Professor Siew-Young Quek is the Director of the Food Science Programme at the University of Auckland, New Zealand. She has over 20 years’ research experience and ~400 scientific publications in a form of international peer-review journals, book chapters and conference papers. Professor Quek integrates her experience in biochemistry, food science and engineering into the research of bioactives and functional food ingredients. Current work includes microencapsulation of bioactive compounds, recovery of functional ingredients from food and waste by-products by investigating the chemical and processing aspects, bioactivities, product development and the associated food quality. Her interest in food safety includes the investigation of natural extracts as antimicrobial agent for preservation of food products, edible coating and packaging. Professor Quek is the editor of LWT-Food Science and Technology and the Oceania editor of Food Quality and Safety. She is a Fellow of the New Zealand Institute of Food Science and Technology.
Since early 2000, Professor Quek has established good research collaboration with China. Currently, she is the Guest Professor of Jiangnan University (ranked 1st in Food Science and Technology globally) and the Oil Crops Research Institute, Chinese Academy of Agricultural Science; a member of International Expert Committee of Jiangnan University’s “111 Project” sponsored by the Chinese Ministry of Education and the State Bureau of Foreign Expert; and Visiting Fellow of Hubei Selenium Industry Technology Research Institute. She was the foreign expert in Food Science for the “100 Talent Programme” of Hunan Province (2017-18) and the Shanghai Overseas Scholar (2015).