Xin Xu completed a Master of Biotechnology (Research Extensive)，followed by a PhD at the Australian Institute for Bioengineering and Nanotechnology, The University of Queensland.
Xin is currently a Senior Research Scientist within the Food and Beverage Accelerator (FaBA) at UQ. Her work sits at the interface of food science, material science, and chemical engineering. Her expertise includes rheology, colloidal science, and tribology, with a strong focus on translating fundamental science into scalable food innovation. Her current research focuses on the development of next-generation food systems, including lipid-based delivery systems, structured food materials, and innovative processing and formulation strategies for future foods. She works closely with industry partners to bridge fundamental material understanding with product formulation, processing feasibility, sensory performance, and commercial translation.
Key capabilities
Rheology and complex fluid characterisation
Colloidal and interfacial science
Structure–function relationships in food systems
Lipid-based materials and emulsions
Tribology and lubrication in soft matter systems
Process development and scalable formulation
Industry translation of material science into food applications