Yin Yin works in the School of Science at Monash University Malaysia as a senior lecturer.

She is interested in alternative methods of preserving and processing food. Her research focus on the identification and development of alternative methods to provide consumer with healthier food choices as well as to fight food waste by innovative food packaging.

A central aim of her work is utilising oleogelation as an alternative processing method to structure lipid oil without generation of trans-fatty acids. The structured reduced fat spread (oleogel) resembled the texture of commercial spread products. This research utilises a variety of methodological approaches such as Fourier transform infrared (FTIR) spectroscopy, X-Ray diffraction (XRD) analysis, rheology analysis, texture analysis and Disc scanning calorimetry (DSC). Her research team is currently exploring the use of oleogel as bioactive compounds delivery vehicle in food matrix.

Another primary area of her work is to develop edible or biodegradable food packaging film using food waste. Along these lines, her research team is investigating the use of food waste as barrier film to extend shelf life by reducing or eliminating oxygen and water vapour permeation. She has published numerous papers in the areas of natural products, influence of processing on antioxidant activity as well as microencapsulation and control release and presented in numerous national and international conferences.

Value-added food products, organogels, biodegradable film and antioxidants and their application to food science and technology.

• FST1911 Introduction to nutrition
• FST3862 Food safety and quality management