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  2. 蔡少薇博士

TEACHING AREAS

  • Food Chemistry and Food Analysis
  • Food Microbiology
  • Food Processing and Preservation
  • Food Safety and Toxicology
  • Food Laws & Regulation
  • Food sensory evaluation & Functional food design
  • Nutritional Science

QUALIFICATION

2011 M.Sc. (Food Safety and Toxicology), The University of Hong Kong
2004 Ph. D. (Food Science), The University of Hong Kong
2000 Certificate in HACCP principles and their application in food safety, The Royal Institute of Public Health and Hygiene
2000 B. Sc. (Food and Nutritional Science), The University of Hong Kong

EMPLOYMENT

2022 - Present Programme leader of BSc (Hons) in Food Science and Safety, Faculty of Science and Technology, THEi
2015 - 2017 Teaching Fellow I, Faculty of Science and Technology, THEi
2012 - 2015 College Lecturer, Associate Degree (Science), Community College, HKU SPACE
2007 - 2012 Teaching Coordinator, Food and Nutritional Science Programme, School of Biological Science, HKU
2004 - 2007 Postdoctoral Research, Food Science Laboratory, Department of Botany, HKU
2000 - 2004 Demonstrator, Food Science Laboratory, Department of Botany, HKU

VISITING APPOINTMENT

2012 - Present Academic Programme Assistant (Part-Time), Master of Food Safety and Toxicology Programme, School of Biological Science, HKU
2010 - 2014 Part Time Lecturer, BSc (Honours) Food and Nutrition, HKU SPACE
2009 - 2012 Part Time Lecturer, Higher Diploma in Nutrition and Food Management Programme, HKU SPACE Po Leung Kuk Community College (HPCC)
2006 - 2007 Assistant Professor (Visiting Scholar), Beijing Normal University-Hong Kong Baptist University, United International College (UIC, Zhuhai)

PROFESSIONAL SOCIETIES AND AFFILIATION

2022-present Chairman, International Food Safety Association (IFSA)
2014-2021 Honorary Treasurer/ Professional Member, International Food Safety Association (IFSA)
2012-2014 Executive committee/ Professional Member, International Food Safety Association (IFSA) 
2016 - Present Member of Hong Kong Food Professionals Association (HKFPA)
2012 - Present Professional Member, Institute of Food Technologists (IFT)
2009 - 2010 Executive Secretary, Hong Kong Food Science and Technology Association (HKFSTA)

RESEARCH EXPERIENCE

  • Structural and functional properties of food proteins and polysaccharides
  • A study of natural toxins in food plants
  • Hazard analysis of food toxicants in processed food
  • Determination of pesticide residues in fruit and vegetables using gas chromatography and mass spectrometric detection (GC-MS/MS)
  • Detection of a natural antimicrobial preservative in some Chinese herbal drinks using MALDI-TOF mass spectrometry
  • Analysis of food compositions in lunch box for primary students

RESEARCH INTERESTS

  • Chemical Analysis of Foods in Relation to Toxicology and Health Risk Assessment
  • Isolation and Characterization of Food Protein/ polysaccharides
  • Study of food toxicants/contaminants & food safety risk assessment
  • Healthy food product development & sensory analysis
  • Functional food R&D with TCM
  • Exploration of Emerging Technologies in Food Processing

