Quan Vuong

Quan Vuong is Associate Professor in the School of Environmental and Life Sciences at the University of Newcastle. His research develops sustainable methods for extracting bioactive compounds from natural sources, agricultural byproducts, and food waste. Applications include functional food ingredients, edible coatings, and nutraceuticals.

Current projects investigate value-added utilization of oat milk byproducts, Australian native flora phytochemistry, and waste recovery from juice production. Vuong has optimized extraction techniques including ultrasound-assisted and microwave-assisted methods for maximum phenolic recovery and antioxidant preservation.

Teaching focuses on food composition, preservation technologies, and industrial applications of food science. Honors include Vice-Chancellor's Awards for Research Excellence and editorial board positions in food science journals.