Dr. Wee Sim Choo completed a Bachelor of Science in Food Studies (2001) majoring in Food Quality Management with a First Class Honours and Master of Science (2004) in the field of Food Chemistry and Biochemistry from the Universiti Putra Malaysia. She then joined the Malaysian Palm Oil Board as a research officer before moving to the University of Otago, New Zealand to complete a Ph.D. in Food Science in 2008. She joined Monash University soon after and is currently a Senior Lecturer for the School of Science. In 2013 she obtained a Graduate Certificate in Higher Education from Monash University.

Dr. Choo has been awarded three PVC’s Awards for Excellence in Teaching (2010-2011) and one PVC Commendation for Excellence in Education - Innovations in Teaching (2020). She also received an Outstanding Nominee for Best Supervisor of the Year Award, Monash University Postgraduate Association (MUPA) in 2018. Dr Choo's current research interests focus on functional foods which are foods that potentially offer health benefits beyond basic nutrition. Her work focuses on the extraction and application of bioactive compounds from food sources, phytochemicals, probiotics and prebiotics. She is investigating and pioneering works on various bioactivities of natural-coloured pigments such as betalains and anthocyanins. She currently serves as an Associate Editor for Sustainable Food Processing (specialty section of Frontiers in Sustainable Food Systems).

Functional foods, phytochemicals and their bio-activities, natural colourants, probiotics and prebiotics.

• FST3810 (Food Bioprocess Technology)
• FST3820 (Food Preservation)
• FST3840 (Food Processing)

• Invited lecture – “High-Pressure homogenization on the extractability and stability of bioactive pigments”, Valortech ERA Chair Online International Lecture: Biomass Valorization and Bioprocessing Technologies, 4th April 2022.

• Co-Topic Editor, Phytochemicals in Ornamental Plants: Synthesis, Nutraceutical Prospects, and Applied Focus - Women in Plant Science Series, Frontiers in Plant Science, 2022.
• Topic Editor, Sustainable Production of Bioactive Pigments, Frontiers in Sustainable Food Systems, 2020.
• Invited Lecture - "Betalains: Application as natural colorants and recent findings on their antibiofilm and antiviral activities", Faculte de Pharmacie, Universite Paris Sud, France, 19th November 2019.
• Invited Lecture - "Betalains: Application as natural colorants and recent findings on their antibiofilm and antiviral activities",  Laboratoire de Chimie Bioorganique, CEA Saclay, France, 25th November 2019.
• Invited Lecture - "Biocatalysis and biotransformation of bioactive compounds using lipase", Faculte de Pharmacie de Paris, Universite Paris Descartes, France, 28th November 2019.
• Invited Lecture - "Biocatalysis and biotransformation of bioactive compounds using lipase", French National Museum of Natural History, France, 29th November 2019.
• Careers in Food Science – Oral Presentation at the Sureworks Education and Further Studies Fair, Midvalley Exhibition Centre, Kuala Lumpur, Malaysia, 25th March 2018
• Where to after a food science degree? - Oral Presentation at the Sureworks Education Fair, Midvalley Exhibition Centre, Kuala Lumpur, Malaysia, 18th March 2017
• Healthy eating habits - Interactive talk for children from two shelter homes - Agathians Shelter and Yayasan Chow Kit on eating healthy and nutritious food in a fun environment. This is part of the Corporate Social Responsibility strategy of the Royal Bank of Canada in partnership with Monash University Malaysia, Jaya Shopping Mall, Petaling Jaya, 13th December 2015.

Dr. Choo has supervised 1 MSc and 4 PhD students as the main supervisor, and 1 MSc student and 1 PhD student as a co-supervisor to completion. She is currently supervising 1 MSc and 6 PhD students as the main supervisor, and 2 MSc and 2 PhD students as a co-supervisor. Besides postgraduate students, she has supervised 20 Honours students as the main supervisor and 3 Honours students as the co-supervisor to completion.