Dr. Tuyen Truong
Details
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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. Tuyen joined the Bioscience and Food Technology discipline, School of Science, RMIT Australia in October 2018. Since 2022, Tuyen has been seconded to RMIT Vietnam to act as Program Manager for Biosciences, Food Technology and Nutrition at RMIT Vietnam, School of Science, Engineering and Technology, RMIT Vietnam.
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 also been featured as one of RMIT Vietnam's Media Stars, sharing her expertise in sustainable food systems and food waste valorisation through public media and outreach initiatives. Featured media: Meet Our Experts – Dr Tuyen Truong | Transforming food waste into sustainable solutions
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
- Development and Consumer Evaluation of Functional Foods with Potential Cholesterol Lowering Effects
- 11 Nov 2024
- 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
- Interactions Between Lactose-protein-mineral and Their Implication on the Production of Dairy Products
- 12 Dec 2022
- Identification of Resistant Starch-rich Sources from Selected Plants and Development of Low-calorie Food Products with Functional Properties
- 11 Apr 2022
- Development of Bioactive Compounds Enriched Malted Milk Powder 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
- Development and Characterisation of Gel-Like Sorbents from Pomelo (Citrus grandis L.) Peels as Fat Replacers in Meat Products
- 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
Tuyen teaches across several core areas of food science, including food processing, dairy production, product formulation, rheology, and food biophysics. Her teaching approach integrates scientific principles with practical applications, with an emphasis on sustainability and industry relevance.
Research interests
Tuyen’s research focuses on food material science, dairy and plant-based systems, emulsions and oleogels, and the valorisation of agri-food waste into sustainable, high-value products. Her interdisciplinary work links food structure, functionality, and sustainability across the supply chain.
She contributes actively to the global research community through editorial and peer-review roles. Tuyen serves on the Editorial Boards of Scientific Reports (Springer Nature) and Applied Food Research (Elsevier), and as Guest Editor for Future Foods and Foods.
