• Senior Lecturer II

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


Dr Chong Li Choo


Academic Qualification

  • 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 Qualification

No records found

Areas of Expertise

  • Applied Sciences And Technologies, Food Science & Technology, Food product innovation & development ,Product formulation and ingredient technology ,Food and agricultural science & processing ,Sensory evaluation

Research Interest

  • . 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

Publications

2018
  • Composite flour as a good new approach for improving nutritional values of food products and its challenges on product's quality, Nova Science Publishers - Article in Journals
2017
  • Strategy for developing satiety-enhancing food model as weight management regime in Asian population., Asia Roundtable on Food Innovation for Improved Nutrition (ARoFIIN) - Article in Journals
  • Strategies for Aerated Food Product Development In Global Clean Label Phenomena., Innovations in Aerated Food Processing for Sustainability, Health and Life - Article in Journals
2014
  • From Idea to Protocept in Record Time. Culinology 4.0: The Next Wave in Asia., Research Chefs Association Annual Conference & Culinology Expo - Article in Journals
2010
  • Effect of banana flour and -glucan on nutritional and sensory evaluation of noodles. (ISI-Indexed), Food Chemistry - Article in Journals
2009
  • Chemical composition and physicochemical properties of green banana (Musa acuminate balbisiana Colla cv, Awak) flour. (ISI-Indexed), International Journal of Food Science & Nutrition - Article in Journals
  • Properties of polyphenol oxidase obtained from Musa acuminata x balbisiana Colla cv. 'Pisang Awak' pulp and peel. (SCOPUS-Indexed), Cyta-Journal of Food - Article in Journals
2008
  • Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico-chemical and Sensory Characteristics of Doughnuts. (ISI-Indexed), International Food Research Journal - Article in Journals

Research

  • An approach on food model system in reducing fat, sugar and salt while maintaining palatability,  Co-researcher2018 to 2020, Taylor's University
  • Egg and Egg Derived Product Research & Innovation Project,  Project Leader2017 to 2018, Private
  • Satiety-enhancing and Satiation-enhancing Food & Beverage Model Development as Weight Management Regime in Asian population,  Project Leader2017 to 2022, Taylor's University
  • Optimization of pectin extraction from jackfruit rags and its application in food model system,  Co-researcher2017 to 2018, Taylor's University
  • Satiety-enhancing and satiation-enhancing food and beverage model development as weight management regime in Asian population,  Project Leader2017 to 2022, Taylor's University
  • Egg & Egg Product Innovation,  Consultant2017 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-researcher2015 to 2016, Taylor's University
  • Taylors Research Grants Scheme (TGRS),  Project Leader2015 to 2016, Taylor's University
  • USM Fellowship,  Co-researcher2007 to 2010, National
  • National Science Fellowship (NSF),  Project Leader2004 to 2006, National

Awards and Stewardship

  • Utilization of jackfruit rag as Functional Ingredients in the development of Sandwich Cookies, Competition, Ministry of Higher Education, Creativity , 2017
  • Research Chefs Association Culinology Competition , Competition, Taylor's University, Champion , 2016
  • Research Chefs Association Culinology Competition , Competition, Taylor's University, 1st runner-up , 2015
  • Research Chefs Association Culinology Competition , Competition, Taylor's University, 1st runner-up , 2014
  • Journal Publication, Special, Universiti Sains Malaysia (USM), Sanggar Sanjung Award , 2010
  • 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), Creativity , 2010
  • 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), Creativity , 2010
  • Bronze Medal Award - High Fibre Green Banana Noodle, Exhibition/Invention, Universiti Sains Malaysia (USM), Bronze Medal Award , 2008
  • Silver Medal Award- Fruity Flour in Seoul International Invention Fair, Exhibition/Invention, Universiti Sains Malaysia (USM), Silver Medal Award , 2008
  • Bronze Medal - Utilization of banana flour in fibre noodles, Exhibition/Invention, Universiti Sains Malaysia (USM), Bronze Medal , 2004

Paper Presented

  • From Idea to Protocept in Record Time. Culinology 4.0: The Next Wave in Asia., Research Chefs Association Annual Conference & Culinology Expo 2014 (CONFERENCE), INVITED SPEAKER , 11/03/2014 to 14/03/2014
  • Strategy for Developing Satiety-enhancing Food Model as Weight Management Regime in Asian Population, 3rd Asian Roundtable on Food Innovation for Improved Nutrition (ARoFIIN) (CONFERENCE), INVITED SPEAKER , 27/04/2017 to 27/04/2017
  • 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 (CONFERENCE), POSTER PRESENTER , 15/10/2019 to 16/10/2019
  • High-Fat Emulsion Modification through High Shear Homogenization: An Approach in Appetite Control, MASO 2019 Scientific Conference on Obesity (CONFERENCE), SECOND AUTHOR , 15/10/2019 to 16/10/2019
  • 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 (CONFERENCE), ORAL PRESENTER , 15/10/2019 to 16/10/2019
  • 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 (CONFERENCE), ORAL PRESENTER , 29/08/2019 to 31/08/2019
  • Satiety-enhancing and Satiation-enhancing Food & Beverage Model Development as Weight Management Regime in Asian population, From Interdisciplinary dialogue to transdisciplinary research on obesity (SEMINAR), INVITED SPEAKER , 22/11/2017 to 22/11/2017
  • 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 (CONFERENCE), INVITED SPEAKER , 20/03/2018 to 21/03/2018
  • Evaluation of the physico-chemical and nutritional attributes of doughnut incorporated with banana flour., Malaysian Science and Technology Congress 2005 (CONGRESS), ORAL PRESENTER , 18/04/2005 to 20/04/2005
  • The effect of incorporation of banana flour on the quality of noodles., 9th Asian Food Congress 2005 (CONFERENCE), ORAL PRESENTER , 08/08/2005 to 10/08/2005