Research Fellow | National University of Singapore | Singapore
Yuyun Lu is a Research Fellow at the Department of Food Science and Technology, National University of Singapore, where she has been contributing to advanced research in food science since 2017. Her work focuses on functional foods, food bioprocessing, fermentation technology, food chemistry, and the development of value-added products from agricultural and food industry by-products. With more than 80 scholarly publications, she has built a strong international research profile in areas such as probiotic and functional beverage development, metabolomics-guided food analysis, enzymatic modification of bioactive compounds, plant and marine-based food materials, and sustainable food innovation. Her recent studies span diverse topics including probiotic fermentation of kombu, noni fruit, okara, and spent coffee grounds, rheological and microstructural properties of fortified noodles, 3D food printing using plant and seafood proteins, bioactive organosulfur compounds, bile acid metabolism, antimicrobial food packaging, and quality preservation of seafood and fresh produce during cold storage. She is also recognized for her contributions to understanding flavor chemistry, antioxidant stability, lipid oxidation, and the bioactivity of phytochemicals such as lutein, rutin, and moringa-derived compounds. In addition to research, she is an active peer reviewer for leading journals including Food Chemistry, Food Bioscience, Trends in Food Science and Technology, Journal of Agricultural and Food Chemistry, and Food Research International, reflecting her strong standing in the global food science community. Through interdisciplinary approaches combining fermentation science, analytical chemistry, metabolomics, and food engineering, Yuyun Lu’s research supports the development of healthier, safer, and more sustainable food systems, bridging fundamental food chemistry with practical industrial applications and functional nutrition.
Featured Publications
Lu, Y., Zhang, M., & Huang, D. (2022). Dietary organosulfur-containing compounds and their health-promotion mechanisms. Annual Review of Food Science and Technology, 13, 325–346. https://doi.org/10.1146/annurev-food-052720-010127
Tay, J. U., Zhou, C., Lee, H. W., Lu, Y., & Huang, D. (2023). 3D printing of salmon fillet mimic: Imparting printability via high-pressure homogenization and post-printing texturization via transglutaminase. Food Hydrocolloids, 139, 108564. https://doi.org/10.1016/j.foodhyd.2023.108564
Liu, Y., Yuan, W., Lu, Y., & Liu, S. Q. (2021). Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts. LWT, 136, 110751. https://doi.org/10.1016/j.lwt.2020.110751
Tan, X., Li, H., Huang, W., Ma, W., Lu, Y., & Yan, R. (2023). Enzymatic acylation improves the stability and bioactivity of lutein: Protective effects of acylated lutein derivatives on L-O2 cells upon H2O2-induced oxidative stress. Food Chemistry, 403, 135393. https://doi.org/10.1016/j.foodchem.2023.135393
Lu, Y., Teo, J. N., & Liu, S. Q. (2022). Fermented shellfish condiments: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2096–2122. https://doi.org/10.1111/1541-4337.13024
Yuyun Lu’s research advances global food science through innovative fermentation, functional foods, and sustainable bioprocessing that transform agri-food by-products into high-value nutrition. Her work bridges fundamental food chemistry with real-world industrial applications, supporting healthier diets, food safety, and circular bioeconomy solutions worldwide.