{"id":24915,"date":"2024-10-10T02:40:02","date_gmt":"2024-10-09T18:40:02","guid":{"rendered":"https:\/\/thei.hhe-service.com\/?page_id=24915"},"modified":"2025-12-29T12:03:14","modified_gmt":"2025-12-29T04:03:14","slug":"dr-choi-siu-mei-emily","status":"publish","type":"page","link":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/","title":{"rendered":"\u8521\u5c11\u8587\u535a\u58eb"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

\u52a9\u7406\u6559\u6388 <\/h2>

\u98df\u54c1\u53ca\u5065\u5eb7\u79d1\u5b66\u5b66\u7cfb<\/p>\n

\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

\u8054\u7edc\u65b9\u6cd5 <\/h4>

\u7535\u90ae<\/strong>: dremilychoi@thei.edu.hk<\/font><\/a><\/p>\n

\u7535\u8bdd<\/strong>: +852 3890 8509<\/p>\n

<\/font><\/p>\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t
TEACHING AREAS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t
\n
    \n \t
  1. Food Chemistry and Food Analysis<\/li>\n \t
  2. Food Microbiology<\/li>\n \t
  3. Food Processing and Preservation<\/li>\n \t
  4. Food Safety and Toxicology<\/li>\n \t
  5. Food Laws & Regulation<\/li>\n \t
  6. Food sensory evaluation & Functional food design<\/li>\n \t
  7. Nutritional Science<\/li>\n<\/ol><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
    \n\t\t\t\t\n\t\t\t\t\t
    ACADEMIC QUALIFICATIONS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t
    • 2011 – M.Sc. (Food Safety and Toxicology), The University of Hong Kong<\/li>
    • 2004 – Ph. D. (Food Science), The University of Hong Kong<\/li>
    • 2000 – Certificate in HACCP principles and their application in food safety, The Royal Institute of Public Health and Hygiene<\/li>
    • 2000 – B.Sc. (Food and Nutritional Science), The University of Hong Kong<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
      \n\t\t\t\t\n\t\t\t\t\t
      EMPLOYMENT <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t
      \n\t\t
      \n\n\n\n\n\n\n\n\n
      2022 – Present<\/td>\nProgramme leader of BSc (Hons) in Food Science and Safety,\u00a0Faculty of Science and Technology, THEi<\/td>\n<\/tr>\n
      2015 – 2017<\/td>\nTeaching Fellow I,\u00a0Faculty of Science and Technology, THEi<\/td>\n<\/tr>\n
      2012 – 2015<\/td>\nCollege\u00a0Lecturer, Associate Degree (Science), Community College, HKU SPACE<\/td>\n<\/tr>\n
      2007 – 2012<\/td>\nTeaching Coordinator, Food and Nutritional Science Programme, School of Biological Science, HKU<\/td>\n<\/tr>\n
      2004 – 2007<\/td>\nPostdoctoral Research, Food Science Laboratory, Department of Botany, HKU<\/td>\n<\/tr>\n
      2000 – 2004<\/td>\nDemonstrator, Food Science Laboratory, Department of Botany, HKU<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
      \n\t\t\t\t\n\t\t\t\t\t
      \t\t
      VISITING APPOINTMENT<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t
      \n\t\t
      \n\n\n\n\n\n\n
      2012 – Present<\/td>\nAcademic Programme Assistant (Part-Time), Master of Food Safety and Toxicology Programme, School of Biological Science, HKU<\/td>\n<\/tr>\n
      2010 – 2014<\/td>\nPart Time Lecturer, BSc (Honours) Food and Nutrition, HKU SPACE<\/td>\n<\/tr>\n
      2009 – 2012<\/td>\nPart Time Lecturer, Higher Diploma in Nutrition and Food Management Programme, HKU SPACE Po Leung Kuk Community College (HPCC)<\/td>\n<\/tr>\n
      2006 – 2007<\/td>\nAssistant Professor (Visiting Scholar), Beijing Normal University-Hong Kong Baptist University, United International College (UIC, Zhuhai)<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
      \n\t\t\t\t\n\t\t\t\t\t
      PROFESSIONAL SOCIETIES AND AFFILIATION <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t
      \n\t\t
      \n\n\n\n\n\n\n\n\n
      2022-present<\/td>\nChairman, International Food Safety Association (IFSA)<\/td>\n<\/tr>\n
      2014-2021<\/td>\nHonorary Treasurer\/ Professional Member, International Food Safety Association (IFSA)<\/td>\n<\/tr>\n
