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Sustainable Post-Harvest Processing & Packaging
My research focuses on innovative food processing to reduce post-harvest losses using processing techniques such as encapsulation and spray drying to preserve and enhance the flavours and aromas of spice oleoresin. This ensures a consistent flavour profile and makes cooking possible for everyone.
Dr Thoo Yin Yin thoo. yin. yin @ monash. edu
Senior Lecturer and Program Director( Food Science & Technology)
Expertise
Post-harvest processing Biopolymer-based packaging Functional food processing and technology
Achievement / Award th
Gold Medal- 35 International Invention, Innovation and Technology Exhibition Malaysia( ITEX)( 2024) Gold Medal- ITEX( 2023) Gold Medal- ITEX( 2021)
I am also 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, we aim to reduce post-harvest loss across the food supply chain.
My research also focuses on developing functional foods by repurposing food byproducts through green methods such as ozone and ultrasound treatments. These techniques extract bioactive compounds such as antioxidants and dietary fibres, supporting the development of nutrientrich ingredients that promote sustainability and public health.
Spice oleoresin
Biopolymer film
I focus on integrating post-harvest technology, generating functional food and renewable packaging from waste
SCHOOL OF SCIENCE CAPABILITIES