Dr Boon-Seang Chu

Contact info

boon-seang.chu@abertay.ac.uk

+44 (0)1382 30 8019

Biography

I am a Reader in Food Functionality and Processing Technology with a particular interest in food emulsions, natural food ingredients, nutrient delivery systems, food digestion, and food waste valorisation and management. I lead on the delivery of teaching on a number of modules: Safe Food Handling, Food Properties and Functionalities, and Current Topics in Food.

I completed by PhD study in the area of Food Processing and Engineering at Universiti Putra Malaysia, followed by two postdoctoral fellowships at National Institute of Food Research, Tsukuba, Japan, and Quadram Institute (formally known as Institute of Food Research) in Norwich, UK. Having working for international food companies in the Netherlands and Switzerland, I have an extensive experience in industrial food research and development. Prior to joining Abertay in 2013, I held research positions at Institute of Bioproduct Development in Malaysia.

I colloborated with the food industry on different projects ranging from developing food emulsions and chocolate reformulation, to aquacultural waste valorisation and developing value-added by-products. I sit on the editorial board of several journals including Food Quality & Safety and International Journal of Food Processing Technology. I am also a fellow of the Higher Education Academy.

View Publications

Teaching
Research

FOD106 Safe Food Handling (Module leader)

FOD309 Properties and Functionalities of Food (Module leader)

FOD405 Current Topics in Food (Module leader)

SCN421/422 Honours Project (Honours student project supervisor)

ABE207 Food for Thought (Contributing tutor)

I also contribute to teaching of the following Forensic Science modules:

FOR101 Foundations of Chemistry 1

FOR102 Foundations of Chemistry 2

FOR103 Essential Skills in Forensic Science

FOR212 Investigative Analytical Science

FOR301 Special Topics in Forensic Biology

Interests

The principle aim of my research is to gain a good understanding of food ingredients and their functionalities which will enable a systematic approach to structure food, design nutrient delivery systems and modulate food digestion for optimal health benefits such as weight control and maximal nutrient uptake.

I also work on industrial projects such as food waste valorisation, and chocolate science and technology.

View Publications

More Information

Funding

2022 A Feasibility Study on Valorisation of Marine Growth Biomass, funded by IBioIC (principle investigator)

2019 Non-Thermal Physical Technologies to Preserve Fresh and Minimally Processed Fruit and Vegetables, funded by Horizon 2020, European Council. (co-investigator)

2019 Coeliac Disease Awareness, Attitudes, Practices and Training Among Small Food Outlet Owners and Staff in East Central Scotland, funded by Coeliac UK (supervisor)

2019 Repurposing Fishingnet Waste, funded by Innovate UK (principle investigator)

2017 Refinement of Fingermark Visualisation Processes, funded by Home Office (co-investigator)

2016 DPF Enzyme, funded by Scottish Institute for Remanufacture (co-investigator)

2015 Masking Fish Odour in Emulsion, self-funded by a company TO3 (consultancy)

2015 Cold Brew Coffee, Innovation voucher project funded by Interface Food & Drink (co-investigator)

2014 R-LINC PhD Studentship, funded by Abertay University (co-investigator)

Esteem

2017- present: Member of the editorial board of American Research Journal of Food and Nutrition

2016 - present: Member of the editorial board of Food Quality and Safety

2016 - present: Member of editorial panel of EC Nutrition

2014 - present: Member of Editorial Board of International Journal of Food Processing Technology.

Knowledge Exchange

2019-2020 Effect of Sweeteners on the Vitality of Probiotic Bacteria; Main Supervisor of Elizebeth Kahler (Master by Research)

2014-2018 A Systematic Study of the Effect of Ultrasound on Food Enzymes and Bioactives in Model and Real Food Systems (Strawberry Puree); Co-supervisor of Konstantina Tsikrika (PhD)