About
Associate Professor Wee Sim Choo holds a position at the School of Science, Monash University Malaysia, specializing in food science with expertise in functional foods and bioactive compounds. She has an extensive educational background, including a Ph.D. from the University of Otago and postgraduate qualifications from Monash University. Her research focuses on natural colorants, probiotics, and phytochemicals' bioactivities, with pioneering work on betalains and anthocyanins. She has contributed to over 90 publications and led projects on topics like rosmarinic acid production and antiviral studies.
Dr. Choo has received multiple accolades, including PVC Awards for Teaching and Research, and recognition as a top global scientist. She actively participates in editorial roles for journals like Sustainable Food Processing and delivers invited lectures globally. As a dedicated educator, she teaches courses such as Food Bioprocess Technology and supervises numerous postgraduate students. Her work aligns with UN SDGs, particularly in sustainable food systems and health.
- Education: B.Sc. (Food Quality Management, UPM), M.Sc. (Food Chemistry & Biochemistry, UPM), Ph.D. (Food Science, University of Otago)
- Major Projects: LED light optimization for rosmarinic acid, antiviral betacyanin mechanisms, marine carotenoid stability
- Key Awards: Stanford's World Top 2% Scientists 2024, PVC Excellence Awards, ITEX 2023 Silver Medal
- Professional Roles: Associate Editor at Sustainable Food Processing, Editorial Board Member at International Journal of Food Science and Technology
Her research has practical applications in food innovation, including natural colorant development and probiotic viability enhancement. She collaborates internationally and engages in community initiatives promoting healthy eating.
