Chemometric modeling for quality and process control in food industry

Meng Xue


Ingredion Inc.

Meng holds a master’s degree in grain science from Kansas State University and a bachelor’s degree in food science and engineering from China Agricultural University. With extensive experience in starch modification and carbohydrate structural characterization, she joined Ingredion Inc. in 2016 in the Analytical and Method Science group. This is where she found her passion for developing novel methods for food ingredient characterization to support R&D and QC functions with faster and improved measuring solutions. Working with multifunctional teams, Meng is instrumental in progressing applied research and new product development projects.