Miranda Yang is undertaking her doctoral studies within the School of Chemical Engineering, part of the Faculty of Engineering at UNSW Sydney. Her PhD project, titled ‘Encapsulation of oil-based extracts for food flavouring applications’, is exploring novel methods for spray-drying Baker & Co’s volatile flavour ingredients to increase their shelf life and make it simpler to transport them. Prior to commencing her doctoral studies, Yang simultaneously undertook a Bachelor of Chemical Product Engineering (Honours) and a Bachelor of Pharmacology at UNSW, graduating with a double degree in 2021. Post-graduation, she undertook various industry placements before returning to UNSW to pursue her “passion for food science and product development”. Yang is the recipient of a four-year, full-time Industry PhD scholarship co-funded by the Future Food Systems CRC and ingredients manufacturer Baker & Co. Her research is supervised by Assoc. Dean of the Faculty and Future Food Systems CRC Research & Commercialisation Director Prof. Cordelia Selomulya. Read more about Yang and her doctoral research here.