Dr Hlaing is a Scientist in Applied Microbiology Team of the Food program with core expertise in microbiology and bio-spectroscopy, focusing on food fermentation and the development of functional food products. Her research transforms agri-food waste and other bioresources into sustainable solutions through microbial fermentation and real-time diagnostics. She has previously worked on the safe and effective delivery of probiotics in food-based matrices using composite carrier systems to protect them from environmental stresses. Dr Hlaing applies genomic and transcriptomic analyses alongside vibrational bio-spectroscopy and chemometric tools to monitor microbial responses, and she leads strategic and commercial projects on functional beverage development and fermentation-based value addition through sustainable utilisation of agri-food waste.