Rate My Professor Yin Yin

Dr Thoo Yin Yin is a Senior Lecturer in the School of Science at Monash University Malaysia, specializing in food science and technology. She holds a PhD in Food Science from Universiti Putra Malaysia, awarded on 20 June 2013, for her thesis titled "Comparison of conventional and ultrasound-assisted extraction of antioxidants from Morinda citrifolia L. and Centella asiatica (L.) Urban." She also earned a degree in Food Science and Nutrition from UCSI University. Her academic career began at Monash University Malaysia in 2013, where she has progressed to her current role, teaching units such as Food Science and Technology Research Project and Biotechnology Research Project, and supervising PhD students.

Her research interests include post-harvest processing, biopolymer-based packaging, functional food processing and technology, value-added food products, organogels, ultrasound-assisted extraction of bioactive compounds, antioxidant interactions, and biodegradable films aimed at reducing food waste and providing healthier options. She has produced 37 research outputs, including key publications like "Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance" (2025), "Effect of Indirect-Contact blanching treatment on phytochemicals, antioxidant activities, and enzyme inactivation of calamansi waste" (2025), "Apigenin encapsulated in spray-dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability" (2024), "Dairy-Free Alternatives for Frozen Dessert Application" (2024), and "Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy-Free Frozen Dessert" (2024). Notable awards include Gold Medals from the 34th International Invention, Innovation and Technology Exhibition Malaysia for "PLANT B" (2023) and "Multi-Spicy" (2024), and a Silver Medal for "Biopolymer Film" (2021). Her contributions align with UN Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health and Well-being), and 12 (Responsible Consumption and Production), involving industry partnerships to minimize post-harvest losses and featuring in media on sustainable packaging solutions.