✨ I’m Luna Huang, a Thai-Chinese student at Bangkok Patana School studying the IBDP. I’ve always hated the smell of cinnamon by itself, but I fell in love with what it could do—especially how cinnamaldehyde interacts with our enzymes to smooth out sugar spikes. 

🍫Cinnamon tastes horrible (in my opinion) alone, but it always did wonders for the flavors of other ingredients. My curiosity about how the body responds to food led me to molecular docking, machine learning, and eventually building Crumb Lab, where I blend biochemistry, design, and dessert into one quirky jar.

📝 During exam season, I became my own experiment—tracking how food affected my focus and tweaking my nutrition to stabilize energy and sharpen cognition. As someone with a sweet tooth and an eye for loopholes, I used science to outsmart sugar crashes. 

🍰That same year, I earned the highest mark in Thailand for IGCSE Chemistry, not just through hard work, but by learning to fuel my brain smarter—and yes, sometimes with cake for breakfast.