, pp. 112-120. Can Tho
University Publisher.
9. Nguyen Minh Thuy, Nguyen Cong Kha, Nguyen Van Thanh, Nguyen Xuan Cuong,
Nguyen Thi My Tuyen, Nguyen Phu Cuong, and Ho Thanh Huong. 2013.

7. Isolation and Selection of Lactic Acid Bacteria from Commercial Yogurt in Can
Tho City. Biotechnology in Mekong Delta, pp. 77-84. Can Tho University
Publisher.
10.Nguyen Minh Thuy, Nhan Minh Tri, Ho Thanh Huong, Nguyen Phu Cuong. 2012.
Effects of ingredients (cow’s fresh milk and skim milk powder, gelatine and fruit
jam) on yoghurt quality. The 1st International Conference on Animal Production
and Environment, pp. 640 - 647. Agr. Pub. House.
REFEREE
Referee 1
Name: Assoc. Prof. Dr. Nguyen Minh Thuy
University: Can Tho University
Position: Vice Dean of Agriculture and Applied Biology Faculty
Contact Email: nmthuy@ctu.edu.vn
Referee 2
Name: Assoc. Prof. Dr. Sontisuk Teechaichayut
Institute: King Mongkut’s Institute of Technology Ladkrabang, Bangkok,
Thailand.
Position: Senior Lecturer of Food Engineering department of Agro-industry
Faculty
Contact Email: ktsontis@kmitl.ac.th