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Yao is a PhD candidate from China and she achieved her BSc in Food Quality & Safety (China Agricultural University, China) and a MSc in Food Innovation & Health (University of Copenhagen, Denmark). As an Erasmus+ exchange student in Food Quality and Design (FQD) group at Wageningen University and Research (WUR), she did her MSc thesis on the influence of heat treatment on high fat-high protein O/W emulsion stability. In 2019 she started her PhD project at FQD with the sponsorship from China Scholarship Council. During her PhD she will study the influence of oral processing behaviour on nutrients digestion, under the supervision of Prof. Dr. Markus Stieger and Dr. Edoardo Capuano.