Rate My Professor Minh Nguyen

Conjoint Associate Professor Minh Nguyen holds the position of Honorary Associate Professor in the Discipline of Applied Sciences within the School of Environmental and Life Sciences at the University of Newcastle, Australia. He is also a consultant to the food industry and serves as Adjunct Associate Professor at Western Sydney University. His academic qualifications include a PhD from the University of Technology Sydney, a Master of Science from the University of New South Wales, and a Bachelor of Engineering from the University of New South Wales. Nguyen's research specializations encompass food engineering, food processing, membrane technology, packaging, product and process development—particularly membrane processes, encapsulation and functional foods, clean products, bioactives, food packaging, food processing, and innovations.

Nguyen has received prestigious recognitions, including Fellowship of the International Academy of Food Science and Technology, Life Fellowship of the Australian Institute of Food Science and Technology, and the Lifetime Achievement Award from the International Association of Engineering and Food at its 13th International Congress in 2019. His major publications include the books 'Gac Fruit: Advances in Cultivation, Utilization, Health Benefits and Processing Technologies' (2022, co-edited with Tuyen Chan Kha), 'Food Engineering Innovations Across the Food Supply Chain' (2021), and 'Understanding Membrane Distillation and Osmotic Distillation' (2017). Key book chapters feature 'Gac aril processing technology' (2022), 'Microencapsulation of Gac Aril Oil' (2022), 'Bioactive Compounds from Gac (Momordica cochinchinensis Lour. Spreng.)' (2020), and 'Extraction and Isolation of Plant Bioactives' (2015). Recent journal articles cover topics such as radioprotective effects of liposomal natural radioprotectants (2023), antifungal activity of essential oil-encapsulated lipid nanoemulsions against Fusarium incarnatum (2023), high pressure treatment effects on barramundi muscle (2023), and optimization of extraction for phenolic compounds from coffee pulp (2022). These works advance innovations in food processing technologies and bioactive recovery for health and sustainability.