May Wee

May Wee is a Senior Analytical Scientist at Roquette since March 2021, bringing extensive experience in food technology and research. Previous roles include Research Fellow at A*STAR, where May contributed to projects focused on protein-starch interactions in noodles, and Research Scientist at Singapore Polytechnic, leading research on intragastric gelation of soy protein isolate. May completed a Ph.D. in Food Technology at Massey University, specializing in the characterization of polysaccharides from the New Zealand black tree fern. Additional experience includes freelance translation of scientific articles and collaborations with prestigious institutions like MIT and Callaghan Innovation. Educational achievements also include a degree in Food Technology and a diploma in Chemical Process Technology.