Renee Chin

Renee is a PhD candidate at James Cook University Singapore, researching fish allergy through cutting-edge proteomics techniques. Her work comprehensively assesses the allergenic risks associated with commonly consumed fish species in Singapore and their cell-based alternatives. Renee’s passion for health and food safety research began during her BSc in Biomedical Sciences at Universiti Tunku Abdul Rahman (UTAR), Malaysia, and deepened through her role as a Proteins and Proteomics Research Assistant at the National University of Singapore (NUS). Through her research, she hopes to contribute to global discussions on the safety of future foods by providing data that can inform regulatory frameworks and safety assessments worldwide.