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Assoc. Prof. Dr. Ts. Chong Li Choo Appointed to Food Technology Consultant Role


Associate Professor Dr. Ts. Chong Li Choo from the School of Food Studies & Gastronomy, Taylor’s University is recently appointed as the Food Technology Consultant by the Malaysian Bakery, Biscuit, Confectionery & Mee Merchant Association. This appointment recognizes her expertise and marks a commitment to empowering the food science and culinary arts industry with knowledge and innovation.


Dr. Chong Li Choo, brings a wealth of knowledge and experience to this prestigious advisory role. With a distinguished career in food technology, she will serve as a beacon of wisdom, offering valuable insights and guidance to the members of the association. In this capacity, she will be dedicated to enhancing the technical knowledge and technological skills of the association's members. This commitment aims to equip the industry professionals with the tools needed for growth and success.


Dr. Chong Li Choo is currently the Associate Professor, Director of Taylor's University Impact Lab (Food Security & Nutrition) and the Programme Director of Bachelor of Science (Hons.) in Culinology at Taylor’s University. She graduated with a PhD in Food Science and Technology from Universiti Sains Malaysia. Her research areas focusing on functional food product development, sustainable food processing & consumers’ behavior and attitude towards healthy eating. She is also the Chief Consultant for various food & beverage industries projects in products development and innovation. She was invited to speak in international and local conferences on latest food trends innovation, weight and obesity rate reduction through satiety and satiation food model development, and topic on food waste utilization as functional ingredients in food products development.


Dr. Chong had won in Research Chefs Association (RCA) Culinology® competition in United States for consecutively 3 years. She has also received several national & international awards in the field of food product development, including Korea International Women’s Invention Exposition (KIWIE) 2010 (Best invention Award Winner), Seoul International Invention Fair in 2008, Bio Malaysia Exhibition 2008 and 15th international Invention Innovation Industrial Design & Technology Exhibition (ITEX) 2004. She always believes that research and developments is the best way to improve the quality of life and also bring more authentic, interesting and great-tasting food into our lives.


We celebrate this appointment as a collaborative endeavor. Dr. Chong's role is not merely advisory; it's a partnership. Together, academic and industry will explore new avenues, embrace technological advancements, and fortify the foundations of the future food industry.

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