Yu graduated from Auckland University after finishing Master of Food Science. She worked on starch digestion with combination of konjac-glucomannan. After that, she has two-year’s experience of infant milk product nutrients analysis, which including vitamin, lactoferrin, whey protein, fat, protein, sugar, FOS, fatty acid, and sensory etc.

Her expertise:  Instrument: HPLC, GC, IC and Fluorescence spectroscopy; Technical: SOP modification and development, laboratory management and instrument maintenance.

 

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