Shaun received his Ph.D in Food Engineering at Cornell University and his B.A. (Hons.) in Chemistry from the University of Cambridge. Shaun is developing innovative food science for constructing future foods and ingredients with nutritional advantages. His research focuses on plant-based proteins and fats; egg and dairy alternatives; high-pressure processing and other novel technologies. Some of his products include high-protein plant-based yoghurts and pastries made using healthier plant-based solid fats.