Miranda Yang

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.