Ashwini Gengatharan has recently graduated with a PhD majoring in Food Science from Monash University Malaysia. She was under the supervision of Dr. Wee Sim Choo and Professor Gary A Dykes at the School of Science. She has completed her BSc in Biotechnology from AIMST University, Malaysia and has obtained her Master’s in Biotechnology from Macquarie University, Australia. Her areas of research interest are mainly on the production of functional foods and application of plant secondary metabolites in food processing to improve consumer food products. Ashwini Gengatharan has recently graduated with a PhD majoring in Food Science from Monash University Malaysia. She was under the supervision of Dr. Wee Sim Choo and Professor Gary A Dykes at the School of Science. She has completed her BSc in Biotechnology from AIMST University, Malaysia and has obtained her Master’s in Biotechnology from Macquarie University, Australia. Her areas of research interest are mainly on the production of functional foods and application of plant secondary metabolites in food processing to improve consumer food products.

functional foods and application of plant secondary metabolites in food processing to improve consumer food products