Amy Lin

Background

About Amy Lin

I am a researcher leading a food structure team at A*STAR in Singapore. I study the relationship between food molecules and human digestion, particularly on mucosal α-glucosidases. I have a diverse education in agriculture and food science, and I worked in the food industry, academia, and as a bridge between the food industry and academia, such as my work at the Whistler Center for Carbohydrate Research (USA). My current program at the Clinical Nutrition Research Center within A*STAR emphasizes the partnership with the industry. I enjoy my volunteer work in professional communities, such as IFT and SDC. My technical landscape & scientific knowledge covers food & bio-functional carbohydrates, alternative proteins, food matrix, food flavours, emerging processing, and food-Agri system. My research also supports crop quality related to weather stresses and variety developments. My strength is identifying & analyzing problems, recognizing scientific or evidence-based solutions, developing strategic action plans, and communicating with relevant parties. My life goal is to use the knowledge, experience, and wisdom I've gained to make our society better than it was yesterday.