Associate Professor Siow Lee Fong obtained Bachelor of Technology (Food Technology) with First Class Honours from Universiti Sains Malaysia in 2002 and PhD from University of Otago, New Zealand in 2008. Prior to her PhD study, she worked in a multinational food company, gaining necessary experience in the food industry. She joined Monash University in 2008 and currently an Associate Professor. As a result of her expertise, she was appointed as the Head of Discipline, Food and Physical Sciences. Her research interests are in microencapsulation and controlled release, frozen food chemistry, thermal behaviour of fats, carbohydrates and proteins. She is also interested in food product development and waste conversion to value-added products. Current research projects in her lab include microencapsulation of xanthone and catechin, determination of phase behavior of cocoa butter alternatives for confectionery applications and study on the effect of food processing on the quality changes of food products.

She publishes in relevant journals to her field including the International Journal of Food Science and Technology, Food and Bioprocess Technology and Journal of Food Processing and Preservation. She received the PVC’s Award for Excellence in Teaching yearly from 2008 to 2013. She has completed supervision of more than 20 honours and third year research students and currently have a group of 3 PhD students.

Study of microencapsulation and the controlled release kinetics of bioactive compounds in different food matrices and in vitro; determination the physical and thermal properties of fats and oils and their products; determination of effect of freezing, frozen storage or drying on the physical, chemical and sensory attributes of food, development of functional food products using by-products/wastes.

• CHM2962 (Food Chemistry)
• FST3850 (Food Product Development)
• FST3800 (Food Science Internship)