Chiang Jie Hong
I graduated from Massey University with a Bachelor of Food Technology (Honours) and my PhD thesis is on “The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins”. Prior to pursuing my postgrad study, I worked as a Research Associate in Food Innovation and Resource Centre (FIRC). My research interests are in looking at the protein-protein interaction to form the structure and texture of meat analogues, flavour development from meat by-products and plant protein sources, and other meat science applications. I am currently involved in the food structure team in CNRC, to develop extruded meat analogues/ alternatives for the Asian markets.