Food Scientist
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I am looking for a job related to alternative protein, plant-based-seafood analogues, and plant-based meat analogues
My PhD research is mainly on the texture and taste of a plant-based seafood product, a plant-based fishball analogue. I’m proficient in rheological and texture characterizations and analyses of food materials. I’m experienced in using analytical tools such as rheometer, texture analyzer, FTIR, NMR, etc. I’m familiar with structuring techniques for plant proteins, such as extrusion technology, shear cell, freeze structuring, and mixing plant proteins and polysaccharides.
I majored in food quality and safety at Chongqing Normal University and received my Bachelor of engineering in 2016. Then I majored in food science and engineering at Jiangnan University and received my Master of engineering in 2019. Now, I major in food science and technology, and I’m finishing my study as a Doctor of Philosophy at NUS.
