Dr Jiahua Shi

With a background in fermentation, analytical chemistry and sustainable food system, Jiahua's research focuses on microbial conversion of food waste into high value food ingredients through fermentation technology.

With a strong foundation in fermentation science, analytical chemistry, and sustainable food systems, Jiahua’s work focuses on microbial transformation of natural food into high-value functional food ingredients using advanced fermentation technologies, including food grade fermentation and solid-state fermentation.

Her research helps address critical industry challenges such as food waste reduction, upcycling of processing residues, development of novel food ingredients, and improvement of nutritional profiles in food and beverage products.

Jiahua has led and contributed to numerous nationally and internationally funded research projects, collaborating with food industry partners, government agencies, and research institutions across Australia, China, Singapore, and Denmark. Her translational research supports industry needs in product innovation, ingredient development, and sustainable processing.