Dr Tuyen Truong is pioneering sustainable solutions for Vietnam's food industry through innovative waste reduction technologies.
Dr Tuyen Truong leads the Food Technology and Nutrition program at RMIT University Vietnam, where she’s researching ways to turn common agricultural waste into valuable resources.
"Food is something everyone can relate to and need," Dr Tuyen said. "But what many people don't realise is that food processing creates substantial waste – for instance, pomelo peels make up 30% of the fruit and typically end up as waste."
Her research demonstrates how these waste materials can become valuable ingredients. In one innovative example, dried pomelo peels are transformed into a powder that can replace fats in various food products, including meatballs.
The impact of her work is particularly relevant in Vietnam's Mekong Delta, a major hub for fruit production. By developing practical, industry-ready solutions, Dr Tuyen is helping bridge the gap between academic research and real-world applications.
"I'm excited about the potential to make meaningful changes in the food industry," she shared. "We're not just reducing waste – we're shaping a healthier and more sustainable future through innovative food design."
Get to know Dr Tuyen and her passion for sustainable food technology in our video:
Dr Tuyen Truong is pioneering sustainable solutions for Vietnam's food industry through innovative waste reduction technologies.
Vietnam, particularly the Mekong Delta, is a hub of fruit production, resulting in significant food waste. Addressing this issue requires innovative technologies and collaborative efforts to create a more sustainable future.
Hi, I’m Truong Thuc Tuyen, the Program Manager of the Food Technology and Nutrition program at RMIT Vietnam.
I have been a lecturer in Food Technology at RMIT since 2018.
I have always found food to be a fascinating topic as it's something everyone can relate to and need.
My research interests in food processing technology are in the areas of edible oleo gels, dairy products, bioactive peptides, nano-emulsions, food materials science, and emerging food processing technologies.
Vietnam generates significant waste from processing raw materials, especially fruits and vegetables. For instance, by-products like pomelo peels, which make up 30% of the fruit, contribute significantly to substantial waste. This is similar for other citrus fruits like oranges.
Globally, we recognise the need to address this issue, and it's crucial to identify key figures for fruit and vegetable waste in Vietnam. One approach is to valorise food waste to become more sustainable, new, and functional ingredients.
For example, we can grind dried pomelo peels into a powder that quickly absorbs oil and water, forming a sorbent. This can be used as a semi-solid material to replace fats in various products, such as meatballs.
We've seen promising results with this model at RMIT Melbourne. The potential for reducing waste and creating valuable new products is significant.
Besides, technologies like high-pressure processing have been developed to recover nutrients from food waste.
Other innovations include smart packaging and intelligent traceability technology, which help extend the shelf life of food thereby minimising waste.
By utilising these advanced processing technologies, the food industry aims to add value to agricultural by-products and reduce overall food waste.
We, food researchers, also consider their compatibility with existing manufacturing processes and economic viability since their adoption might face challenges due to the additional costs.
From my perspective, every food company needs to transition towards sustainability, driven not only by regulatory requirements but also by increasing consumer demand. The new generation is particularly focused on environmentally responsible products and transparent production practices.
The food industry plays a crucial role in sustainability efforts, considering the significant energy, land use, and waste involved in food production.
So, I'm excited about the potential to make meaningful changes in the food industry, shaping a healthier and more sustainable future through innovative food design.