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    Trinh Hoang Huy

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    Trịnh Hoàng Huy

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    Trinh Hoang Huy

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    Trịnh Hoàng Huy
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    18 views3 pages

    Trinh Hoang Huy

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    Trịnh Hoàng Huy

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    © All Rights Reserved
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     WORK EXPERIENCE

    GRADUATION THESIS PROJECT 12/2022 - 07/2023


    Student Researcher: Study the CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL, AND
    SENSORY PROPERTIES OF ACEROLA CIDER AFTER FERMENTATION AT VARIOUS DURATION
    AND TEMPERATURES:
    Physical properties: pH, Total acidity, Total soluble solids, and Alcohol content
    Chemical properties: Total phenolic content, Vitamin C content, Total Antioxidant Capacity
    Microbiological properties: Total Aerobic bacteria, Yeasts and molds
    HOÀNG HUY TRỊNH Sensory Properties: 9-point Hedonic Scale
    Graduate Student in Food Technology IU STARTUP DEMO COMPETITION 1/2023 - 05/2023
    (B.Eng) Leader AceCider team
    Lead the project of developing ciders from acerola. Bring the product concept from scratch into
     July 20, 2000 the real product that can launched on the market:
    Researched the process, developed the recipe, carried out lab senory analysis.
     Male Learned skills: Design Business Model Canvas- 9-step 9 key building blocks that form the
     0903529556
    foundations of every successful business. It’s a blueprint to help entrepreneurs invent,
    design, and build models with a more systematic approach:
     trinhhoanghuy9556@gmail.com 1. Customer Segments
    2. Value Propositions
     Ho Chi Minh city, Vietnam
    3. Channels
    4. Customer Relationships
    OBJECTIVE 5. Revenue Streams
    6. Key Resources
    7. Key Activities
    -Take and advantage of being a RD 8. Key Partners
    staff to set the new career milestone. 9. Cost
    - Participate in new product Analyzed product costs, set up Bill of Materials(BOMS)
    development projects, optimizing Carried out Market survey, collect and analyzed datas in order to develop market size for the
    existing products. products
    - Co-operate with the bussiness Be the main speakers to demonstrate the feasibility of the product at pitching day
    development team to growth the sales Participated in business plan, financial planning and marketing strategies seminars
    -Self equipped with the project
    management skills, data analysis skills PURATOS GRAND-PLACE INTERNSHIP 10/2022 - 02/2023
    RD Intern Chocolate-Pattiserie
    -Working with responsibility, full
    passions -Develop Pralines and Cookies with chocolate fillings.
    Perform formulation trials and and carry out application tests for chocolate pralines,
    chocolate bars
    INTERESTS Conduct benchmarking activities
    Carry out sensory analysis for chocolate pralines: Appearance, texture, aroma and taste
    Seeking for new experiences, - Gain the basic training of Pattiserie business unit:
    self challenge. Perform formulation of cake products such as muffins, cakes, chiffons, castellas,
    Understand the processing step for Pattiserie
    Playing sports Carry out baking tests and make report
    Benchmark chiffons and castellas:
    Reading books and discovering
    new trends PURATOS GRAND-PLACE ONLINE FIELD TRIP 2021 - 2022
    Student

    SKILLS - Discover company adventures and "Cacao Trace" programme.


    - Gain knowledge on cocoa beans manufacturing process.
    Research and Development Skill - Make Q&A section related to technical terms and job opportunities with the company's board
    director.
    Analytical Skill - Complete the filedtrip report.

    Project Management
     EDUCATION
    Laboratory skill
    INTERNATIONAL UNIVERSITY 9/2018 - 09/2023
    Presentation skill Major: Food Technology
    GPA: 75.0/100 or 3.0/4
    Data Analysis skill
    TRAN DAI NGHIA HIGH SCHOOL FOR THE GIFTED 2012 - 2018
    Communicational Major: Chemistry

    Time Management skill


     ACTIVITIES

    SEMINARS 2021 - 2022


    Participator
    𝐒𝐔𝐒𝐓𝐀𝐈𝐍𝐀𝐁𝐈𝐋𝐈𝐓𝐘 𝐓𝐀𝐋𝐊𝐒𝐇𝐎𝐖: 𝐖𝐇𝐎 𝐖𝐀𝐍𝐓𝐒 𝐓𝐎 𝐁𝐄 𝐀 𝐁𝐈𝐋𝐋𝐈𝐎𝐍𝐀𝐈𝐑𝐄
    𝟑𝟔𝟎 𝐍𝐀𝐓𝐔𝐑𝐀𝐋𝐋𝐘 𝐋𝐄𝐀𝐕𝐄𝐍𝐄𝐃 𝐒𝐎𝐔𝐑𝐃𝐎𝐔𝐆
    𝐒𝐄𝐌𝐈𝐍𝐀𝐑 “𝐂𝐇𝐎𝐂𝐎𝐋𝐀𝐓𝐄: 𝐓𝐇𝐄 𝐉𝐎𝐔𝐑𝐍𝐄𝐘 𝐅𝐑𝐎𝐌 𝐁𝐄𝐀𝐍 𝐓𝐎 𝐁𝐀𝐑”

    FOOD PRODUCT DEVELOPMENT PROJECT: 2021 - 2022


    Members of project developing Star fruit wine
    - Gain basic knowledge on idea brainstorming and developing new product process.
    - Collect and analyze data in marketing survey
    - Collaborate effectively with other participants to think critically
    - Design sensory evaluation experiments and analyze data
    - Listing product qualities and check the compliance with regulations.

    TEAMBUIILDING ACTIVITIES FOR HCM STUDENTS 2019 - 2020


    Head of Operation
    - Brainstorming idea and make it applicable
    - Develop time- management skills
    - Try problem-solving skills when faced obstacles
    - Working under hard pressure

    ORGANIZING ACADEMIC AND SELF-DEVELOPING CONFERENCE 2019 - 2020


    Member of Operation- International University Soft Skills Club
    - Understand how to manage a well-organizing conference
    - Practice leadership skills

     CERTIFICATIONS

    PARTICIPATION IN IU STARTUP DEMO CONTEST 2023

    TOP 9 IN "Digital transformation in high-tech agricultural 2022


    production contest" held by Mis

    IELTS, Microsoft Office skills 2018

     HONORS & AWARDS

    Medal prize- IU Basketball Tournament 2019

    Second prize- HCM city Chemistry competition 2018

    Second prize- Australian Royal Chemistry competition 2017

     STRENGTH AND WEAKNESS


    Strength:
    -Think critically, logically.
    -Creative thinking, looking for innovation
    -Effective Group-working, ready to collaborating
    -High adaptational Skip
    - Willing to travel occasionally
    Weaknesses:
    -Lack of technical R&D knowlegde( product disclaration process, law)
    -Lack of sensory evaluation skills

     REFERENCES

    MSc NGUYỄN THỊ HƯƠNG GIANG


    Thesis advisor, Project Advisor
    Email: nthuonggiang@hcmiu.edu.vn

    © topcv.vn

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