Advancing food science with microfluidic modulation spectroscopy
Most journeys in scientific research begin with curiosity and a hunger to make a meaningful impact on humanity. Here Dr Woojeong Kim, a passionate researcher at the UNSW in the field of food science and engineering, shares her inspiring journey and remarkable contributions made in the realm of food research.
From utilising traditional Chinese food for novel applications to revolutionising protein analysis with cutting-edge technology, Kim and her research group are driving a food transformation as the world looks for a more sustainable food system that tastes good too. This article explores Kim’s journey into science, her passion for research, and the transformative role of microfluidic modulation spectroscopy (MMS by RedShiftBio) in her work.
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