Dr. Hoang Le Tan is a Senior Technologist at the Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Italy. His research focuses on food chemistry, functional foods, bioactive compounds, phenolic-rich plant materials, antioxidant activity, extraction technologies, encapsulation, drying processes, extrusion, and food quality evaluation. He has experience with analytical and processing techniques including HPLC, LC-MS/MS, antioxidant assays, rheology, ultrasound-assisted extraction, spray drying, microencapsulation, nanoencapsulation, and stability studies. His work aims to improve the recovery, stabilization, characterization, and application of food bioactives in functional food systems, with particular interest in sustainable processing and circular food systems.