معرفی
Lee Sin Yee is a **Teaching Professor** at the **Malaysia School of Science, Monash University**, specializing in Food Science and Technology. She holds a PhD from Universiti Putra Malaysia (2018), where she was honored for academic excellence and green technology integration in her final project. Her expertise spans supercritical fluid technologies, baking science, and natural product extraction.
Education
- BSc (Food Science & Technology), Universiti Putra Malaysia, 2014
- PhD (Food Technology), Universiti Putra Malaysia, 2018
Research Focus
Her work emphasizes supercritical fluid extraction, pharmaceutical applications of SCFs, and advances in baking science. She explores sustainable methods like SEDS (Solution-Enhanced Dispersion by Supercritical fluids) for improving drug delivery systems and food preservation techniques.
Projects & Collaboration
- 2023-2026: Co-PI on project investigating Cyclodextrin-Tocotrienol complexes for functional foods
- Active collaborations with institutions in Malaysia and international partners
Awards
- 2014 Faculty Award for Academic Excellence and Green Technology Application
Teaching Commitment
She teaches advanced chemistry (CHM1051), food bioprocessing (FST2810), food preservation (FST3820), and food product development (FST3850) at Monash University.
