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Minh-Tu Ngo has a diverse range of work experience in various industries. In 2015, they worked as a research intern at the Laboratory of Theoretical Chemistry at UPMC, where they studied the interaction between metal surfaces and surfactants. In 2017, they gained hands-on experience in artisanal food production and sales as a laborer at Ferme Le Pré Vert, specializing in organic agriculture. In 2018, they completed an internship focused on research and quality control at macarons gourmands. In 2019, they worked as an assistant project manager intern in R&D in the agri-food industry at Cité Gourmande - Groupe Le Duff. Minh-Tu's most recent position is as an R&D Food Engineer at LA VIE™, where they began in January 2020 and continue to work.

Minh-Tu Ngo's education history is as follows:

Minh-Tu Ngo obtained a Master 2 degree in Ingénierie des produits et des procédés en apprentissage from AgroParisTech in the years 2019-2020. The field of study for this degree was Agro-industrie.

Prior to that, from 2016-2019, Minh-Tu Ngo attended Polytech Sorbonne and earned a Diplôme d'ingénieur in Agro-alimentaire.

In 2018-2019, Minh-Tu Ngo also enrolled at Lodz University of Technology, where they earned another Diplôme d'ingénieur in the field of Agro-industrie / affaires agricoles.

From 2014-2016, Minh-Tu Ngo pursued a Licence de Chimie from Sorbonne Université with a specialization in Chimie.

Their secondary education includes a Baccalauréat obtained from Le Hong Phong High School For The Gifted in HCMC, Vietnam, between 2009-2012. The field of study for their Baccalauréat is not specified.

Additionally, Minh-Tu Ngo has obtained some certifications. In 2019, they completed a course called "SPU27.1x: Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)" from Harvard University. In the same year, they also completed a MOOC on food quality from ANIA (Association Nationale des Industries Alimentaires) and scored 94 out of 100 in the certification.