Cuong Huu Nguyen
Cooperative Extension Food Safety and Organic Production Area Advisor
Cuong Nguyen is a food scientist and UC Agricultural and Natural Resources Advisor specializing in food safety, microbiology, and organic production. He holds a Ph.D. in Food Science from the University of California, Davis, along with graduate training from Tokyo University of Agriculture and an undergraduate degree from the University of Agriculture in Ho Chi Minh City, Vietnam.
In his current role, Cuong leads innovative research on emerging food safety hazards in California's low desert region, with a particular focus on organic farming systems. His work spans compost and manure safety, wildlife intrusion risk, and sustainable pest management strategies such as biosolarization. He also directs extension programs serving underrepresented farming communities, including tribal lands.
A published researcher with contributions to leading food science journals, Cuong has expertise in non-thermal processing, antimicrobial technologies, and FSMA compliance, bridging rigorous science with practical agricultural applications.
Peer reviewed
- Amiti Banavar, Reyhaneh Sarkarat (2024). Decellularized banana leaves: eco-friendly scaffolds for cell-based seafood. Frontiers in Sustainable Food Systems.
- Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment D Risner, P Negulescu (2024). Environmental impacts of cultured meat: A cradle-to-gate life cycle assessment. ACS food science & technology 5 (1), 61-74.
- D Risner, P Negulescu (2023). Cradle to production gate life cycle assessment of cultured meat growth media: A comparison of Essential 8™ and Beefy-9. BioRxiv, 2023.04. 21.537772.
- CH Nguyen, RV Tikekar (2022). Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice. nnovative Food Science & Emerging Technologies 82, 103149.
- Erick F de Oliveira, Xu Yang (2021). Screening of antimicrobial synergism between phenolic acids derivatives and UV-A light radiation. Journal of Photochemistry and Photobiology B: Biology 214, 112081 35 2021.
- CN Huu, R Rai (2021). Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant. Ultrasonics Sonochemistry 74, 105567.