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Associate Professor Siew-Young Quek

BSc (1st Class Hons), PhD

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Associate Professor

Research | Current

  • Bioactive and functional food research including extraction & separation of bioactives from waste by-product (e.g. antioxidants, functional lipid, collagen, gelatine, carotene and vitamin E), evaluating and developing suitable bioactive delivery systems (including microencapsulation) for bioactive components such as omega 3 fatty acids, phytosterols and vitamins.
  • Functiona Food Product Development
    Utilisation of functional food ingredients to formulate value-added and specialty food products; sensory evaluation for product acceptance; relation of food properties and sensory attributes.
  • Lipid science and antioxidant including emulsion properties and stability, characterization of fats & oils, omega-3 fatty acids, lipid oxidation and antioxidant determination.
  • Relation of food properties and processing including physicochemical, nutritional, sensory qualities and microbiological safety of foods and both thermal (spray drying, common heating treatment e.g., baking, pan fried) and non-thermal (e.g. high pressure processing) processing as well as post-harvest treatment.
  • Food Waste Utilisation
    Utilisation of food processing waste for water treatment; extraction of antioxidants from food waste.
  • Biodegradable / Nanocomposites Food Packaging
    Characterisation and application of biodegradable and nanocomposites materials as food packaging; shelf life of food, interactions between food components and nanocomposite food packaging materials.
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Teaching | Current

  • FOODSCI 303 Sensory Science (Course Coordinator)
  • FOODSCI 304 Food Product Development (Course Coordinator)
  • FOODSCI 709 Selected Topics in Food Science (Interaction in Food System Module Coordinator)
  • FOODSCI 788 BSc(Hons) Dissertation in Food Science

Postgraduate supervision

  • Supervised/co-supervised a total of 10 PhD, 29 MSc, 54 BSc (Hons), 101 PG Diploma and 12 internship/summer projects to completion since 2002. Currently supervise/co-supervise 45 PhD and 3 MSc students.

Distinctions/Honours

  • Fellow, The New Zealand Institute of Food Science and Technology, 2012 to present
  • Shanghai Outstanding Overseas Scholar, 2014-15
  • Visiting research fellow, Guelph Food Research Center, Canada, June-July, 2013
  • Visiting scholar, Department of Food Science, University of Massachusetts, US, April-May 2013
  • Visiting professor, College of Chemistry & Chemical Engineering, Xiamen University, China, Oct-Dec 2012
  • Honourary visiting professor, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China, Dec 2011 to 2014
  • The University of Auckland Excellence in Teaching Award 2007
  • The Faculty of Science Dean’s Distinguish in Teaching Award, University of Auckland, 2007
  • Gold Medal, 33rd International Exhibition of Invention, New Technology & Products, Geneva, Switzerland, 2005
  • Gold Medal, University Invention & Research Competition, University Putra Malaysia, 2002; Bronze Medal, National Invention and Innovation Competition on Science & Technology, Ministry of Sciences, Technology and Environment of Malaysia, 2002

Areas of expertise

  • Food Science and Processing

Committees/Professional groups/Services

  • Membership in professional body: Professional member, Institute of Food Technologist, US (IFT); Member of New Zealand Institute of Chemistry (NZIC); Committee Member of Fats and Oils Specialist Group of NZIC; America Oil Chemist Society (AOCS)
  • Editorial board, LWT-Food Science & Technology (Impact factor 2.546), July 2013
  • Reviewer for international journals including Food Chemistry, J. Agricultural & Food Chemistry, Critical review in Food Science & Nutrition, International of Food Science & Technology, Chem. Eng. Sciences
  • Involved as organising committee, chairperson and International scientific advisory committee for conferences with the recent one being the CIGR International Symposium on Advance Food Processing and Quality (2013), and International Conference on Food Properties (2014).

Selected publications and creative works (Research Outputs)

  • Jiao, Y., Kilmartin, P. A., Fan, M., & Quek, S. Y. (2018). Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC. Food Chemistry, 268, 77-85. 10.1016/j.foodchem.2018.06.046
    Other University of Auckland co-authors: Paul Kilmartin
  • Zhao, J., Zhang, T., Liu, Y., Wang, X., Zhang, L., Ku, T., & Quek, S. Y. (2018). Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality. Food chemistry, 260, 160-165. 10.1016/j.foodchem.2018.03.073
  • Liu, M., Wei, Y., Li, X., Quek, S. Y., Zhao, J., Zhong, H., ... Liu, Y. (2018). Quantitative phosphoproteomic analysis of caprine muscle with high and low meat quality. Meat science, 141, 103-111. 10.1016/j.meatsci.2018.01.001
  • Munir, M. T., Kheirkhah, H., Baroutian, S., Quek, S. Y., & Young, B. R. (2018). Subcritical water extraction of bioactive compounds from waste onion skin. Journal of Cleaner Production, 183, 487-494. 10.1016/j.jclepro.2018.02.166
    Other University of Auckland co-authors: Saeid Baroutian, Brent Young, Tajammal Munir
  • Zhang, C., Suen, C. L.-C., Yang, C., & Quek, S. Y. (2018). Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food chemistry, 244, 109-119. 10.1016/j.foodchem.2017.09.126
  • Poppitt, S. D., Budgett, S. C., MacGibbon, A. K., Quek, S.-Y., Kindleysides, S., & Wiessing, K. R. (2018). Effects of lipid emulsion particle size on satiety and energy intake: a randomised cross-over trial. European journal of clinical nutrition, 72 (3), 349-357. 10.1038/s41430-017-0016-7
    Other University of Auckland co-authors: Sally Poppitt, Stephanie Budgett
  • Barnett, M. P. G., Chiang, V. S. C., Milan, A. M., Pundir, S., Walmsley, T. A., Grant, S., ... Cameron-Smith, D. (2018). Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method. European journal of nutrition10.1007/s00394-018-1620-6
    Other University of Auckland co-authors: Amber Milan, David Cameron-Smith, Shikha Pundir
  • Chawda, P. J., Shi, J., Xue, S., & Young Quek, S. (2017). Co-encapsulation of bioactives for food applications. Food Quality and Safety, 1 (4), 302-309. 10.1093/fqsafe/fyx028

Identifiers

Contact details

Primary office location

SCIENCE CENTRE 302 - Bldg 302
Level 8, Room 869
23 SYMONDS ST
AUCKLAND 1010
New Zealand

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