Shuyan Wu

I am a scientist with a multidisciplinary background in environmental microbiology, combining expertise in microbiology, molecular biology, and biochemistry to address food safety, security, and sustainability. As the CRI undergoes transformation, I am transitioning my expertise to precision fermentation, tackling stakeholder challenges by leveraging Komagataella phaffii to produce bioactive compounds for functional foods, enhancing food integrity, functionality, and sustainability.