Miranda Yang

Miranda Yang

PhD student

Miranda Yang is undertaking her doctoral studies within the School of Chemical Engineering, part of the Faculty of Engineering at UNSW Sydney. Her PhD project, titled  ‘Encapsulation of oil-based extracts for food flavouring applications’, is exploring novel methods for spray-drying Baker & Co’s volatile flavour ingredients to increase their shelf life and make it simpler to transport them. Prior to commencing her doctoral studies, Yang simultaneously undertook a Bachelor of Chemical Product Engineering (Honours) and a Bachelor of Pharmacology at UNSW, graduating with a double degree in 2021. Post-graduation, she undertook various industry placements before returning to UNSW to pursue her “passion for food science and product development”. Yang is the recipient of a four-year, full-time Industry PhD scholarship co-funded by the Future Food Systems CRC and ingredients manufacturer Baker & Co. Her research is supervised by Assoc. Dean of the Faculty and Future Food Systems CRC Research & Commercialisation Director Prof. Cordelia Selomulya. Read more about Yang and her doctoral research here.

P3-023 In Progress

Encapsulation of oil-based extracts for food flavouring applications

Baker & Co will work closely with the research team at UNSW Sydney through an industry PhD project to develop new formulations suitable for spray drying of oil-based extracts for food applications. The outcomes of this project will enable Baker & Co to potentially develop a new product range of their flavour ingredients that are more suitable for the export market.

Miranda Yang, PhD student: finding new, better ways to spray-dry oil-based flavour ingredients

CRC Industry PhD student Miranda Yang is exploring novel methods for spray-drying CRC industry partner Baker & Co’s liquid spice ingredients to increase their shelf life and make it simpler to transport them.

Delivering a new oil-based extract encapsulation process for taste solutions

Sydney-based natural ingredients manufacturer Baker & Co is drawing on UNSW's expertise in spray-drying and encapsulation to turn liquid taste ingredients into equally flavourful, but more adaptable and easily exportable powdered equivalents.

Meet Cordelia Selomulya: dairy formulations expert and FFS Research & Commercialisation Director

Cordelia Selomulya is a Professor of Chemical Engineering at UNSW  Sydney and has taken up a lead role in the Future Food Systems CRC  (FFS) as its Director of Research & Commercialisation. She brings extensive experience working with industry partners, […]
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