I am a food scientist with a background in Food Technology and Human Nutrition, currently pursuing a PhD at Lincoln University and Plant & Food Research. My research focuses on understanding and fabricating juiciness perception for future foods. Specifically, I aim to develop food-safe capsule systems that mimic the juiciness of fresh foods for individuals with dysphagia. My interdisciplinary approach integrates food structuring, food engineering, sensory science, and oral processing, supported by collaborations across academia and industry.

I am passionate about creating innovative food solutions that enhance consumer enjoyment and accessibility. This research has the potential to influence the development of sustainable and appealing food products, contributing to the global transition toward a carbon-zero future. Looking ahead, I aspire to further explore the intersection of food structure and sensory perception to translate scientific insights into real-world applications. Highlights of my academic journey include a published master’s thesis in the Journal of Future Foods, a submitted article to the International Journal of Biological Macromolecules, and international research experience across China, the Netherlands, the United States, and New Zealand.