Honorary Professor
Department of Food and Health Sciences
(Only available in English version 只提供英文版本)
ACADEMIC QUALIFICATION
1979 | Ph.D. (Food Science) University of British Columbia |
1975 | M.Sc. (Food Science) University of British Columbia |
1970 | B.Sc. (Biology) University of Hong Kong |
EMPLOYMENT
2010- 2018 | Honorary Professor, School of Biological Sciences, University of HK |
2010- 2014 | Senior Consultant, HKU SPACE Community College |
1996- 2010 | Professor, School of Biological Sciences, The University of Hong Kong |
1991-1992 | Principle Lecturer, Department of Applied Biology & Chemical Technology, Hong Kong Polytechnic University |
1980-1996 | Research Scientist, Centre for Food & Animal Research, Agriculture and Agri-Food Canada |
ADMINISTRATIVE APPOINTMENT
2010-14 | Domain Coordinator, Applied Science, HKU SPACE Community College |
2009-2022 | Project Co-ordinator, MSc in Food Safety and Toxicology, HKU |
2007-2010 | Chairman, Faculty Research Committee, Faculty of Science, HKU |
1999-2014 | Co-Director, MSc in Food Industry: Management and Marketing, HKU |
1999-2010 | Chairman, Higher Degree Committee, Faculty of Science, HKU |
1999-2010 | Associate Dean (Research), Faculty of Science, HKU |
PROFESSIONAL EXPERIENCE
- Consultant to food industries: Cadbury Schweppes, Van Waters & Rogers, Griffith Laboratories, Ogilvie Mills Ltd., General Foods Canada, Molson Breweries, ProSoya Ltd. Canada, Ontario Soybean Growers’ Marketing Board, Vitasoy International Holdings Ltd., Macy’s Candies Ltd. (HK), Park N Shop, Wellcome Ltd.
- Associate Editor, Handbook of Food Science, Technology and Engineering (CRC Press)
- Associate Editor and Editorial Board, Food Research International
- Editorial Board, Encyclopedia of Grain Sciences (Elsevier)
- Advisory Editorial Board, Trends in Food Science & Technology (Elsevier)
PUBLIC SERVICES
2022-present | Life Honorary Advisor, International Food Safety Association |
2011-2022 | Honorary Advisor, International Food Safety Association |
– | Advisor, Standard Board, Hong Kong Organic Resource Centre |
– | Member, Ad Hoc Expert Panel to advise the government on policies relating to the prevention of avian influenza |
2003-06 | Member, Midwife Council, Hong Kong Government |
2000-03 | Member, Clean Hong Kong Steering Committee, Hong Kong Government |
2000-02 | Member, Food and Environmental Hygiene Advisory Council, Hong Kong Government |
– | Member, Panel on Promoting Testing and Certification Services in Food Trade |
2012-2018 | Chairman, Expert Committee on Food Safety, Hong Kong Government |
SELECTED PUBLICATIONS
- C.-Y. Ma, Soybean: Soy Concentrates and Isolates, Editor(s): Colin Wrigley, Harold Corke, Koushik Seetharaman, Jon Faubion, Encyclopedia of Food Grains (Second Edition), Academic Press, 2016, Pages 482-488.
- C.-Y. Ma, Soybean | Soy Concentrates and Isolates, Reference Module in Food Science, Elsevier, 2015.
- Sze-Nga Yuen, Siu-Mei Choi, David Lee Phillips, Ching-Yung Ma, 2009, Raman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharides. Food Chem., 114 (3), 1091-1098.
- Hing-Wan Wong, Siu-Mei Choi, David Lee Phillips, Ching-Yung Ma, 2009, Raman spectroscopic study of deamidated food proteins. Food Chem., 113 (2), 363-370.
- Ho-Ying Law, Siu-Mei Choi, Ching-Yung Ma, 2008, Study of conformation of vicilin from Dolichos lablab and Phaseolus calcaratus by Fourier-transform infrared spectroscopy and differential scanning calorimetry. Food Res. Int., 41(7), 720-729.
- Chuan-He Tang, Siu-Mei Choi, Ching-Yung Ma, 2007, Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. Int. J. Biol. Macromol., 40(2), 96-104.
- S.-M. Choi & C. –Y. Ma, 2007, Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy. Food Chem. 102, 150-160.
