Phoebe SC Hui
Phoebe is a second-year PhD student at the Institute for Molecular Bioscience, University of Queensland. She completed her Master of Dietetics Studies at UQ before transitioning into research at the intersection of genetics, sensory perception, and nutrition. Her PhD explores how genetic variation in taste and smell influences dietary behaviours and their downstream implications for health — motivated by her own enduring dislike of green vegetables, despite being a dietitian.
Abstracts this author is presenting: