Quan Vuong

Dr. Quan Vuong is an Associate Professor in Food Science and Technology at the School of Life Sciences, University of Technology Sydney, where he joined in July 2025. Prior to this appointment, he served as Head of the Food Science and Human Nutrition program at the University of Newcastle for 15 years.

His educational background includes:

• PhD in Food Science from University of Newcastle Australia (2008-2012)

Dr. Vuong's research focuses on food processing and preservation, with particular expertise in natural bioactive compounds from Australian native plants. His work emphasizes developing sustainable applications for food by-products and creating functional food ingredients with health benefits. He has made significant contributions to understanding the properties of native Australian fruits like Illawarra plum and plants like lemon-scented tea tree and Leptospermum species.

His recent publications (2023-2025) show a strong trend toward valorization of food industry by-products (oat pulp, soy milk by-product, banana peels), development of natural preservation techniques, and characterization of bioactive compounds from Australian native plants. His work bridges fundamental research with practical applications in food technology, sustainability, and health.

Dr. Vuong is available for collaborative projects, industry partnerships, student supervision, and media engagement related to food science and technology.