Dr. Jing Gao obtained her PhD in Food Science and Technology in 2017 from NUS, followed by a postdoctoral training to further her research in the field of functional bakery products development and in vitro digestive system innovations. She has published more than 10 papers in peer-reviewed journals, co-authored 2 book chapters and obtained 3 patents. Jing was recognized in 2019 as a ‘Rising Star in Texture Research’ by Journal of Texture Studies (published by Wiley) Now, Jing is working on bringing these functional food products to markets as the co-founder of AuroraFood, a spin-off company backed by NUS and the Singapore government.