معرفی
Sung-Tong Chin is a Lecturer in Food Science at Murdoch University's School of Medical, Molecular and Forensic Sciences, based at the Food Innovation Precinct WA. He coordinates core courses including FSN 601 Food Chemistry and FSN 607/608/609 in the Master of Food Science program.
His academic qualifications include:
- Doctor of Philosophy in Analytical Chemistry, Monash University (2013)
- Master of Research in Food Processing and Engineering, Universiti Putra Malaysia (2006)
Dr. Chin specializes in foodomics and metabolomics, with research centered on biomarker discovery, food authentication, and bioactive compound characterization using advanced techniques like mass spectrometry and multidimensional separation. His current work develops comprehensive bioactive marker databases to create next-generation functional foods that enhance human health while ensuring quality standards through encapsulation technologies.
With over 50 publications and $350K+ in secured funding, he has collaborated with the Australian National Phenome Centre, Imperial College London, and Monash University. His industry partnerships focus on food quality, human metabolomics, and translating research into practical applications for Australian food innovation.
Based at Murdoch's Food Innovation Precinct WA, he leads interdisciplinary research teams advancing food science through cutting-edge analytical platforms and industry-academia partnerships.
