Curriculum Vitae

PERSONAL DETAILS

Associate Professor Dr Chong Li Choo

Associate Professor
School of Food Studies & Gastronomy
Faculty of Social Sciences & Leisure Management
+603-56295414
lichoo.chong@taylors.edu.my

ADMINISTRATIVE DUTIES
(Role),(Level),(Duration)

Director, Impact Lab Food Security & Nutrition, Taylor's University, 01/09/2022 to present
Scientific Review Panel, Ethics Committee, Taylor's University, 01/07/2020 to present
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)

Malaysia Board of Technologists (MBOT) , Professional Member, Since 2022 (National)
Institute of Food Technologist (IFT), Academic Member, 2021 to 2023 (International)
Malaysian Association for the Study of Obesity (MASO), Academic Member, 2018 to 2020 (National)
Malaysian Institute of Food Technology (MIFT), Professional Member, Since 2017 (National)
Research Chefs Association (RCA), Higher Education Committee, 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 Design & Development 2, Bachelor Degree, Taylor's University (03/2020)
Arts & sciences of Food Preparation, Bachelor Degree, Taylor's University (01/2020)
Arts & Sciences of Pastry & Baking, Bachelor Degree, Taylor's University (01/2020)
Food Product Design & Development 1, Bachelor Degree, Taylor's University (03/2020)
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)

PUBLICATIONS
(Title of publication in APA style)

Book Chapter

2022

Phuah, ET., Chong, LC., Kuan, CH., Yassoralipour, A. (2022). Exotic Oil: Sources, Properties and Recovery. In: Lee, Y., Tang, TK., Phuah, ET., Lai, OM. (eds) Recent Advances in Edible Fats and Oils Technology. Springer, Singapore. https://doi.org/10.1007/978-981-16-5113-7_2
Ho., L.H., Tan, T.C and Chong, L.C. (2022)Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. In R. Bhat (Eds.), Future Foods : Global Trends, Opportunities , and Sustainability Challenges (pp469 - 498)

2018

Lee-Hoon Ho, Li-Choo Chong, Thuan-Chew Tan, (2018) Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges in Flour: Production, Varieties and Nutrition, (2018) NOVA

Article in Journals

2023

Law, G.Y., Chong, L.C., Tang, Y.Q., Yan, S.W. (2023). Physicochemical properties and consumer acceptance of sodium-reduced condiment from fermented horse gram (Macrotyloma uniflorum), International Journal of Gastronomy and Food Science. 32, 100730.https://doi.org/10.1016/j.ijgfs.2023.100730. (ISI-Indexed)

2022

Pau, C.H., Chong, L.C. and Chin, Y.L.(2022) Review: Ultrasound as an innovative way to modify food structure and opportunities in food industry, Food Research.
Tan, W.X., Chong, L. C., Yan, S.W. (2022) A Review on Factors and Processing Methods Affecting Antihypertensive Properties of Legumes, and Antihypertensive Properties of Selected Legumes. Asian Food Science Journal, 21(9): 28- 41 (ISI-Indexed)
Goh, W.D.Y, Chong, L.,C., Yap, S.W. (2022) Structural and rheological properties of sonicated κcarrageenan gel. Proceeding of the Taylor's University Graduate Research Symposium 2021, 6(1) pp73. (SCOPUS-Indexed)
Chei‐Wei, Lau, See‐Wan, Yana, Eng‐Tong, Phuah, Mohamed Noor Ismail, Li‐Choo, Chong, (2020).Satiety and satiation-based approaches for appetite control towards weight management: A Review on the trends in Asian obesity”, Asia-Pacific Journal of Innovation in Hospitality and Tourism (APJIHT). (SCOPUS-Indexed)
Lau, C. W., Chong, L. C., Phuah, E.T., Mohd Ismial, M.N. (2022) Effects of sonication on fatty acid chain length and emulsion stability in curry gravy: A potential approach for satiation perception enhancement, International Journal of Gastronomy and Food Science 27 , 100459 (ISI-Indexed)

2021

Goh WDY, Chong LC, Kuan, YH, Mohamed Noor, MI (2020). “Effect of Homogenisation in Foam and Emulsion Mix Beverage Colloidal System: A Case in Teh Tarik", International Journal of Gastronomy and Food Science (ISI-Indexed)
Cho, T-F., Yassoralipour, A., Lee, Y-Y., Tang T-K., Lai O-M., Chong, L-C., Kuan, C-H., Phuah, E-T (2021). Evaluation of milk deterioration using simple biosensor. Journal of Food Measurement and Characterization (ISI-Indexed)
Jeremy Wee-Lek Yap, Yee-Ying Lee, Teck-Kim Tang, Li-Choo Chong, Chee-Hao Kuan, Oi-Ming Lai &Eng-Tong Phuah (2021). Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review. doi.org/10.1080/10408398.2021.2015681 (ISI-Indexed)

