Choo Wee Sim

Senior Lecturer
School of Science

choo.wee.sim@monash.edu
+603 5514 6114
Room 4-8-14
https://orcid.org/0000-0003-0495-3303

Dr Choo Wee Sim completed a Bachelor 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 University of Otago, New Zealand to complete a PhD 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, and as a result of her engaging teaching style, she has been awarded three PVC’s Awards for Excellence in Teaching.

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 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. Bioactivities include antioxidant, antimicrobial, anti-biofilm, anti-infective etc.

Qualifications

  • Graduate Certificate of Higher Education, Monash University, 2013
  • Doctor of Philosophy in Food Science, University of Otago, New Zealand, 2008
  • Master of Science in Food Chemistry and Biochemistry, Universiti Putra Malaysia, 2004
  • Bachelor of Science in Food Studies (Majoring in Food Quality Management), Universiti Putra Malaysia, 2000

Expertise

Bioactive compounds in foods, phytochemicals, probiotics and prebiotics

Research Interests

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

Teaching

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

Book chapters

Choo, W. S. (2019). Fruit pigment changes during ripening. In: Encyclopedia of Food Chemistry, vol. 2, L. Melton, F. Shahidi and Varelis, P. (Editors.),  Elsevier, The Netherlands, pp. 117–123.

Choo, W. S. (2018). Betalains: Application in functional foods. In: Bioactive molecules in food, reference series in phytochemistry, J.-M. Mérillon and K.G. Ramawat (Editors), Springer International Publishing, Switzerland, pp. 1-28. (Invited book chapter)

Chan, S. Y., Choo, W. S., Young, D. J. and Loh, X. J. (2016). Pectin as a rheology modifier: Recent reports on its origin, structure, commercial production and gelling mechanism. In: Polymers for personal care products and cosmetics, X. J. Loh (Editor), Royal Society of Chemistry, London, United Kingdom, pp. 205-226.

Books

Choo, W. S. (2009).  Cold-pressed flaxseed oils: Characterization of cold-pressed flaxseed oils and products from their enzymatic transesterification with cinnamic and ferulic acids.  Germany: VDM Verlag.

Scholarly journals

Yong, Y. Y., Dykes, G. and Choo, W. S. (2019). Biofilm formation by staphylococci in health-related environments and recent reports on their control using natural compounds, Critical Reviews in Microbiology doi:10.1080/ 1040841X.2019.1573802

Lee, H. L. and Choo, W. S. (2019). Effect of storage time on ascorbic acid and total phenolic contents and colour of blanched, boiled and steamed cauliflowers (Brassica oleracea L. ssp. botrytis). Pertanika Journal of Tropical Agricultural Science 42: 535 - 544.

Yong, Y. Y., Dykes, G., Lee, S. M., and Choo, W. S. (2019). Biofilm inhibiting activity of betacyanins from red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius) against Staphylococcus aureus and Pseudomonas aeruginosa biofilms. Journal of Applied Microbiology 126: 68-78.

Amanda, E. and Choo, W. S. (2018). Effect of refrigerated storage on the physicochemical characteristics and viability of Lactobacillus plantarum in fermented watermelon juice with or without supplementation with inulin or fructooligosachharide. Journal of Food Processing and Preservation 42: doi: 10.1111/jfpp.13831

Chan, S. Y., Goh, S. S., Dou, Q., Chan, B. Q. Y., Choo, W. S., Young, D. Y., and Loh, X. J.  (2018). Unprecedented acid-promoted polymerization and gelation of acrylamide: A serendipitous discovery.  Chemistry—An Asian Journal 13: 1797-1804.

Yong, Y. Y., Dykes, G., Lee, S. M., and Choo, W. S. (2018). Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines. LWT-Food Science and Technology 91: 491-497.

Chan, S. Y., Chan, B. Q. Y., Liu, Z., Parikh, B. H., Zhang, K., Lin, Q., Su, X., Kai, D., Choo, W. S., Young, D. J. and Loh, X. J. (2017). Electrospun pectin-polyhydroxybutyrate nanofibers for retinal tissue engineering. ACS Omega 2: 8959-8968.

Octavia, L. and Choo, W. S. (2017). Folate, ascorbic acid, anthocyanin and colour changes in strawberry (Fragaria x annanasa) during refrigerated storage. LWT – Food Science and Technology 86: 652-659.

Gengatharan, A., Dykes, G. and Choo, W. S. (2017). The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt.  LWT - Food Science and Technology 80: 437-445.

Chan, S. Y., Choo, W. S., Young, D. J. and Loh, X. J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Polymers 161: 118-139.

Yong, Y. Y., Dykes, G., Lee, S. M. and Choo, W. S. (2017). Comparative study of betacyanin profile and antimicrobial activity of red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius). Plants Foods for Human Nutrition 72: 41-47.

Saik, A. Y. H., Lim, Y. Y., Stanslas, J. and Choo, W. S. (2017). Enzymatic synthesis of quercetin oleate esters using Candida antarctica lipase B. Biotechnology Letters 39:297-304.

Chan, S. Y., Choo, W. S., Young, D. J. and Loh, X. J. (2016). Thixotropic supramolecular pectin-poly(ethylene glycol) methacrylate (PEGMA) hydrogels. Polymers 8(11):404; doi:10.3390/polym8110404

Saik, A. Y. H., Lim, Y. Y., Stanslas, J. and Choo, W. S. (2016). Lipase-catalyzed acylation of quercetin with cinnamic acid. Biocatalysis and Biotransformation 34:33-43.

