Jie Hong Chiang is a Senior Scientist in the Food & Sensory Science (FSS) division at A*STAR SIFBI. His research leverages plant-based ingredients to replicate the sensory experience of meat, addressing the growing global demand for sustainable protein sources. A key aspect of his work is linking food microstructure to texture, sensory perception and nutritional performance. In addition, he has a strong interest in designing food for healthy longevity, supporting oral destructuring and eating experience across different life stages. Chiang’s commitment to innovation is reflected in his role as Principal Investigator for the Singapore Food Story R&D programme on Future Foods: Alternative Proteins IAF-PP grant.
 division at A*STAR SIFBI. His research leverages plant-based ingredients to replicate the sensory experience of meat, addressing the growing global demand for sustainable protein sources. A key aspect of his work is linking food microstructure to texture, sensory perception and nutritional […]&picture=https://research.a-star.edu.sg/wp-content/uploads/2025/02/jie-hong-chiang-e1739262431947.jpg)
