Nguyen Duy Thinh
PGS.TS Nguyễn Duy Thịnh is a former researcher at the Institute of Biotechnology and Food Technology at Hanoi University of Science and Technology. He is known for his expertise in food safety and biotechnology, and has contributed significantly to public understanding of health-related issues. Recently, he was in the news for addressing concerns regarding the safety of boiled water that has cooled over time, clarifying that there is no scientific evidence linking such water to cancer, while also advising on safe water storage practices.
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Recent Mentions
Vietnam:
Nguyễn Duy Thịnh is an expert at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology.
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Vietnam:
Nguyễn Duy Thịnh is a former staff member of the Institute of Biotechnology and Food Technology at Hanoi University of Science and Technology.
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Vietnam:
Nguyễn Duy Thịnh, an expert from the Hanoi University of Science and Technology, asserts that drying meat outdoors in extreme heat is a completely wrong method.
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Vietnam:
Nguyễn Duy Thịnh is a professor at the Hanoi University of Science and Technology.
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Vietnam:
PGS Nguyễn Duy Thịnh stated that the use of sodium silicate in food violates food safety laws.
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Vietnam:
Nguyễn Duy Thịnh is a professor at the Hanoi University of Science and Technology.
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Vietnam:
Nguyễn Duy Thịnh is a professor at Hanoi University of Science and Technology who discusses the use of borax in food preservation.
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Vietnam:
Nguyễn Duy Thịnh is a former official at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology.
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Vietnam:
Nguyễn Duy Thịnh is a former official at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology.
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Vietnam:
PGS.TS Nguyễn Duy Thịnh, a former staff member of the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology, discusses the health implications of using different types of chopsticks.
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