Dayna Ong was previously a Senior Research Officer at the Food Process Engineering department at A*STAR SIFBI, specialising in the development of innovative plant-based food products. Her research focus was on enhancing the nutritional value and sensory appeal of plant-based milks and high-moisture meat alternatives. By exploring advanced food processing techniques and ingredient formulations, Ong aimed to create delicious and nutritious plant-based foods that cater to diverse consumer preferences.
