Yue Fan

Versatile and results-driven food scientist with a strong academic background and practical experience across R&D, quality assurance, and product innovation. Skilled in bridging scientific research with commercial applications, particularly in plant-based foods and functional beverages. Proven ability to lead and support projects from lab to market through cross-functional collaboration, regulatory understanding (FSANZ, HACCP), and analytical precision. Currently completing a PhD in Food Science with a strong interest in joining a dynamic food manufacturing team.

• A. Publications
• Fan, Y., Annamalai, P. K., Wang, J., Gu, B., Chen, X. D., Bhandari, B., & Prakash, S. (2025). Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain. Food Hydrocolloids, 170, 111706.
• Fan, Y., Annamalai, P. K., Bhandari, B., & Prakash, S. (2025). Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion. Innovative Food Science & Emerging Technologies, 100, 103919.
• Fan, Y., Zheng, S., Annamalai, P. K., Bhandari, B., & Prakash, S. (2024). Enhancement of the texture and microstructure of faba bean-based meat analogues with brewers' spent grain through enzymatic treatments. Sustainable Food Technology, 2(3), 826-836.
• Fan, Y., Annamalai, P. K., & Prakash, S. (2021). 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions. Innovative Food Science & Emerging Technologies, 73, 102803.
• B. Conference Presentation
• Oral presenter: “Sustainable processing of meat analogue using plant protein isolate, vegetable oil and food grain by-product” at the International Conference on Food Chemistry & Technology (2023) - Paris, France.