Toh Mingzhan BASc, PhD

Mingzhan holds a Doctorate degree in Food Science and Technology (FST) from the National University of Singapore (NUS). He is currently a Research Fellow in the Fermentation and Flavour research group, headed by Associate Professor Liu Shao Quan, at the NUS FST programme. Mingzhan’s research interests include the interactions between probiotic bacteria and yeasts and the development of novel food and beverages products through probiotification.