Tuyen Truong is a lecturer in Food Technology. She is responsible for carrying out teaching activities and advance research activities within the Bioscience and Food Technology discipline.
Tuyen Truong joined the Bioscience and Food Technology discipline, School of Science in October 2018.
Tuyen's research cores are on food/dairy processing technologies, food materials science including food emulsion, food crystallisation/glass transition and food dehydration. Tuyen has developed carbon dioxide-enhanced crystallisation technique and dairy-based oleogels system, which can be used to improve functionality of butter, low fat spreads and whipped cream. She has engaged in investigation on functionality and stability of dairy products on a milk fat globule size basis. Tuyen's current research focuses on innovations for dairy products and processes. Her research interests also steer towards the big challenges of oil structuring for fat-reduced food products. She aims to develop innovative templates for gelling of oil (oleogelation) that are suitable for broad range of applications including food, pharmaceuticals and neutraceuticals.
Tuyen has been awarded MADP2017 Young Scientist Excellent Award to recognise her in the initial phase of her career for the potential to make outstanding scientific contributions to the field of dairy science & technology and the potential for future scientific leadership.
Tuyen has previous lecturing experience in the areas of Food Processing Technology, Food Materials Science at The University of Queensland and Sensory Evaluation of Food at Nong Lam University (Vietnam). She is the course coordinator of one undergraduate course offered to Bachelor of Applied Science (Nutrition and Food Technology) students at RMIT Melbourne.
• ONPS 2556 Non-thermal Food Processing – Course coordinator & Lecturer
• ONPS 2527 Advanced Food Processing Technologies –Lecturer
- Doctor of Philosophy in Food Engineering, The University of Queensland, Australia
- Master of Philosophy in Food Processing Technology, The University of Queensland, Australia
- Bachelor of Science in Food Science and Technology, Nong Lam University Ho Chi Minh City, Vietnam
- 2018–Present – Lecturer of Food Technology, RMIT University, Australia
- 2014–2018 – Research Fellow, ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Australia
- Phan, K.,Truong, T.,Wang, Y.,Bhandari, B. (2021). Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing In: Food Engineering Reviews, 13, 3 - 14
- Panchal, B.,Truong, T.,Prakash, S.,Bansal, N.,Bhandari, B. (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter In: International Dairy Journal, 117, 1 - 11
- Phan, K.,Truong, T.,Wang, Y.,Bhandari, B. (2020). Nanobubbles: Fundamental characteristics and applications in food processing In: Trends in Food Science and Technology, 95, 118 - 130
- Alvarez, L.,Urrutia, P.,Olivares, A.,Flores, A.,Bhandari, B.,Truong, T.,Almonacid, S. (2020). Impact of thermal pretreatment on crystallization of Thompson raisins In: Food Chemistry, 317, 1 - 1
- Dhungana, P.,Truong, T.,Bansal, N.,Bhandari, B. (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams In: International Dairy Journal, 105, 1 - 11
- Adhikari, B.,Truong, T.,Bansal, N.,Bhandari, B. (2020). Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat In: JAOCS, Journal of the American Oil Chemists' Society, 97, 363 - 375
- Dhungana, P.,Truong, T.,Bansal, N.,Bhandari, B. (2020). Effect of fat globule size on the physicochemical properties of dairy cream powder produced by spray drying In: Drying Technology, , 1 - 13
- Adhikari, B.,Truong, T.,Prakash, S.,Bansal, N.,Bhandari, B. (2020). Impact of incorporation of CO2 on the melting, texture and sensory attributes of soft-serve ice cream In: International Dairy Journal, 109, 1 - 10
- Truong, T.,Bhandari, B. (2020). Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products In: Dairy Fat Products and Functionality, Springer Nature Switzerland AG, Cham, Switzerland
- Panchal, B.,Truong, T.,Prakash, S.,Bansal, N.,Bhandari, B. (2020). Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions In: Food Chemistry, 333, 1 - 9
1 PhD Completions5 PhD Current Supervisions