Samanta Oon

Samanta Oon


Samanta is a science content producer from Kuala Lumpur, Malaysia. Her background is in biological science but she often reads, writes, and discusses a variety of subjects including blockchain technology, pop culture, and diversity in STEM. She is usually found with her head in a book, in a fort made of books, pondering the state of the world. She also brews her own kombucha, and enjoys experimenting with bold, new flavour combinations.

Get in touch with Samanta if you have any questions about food tech, and especially if you have a flavour of kombucha she should try.


Samanta graduated from Imperial College London with an MSc Science Communication. Previously, she was an Assistant Producer at the Radio Science Unit in BBC London, where she worked on Science in Action on BBC World Service and Inside Science on Radio 4. You can find her on LinkedIn.

Articles by Samanta Oon

Rice in Asia | How it’s Grown

What’s the process to get it from the paddy fields to your plate?

What Are Soba Noodles?

Noodles made out of nourishing buckwheat

How is Soy Sauce Made?

Learn more about this ancient condiment!

How is Vanilla Grown?

It’s hard work growing these beans

Tofu | How It’s Made

It's like cheese!

Nutritional Yeast: How It’s Made

Turning a handful of cells into a mountain of flavour.

How To Use Chopsticks

Flip, stir, scramble, pluck—you can do it all with chopsticks!

Caffeine: How Much is Too Much?

We love it - but can you get too much of a good thing?

What Is Vegan “Cheese”?

Plant-based alternatives to put on your pizza

Vanilla Beans: The Cost of Production

It’s a bittersweet story for Madagascar’s vanilla bean farmers

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