Associate Professor Tuyen Chan Kha is Dean of the Faculty of Chemical Engineering and Food Technology at Nong Lam University - Ho Chi Minh City, Viet Nam. He earned his PhD in Food Science from the University of Newcastle, Australia, in 2014. His research advances the extraction, stabilization, and encapsulation of bioactive compounds to develop functional food ingredients and value-added products from agricultural resources and food-processing by-products. He has authored or co-authored over 80 scientific publications, two reference books, one edited book, three textbooks, and eleven book chapters. He connects research with industry through technical consultancy for food companies and national and international collaborations. Since 2017, he has coordinated the FDA-approved Better Process Control School training course. His distinctions include three Best Poster Presentation Awards, the 2018 SERS Excellence Research Award from the Scientific and Educational Research Society, India, and a 2025 Certificate of Merit from the President of Nong Lam University - Ho Chi Minh City for sustained contributions to scientific research.