معرفی
Thoo Yin Yin is a Senior Lecturer in the School of Science at Monash University Malaysia, specializing in food science and technology. Her research focuses on sustainable food processing methods, including the development of biodegradable food packaging from food waste and the use of oleogelation to create healthier lipid-based products. She has led projects such as the characterization of palm oil organogels and the biosynthesis of metal nanoparticles from plant extracts.
Education: PhD in Food Science from Universiti Putra Malaysia (2013), focusing on ultrasound-assisted extraction of antioxidants from natural products. Teaching Commitments include courses on nutrition and food safety (FST1911 and FST3862).
Research Interests: Value-added food products, organogels, biodegradable films, antioxidant interactions, and sustainable packaging solutions aligned with UN SDGs like Zero Hunger and Responsible Consumption.
Key Achievements: Awarded Gold Medals for inventions like 'PLANT B' (2023) and 'Multi-Spicy' (2024), and a Silver Medal for 'Biopolymer Film' (2021). Over 34 publications, including work on encapsulation technologies, functional food matrices, and food preservation.
Grants & Collaborations: Led projects funded by Monash University, collaborating on biopolymer films, spice oleoresin encapsulation, and plant protein applications in frozen desserts. Active in international exhibitions and media discussions on plastic-free packaging.
Labs/Teams: Works with interdisciplinary teams on food innovation, including the development of edible films and lipid structuring for reduced-fat spreads.
