Yu-Hsuan How, Emily Min-Yan Lim, Ianne Kong, Phei-Er Kee and Liew-Phing Pui

Dr Yu-Hsuan How completed her Ph.D. (Science) from UCSI University in the year 2023. Her field of specialisation is on probiotic and food-grade microorganisms, dairy and non-dairy fermentation, edible film, and food product development. She was awarded Tertiary Merit Scholarship Award (2012 – 2015) and Master’s Research Scholarship by Taylor’s University to complete her Master’s and Ph.D. studies. She had presented her research works in various conferences and competition, such as MIFT National Food Science and Technology Competition, International Conference on Molecular Biology and Biotechnology, and Asian Conference on Lactic Acid Bacteria. As of August 2025, she had published 40 research articles.

Ms Emily Min-Yan Lim holds a Bachelor’s degree in Food Science with Nutrition from UCSI University. Her research interests focus on sustainable food technology, biopolymer-based materials, and the development of natural antibacterial films for food preservation. Emily is passionate about applying scientific innovation to create practical solutions that enhance food safety and sustainability.

Dr Ianne Kong is a PhD graduate from the Faculty of Applied Sciences at UCSI University. Her research focuses on innovative food product development, including formulations such as jams and energy gels. She also specializes in the analysis and application of essential oils, particularly their antibacterial and antioxidant properties. Additionally, her work explores the development of advanced food packaging solutions, with a focus on edible films.

Dr Phei-Er Kee is a PhD graduate from the Faculty of Applied Sciences, UCSI University. Her research focuses on food and functional product development, fermentation and bioseparation technology, and industrial waste management strategies. She has published over 50 research papers and presented her work at various national and international conferences. Dr Kee has held postdoctoral positions in Malaysia and Taiwan, and her expertise spans both academic and industrial research in biotechnology and sustainable product development.

Dr Liew Phing Pui is a food biotechnology researcher with over 17 years of experience in research, teaching, and industry collaboration. She holds a PhD in Food Biotechnology from Universiti Putra Malaysia and has established expertise in spray-drying technology, microencapsulation, functional foods, and edible packaging.

Dr Pui has published more than 100 peer-reviewed articles and several book chapters, with her research widely cited in the fields of food science and product development. She has successfully led over 20 research projects, securing more than RM1.23 million in grants, and her work has focused on sustainable innovations such as valorization of food by-products and development of functional ingredients for improved food quality and safety. 

Beyond academia, she has contributed as associate editor for the Journal of Food Measurement and Characterization and served on editorial boards including Applied Food Research. She has also held leadership roles in professional societies such as the Malaysian Institute of Food Technology and the Malaysian Society for Molecular Biology and Biotechnology.