2020

Goh, W.D.Y; Chong, L.C.; Kuan, Y. H.; Mohamad, N. M. 2020.INCREASED OBESITY RATE DUE TO ECONOMIC TRANSITION AND INDUSTRIALISATION IN ASIA: A SYSTEMATIC REVIEW. Sains Malaysiana 49(2)(2020): 249-259. (SCOPUS-Indexed)

2018

Ho, L. H., Chong, L. C., Tan, T. C. (2018). Composite flour as a good new approach for improving nutritional values of food products and its challenges on product's quality, Book Chapter, Nova Science Publishers, Inc.

2017

Chong, L. C. (2017) Strategy for developing satiety-enhancing food model as weight management regime in Asian population. Paper presented at 3rd Asia Roundtable on Food Innovation for Improved Nutrition (ARoFIIN), Singapore, 27th April 2017.
Chong, L. C. (2017) Strategies for Aerated Food Product Development In Global Clean Label Phenomena. Paper presented at Workshop on Innovations in Aerated Food Processing for Sustainability, Health and Life, Campden-BRI, Gloucestershire, United Kingdom, 23-26th January, 2017.

2014

Chong, L. C. (2014). From Idea to Protocept in Record Time. Culinology 4.0: The Next Wave in Asia. Paper presented at Research Chefs Association Annual Conference & Culinology Expo 2014, Portland, Oregon, USA. 11-14th March, 2014.

2010

Chong, L. C. (2010). Effect of banana flour and β-glucan on nutritional and sensory evaluation of noodles. Food Chemistry, 119, 39-40. (ISI-Indexed)

2009

Haslinda, W. H., Cheng, L. H., Chong, L. C., Noor Aziah, A. A. (2009). Chemical composition and physicochemical properties of green banana (Musa acuminate balbisiana Colla cv, Awak) flour. International Journal of Food Science & Nutrition. 60 (11), 232-239. (ISI-Indexed)
Chong, L. C., Cheng, L. H., Noor Aziah, A. A. (2009). Properties of polyphenol oxidase obtained from Musa acuminata x balbisiana Colla cv. 'Pisang Awak' pulp and peel. CyTA - Journal of Food, 9 (1), 25-30. (SCOPUS-Indexed)

2008

Chong, L. C., Noor Aziah, A. A. (2008). Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico-chemical and Sensory Characteristics of Doughnuts. International Food Research Journal. 15(2): 119-124. (ISI-Indexed)

RESEARCH PROJECT
(Project title),(Role),(Duration),(Level)

Investigation of water-electrolysis generated ozone on aromatic ring-based pesticide degradation and heavy metals elimination in producing high quality attributes local grown chilies (Capsicum annuum L.): A new approach of postharvest greener technology, Co-researcher, 2022 to 2024 (National)
Investigation of water-electrolysis generated ozone on aromatic ring based pesticide degradation and heavy metals elimination in producing high quality attributes local grown chilies (Capsicum annuum L.): A new approach of postharvest greener technology, Co-researcher, 2022 to 2024 (National)
In relation to development of standard operating procedure (SOP) of Malaysian food (Culinary project), Project Leader, 2021 (National)
Development of Standard Operating Procedure (SOP) of Malaysian Food (Culinary Project), Project Leader, 2021 (National)
A Novel Approach towards Public Health Salt Reduction Strategy Using Legume-Based Nutritionally Enhanced Reduced Sodium Seasoning with Potential Therapeutic Properties, Co-researcher, 2019 to 2023 (National)
A Novel Approach towards Public Health Salt Reduction Strategy Using Legume-Based Nutritionally Enhanced Reduced Sodium Seasoning with Potential Therapeutic Properties, Project Leader, 2019 to 2023 (National)
Characterisation of edible insect (black soldier flies) gelatine extracted by acid and alkali pretreatment and the application in the development of protein rich marshmallow, Co-researcher, 2019 to 2023 (National)
An approach on food model system in reducing fat, sugar and salt while maintaining palatability, Co-researcher, 2018 to 2020 (Taylor's University)
Satiety-enhancing and Satiation-enhancing Food & Beverage Model Development as Weight Management Regime in Asian population, Project Leader, 2017 to 2022 (Taylor's University)
Egg & Egg Product Innovation, Consultant, 2017 to 2018 (Private)
Optimization of pectin extraction from jackfruit rags and its application in food model system, Co-researcher, 2017 to 2019 (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 Shef Life extension and Quality Retention of Pre-packaged Fresh -Cut Mixed Fruits for Ready-to-blend Fruit Smoothie, Project Leader, 2015 to 2016 (Taylor's University)
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)
USM Fellowship, Co-researcher, 2007 to 2010 (National)
Graduate Research Fund, Project Leader, 2004 (National)
National Science Fellowship (NSF), Project Leader, 2004 to 2006 (National)

