May Wee is currently a Senior R&D scientist at the Roquette Asia Pacific Innovation Center. She has over 12 years of experience and 18 publications working on the interface between food structure and metabolic, physiological, or sensorial outcomes. She is interested in the use of plant-based ingredients to develop palatable high protein foods for sarcopenia, as well as the manipulation of rheological properties of foods to cater to dysphagic patients. With two elderly grandparents at 91, elderly nutrition is a topic she holds close to her heart.
May Wee will be part of the Healthy Ageing / Personalisation and Future Food Innovation session on Day 3.