WSFSN-2024

Siew-Young Quek is a Professor and Director of the Food Science Programme and the founding Director of the Future Food Research Centre at the Faculty of Science, The University of Auckland, New Zealand. She is also a principal investigator at the Riddet Institute, the New Zealand Centre of Research Excellence in Food Research. She holds a BSc(1st class Hons.) in Biochemistry from the National University of Malaysia and a PhD (Chemical Engineering) from The University of Birmingham, UK. Combining her experience in biochemistry, engineering, and food science, she has cultivated a profound research interest in food properties, functionalities, their interplay with processing aspects, and the creation of food products for health benefits and consumer enjoyment. Her current focus is on bioactive compounds, food flavour and alternative proteins. She is a Global Top 2% Researcher by Stanford ranking with an H-index of 52. Prof. Quek serves as the Co-Editor-in-Chief for Future Foods, an international food science journal dedicated to sustainability launched by Elsevier in May 2020 (impact factor 5.7) and an editor of LWT-Food Science and Technology (Impact factor 6.9).