Food Biotechnology Lab, BOKU Wien, Muthgasse 18, 1190 Vienna
|Project Name||Protein secretion|
|Field of research||Food enzymes: production and biotechnological applications; LAB as food-grade cell factories and carriers of overexpressed enzymes|
|Keywords||lactic acid bacteria (LAB)|galacto-oligosaccharides|human milk oligosaccharides|surface display|
Thu-Ha Nguyen obtained her doctoral degree in 2006 and habilitation in Food Biotechnology from BOKU in 2018. She was a beneficiary of an Elise-Richter-Grant of the Austrian Science Funds FWF from 2016 to 2021. Her research focuses on the production of novel oligosaccharides, biochemical characterization, molecular properties, cloning and expression of enzymes from lactic acid bacteria for food-related applications, and development of food-grade systems for gene expression, secretion and cell surface display in lactic acid bacteria. Her current research projects are on the use of Lactobacillus plantarum as the cell factory for the production of proteins as well as a carrier of proteins that are of interest for food and therapeutic applications. Her research has resulted in more than 50 publications in peer-reviewed international journals and several book chapters.