Yilin Liu

Thesis title: WheySynBioFerment: precision multi-omics engineering for functional beverage biomanufacturing.

Yilin Liu is a PhD student in food science at the University of Auckland. Under the supervision of Professor Siew-Young Quek and Professor Munish Puri, her research focuses on utilising microbial co-fermentation systems to valorise dairy whey. She combines synthetic biology, multi-omics analyses, and fermentation engineering to develop processes that convert whey into high-value functional beverages enriched with bioactive peptides and short-chain fatty acids. This comprehensive research aims to promote sustainable use of dairy by-products and support innovation in functional food production.