Researcher

Yvonne Chow is a Principal Scientist at the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI), with over 20 years of experience in microbial fermentation and bioprocess engineering. Her work spans the design and optimisation of sustainable fermentation processes for producing food ingredients, bioactive compounds, fermented foods and alternative proteins.

Chow has been instrumental in establishing key R&D capabilities in microbial bioprocess development and food biotechnology, including the pilot-scale fermentation laboratory at the Food Technology Innovation Centre, in support of A*STAR’s mission to advance industrial-scale bioproduction. Her research expertise includes microbial consortia fermentation, precision fermentation, biotransformation and valorisation, bioprocess modelling and control, and bioreactor design. A strong advocate for sustainable and nutritious food innovation, Chow is especially focused on soybean fermentation to develop new clean-label, flavourful and functional ingredients that can contribute to better health and food security. Her team collaborates actively with industry partners to deliver fermentation solutions and accelerate product commercialisation.