      2012-2014<\/td>\nExecutive committee\/ Professional Member, International Food Safety Association (IFSA)<\/td>\n<\/tr>\n
      2016\u00a0– Present<\/td>\nMember of Hong Kong Food Professionals Association (HKFPA)<\/td>\n<\/tr>\n
      2012 – Present<\/td>\nProfessional Member, Institute of Food Technologists (IFT)<\/td>\n<\/tr>\n
      2009 – 2010<\/td>\nExecutive Secretary, Hong Kong Food Science and Technology Association (HKFSTA)<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
      \n\t\t\t\t\n\t\t\t\t\t
      RESEARCH EXPERIENCE <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t
      1. Structural and functional properties of food proteins and polysaccharides<\/li>
      2. A study of natural toxins in food plants<\/li>
      3. Hazard analysis of food toxicants in processed food<\/li>
      4. Determination of pesticide residues in fruit and vegetables using gas chromatography and mass spectrometric detection (GC-MS\/MS)<\/li>
      5. Detection of a natural antimicrobial preservative in some Chinese herbal drinks using MALDI-TOF mass spectrometry<\/li>
      6. Analysis of food compositions in lunch box for primary students<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
        \n\t\t\t\t\n\t\t\t\t\t
        RESEARCH INTERESTS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t
        • Chemical Analysis of Foods in Relation to Toxicology and Health Risk Assessment<\/li>
        • Isolation and Characterization of Food Protein\/ polysaccharides<\/li>
        • Study of food toxicants\/contaminants & food safety risk assessment<\/li>
        • Healthy food product development & sensory analysis<\/li>
        • Functional food R&D with TCM<\/li>
        • Exploration of Emerging Technologies in Food Processing<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
          \n\t\t\t\t\n\t\t\t\t\t
          \t\t
          CONFERENCE PRESENTATION<\/div><\/div> <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t
          • S. M. Choi<\/strong>\u00a0(2023), Investigation of probiotic formulas in the reduction of acrylamide, The 10th FEMS Congress of European Microbiologists, Hamburg, Poster presentation<\/li>
          • S. M. Choi,\u00a0<\/strong>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<\/li>
          • S. M. Choi<\/strong>\u00a0& 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<\/li>
          • S. M. Choi<\/strong>\u00a0(2022), \u201cEvaluation of the efficacy of probiotic bacteria in reducing food toxicants\u201d, Probiotics & Prebiotics in Health and Disease Symposium 2022, PolyU-Yakult Joint Research Laboratory for Probiotics and Prebiotics in Human Health (Virtual conference), Oral presentation<\/li>
          • S. M. Choi\u00a0<\/strong>(2022), \u201cStudy of Potential Synergistic Effect of Probiotic Formulas in Food Toxin Reduction\u201d, The 2nd Edition of International Nutrition Research Conference 2022 (Virtual conference), Oral Presentation<\/li>
          • Siu-Mei Choi<\/strong>\u00a0(2020). \u201cExamining the potential effect of probiotic bacteria in reducing acrylamide\u201d, Oral presentation at 8th Asia-Oceania Mass Spectrometry Conference (AOMSC), Macau (6 Jan 2020)<\/li>
          • Siu-Mei Choi<\/strong>\u00a0(2019). Study of the efficacy of probiotic bacteria to reduce process-induced toxicant \u2013acrylamide. Poster presentation at the 10th International Conference on Food Safety and Regulatory Measures, 23-24 May 2019, Zurich, Switzerland.<\/li>
          • Siu-Mei Choi<\/strong>\u00a0(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.<\/li>
          • Siu-Mei Choi<\/strong>\u00a0(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.<\/li>
          • Siu-Mei Choi<\/strong>, 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.<\/li>
