Shuting joins FaBA's Premium Food and Beverage Program where her current research focuses on the foamability, foam stability, interfacial properties and improvement mechanisms of plant-based milk foam.
Shuting’s Master's thesis focused on sweetness reduction in chocolate ganache, through which she gained experience in rheological characterisation, sensory evaluation and product development.
Shuting holds a Bachelor’s degree in Bioinformatics from the Southern University of Science and Technology in China and a Master’s degree in Food Technology from KU Leuven in Belgium.
Key capabilities
Food Rheology
Alternative sweeteners
Product development
Computer programming