ST Chin

I am a Lecturer in Food Science and Nutrition, driven by a vision to transform food systems for improved human health. My research focuses on food process chemistry and nutritional modeling to unlock the bioactive potential of grains, particularly oats, for metabolic health, aging populations, and active lifestyles. I aim to develop sustainable, scalable functional food solutions that create value across the supply chain, from growers to consumers.

As an educator, I am committed to inspiring students through research-led teaching and equipping them with the skills to shape the future of food innovation.