Research volunteer
Xiaomei received her M.S. in Food Science in 2012 at South China Agricultural University. After working in a Research & Development role in the sauce and bakery industry for 11+ years, she is interested in exploring more science problems behind the industry-related issues. She joined the Ubbink lab in the summer of 2024 to study the physical properties of water in food materials, exploring the correlation of aw, texture, and other properties in baked goods. Outside of research, she enjoys hiking, cooking, music, and interesting activities with family.
