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Kim-Yen Phan-Thien completed a Bachelor of Science in Agriculture (Honours) at the University of Sydney in 2002 and pursued a PhD in Food Science and Technology at the University of New South Wales. She has been a teaching and research academic at the University of Sydney since 2013. Her research interests include microbial food safety, quality differentiation, and product/process development. Her work has involved the microbial safety of melons, leafy green vegetables, apples, and sprouts, and the development of value-added products from tomato crop residues and peanut waste streams. Additionally, she has researched the digestive tract microbiome of abalone in Australian aquaculture and studied quality perceptions of chocolate based on geographic origins. Kim has supervised various undergraduate projects on topics related to food science and currently oversees Honours students investigating the packaging of fresh fruit and consumer perceptions of sustainable packaging. She has coordinated the Food Agribusiness degree from 2014 to 2019 and has been integral in developing the food science curriculum. Currently, she teaches Food Processing and Value Adding, as well as Food Quality and Safety courses.
University of Sydney • Sydney
Teaching and research in Food Science, focusing on microbial food safety and product development.
This entry applies to Faculty of Science PhD programs including Departments such as Life and Environmental Sciences, Physics, Chemistry, and Mathematics and Statistics.