Curriculum Vitae

PERSONAL DETAILS

Dr Chong Li Choo

  • Senior Lecturer II

  • School of Food Studies & Gastronomy
    Faculty of Social Sciences & Leisure Management
  •   lichoo.chong@taylors.edu.my

ADMINISTRATIVE DUTIES
(Role),(Level),(Duration)
  • Internal auditor, Taylor's University, 03/04/2017 to present
  • Programme Director, School of Culinary Arts & Food Studies, Faculty of Hospitality, Food & leisure Management, Taylor's University, 01/08/2014 to present
  • Senior Lecturer II, Faculty of Hospitality, Food & Leisure Management, 13/08/2012 to present
ACADEMIC QUALIFICATION
(Qualification),(Institution)
  • PhD in Food Processing & Preservation, UNIVERSITI SAINS MALAYSIA, Malaysia
  • Master of Science in Food Technology, UNIVERSITI SAINS MALAYSIA, Malaysia
  • Bachelor of Technology (Hons) in Food Science & Technology, UNIVERSITI SAINS MALAYSIA, Malaysia
PROFESSIONAL MEMBERSHIP
(Organisation),(Role),(Duration),(Level)
  • Malaysian Institute of Food Technology (MIFT), Professional Member, Since 2017 (National)
  • Research Chefs Association (RCA), United States, Academic Member, Since 2017 (International)
  • Research Chefs Association (RCA), Member, Since 2013 (International)
AREAS OF EXPERTISE
(Area)
  • Food product innovation & development ,Product formulation and ingredient technology ,Food and agricultural science & processing ,Sensory evaluation (Value-added / clean label/ Functional Food Product Development , Nutritional Evaluation of Food and Functional Foods, Sustainable Food Processing via Byproduct Utilization ,Bakery Products Technology ,Consumers' behaviour and attitudes toward healthy eating and functional foods )
RESEARCH INTEREST
(Research Area)
  • . Consumers' behaviour and attitudes toward healthy eating and functional foods
  • Bakery Products Technology
  • Sustainable Food Processing via By-product Utilization
  • Nutritional Evaluation of Food and Functional Foods
  • Value-added / clean label/ Functional Food Product Development
TEACHING
(Course Title),(Level of Study),(Institution),(Month/Year)
  • Food Product Development 1, Bachelor Degree, Taylor's University (08/2013)
  • Experimental Food Products & Practices, Bachelor Degree, Taylor's University (03/2013)
  • Food Product Development 2, Bachelor Degree, Taylor's University (08/2013)
  • Basic Chemistry, Bachelor Degree, Taylor's University (08/2012)
RESEARCH PROJECT
(Project title),(Role),(Duration),(Level)
  • An approach on food model system in reducing fat, sugar and salt while maintaining palatability, Co-researcher, 2018 to 2020 (Taylor's University)
  • Optimization of pectin extraction from jackfruit rags and its application in food model system, Co-researcher, 2017 to 2018 (Taylor's University)
  • Satiety-enhancing and satiation-enhancing food and beverage model development as weight management regime in Asian population, Project Leader, 2017 to 2022 (Taylor's University)
  • Egg and Egg Derived Product Research & Innovation Project, Project Leader, 2017 to 2018 (Private)
  • Application of Edible Coating for Shelf life Extension and Quality Retention of Pre-packaged Fresh-cut Mixed Fruits for Ready-to-blend Fruit Smoothie, Co-researcher, 2015 to 2016 (Taylor's University)
SUPERVISION
(Title of Thesis),(Name of Candidates),(Academic Level),(Role)
ONGOING
  • HO KAI HUI  (Main Supervisor)
  • LAU CHEI WEI  (Main Supervisor)
PRESENTATION
(Title),(Event),(Date Presented),(Organiser),(Level)
ORAL PRESENTER
  • Strategies for Aerated Food Product Development in Global Clean Label Phenomena., Workshop on Innovations in Aerated Food Processing for Sustainability, Health and Life, 23/01/2017 to 26/01/2017, Academy of Sciences Malaysia (International)
  • The effect of incorporation of banana flour on the quality of noodles., 9th Asian Food Congress 2005, 08/08/2005 to 10/08/2005, LIPI and ASEAN-COST Sub Committee on Food Science and Technology. (International)
  • Evaluation of the physico-chemical and nutritional attributes of doughnut incorporated with banana flour., Malaysian Science and Technology Congress 2005, 18/04/2005 to 20/04/2005, Scientific and Technological Associations in Malaysia (COSTAM), Ministry of Science Technology and Innovation Malaysia (MOSTI) (National)
INVITED SPEAKER
  • Satiety-enhancing and Satiation-enhancing Food & Beverage Model Development as Weight Management Regime in Asian Population, Malaysian Association for the Study of Obesity (MASO) 2017 Scientific Conference on Obesity, 20/03/2018 to 21/03/2018, Malaysian Association for the Study of Obesity &  (National)
  • Satiety-enhancing and Satiation-enhancing Food & Beverage Model Development as Weight Management Regime in Asian population, From Interdisciplinary dialogue to transdisciplinary research on obesity, 22/11/2017 to 22/11/2017, International Associated Laboratory (LIA) Seminar 2017 (International)
  • Strategy for Developing Satiety-enhancing Food Model as Weight Management Regime in Asian population., 3rd Asia Roundtable on Food Innovation for Improved Nutrition (ARoFIIN), 27/04/2017 to 27/04/2017, ARoFIIN (International)
  • From Idea to Protocept in record time. Culinology 4.0: The Next Wave in Asia, Research Chefs Association Annual Conference & Culinology Expo, 11/03/2014 to 14/03/2014, Research Chefs Association (International)
AWARDS AND STEWARDSHIP
(Name of Award/Stewardship),(Award Category),(Awarding Institution),(Year Awarded),(Type of Award)
  • Utilization of jackfruit rag as Functional Ingredients in the development of Sandwich Cookies, Competition, Ministry of Higher Education, 2017 (Creativity)
COURSE ATTENDED
(Course Title),(Course Mode),(Date/Duration),(Level)
  • Teach Less, Learn More' Workshop, Research, 19/04/2017 to 19/04/2017
  • PD day 2 (TCHT Only), Research, 24/03/2017 to 24/03/2017
  • ISO 9001:2008 Internal Audit Training, Research, 16/03/2017 to 17/03/2017
  • Understanding Taylor's University Academic Policies and Procedures, Research, 07/03/2017 to 07/03/2017
  • Creative Instructional Videos with Videoscribe & Powtoon, Research, 24/02/2017 to 24/02/2017
  • HTCA PD Day 1, Research, 12/01/2017 to 13/01/2017