This document provides the education and work experience of Le Hoang Du. He received a Bachelor's degree in 2011 and a Master's degree in 2014, both from Ho Chi Minh City University of Technology. His areas of study included food technology and beverage & food technology. He is currently a teacher and researcher at the University of Technology and Education in Ho Chi Minh City, where he teaches courses in food analysis and sensory evaluation. His research focuses on spray drying and microencapsulation. He is seeking a PhD scholarship or project and has seven publications in academic journals and conferences.

1. LE HOANG DU
EDUCATION BACHELOR & MASTER DEGREE
BACHELOR Year of Graduation: 2011
Institute: Ho Chi Minh city University of Technology - 268 Ly Thuong Kiet Street, District
10, Ho Chi Minh city, Vietnam
Major: Food technology
Thesis’s topic: Spray-drying of coconut milk emulsion
GPA: 8,28/10
MASTER (Research course) Year of Graduation: 2014
Institute: Ho Chi Minh city University of Technology - 268 Ly Thuong Kiet Street, district
10, Ho Chi Minh city, Vietnam
Major: Beverage & Food technology
Thesis’s topic: Application of immobilized yeast for ethanol fermentation
GPA: 9,11/10
OBJECTIVE
To find a scholarship or project to study PhD
WORK EXPERIENCE
05/2011 – 03/2016 Teaching & researching
Department of Food Technology, Faculty of Chemical and Food Technology, University of
Technology and Education, Ho Chi Minh City, Vietnam
01 Vo Van Ngan Street, Thu Duc District, Ho Chi Minh City, Vietnam
• Teaching: Food analysis, Sensory evaluation of Food & Food biotechnology
• Researching: Spray-drying & Microgel encapsulation
• Social working: charity activities and green holiday.
http://en.hcmute.edu.vn/
SKILLS
• Microsoft Powerpoint, Excel, Word, Autocad and Internet Research.
• Ability to communicate by English
01/01/1988
01 Vo Van Ngan street, Thu Duc
District, Ho Chi Minh City, Vietnam
dulh@hcmute.edu.vn
(+084) 0972 857 227

2. • Good presentation
• Ability to read major articles and research new subjects.
• A confident, dynamic, motivated and dedicated personality
ENGLISH CERTIFICATE (IELTS)
Test day: 30/05/2015
Listening: 6.0 Reading: 7.0 Writing: 5.5 Speaking: 6.5 Overal: 6.5
PUBLICATIONS
1. Le, H.D., Le, V.V.M. (2011). Effects of heat treatment of coconut milk emulsion on the
fat microencapsulation in the production of instant cocounut milk powder. Proceeding of 18th
Regional symposium on Chemical Engineering, page 134.
2. Le, H.D., Le, V.V.M. (2013). Effect of ethanol stress on ethanol fermentation of
Kluyveromyces marxians cell immobilized on banana leaf sheath pieces, Proceeding of
National Biotechnology Conference 2013, Vietnam Academy of Science and Technology,
124-127.
3. Le, H.D., Le, V.V.M. (2013). Effects of initial pH value of medium ethanol fermentation
with Kluyveromyces marxians cell immobilized on banana leaf sheath pieces, Journal of
Science and Technology, Vietnam Academy of Science and Technology, 51(5B), 53-58.
4. Le, H.D., Thanonkeo, P. & Le, V.V.M. (2013). Impact of high temperature on ethanol
fermentation by Kluyveromyces marxianus immobilized on banana leaf sheath pieces.
Applied biochemistry and biotechnology, 171, 806-816.
5. Le, H.D. & Le, V.V.M. (2015). Effects of initial glucose concentration on fermentation
performance of Kluyveromyces marxianus cells immobilized on banana leaf sheath pieces.
Chiang Mai Journal of Science, 41, 1-10.
6. Le, H.D. & Le, V.V.M. (2015). Application of ultrasound to microencapsulation of
coconut milk fat by spray drying method. Journal of Food Science and Technology, 54(04),
2474-2478.
7. Nguyen, H.P, Le, H.D & Le,V.V.M. (2015) Effects of Ethanol Stress on Fermentation
Performance of Saccharomyces cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath
Pieces. Food technology and Biotechnology, 53, 96 – 101.