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Yang began her career as a researcher in Neuroscience, Sensory Science, and Public Health. Due to her lifelong passion for food, her interest eventually shifted from neurovascular coupling to multisensory flavour perception. Yang holds a PhD from the University of Copenhagen, an MSc from the London School of Economics, and a BSc from the University College London. At Joyance, Yang focuses on companies in healthcare, bioscience, and foodtech. She is passionate about technology transfer and helping entrepreneurs pioneer new frontiers.