Associate Professor Quan Vuong is a leading expert in food science, specialising in food composition, natural functional ingredients, Australian native flora, advanced techniques for food preservation, and the utilisation of food waste to add value to the food industry.
Based at the Central Coast campus, Quan benefits from access to specialised laboratories in a region that hosts both multinational corporations and small-scale artisan food producers, along with entities in the food service sector, including catering and hospitality. This unique setting provides him with exceptional research environments and facilities.
Associate Professor Vuong has extensive teaching and supervision experience, guiding over 300 graduates and more than 15 postgraduates (PhD and Master’s), many of whom have pursued various careers in Australia and overseas. He has built strong connections within the food industry and established collaborations with colleagues from diverse disciplines internationally.
Additionally, he has secured many grants from various resources (>$2.8 million) for conducting and maintaining excellence in research and innovation, consistently producing impactful research outputs. These outputs have been disseminated in high-quality publications and further translated and applied in the food industry.
