TER ZHI YIN is a dedicated and highly motivated Senior Lecturer at the Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM). She obtained her Bachelor’s degree in Food Science (2021), where she was honoured with the Best Graduate Award, and later completed her PhD in Food Science (2024), graduated on time (GOT) and received the Best Thesis Award. Her areas of expertise lie in functional foods and ingredients, as well as analytical food chemistry. With a strong track record of publications, intellectual properties, and prestigious awards, she is committed to nurturing student potential, promoting innovative research, and contributing actively to the academic community.