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. She is currently the Director of Teaching and Learning in the School of Science. 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 including plant-based foods. 

She publishes in relevant journals to her field including Food Chemistry, LWT,  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 led the invention of "PLANT B" to receive a gold medal in the 34th International Invention, Innovation & Technology Exhibition (ITEX) 2023. Earlier in 2022, the "Beyond Juice" invention that she led received a silver medal in ITEX 2022. She has completed the supervision of more than 30 honours and third-year research students and more than 20 postgraduate students.  Currently, she has a group of PhD students. She received the "Career Coach" award from the School of Science Appreciation Awards 2022 organized by Monash University Postgraduate Association (MUPA).

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)