Dr Maria Veronica Chandra-Hioe
ATFM Postdoctoral Research Fellow
Dr Veronica Chandra-Hioe worked as a practicing dietitian, before receiving the Bruce Chandler Veness award to pursue a PhD in Food Science and Technology at UNSW, Australia. It was for her PhD project that she developed the skills in analytical chemistry using emerging technologies and cell culture techniques to study the uptake/transport of nutrients.
Dr George Lee
ATFM Postdoctoral Research Fellow
Dr George Lee’s current work as Postdoctoral Fellow at the Centre focuses on incorporating nanotechnology into food science. His investigations deal with two distinct areas of study: biosensors and food packaging materials. His goal is to develop useful nanotechnology platforms for industrial usage. He wants to contribute to applications of health and consumer safety.
Dr Sridevi Muralidharan
ATFM Postdoctoral Research Fellow
Dr Sridevi Muralidharan’s research specialisation is in the field of proteomics and mass spectrometry. In her current role as Postdoctoral Research Fellow with the Centre, she performs proteomics and mass spectrometry analysis in several projects focusing on food allergen(s) characterisation, crop improvement, and biomarker discovery in macadamia nuts, peanuts, and fish etc. She also investigates metabolic differences towards enhanced antioxidant capacities for crop improvement in peanuts and is working towards developing mass spectrometry based comprehensive food allergen detection assay for nuts and fish allergens. Her goal is to continue to achieve expertise in latest mass spectrometry and proteomics avenues, as well as to apply them as tools to solve research questions and biomarker discovery in agriculture and health.
Dr Yongxin Li
ATFM Postdoctoral Research Fellow
Dr Yongxin Li’s postgraduate research was related to plant gene cloning and development of markers associated with the resistance to ‘Phytophthora capsici leonian’ in capsicum. His current interests include reduction of energy usage in postharvest storage and transit of fruit and vegetables by management of exogenous ethylene levels.