          • Siu-Mei Choi<\/strong>, S. T. Kwok, and C.Y. Ma (2009) Conformational study of\u00a0SPI\u00a0treated with ultrasound, Poster presentation at the IFT Institute of Food Technologists Annual Meeting, June 6-9, 2009, Anaheim, California, USA<\/li>
          • S. T. Kwok,\u00a0Siu-Mei Choi<\/strong>, and C.Y. Ma (2009) Effect of ultrasonic treatment on functional properties of\u00a0SPI, Poster presentation at the IFT Institute of Food Technologists Annual Meeting, June 6-9, 2009, Anaheim, California, USA.<\/li>
          • Ching-Yung Ma,\u00a0Siu-Mei Choi<\/strong>, Sze-Nga Yuen, and David L. Phillips (2009) Raman and FTIR spectroscopic study of sulfated non-starch polysaccharides, Poster Presentation at the 15th\u00a0European Carbohydrate Symposium, July 19-24, Vienna, Austria.<\/li>
          • C. \u2013Y. Ma, W. -Y. Mock, &\u00a0Siu-Mei Choi<\/strong>(2005) Conformational study of rice seed prolamin by Fourier-transform infrared spectroscopy, Poster presentation at the 229th\u00a0ACS\u00a0National Meeting, March 13-17, 2005, San Diego, CA.<\/li>
          • Siu-Mei Choi<\/strong>, 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.<\/li>
          • Siu-Mei Choi<\/strong>, 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.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
            \n\t\t\t\t\n\t\t\t\t\t
            SELECTED PUBLICATION <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
            \n\t\t\t\t
            \n\t\t\t\t
            \n\t\t\t\t\t\t\t\t\t
            1. Choi, S.M.<\/strong>; 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<\/li>
            2. Siu Mei Choi<\/strong>, 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)<\/li>
            3. Siu-Mei Choi<\/strong>, Sze-Nga Yuen, David Lee Phillips, Ching-Yung Ma, Applications of Vibrational Spectroscopy on Polysaccharide and Hydrocolloid ingredients. In\u00a0Applications of Vibrational Spectroscopy for Food Science<\/em>, September, 2010. John Wiley & Sons Ltd.\u00a0(Book Chapter<\/strong>)<\/li>
            4. Siu-Mei Choi<\/strong>\u00a0& C. \u2013Y. Ma, 2007, Structural characterization of globulin from common buckwheat (Fagopyrum esculentum<\/em>\u00a0Moench) using circular dichroism and Raman spectroscopy.\u00a0Food\u00a0<\/em>Chem<\/em>.<\/em>\u00a0102, 150-160.<\/li>
            5. Siu-Mei Choi<\/strong>\u00a0& C. \u2013Y. Ma, 2006, Study of thermal aggregation of globulin from common buckwheat (Fagopyrum esculentum<\/em>\u00a0Moench) by size-exclusion chromatography and multi-angle laser light scattering.\u00a0J. Agric. Food Chem<\/em>. 54, 554-561.<\/li>
            6. Siu-Mei Choi<\/strong>, Y. Mine & C. \u2013Y. Ma, 2006, Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum<\/em>\u00a0Moench).\u00a0Int J. Biol. Macromol.<\/em>\u00a039, 201-209.<\/li>
            7. Siu-Mei Choi<\/strong>& C. \u2013Y. Ma, 2006, Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum<\/em>\u00a0Moench) seeds.\u00a0Food Res. Int.<\/em>\u00a039, 974-981.<\/li>
            8. Sze-Nga Yuen,\u00a0Siu-Mei Choi<\/strong>, David Lee Phillips, Ching-Yung Ma, 2009, Raman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharides.\u00a0Food Chem.<\/em>, 114 (3), 1091-1098.<\/li>
            9. Hing-Wan Wong,\u00a0Siu-Mei Choi<\/strong>, David Lee Phillips, Ching-Yung Ma, 2009, Raman spectroscopic study of deamidated food proteins.\u00a0Food Chem.<\/em>,\u00a0113 (2), 363-370.<\/li>
            10. Ho-Ying Law,\u00a0Siu-Mei Choi<\/strong>, 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.<\/li>
            11. Chuan-He Tang,\u00a0Siu-Mei Choi<\/strong>, 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.<\/em>,\u00a040(2),\u00a096-104.<\/li>
            12. S.W. Ellepola,\u00a0S.-M. Choi<\/strong>, D.L. Phillips & C.\u2013Y. Ma, 2006, Raman Spectroscopic Study of Globulin from Rice (Oryza sativa) Seeds. J. Cereal Sci. 43, 85-93.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