CONFERENCE PRESENTATION

  • S. M. Choi (2023), Investigation of probiotic formulas in the reduction of acrylamide, The 10th FEMS Congress of European Microbiologists, Hamburg, Poster presentation
  • S. M. Choi, HY Lin, WY Xie & I.K Chu (2023), Study of Potential Synergistic Effect of Probiotic Formulas in Reduction Acrylamide, The 9th Annual World Congress of Food and Nutrition-2023 (WCFN-2023), Osaka, Poster presentation
  • S. M. Choi & I.K Chu (2023), Evaluation of the efficacy of probiotic strains in reducing ethyl carbamate, The 9th Annual World Congress of Food and Nutrition-2023 (WCFN-2023), Osaka, Oral presentation
  • S. M. Choi (2022), “Evaluation of the efficacy of probiotic bacteria in reducing food toxicants”, Probiotics & Prebiotics in Health and Disease Symposium 2022, PolyU-Yakult Joint Research Laboratory for Probiotics and Prebiotics in Human Health (Virtual conference), Oral presentation
  • S. M. Choi (2022), “Study of Potential Synergistic Effect of Probiotic Formulas in Food Toxin Reduction”, The 2nd Edition of International Nutrition Research Conference 2022 (Virtual conference), Oral Presentation
  • Siu-Mei Choi (2020). “Examining the potential effect of probiotic bacteria in reducing acrylamide”, Oral presentation at 8th Asia-Oceania Mass Spectrometry Conference (AOMSC), Macau (6 Jan 2020)
  • Siu-Mei Choi (2019). Study of the efficacy of probiotic bacteria to reduce process-induced toxicant –acrylamide. Poster presentation at the 10th International Conference on Food Safety and Regulatory Measures, 23-24 May 2019, Zurich, Switzerland.
  • Siu-Mei Choi (2017). Effect of dry heat treatment on natural plant toxins in selected plant foods. Poster presentation at the IFT Institute of Food Technologists Annual Meeting, 25-28 June 2017, Las Vegas, NV, USA.
  • Siu-Mei Choi (2016). Determination of cyanide content in selected food commonly consumed in Hong Kong and its reduction by processing methods, Poster presentation at The 1st Food Chemistry Conference-Shaping the Future of Food Quality, Health and Safety, 30 Oct-1 Nov 2016, Amsterdam, Netherland.
  • Siu-Mei Choi, S. T. Kwok, and C.Y. Ma (2010) Laser light scattering study of ultrasonicated and thermosonicated soy proteins, Poster presentation at the IFT Institute of Food Technologists Annual Meeting, July 17-20, 2010, Chicago, IL, USA. Anaheim, California, USA.
  • Siu-Mei Choi, S. T. Kwok, and C.Y. Ma (2009) Conformational study of SPI treated with ultrasound, Poster presentation at the IFT Institute of Food Technologists Annual Meeting, June 6-9, 2009, Anaheim, California, USA
  • S. T. Kwok, Siu-Mei Choi, and C.Y. Ma (2009) Effect of ultrasonic treatment on functional properties of SPI, Poster presentation at the IFT Institute of Food Technologists Annual Meeting, June 6-9, 2009, Anaheim, California, USA.
  • Ching-Yung Ma, Siu-Mei Choi, Sze-Nga Yuen, and David L. Phillips (2009) Raman and FTIR spectroscopic study of sulfated non-starch polysaccharides, Poster Presentation at the 15th European Carbohydrate Symposium, July 19-24, Vienna, Austria.
  • C. –Y. Ma, W. -Y. Mock, & Siu-Mei Choi(2005) Conformational study of rice seed prolamin by Fourier-transform infrared spectroscopy, Poster presentation at the 229th ACS National Meeting, March 13-17, 2005, San Diego, CA.
  • Siu-Mei Choi, Y. Zhao & C. Y. Ma (2003) Study of heat- induced aggregation of buckwheat globulin by size-exclusion chromatography and multi-angle laser light scattering (SEC-MALLS), Poster presentation at the IFT Institute of Food Technologists Annual Meeting, July 12-16, 2003, Chicago, IL, USA.
  • Siu-Mei Choi, Y. Zhao, & C. -Y. Ma (2003) Raman spectroscopic study of buckwheat globulin basic subunit, Poster presentation at the IFT Institute of Food Technologists Annual Meeting, July 12-16, 2003, Chicago, IL, USA.

SELECTED PUBLICATIONS

  • Choi, S.M.; Lin, H.; Xie, W.; Chu, I.K. Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction. Int. J. Mol. Sci. 2023, 24, 4693. https://doi.org/10.3390/ijms24054693
  • Siu Mei Choi, Ling Yang, Yuxuan Chang, Ivan K Chu, Naiping Dong, 2022, Study of the efficacy of probiotic bacteria to reduce acrylamide in food and in vitro digestion. Foods 2022, 11(9), 1263. (Special issues: Toxicity of Additives and Contaminants on Food)
  • Siu-Mei Choi, Sze-Nga Yuen, David Lee Phillips, Ching-Yung Ma, Applications of Vibrational Spectroscopy on Polysaccharide and Hydrocolloid ingredients. In Applications of Vibrational Spectroscopy for Food Science, September, 2010. John Wiley & Sons Ltd. (Book Chapter)
  • Siu-Mei 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.
  • Siu-Mei 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.
  • Siu-Mei 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.
  • Siu-Mei Choi& C. –Y. Ma, 2006, Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seeds. Food Res. Int. 39, 974-981.
  • 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.W. Ellepola, S.-M. Choi, D.L. Phillips & C.–Y. Ma, 2006, Raman Spectroscopic Study of Globulin from Rice (Oryza sativa) Seeds. J. Cereal Sci. 43, 85-93.