When seven-year-old Germaine Yong first peered into a microscope and watched her own cheek cells come into focus, a quiet fascination with the invisible world of microbes blossomed, one that would grow far beyond that moment.

As a Senior Scientist at the Agency for Science, Technology and Research (A*STAR), Singapore’s lead public sector research and development agency, Germaine studies how the foods we love interact with the microbes in our gut. By turning complex research into practical guidance, Germaine hopes to help people make small, joyful food choices that can meaningfully support long-term health.

Answering the Call of Science

Having honed her research skills through her school years, Germaine always knew she wanted to pursue science. When she discovered the National Science Scholarship (BS-PhD), everything clicked. The scholarship offered the chance to learn from leading researchers and see how science is practised globally.

Her journey began at Duke University, where she studied Biology. “Duke gave me a solid foundation to think critically, connect ideas across disciplines, and question conventions,” she shared. A nine-month stint at the Duke Marine Lab brought classroom concepts to life, giving her a front-row seat to real research, sharpening the instincts she would carry forward. This paved the way for her PhD in Biomedical Sciences at the University of California, San Francisco, where she immersed herself in human health and microbiome research under dedicated mentors.

Living in the United States for over a decade also reshaped her in ways that extended far beyond her technical expertise, whether she was mastering new techniques or launching passion projects like her children’s comic on gut microbes. “It taught me the power of stepping out of my comfort zone,” she reflected. These experiences strengthened one of her most defining skills today: translating complex science for families, clinicians, and researchers, and bridging research with real-world impact in nutrition and public health.

Turning Food Into a Force for Good

Today, Germaine leads research at the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI) at the intersection of diet, the gut microbiome, and human health. She is driven by a simple but powerful belief: food is not just fuel, but also medicine. Considering Asia’s diverse food cultures, her team studies how ingredients, fermented products, and novel postbiotics influence gut and metabolic health. Their goal is to create smarter and more personalised nutrition solutions that the public can adopt easily.

Her work spans far beyond the lab. Germaine collaborates closely with industry partners and policymakers, co-designing studies that inform product strategy and development by helping them understand the health impact of their functional foods and ingredients. She also spends significant time translating scientific findings into clear, relatable insights for educators, clinicians, and families. This includes developing outreach resources such as guidebooks, lectures, and comics that move research from paper into everyday practices and curricula.

What motivates her most is the impact this work can have on people. One of her most memorable moments came from families who shared how her children’s comic, ‘Guss’ Gutsy Adventures’, helped their kids understand gut health and make healthier food choices. For Germaine, these stories reaffirm why science communication is as important as the discoveries themselves. “The feedback, particularly from parents and kids who started making healthier food choices, reminded me of why I chose science communication as part of my journey,” she said.

Growing a Culture of Curiosity

Germaine’s work is as much about people as it is about science. One of her most memorable moments at A*STAR was guiding her team through a complex clinical study and completing it in record time. Celebrating the small wins together made the experience deeply meaningful. “Nothing beats that sense of shared accomplishment of emerging from tough times stronger together,” she mused.

Leading her team in studying fermented foods and pre/postbiotics, Germaine fosters a culture of curiosity and clarity. Whether planning a study or interpreting results, she encourages them to always ask “So what?” and “Now what?” at every stage, ensuring their research stays purposeful and translates into real-world impact.

This focus on outcomes continues to drive her. Through her work, Germaine hopes to empower Singaporeans to make better food choices, support industry partners in developing precise and locally relevant nutrition solutions, and contribute to policies that reflect the nation’s health needs. Looking ahead, she aims to strengthen public-private partnerships and build a resilient biotech ecosystem that inspires future scientists and collaborators.

Finding Direction Through Discovery

Germaine’s journey didn’t start with a grand plan, but with small sparks of curiosity — first at a microscope, then in the flavours and cultures that fuelled her love of food.

For those still exploring their next step, she reassures that a spark for science can begin in the most ordinary moments. “Speak and read widely to learn more about what scientists do during and after training,” she advised. “You’ll be surprised how science and its utility are often more interdisciplinary than you imagine!”