Flavour and Fermentation

The current focus of our group is on food biotransformation in relation to flavour, and nutrition. We are interested in both alcoholic and non-alcoholic fermentation, especially biotransformation of food processing by-products, such as soy whey, soy pulp (okara), soy sauce, market surplus bread, meat trimmings, coffee waste, tea and coffee.

Current Research Projects Include:

  • Coffee fermentation
  • Tea fermentation
  • Coffee waste valorisation
  • Soy whey fermentation
  • Soy pulp fermentation
  • Soy sauce mentation
  • Characterization of coffee, tea and citrus flavour
  • Meat trimmings fermentation
  • Beer fermentation
  • Valorisation of market surplus bread
  • Bioenrichment of plant seed foods

Group members:

Dr. Liu Shao Quan (PI)

CHUA Jian Yong (Ph.D student)
WANG Chenhui (Ph.D student)
WANG Rui (Ph.D student)
Alcine CHAN (Ph.D student)
LI Xinzhi (Ph.D student)
LIU Yunjiao (Ph.D student)
Vivian GOH (Ph.D student)
Aileen PUA (Ph.D student)
CHEN S.Y. (Ph.D student)
Dr. TOH M.Z.
Dr. LIN J.
Dr. YUAN W.Q.
Ex members of this group
Dr. CHEONG, M.W.
Dr. CHEN, D.
Dr. LEE, P.R.
Dr. LI, X.
Dr LU, Y.Y.
Dr. SUN, J.C.
Dr. Wilson LEE
Dr VONG, W.C.
Dr ZHANG, W.C.
TRINH, T.T.T. (M.Sc.)
AUNG, M. T.(M.Sc.)
PUTRA, S. (M.Sc.)
CHAN, L.J. (M.Sc.)
HA, Y.Y. (M.Sc.)
JIANG, X.H. (M.Sc.)

 

Facilities

The common instruments in the FST Programme and Department of Chemistry are fully accessible to the group members. For details, please refer to Facilities page of this website and the Department of Chemistry website.
Specific instruments and equipments for the group include:
SPME-GC-MS/FID, GC-MS/O, UFLC/HPLC

Selected publications

(refer to Academic Staff Profile)