Microencapsulation and Food Processing
My research involves the encapsulation of bioactive compounds, determining their physicochemical properties and understanding their release kinetics in various food matrices, food model systems or in vitro.
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Dr Siow Lee Fong siow. lee. fong @ monash. edu
Professor and Deputy Head of School( Education)
Expertise
Microencapsulation and controlled release Thermal properties of fats and oils
Agricultural waste valorization
Achievement / Award th
Gold Medal- 34 International Invention, Innovation &
Technology Exhibition( ITEX)( 2023) rd
Silver Medal- 33 ITEX( 2022) Professional life member of the Malaysian Institute of Food Technology
Using encapsulation techniques such as spray drying, complex coacervation, molecular inclusion and liposomes, our aim is to protect the bioactive compounds from the external environment and to improve its bioaccessibility and bioavailability.
In parallel, my team develops cocoa butter alternatives from fats and oils for chocolate and chocolate coating used in confectionery, biscuits or frozen dessert applications. We also examine the thermal and physical properties of fats and oils matrices with sugar and sugar alternatives to produce low-fat low-sugar food.
I am also actively involved in food sustainability research that involves the extraction and characterization of plantbased proteins from agricultural byproducts or underutilized crops. I work with Moringa protein isolates and other plant protein isolates to explore novel plant-based protein sources and their food applications.
My research focuses on advancing food sustainability through the development of functional foods designed to enhance human health
SCHOOL OF SCIENCE CAPABILITIES