Sunny joined Premium Food and Beverage program as a PhD candidate at the University of Queensland. Her research focuses on understanding the impacts of interactions between processing conditions and protein ingredients on the rheological and structural properties of high-protein yoghurt.
Sunny holds a bachelor’s degree in Food Technology with honours from Massey University, specialising in food process engineering.
Prior to this PhD role, she spent two years working at the Fonterra Research and Development Centre in New Zealand as a Technical Officer in the Cultured Foods team, where she developed expertise in yoghurt manufacturing and the evaluation of product functionalities. This is also where she discovered her interest in dairy proteins and fermented dairy products.
Key capabilities
Milk Gelation
Yoghurt Manufacturing
Rheology and Structure of High Protein Yoghurt