Dr. Yuanyuan Pu holds a PhD (2013-2017) in Biosystems and Food Engineering from University College Dublin (UCD), Ireland. Her PhD study focused on application of non-destructive spectral and imaging sensing technologies to rapidly determine nutritional quality of fruits post-harvest and during processing. She carried out her post-doctoral research at the Irish Agriculture and Food Development Authority (Teagasc) Moorepark Food Research Center (2018-2019), worked on a national industry-led project-Dairy Processing Technology Center (DPTC) to support the application of process analytical technology (PAT) tools in dairy industry to improve process understanding. In 2020, Dr. Pu was awarded a prestigious Marie Skłodowska-Curie Fellowship (02.2020-10.2023), co-funded by Teagasc and EU Horizon 2020 under the Research Leaders 2025 (RL2025) Programme. During the fellowship, she spent 18-month at the University of Cordoba (Spain) for research visiting and had 6-month industrial secondment in a leading Irish dairy company to facilitate technology transfer. She is currently the project manager of Marie-Curie Alumni Association (MCAA)-Ireland Chapter.

• Emerging spectral and imaging sensing technologies combined with machine learning for rapid determination of nutritional components in Agri/Food and to detect food fraud
• Digitalization of food processing via application of process analytical technology (PAT) tools to assist process understanding and optimization
• Green food processing technologies (i.e. microwave vacuum drying, membrane filtration) to support food security and to reduce energy consumption
• Predictive modelling, multivariate data analysis, data fusion and visualization

• Novel Food Processing Technologies
• Spectroscopic Data Analysis
• Food Product Development
• Project Management