Rate My Professor Hue Luu Thi

Dr. Hue Luu Thi serves as an Associate Lecturer at Curtin University in the School of Molecular and Life Sciences, part of the Faculty of Science and Engineering. Known professionally as Lily, she commenced her role in February 2024, focusing on teaching in Food Science and Technology. Her academic journey includes doctoral research at KU Leuven in Belgium, where she specialized in food microbiology. During her time at KU Leuven, she investigated the thermal and high-pressure inactivation of bacterial spores, contributing valuable data to food processing safety protocols.

Prior to joining Curtin, Dr. Luu Thi held a position as Lecturer at the University of Science, Vietnam National University in Hanoi. Her research output includes several peer-reviewed publications. Notable among them is the 2021 article "Microbiological Safety of Ready-to-Eat Foods in Hospital and University Canteens in Hanoi, Vietnam," published in the Journal of Food Protection, co-authored with Chris W. Michiels. This study assessed pathogen prevalence in ready-to-eat foods. Another key publication from 2014, "Thermal Inactivation Parameters of Spores from Different Phylogenetic Groups of Bacillus cereus s.l.," appeared in the International Journal of Food Microbiology, detailing spore resistance variations across Bacillus cereus strains, co-authored with Dambar Bahadur Khadka and Chris W. Michiels.

Dr. Luu Thi has also authored work on "Kinetic Study of Bacillus cereus Spore Inactivation by High-Pressure High-Temperature Treatment," published in Innovative Food Science and Emerging Technologies. Her research emphasizes practical applications in food preservation techniques to enhance safety and quality. Additionally, she serves on the conference committee for the Aquaculture Conference 2026, demonstrating her engagement in the broader scientific community. Through her teaching and research at Curtin University, Dr. Hue Luu Thi continues to advance knowledge in food sciences.