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  2. Associate Professor Dr Chong Li Choo

  • Associate Professor

  • Taylor's Culinary Institute
    Faculty of Social Sciences & Leisure Management
  •    +603-56295414
  •   lichoo.chong@taylors.edu.my


Associate Professor 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 ,Underutilised agriculture byproduct revalorisation ; 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

2024
  • Antihypertensive effects of condiments prepared from fermented legumes: A review. (ISI-Indexed), International Food Research Journal - Article in Journals
  • Review: Antioxidant and antidiabetic potential of fermented horse gram and the sensory potential as a reduced-sodium paste (SCOPUS-Indexed), International Food Research Journal - Article in Journals
  • Paving the way to zero food waste, The Star - Print Media
  • Paving the way to zero food waste, The Sun - Print Media
  • Antioxidant and Antidiabetic Potential of Fermented Horse Gram and the Sensory Potential as a Reduced-sodium Paste (SCOPUS-Indexed), Food Science and Technology - Article in Journals
2023
  • Physicochemical properties and consumer acceptance of sodium-reduced condiment from fermented horse gram (Macrotyloma uniflorum) (ISI-Indexed), International Journal of Gastronomy and Food Science - Article in Journals
  • Sensory Characteristics of Flavour Improvement in Squid and Cuttlefish Ink Hydrolysates by Maillard Reaction. (SCOPUS-Indexed), ASM Science Journal - Article in Journals
2022
  • Exotic Oil: Sources, Properties and Recovery - Book Chapter
  • Review: Ultrasound as an innovative way to modify food structure and opportunities in food industry, Food Research - Article in Journals
  • A Review on Factors and Processing Methods Affecting Antihypertensive Properties of Legumes, and Antihypertensive Properties of Selected Legumes, Asian Food Science Journal - Article in Journals
  • A Review on Factors and Processing Methods Affecting Antihypertensive Properties of Legumes, and Antihypertensive Properties of Selected Legumes. (ISI-Indexed), Asian Food Science Journal - Article in Journals
  • Satiety and satiation-based approaches for appetite control towards weight management: A Review on the trends in Asian obesity. (SCOPUS-Indexed), Asia-Pacific Journal of Innovation in Hospitality and Tourism (APJIHT) - Article in Journals
2021
  • Effect of Homogenisation in Foam and Emulsion Mix Beverage Colloidal System: A Case in Teh Tarik (ISI-Indexed), International Journal of Gastronomy and Food Science - Article in Journals
  • Evaluation of milk deterioration using simple biosensor (ISI-Indexed), Journal of Food Measurement and Characterization - Article in Journals
  • Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review. (ISI-Indexed), Critical Reviews in Food Science and Nutrition - Article in Journals
2020
  • INCREASED OBESITY RATE DUE TO ECONOMIC TRANSITION AND INDUSTRIALISATION IN ASIA: A SYSTEMATIC REVIEW. (SCOPUS-Indexed), SAINS MALAYSIANA - Article in Journals
2018
  • Composite Flour as a New Approach to Improve the Nutritional Value of Foods: Product Quality Challenges in Future Foods: Trends and Sustainability Challenges - Book Chapter
  • 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

  • Black Soldier Fly Larvae Food Innovations - Bugkwa and Crave,  Supervisor, 2024 to 2025, Taylor's University
  • 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
  • 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,  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
  • 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
  • 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

Awards and Stewardship

  • Best Prototype, Exhibition/Invention, Taylor's University, Silver Award , 2022
  • MTE 2021 Sustainable Development Goals International Innovation Awards, Exhibition/Invention, Ministry of Higher Education, Silver Award , 2021
  • President Award 2020, Special, Research Chef Association United States, President Awards , 2020
  • Anugerah Khas YB Menteri Pendidikan Malaysia Rekabentuk Kurikulum Dan Penyampaian Inovatif (AKRI 2019), Education, Ministry of Higher Education, Champion , 2019
  • 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

Paper Presented

  • 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 (SEMINAR), INVITED SPEAKER , 25/02/2021 to 25/02/2021
  • 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), INVITED SPEAKER , 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