Miss. Wu is a third-Year PhD student in food sciences at the university of Melbourne, Australia. Her research is investigating the effects of post-harvesting processing, specifically indigenous fermentation and roasting, on the sensory, nutritional properties, and health benefits of arabica coffee beans using various non-invasive digital technologies, cutting-edge analytical instruments, in vitro digestion and colonic fermentation, and cellular models. She has published 27 research and review articles in SCI journals, eight of which are first author.