• 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

No records found

Research

  • An approach on food model system in reducing fat, sugar and salt while maintaining palatability,  Co-researcher2018 to 2020, 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 and Egg Derived Product Research & Innovation Project,  Project Leader2017 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

Awards and Stewardship

  • Utilization of jackfruit rag as Functional Ingredients in the development of Sandwich Cookies, Competition, Ministry of Higher Education, Creativity , 2017

Paper Presented

  • 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
  • Strategies for Aerated Food Product Development in Global Clean Label Phenomena., Workshop on Innovations in Aerated Food Processing for Sustainability, Health and Life (WORKSHOP), ORAL PRESENTER , 23/01/2017 to 26/01/2017
  • Strategy for Developing Satiety-enhancing Food Model as Weight Management Regime in Asian population., 3rd Asia Roundtable on Food Innovation for Improved Nutrition (ARoFIIN) (SEMINAR), INVITED SPEAKER , 27/04/2017 to 27/04/2017
  • From Idea to Protocept in record time. Culinology 4.0: The Next Wave in Asia, Research Chefs Association Annual Conference & Culinology Expo (CONFERENCE), INVITED SPEAKER , 11/03/2014 to 14/03/2014