Leong, C. M., Mohd Adzahan, N., Muhammad, K. and Choo, W. S. (2016).  Physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids. International Food Research Journal 23: 973-978.

Gengatharan, A., Dykes, G. A. and Choo, W. S. (2016). Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology 51: 427-434.

Gengatharan, A., Dykes, G.A. and Choo, W.S. (2015).  Betalains: Natural plant pigments with potential application in functional foods. LWT - Food Science and Technology 64:645-649.

Lee, P.E. and Choo, W.S. (2015). Characterization of flaxseed oil emulsions. Journal of Food Science and Technology 52:4378-4386.

Okpala, C.O.R., Choo, W.S. and Dykes, G.A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice.  LWT - Food Science and Technology 55: 110-116.

Choo, W.S., Yap, J.Y. and Chan, S.Y. (2014). Antioxidant properties of two varieties of bitter gourd (Momordica charantia) and the effect of blanching and boiling on them.  Pertanika Journal of Tropical Agricultural Science 37:121-131.

Chan, S.Y and Choo, W.S. (2013).  Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry 141: 3752–3758.

Choo, W.S. and Sin, W. Y. (2012). Ascorbic acid, lycopene and antioxidant activities of red-fleshed and yellow-fleshed watermelons. Advances in Applied Science Research 3: 2779-2784

Choo, W.S. and Yong, W. K. (2011). Antioxidant properties of two species of Hylocereus fruits. Advances in Applied Science Research 2: 418-425.

Choo, W.S., Birch, E. J. and Stewart, I. (2009).  Radical scavenging activity of lipophilized products from lipase-catalyzed transesterification of flaxseed oil with cinnamic and ferulic acids.  Lipids 44: 807-815.

Choo, W.S. and Birch, E. J.  (2009). Radical scavenging activity of lipophilized products from lipase-catalyzed transesterification of triolein with cinnamic and ferulic acids.  Lipids 44: 145-152.

Choo, W.S., Birch, E. J. and Dufour, J-P.  (2007). Physicochemical and quality characteristics of cold-pressed flaxseed oils during pan-heating.  Journal of the American Oil Chemists’ Society 84: 735-740.

Choo, W.S., Birch, E. J. and Dufour, J-P.  (2007). Physicochemical and quality characteristics of cold-pressed flaxseed oils.  Journal of Food Composition and Analysis 20: 202-211.

Choo, W.S., Muhammad, K., Yusof, S., Bakar, J. and Hashim, D. M. (2004).  The optimisation of conditions for the production of acid-hydrolysed winged bean and soybean proteins with reduction of 3-monochloropropane-1,2-diol (3-MCPD).  International Journal of Food Science and Technology 39: 947-958.

Research Grants

  • Choo, W.S., Lim, Y.Y., Stanslas, J., 2012, Biosynthesis of acylated quercetin analogues and evaluation of their anticancer activity, Ministry of Science, Technology and Innovations, RM161k

PhD Students (Completed)

  1. Ashwini Gengatharan
  2. Amy Yi Hsan Saik
  3. Chan Siew Yin
  4. Yong Yi Yi

PhD Students (Present)

  1. Ethel Jeyaseela Jeyaraj Asirvatham
  2. Priyanka Parhi
  3. Kavitha R Ganesan Nathan (Co-supervisor)

MSc Student (Completed)

  1. Leong Chia Ming (in association with Universiti Putra Malaysia)

MSc Student (Present)

  1. Michelle Ong Wei Kim

Honours Students (Present)

  1. Lakeisha Fidelia Limas

Honours Students (Completed)

  1. Pantea Fotouheyapour
  2. Lee Pei En
  3. Chan Siew Yin
  4. Muhammad Waziri Zakia Banu
  5. Chang Jing Yun
  6. Lua Shi Yong
  7. Fatemeh Ataei (Co-supervisor)
  8. Connie Wong Lai Ping
  9. Lisa Octavia
  10. Lee Khye Yeong
  11. Elvina Amanda
  12. Chai Jun Ching (co-supervisor)
  13. Shalini Kandasamy (co-supervisor)
  14. Karen Sim Pei Cheng
  15. Chun Swee Chin
  16. Meghna Jahajeeah
  17. Michelle Ong Wei Kim
  18. You Qiu Yi
  19. Shireena Yong Xhiang Mun

Professional Association

Membership in Academic Editorial Committees

  • Food Chemistry - Journal reviewed
  • European Journal of Lipid Science and Technology - Journal reviewer
  • International Food Research Journal - Journal reviewer
  • Malaysian Journal of Nutrition - Journal reviewer

Member of Professional Bodies

  • Malaysian Institute of Food Technology (Professional member)
  • New Zealand Institute of Chemistry (Oils and fats specialist group) (Professional member)

Academic/Corporate Community Engagements

  • 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.

Awards

2011

  • Pro-Vice Chancellor's Award for Excellence in Teaching, Round 2

2010

  • Pro-Vice Chancellor's Award for Excellence in Teaching, Round 1 & 2

2008

  • Honored Student Award, The American Oil Chemists' Society