Ying’s passion lies in clinical nutrition research and communicating the benefits of Tate & Lyle’s fibres and sweeteners to customers and external audiences. She leads pre-clinical and clinical research and the translation of the study results, putting them in simple terms that are easily understood.
Prior to joining Tate & Lyle, she worked for Abbott Nutrition, where she spent five years leading nutrition-related research and contributed to developing products with improved nutritional profiles by increasing beneficial nutrients and decreasing those of concern. Current research interests include the impact of food on glycemic response and mental wellness and cognition.
She received her Bachelor of Biotechnology from China Agricultural University, her master’s degree in nutrition and food safety from China Agricultural University as well, and a Doctorate in Food and Nutrition Sciences from University of Massachusetts, Amherst.