EVALUATION ACTIVITIES
(Activity),(Duration),(Category)

Malaysia Institute of Product Innovation Award 2019 Competition, 2019 to 2019 (National Food Product Innovation Competition)
15th Graduate Research Colloquium , Taylor's University, 2018 to 2018 (Graduate Research Colloquium)
2018 Research Chefs Association (RCA) Convention, 2018 to 2018 (International Food Product Development Competition)
PhD Thesis "Prediction of Prostate Cancer by Subcellular Localization Predictors, and Support Vector Machine Using Protein Database", 2018 to 2018 (Thesis)
PhD Thesis " Ammonia Removed Efficiency Enhancement of Indigenous Combined Bacteria Isolate in Glove Industrial Wastewater Treatment", 2018 to 2018 (Thesis)
13th Graduate Research Colloquium , Taylor's University, 2017 to 2017 (Research Colloquium)
Culinology: A Taste for Tomorrow. The future of Food Business in Asia: Respecting Traditions- Creating Value, 2016 to 2016
Asia-Pacific Journal of Innovation in Hospitality and Tourism (APJIHT), 2014 to 2021 (Article in Journal)
Malaysia Institute of Food Technology (MIFT) Product Innovative Awards 2013, 2013 to 2013 (Competition)

CONSULTANCY PROJECT
(Project title),(Organisation),(Duration),(Role),(Level)

Develop Jackfruit Patty Formulation , Malaysian Bioeconomy Development Corporation Sdn Bhd, 23/03/2021 to 23/09/2021, Consultant (Government Sector)
Tuna Patties Development, Asia Ocean Resources Sdn Bhd, 10/06/2020 to 24/12/2020, Consultant (Private/Industrial Sector)
Egg and Egg Derived Product Innovation, Liang Kee Farming Sdn Bhd, 03/04/2017 to 31/08/2017, Consultant (Private/Industrial Sector)

SUPERVISION
(Title of Thesis),(Name of Candidates),(Academic Level),(Role)

ONGOING

HO KAI HUI (Main Supervisor)
LAU CHEI WEI (Main Supervisor)
THONG WING YEE (Main Supervisor)
GOH WU DONG-YAN (Main Supervisor)
TAN WAN XIN (Main Supervisor)
LAW GAR YI (Main Supervisor)
WU XUEQI (Co-supervisor (Internal))
JACYNTHA CHUO JIAYI (Main Supervisor)

COMPLETED

OPITIMIZED SONICATION AND INULIN INDUCED MODIFICATION OF RICE PHYSICOCHEMICAL PROPERTIES AND STARCH DIGESTIBILITY ON SATIATION, PAU CHEE HO (Main Supervisor)

PRESENTATION
(Title),(Event),(Date Presented),(Organiser),(Level)

ORAL PRESENTER

Investigation on high-speed homogenization processing on physical characteristics of milk tea: A potential of satiety and satiation enhancing effects through beverage matrix modification. , 2019 International Congress on Obesity and Metabolic Syndrome & Asia-Oceania Conference on Obesity , 29/08/2019 to 31/08/2019, Korean Society for the Study of Obesity, Asia Oceania Association for the Study of Obesity (International)
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

STRATEGY IN ANUGERAH KHAS YB MENTERI PENDIDIKAN (AKRI) KATEGORI KURIKULUM PROGRAM PENGAJIAN INOVATIF PREPARATION, ANUGERAH KHAS YB MENTERI PENDIDIKAN (AKRI) SHARING SESSION WITH WINNERS - KATEGORI KURIKULUM PROGRAM PENGAJIAN INOVATIF, 25/02/2021 to 25/02/2021, Centre for Professional Development (CPD), International Islamic University Malaysia (National)
Investigation on over-energy consumption association with food culture in Asia: A potential of satiety and satiation enhancing effects through food matrix modification, MASO 2019 Scientific Conference on Obesity , 15/10/2019 to 16/10/2019, Malaysian Association for the Study of Obesity (International)
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 Asian Roundtable on Food Innovation for Improved Nutrition (ARoFIIN), 27/04/2017 to 27/04/2017, Asian Roundtable on Food Innovation for Improved Nutrition (ARoFIIN) (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 2014 , 11/03/2014 to 14/03/2014, Research Chefs Association (RCA) (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)

