I read Chemistry at the University of Cambridge on an A*STAR scholarship. When forced indoors by temperamental British weather, I discovered the joy of food and science through molecular gastronomy. After graduation, I did a one-year research attachment at CNRC where I worked with chocolate and was introduced to the existence of Food Science as a discipline. The A*STAR scholarship then sponsored my PhD studies at Cornell University, where I used high pressure processing (HPP) to create unique structures in mixed pea protein-starch systems, and investigated the changes in protein and starch in-vitro digestibility. My current work as part of the food structure team focuses on using HPP to modify lipid structures.