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

Her research focuses on innovative food processing techniques to reduce post-harvest losses, using methods such as encapsulation and spray drying to preserve and enhance the flavours and aromas of spice oleoresin. It also improves solubility and ensures a consistent flavour profile, making cooking possible for everyone.

She is pioneering the development of affordable biopolymer-based packaging from renewable materials as a sustainable alternative to plastic. These biopolymer films exhibit good mechanical strength and strong barriers to water vapour and oxygen. In collaboration with industry, her research group aim to reduce post-harvest loss across the food supply chain.

Her research also focuses on developing functional foods by repurposing food by-products through environmentally friendly methods, such as ozone and ultrasound treatments. These techniques extract bioactive compounds such as antioxidants and dietary fibres, supporting the development of nutrient-rich ingredients that promote sustainability and public health.

• Post-harvest processing
• Biopolymer-based packaging 
• Functional food processing and technology

• FST1911 Introduction to nutrition
• FST3850 Food product development
• FST3862 Food safety and quality management