POSTER PRESENTER

Potential of satiety- and satiation-enhanced milk tea in portion control via physical characteristics modification of foam and emulsion, MASO 2019 Scientific Conference on Obesity, 15/10/2019 to 16/10/2019, Malaysian Association for the Study of Obesity (International)

OTHERS

High-Fat Emulsion Modification through High Shear Homogenization: An Approach in Appetite Control, MASO 2019 Scientific Conference on Obesity , 15/10/2019 to 16/10/2019, Malaysian Association for the Study of Obesity (International)

ENDOWMENT/GIFT & DONATION
(Contribution Details),(Donor/Contributor),(Type),(Category)

Medklinn International provides financial support in the form of equipment (Customized Ozone Water System) to School of Food Studies & Gastronomy, Taylor's University for educational and research purpose., Medklinn International Sdn Bhd., Equipment (Gift)
Medklinn International provides financial support in the form of equipment to RM30,500 to sponsor and setting up the ozone technology in Food Innovation Center, Taylor's University, Medklinn International Sdn Bhd, Equipment (Gift)

AWARDS AND STEWARDSHIP
(Name of Award/Stewardship),(Award Category),(Awarding Institution),(Year Awarded),(Type of Award)

Best Prototype, Exhibition/Invention, Taylor's University, 2022 (Silver Award)
MTE 2021 Sustainable Development Goals International Innovation Awards, Exhibition/Invention, Ministry of Higher Education, 2021 (Silver Award)
President Award 2020, Special, Research Chef Association United States, 2020 (President Awards)
Anugerah Khas YB Menteri Pendidikan Malaysia Rekabentuk Kurikulum Dan Penyampaian Inovatif (AKRI 2019), Education, Ministry of Higher Education, 2019 (Champion)
Utilization of jackfruit rag as Functional Ingredients in the development of Sandwich Cookies, Competition, Ministry of Higher Education, 2017 (Creativity)
Research Chefs Association Culinology Competition , Competition, Taylor's University, 2016 (Champion)
Research Chefs Association Culinology Competition , Competition, Taylor's University, 2015 (1st runner-up)
Research Chefs Association Culinology Competition , Competition, Taylor's University, 2014 (1st runner-up)
Journal Publication, Special, Universiti Sains Malaysia (USM), 2010 (Sanggar Sanjung Award)
FIRI DIPLOMA Award for the Best Invention -Invention of Green Nana Noodles in Korea International Women's Invention Exposition (KIWIE), Exhibition/Invention, Universiti Sains Malaysia (USM), 2010 (Creativity)
FIRI DIPLOMA Award for the Best Invention -Invention of Green Nana Noodles in Korea International Women's Invention Exposition (KIWIE), Exhibition/Invention, Universiti Sains Malaysia (USM), 2010 (Creativity)
Bronze Medal Award - High Fibre Green Banana Noodle, Exhibition/Invention, Universiti Sains Malaysia (USM), 2008 (Bronze Medal Award)
Silver Medal Award- Fruity Flour in Seoul International Invention Fair, Exhibition/Invention, Universiti Sains Malaysia (USM), 2008 (Silver Medal Award)
Bronze Medal - Utilization of banana flour in fibre noodles, Exhibition/Invention, Universiti Sains Malaysia (USM), 2004 (Bronze Medal)

ACADEMIC/TECHNICAL CONTRIBUTION
(Activity),(Organisation),(Duration),(Role)

Appointment as Food Technology Advisor, Malaysia Bakery, Biscuit, Confectionery, Mee & Kuay Teow Merchants' Association, 2023 to 2025 (Advisor)
Anugerah Khas YB Menteri Pendidikan Malaysia Rekabentuk Kurikulum & Penyampaian Inovatif, Ministry of Education (MOE) Jabatan Pendidikan Tinggi (JPT), 2019 to 2019 (Project Leader)

COURSE ATTENDED
(Course Title),(Course Mode),(Date/Duration),(Level)

Food Safety Assurance Program And Licensing, Non research, 11/05/2022 to 12/05/2022 (Government Sector)
SPU27.2x: Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) by HarvardX, Non research, 30/08/2021 to 08/12/2021 (International)
Halal Awareness, Non research, 29/12/2020 to 29/12/2020 (National)
HACCP: Principles & Application, Non research, 22/12/2020 to 23/12/2020 (National)
Harnessing Innovative Approaches & New Technologies for Health and Sustainability, Research, 23/04/2019 to 23/04/2019 (Private/Industrial Sector)
Seminar Keselamatan Makanan 2018, Non research, 03/07/2018 to 04/07/2018 (Government Sector)
Product Labelling and Hands on Training, Non research, 12/09/2017 to 13/09/2017 (Government Sector)
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