Amy Kha Yiu Voong

Amy Kha Yiu Voong is a highly skilled food scientist with extensive experience in product innovation and development. Currently serving as a Senior Food Scientist at Campden BRI since August 2021, Amy has previously held roles in new product development at Mission Foods and sensory and flavour development at Cara Technology Limited. Amy completed an Engineering Doctorate in formulation engineering with a focus on food microstructure at the University of Birmingham, supported by Rich Products Corporation and Kerry Ingredients. Additional experience includes rheology research at Unilever and cell biology research at the University of Nottingham. Amy holds a Master of Science in Applied Biomolecular Technology and a Bachelor of Science in Biology, both from the University of Nottingham.