(Chern) Lin Koh

staff photo

Lin Koh is currently doing an internship at the Seafood Lab.  She completed her Master of Science in the Department of Food Science & Tehcnology at OSU.  She hails from Dallas, TX via Malaysia.  She obtained her BS 2007 in Food Science from Oklahoma State University in lovely Stillwater, OK.  During her time there she completed an internship at Cornell and with 21st Sensory, Inc.  After graduation, she worked as Research Associate in the Food Chemistry laboratory in the Food & Agriculture Products Center at Oklahoma State University.  She simultaneously started her Master of Science studies and initiated a project investigating the application of magnetic bead recovery and Real-time PCR for the detection of soy in foods.  In 2011 she transferred to Oregon State University to complete her M.S. studies.

Hobbies: Eating at ecletic restaurants, travelling, talking, going to Las Vegas, harrassing Sand.

Chern Lin Koh graduated with a M.S. in Food Science & Technology on December 19, 2012.  Her thesis was entitled: Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR and can be accessed here

Ms. Koh accepted a job with BioOregon (Pacific Seafoods, Inc). as QA/R&D scientist.