Hi, my name is Chong Li Choo, graduated with a PhD in Food Science and Technology from University Science Malaysia (USM). I did my PhD research on food processing & preservation (focusing on local underutilized agriculture) and MSc research focus on functional food product development. 

I joined Taylor’s Culinology® big family in 2012 and currently lecturing a few core modules of the programme including Experimental Food Product & Practice, Food Product Development 1 & Food Product Development 2.  Other modules I taught before including Basic Chemistry and Applied Science: The Science of Cooking.

Apart from lecturing, my passion lies in research, mainly healthy & functional food product development. I have actively involved myself in many international & national competitions and this has granted me a great opportunity to stay close with the latest trend of food product development and lead the healthy eating pattern of public. I always believe that research and developments is the best way to improve the quality of life and also bring more authentic, interesting and great-tasting food into our lives.

You can reach me through lichoo.chong@taylors.edu.my for any enquires or share your thought on food product development, food trends, cooking, baking , good restaurant…. ALL ABOUT FOOD!