معرفی
Professor Siow Lee Fong is a faculty member at Monash University Malaysia, School of Science, where she serves as Director of Teaching and Learning. Joined in 2008 after completing her PhD at University of Otago, she maintains an active research program while teaching Food Chemistry (CHM2962) and Food Product Development (FST3850). Her career spans 16 years with significant contributions to food science education and innovation.
Educational background:
- Bachelor of Technology (Food Technology) with First Class Honours, Universiti Sains Malaysia (2002)
- PhD in Food Science, University of Otago, New Zealand (2008)
Her research focuses on microencapsulation and controlled release kinetics of bioactives, frozen food chemistry, and thermal behavior of macronutrients. She pioneers waste-to-value conversion for plant-based foods and investigates physical/thermal properties of fats/oils. Current work emphasizes sustainable food systems through by-product valorization and novel ingredient development, directly supporting UN Sustainable Development Goals.
Recent publications (2024) reveal strong trends in plant-based alternatives, with 80+ total outputs. Key themes include dairy-free frozen desserts, bioactive encapsulation (e.g., apigenin), and moringa protein functionality. Her work bridges food chemistry fundamentals with industrial applications, particularly in tropical food systems and waste reduction technologies.
Major recognitions:
- PVC’s Award for Excellence in Teaching (2008-2013)
- Career Coach Award (2022)
- ITEX Silver Medal for 'Beyond Juice' (2022)
- ITEX Gold Medal for 'PLANT B' (2023)
- Triple ITEX 2024 awards for 'Is AMilk' (Gold, Best Invention for Women, First Runner Up)
Professor Siow has supervised 30+ honors/third-year students and 20+ postgraduates, currently mentoring PhD candidates. Her 9 active/completed projects include cyclodextrin-tocotrienol complexes for functional foods, water transport modeling in produce, and palm-based liquid coconut milk substitutes. Projects consistently address food sustainability, waste reduction, and nutritional enhancement through industry-academia collaborations.
She leads a multidisciplinary research group focused on food preservation technologies and plant-based innovation, with strong industry partnerships for commercializing inventions like 'PLANT B' and 'Is AMilk'. Her team actively contributes to ASEAN food science networks through conferences like the 13th ASEAN Food Conference (2023).
