Researcher

Grace Ng was previously a scientist at A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI), leading a team focused on research into nutrient digestibility and product development. She is currently the technical lead at SP-FIRC, focusing on future food projects, which include ingredient and product innovation utilising alternative protein sources and food side streams. She leverages food-processing technologies such as extrusion, sonication and encapsulation to enhance the nutritional profile, taste and texture of these products.