Dr. Truong Quang Binh


 Lecturer/Head of Department



Dr. Truong Quang Binh has worked at Faculty of Fisheries, Nong Lam University, Ho Chi Minh City since 2003 and is currently a lecturer in the Department of Aquatic products Processing, Faculty of Fisheries, Nong Lam University

Dr. Truong Quang Binh graduated with a master's degree in food science from the University of Melbourne, Australia in 2008 and a doctorate in food science from Newcastle University, Australia in 2017. Dr. Truong Quang Binh’s research interest is on high-pressure processing technology

Dr. Truong Quang Binh is lecturing the following subjects:

1) Advanced technologies in Aquatic Product Processing

2) Food canning technology for aquatic products processing

3) Functional foods originated from fisheries products

4) Specialized English  for aquatic products processing

Email: tqbinh@hcmuaf.edu.vn

Telephone (Phone):

Office: (028)38963343

CV (download link)

Project and publication


1) High pressure processing of Barramundi (Lates calcarifer) muscle

2) Study on high pressure treatment of Tra fish (Pangasisus hypophthalmus) muscle and its application to create new value-added products


1) Binh Q. Truong, Roman Buckow, Costas E. Stathopoulos, Minh H. Nguyen (2015); Advances in High-Pressure Processing of Fish Muscles. Food Engineering Reviews 7: 109– 129

2) Binh Q. Truong, Roman Buckow, Minh H. Nguyen, Costas E. Stathopoulos (2016); High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering 169 (2016): 72 - 78

3) Binh Q. Truong, Roman Buckow, Minh H Nguyen, John Furst (2017); Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration. Journal of the Science of Food and Agriculture 2017, 97: 3781–3789



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