Dr. Tuyen Truong
Senior Lecturer, Food Technology
Details
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College: School of Science
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Department: School of Science
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Campus: Bundoora West Australia
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tuyen.truong@rmit.edu.au
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ORCID: 0000-0003-2403-1218
Open to
- Masters Research or PhD student supervision
About
Tuyen Truong is a senior 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.
Awards:
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.
Academic positions
- Senior Lecturer
- RMIT University
- Food Technology and Nutrition
- Melbourne, Australia
- Jan 2023 – Present
- Senior Lecturer
- RMIT Vietnam
- School of Science, Engineering & Technology
- Ho Chi Minh City, Vietnam
- Aug 2022 – Present
- Lecturer
- RMIT University
- Biosciences, Food Technology & Nutrition
- Melbourne, Australia
- Oct 2018 – Dec 2022
- Research Fellow
- University of Queensland
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences
- , Australia
- 2014 – 2018
Supervisor projects
- The Impact of Nutritional Intervention on Gestational Diabetes in Vietnamese Patients
- 3 Jul 2024
- Antimicrobial Bioplastics for Active Food Containers derived from Algal Biopolymers and Curcumin Additives.
- 22 Aug 2023
- Call-based dairy fat alternatives: the metabolic engineering of oleaginous organisms
- 8 Aug 2023
- Identification of resistant starch-rich sources from selected plants and development of low-calorie food products with functional properties
- 11 Apr 2022
- Development of malted milk powder enriched with bioactive compounds by incorporating selected germinated cereals and pulses.
- 11 Apr 2022
- INVESTIGATION OF SOLID AND LIQUID STATE MILK PROTEIN - CARBOHYDRATE INTERACTIONS IN TEA BLENDS
- 10 Apr 2022
- Novel Designs for the Inclusion of Hydrogels in Monoacylglycerol-Based Oleogels
- 29 Mar 2022
- Developing multicomponent oleogels as functional food ingredients
- 28 Sep 2021
- The behavior of lactose in dairy products
- 13 May 2021
- Structuring of low-fat products via water inclusion in semi-solid edible oleogel systems
- 21 Nov 2019
- Impact of Ultrasound Pretreatment on Biological Activity of Peptides Derived from Lupin Protein
- 4 Jul 2019
- Complexation Between Flaxseed Proteins, Polyphenols and Gums: Mechanism and Application
- 7 Jun 2019
Teaching interests
- Course coordinator & Lecturer: ONPS 2556 Non-thermal Food Processing
- Lecturer: ONPS 2527 Advanced Food Processing Technologies
- Lecturer: ONPS 2527 Advanced Food Processing Technologies
Research interests
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.