- S.-M. Choi & C. –Y. Ma, 2006, Study of thermal aggregation of globulin from common buckwheat (Fagopyrum esculentum Moench) by size-exclusion chromatography and multi-angle laser light scattering. J. Agric. Food Chem. 54, 554-561.
- S.-M. Choi, Y. Mine & C. –Y. Ma, 2006, Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum Moench). Int J. Biol. Macromol. 39, 201-209.
- S.-M. Choi & C. –Y. Ma, 2006, Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seeds. Food Res. Int. 39, 974-981.
- S.W. Ellepola, C.-Y. Ma, Thermal properties of globulin from rice (Oryza sativa) seeds, Food Research International, Volume 39, Issue 3, 2006, Pages 257-264.
- S.W. Ellepola, S.-M. Choi, D.L. Phillips, C.-Y. Ma, Raman spectroscopic study of rice globulin, Journal of Cereal Science, Volume 43, Issue 1, 2006, Pages 85-93.
- S.W. Ellepola, S.-M. Choi & C. –Y. Ma, 2005, Conformational Study of Globulin from Rice (Oryza sativa) Seeds by Fourier-transform Infrared Spectroscopy. Int. J. Biol. Macromol. 37, 12-20.
- S.-M. Choi & C. –Y. Ma, 2005, Conformational study of globulin from common buckwheat (Fagopyrum esculentum Moench) by Fourier-transform infrared spectroscopy and differential scanning calorimetry. J. Agric. Food Chem. 53, 8046-8053.
- C.-Y. Ma, SOYBEAN | Soy Concentrates and Isolates, Editor(s): Colin Wrigley, Encyclopedia of Grain Science, Elsevier, 2004, Pages 168-174.
- C.Y Ma, Asian Foods: Science and Technology: Edited by Catharina Y.W. Ang et al. 1999. Technomic Publishing Co., Inc. Lancaster, PA, 546 pp, ISBN No. 1-56676-736-9. US$99.95., Food Research International, Volume 35, Issue 4, 2002, Pages 409-410.
- E.C.Y Li-Chan, C.-Y Ma, Thermal analysis of flaxseed (Linum usitatissimum) proteins by differential scanning calorimetry, Food Chemistry, Volume 77, Issue 4, 2002, Pages 495-502.
- G.-T Meng, K.-M Ching, C.-Y Ma, Thermal aggregation of globulin from an indigenous Chinese legume, Phaseolus angularis (red bean), Food Chemistry, Volume 79, Issue 1, 2002, Pages 93-103.
- G.-T. Meng, C.-Y. Ma, Thermal gelation of globulin from Phaseolus angularis (red bean), Food Research International, Volume 35, Issue 4, 2002, Pages 377-385.
- G.-T. Meng, C.-Y. Ma, Flow property of globulin from red bean (Phaseolus angularis), Food Research International, Volume 34, Issue 5, 2001, Pages 401-407.
- G.-T Meng, C.-Y Ma, Thermal properties of Phaseolus angularis (red bean) globulin, Food Chemistry, Volume 73, Issue 4, 2001, Pages 453-460.
- G.-T Meng, C.-Y Ma, Fourier-transform infrared spectroscopic study of globulin from Phaseolus angularis (red bean), International Journal of Biological Macromolecules, Volume 29, Issues 4–5, 2001, Pages 287-294.
- W.-M. Chan, C.-Y. Ma, Acid modification of proteins from soymilk residue (okara), Food Research International, Volume 32, Issue 2, 1999, Pages 119-127.
- C.-Y. Ma, W.-S. Liu, K.C. Kwok, F. Kwok, Isolation and characterization of proteins from soymilk residue (okara)∗, Food Research International, Volume 29, Issue 8, 1996, Pages 799-805.
- C.Y. Ma, K.C. Kwok, J.C. Tsang, Biotechnology development in Hong Kong: An innovative food science and technology degree course for in-service higher diploma graduates, Biochemical Education, Volume 23, Issue 4, 1995, Pages 193-195.
- B. To, N.B. Helbig, S. Nakai, C.Y. Ma, Modification of Whey Protein Concentrate to Simulate Whippability and Gelation of Egg White, Canadian Institute of Food Science and Technology Journal, Volume 18, Issue 2, 1985, Pages 150-157.
- S.-Y. Zee, H.-Y. Chan, C.Y. Ma, Localization of Prolamin in Oat Scutellum Cells Before and After Seed Germination, Journal of Plant Physiology, Volume 116, Issue 1, 1984, Pages 91-94.
