Boon Chu

Boon Chu is a Reader in Food Functionality and Processing Technology at Abertay University, affiliated with the Department of Built Environment and Life Sciences. He leads teaching in key food science modules including Safe Food Handling, Food Properties and Functionalities, and Current Topics in Food, and also contributes to forensic science education.

Research Interests: His research centers on food emulsions, natural food ingredients, nutrient delivery systems, food digestion, and food waste valorisation. He investigates how food structure affects health outcomes such as weight control and nutrient uptake, with applications in functional foods and sustainable food systems.

The recent publications highlight a strong focus on ultrasound and non-thermal technologies in food processing, seaweed-based food development, enzyme activity modulation, and food waste valorisation. His work bridges industrial applications and academic research, with an emphasis on sustainability and health optimization.

Scientific Awards and Honors:

• Fellow of the Higher Education Academy

Advising and Grants: He has supervised Master's and PhD students and secured funding from major bodies including Horizon 2020, Innovate UK, IBioIC, and the Home Office. He has led Knowledge Transfer Partnerships with industry partners such as W & J Knox and Mackie's of Scotland, demonstrating strong industry engagement.

Labs and Teams: While specific lab names are not mentioned, his research involves collaboration with the food industry and interdisciplinary teams, particularly in ultrasound applications, food waste repurposing, and forensic food analysis. He is active in public outreach as a STEM Ambassador and participates in school engagement programs.