Siyi Feng

Siyi Feng is a PhD student in University College Cork and based at the Teagasc Food Research Centre. She graduated from Nanjing Agricultural University, China, in 2016 with a Bachelor’s degree in Food Science and Engineering, and later earned a Master’s degree in Food Technology from Wageningen University and Research, The Netherlands, in 2022. Siyi started her PhD in 2023. Her doctoral research focuses on understanding the digestibility and accessibility of alternative proteins, as well as their incorporation into different food matrices. She is also investigating the effects of different processing methods on protein digestibility and improving in-vitro digestion model to compare with in-vivo studies. Her broader aim is to advance the use of alternative proteins and contributing to the development of a more sustainable food system.