• Research Fellow, TUMCREATE, Singapore
• Doctor of Philosophy, University of Reading, UK
• Master of Research, University of Nottingham, UK
• Bachelor of Applied Science, National University of Singapore

• Flavour chemistry
• Sensory and consumer science
• Omics analytical approaches

Yeo, H., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2022). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 112373.

Yeo, H., Balagiannis, D. P., Koek, J. H., & Parker, J. K. (2022). Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines. Molecules, 27(19), 6712.

Yeo, H.Q. and Liu, S.-Q. (2014), An overview of selected specialty beers: developments, challenges and prospects. International Journal of Food Science & Technology, 49: 1607–1618. https://doi.org/10.1111/ijfs.1248