NUS Kombu Fermentation Boosts Nutrition & Flavour | AcademicJobs SG
NUS researchers transform kombu kelp via co-fermentation, enhancing nutrition, probiotics, and fruity flavors for functional foods.
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About Yuyun
Yuyun Lu is a Senior Research Fellow in the Department of Food Science and Technology at the National University of Singapore (NUS), within the Faculty of Science. Her research focuses on tropical fruit wines and beverage fermentation, valorisation of food processing side streams, and biotechnological processing of fruits and vegetables. Additional areas of academic interest include natural products, food chemistry, fermentation processes, food waste valorization, and foodomics. She has served in this role at NUS since 2023.
Lu holds the position of Associate Editor for the Journal of Wine Research. She has contributed to public outreach through media appearances, including a feature on Channel 8 News discussing the health benefits of sour foods and the antimicrobial properties of organic acids in fermented products. Her work often involves collaboration with colleagues such as Associate Professor Liu Shao Quan on projects related to fermented foods, including recent advancements in kombu fermentation for improved nutrition and flavor. Lu maintains an active research profile with numerous publications in her field.
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