              Assistant Professor Department of Food and Health Sciences Contact details Email: dremilychoi@thei.edu.hk Phone: +852 3890 8509   TEACHING AREAS Food Chemistry and Food Analysis Food Microbiology Food Processing and Preservation Food Safety and Toxicology Food Laws & Regulation Food sensory … <\/p>","protected":false},"author":36,"featured_media":0,"parent":25245,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"ppma_author":[179,159,160,120,249,252],"class_list":["post-24915","page","type-page","status-publish","hentry"],"yoast_head":"\nDr CHOI Siu Mei, Emily - Technological and Higher Education Institute of Hong Kong<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dr CHOI Siu Mei, Emily - Technological and Higher Education Institute of Hong Kong\" \/>\n<meta property=\"og:description\" content=\"Assistant Professor Department of Food and Health Sciences Contact details Email: dremilychoi@thei.edu.hk Phone: +852 3890 8509   TEACHING AREAS Food Chemistry and Food Analysis Food Microbiology Food Processing and Preservation Food Safety and Toxicology Food Laws & Regulation Food sensory …\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/\" \/>\n<meta property=\"og:site_name\" content=\"Technological and Higher Education Institute of Hong Kong\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-29T04:03:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data1\" content=\"12 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/\",\"url\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/\",\"name\":\"Dr CHOI Siu Mei, Emily - Technological and Higher Education Institute of Hong Kong\",\"isPartOf\":{\"@id\":\"https:\/\/thei.edu.hk\/sc\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg\",\"datePublished\":\"2024-10-09T18:40:02+00:00\",\"dateModified\":\"2025-12-29T04:03:14+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#primaryimage\",\"url\":\"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg\",\"contentUrl\":\"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/thei.edu.hk\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Academic Staff – Department of Food and Health Sciences\",\"item\":\"https:\/\/thei.edu.hk\/academic-staff-department-of-food-and-health-sciences\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Dr CHOI Siu Mei, Emily\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/thei.edu.hk\/sc\/#website\",\"url\":\"https:\/\/thei.edu.hk\/sc\/\",\"name\":\"Technological and Higher Education Institute of Hong Kong\",\"description\":\"Technological and Higher Education Institute of Hong Kong\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/thei.edu.hk\/sc\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"zh-Hans\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Dr CHOI Siu Mei, Emily - Technological and Higher Education Institute of Hong Kong","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/","og_locale":"zh_CN","og_type":"article","og_title":"Dr CHOI Siu Mei, Emily - Technological and Higher Education Institute of Hong Kong","og_description":"Assistant Professor Department of Food and Health Sciences Contact details Email: dremilychoi@thei.edu.hk Phone: +852 3890 8509   TEACHING AREAS Food Chemistry and Food Analysis Food Microbiology Food Processing and Preservation Food Safety and Toxicology Food Laws & Regulation Food sensory …","og_url":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/","og_site_name":"Technological and Higher Education Institute of Hong Kong","article_modified_time":"2025-12-29T04:03:14+00:00","og_image":[{"url":"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"12 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/","url":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/","name":"Dr CHOI Siu Mei, Emily - Technological and Higher Education Institute of Hong Kong","isPartOf":{"@id":"https:\/\/thei.edu.hk\/sc\/#website"},"primaryImageOfPage":{"@id":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#primaryimage"},"image":{"@id":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#primaryimage"},"thumbnailUrl":"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg","datePublished":"2024-10-09T18:40:02+00:00","dateModified":"2025-12-29T04:03:14+00:00","breadcrumb":{"@id":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/"]}]},{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#primaryimage","url":"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg","contentUrl":"https:\/\/thei.edu.hk\/wp-content\/uploads\/2024\/10\/DFHS_Emily_Choi_1120-768x1152.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/dr-choi-siu-mei-emily\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/thei.edu.hk\/"},{"@type":"ListItem","position":2,"name":"Academic Staff – Department of Food and Health Sciences","item":"https:\/\/thei.edu.hk\/academic-staff-department-of-food-and-health-sciences\/"},{"@type":"ListItem","position":3,"name":"Dr CHOI Siu Mei, Emily"}]},{"@type":"WebSite","@id":"https:\/\/thei.edu.hk\/sc\/#website","url":"https:\/\/thei.edu.hk\/sc\/","name":"Technological and Higher Education Institute of Hong Kong","description":"Technological and Higher Education Institute of Hong Kong","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/thei.edu.hk\/sc\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"zh-Hans"}]}},"publishpress_future_action":{"enabled":false,"date":"2026-04-13 09:04:58","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"author","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/pages\/24915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/comments?post=24915"}],"version-history":[{"count":1,"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/pages\/24915\/revisions"}],"predecessor-version":[{"id":63130,"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/pages\/24915\/revisions\/63130"}],"up":[{"embeddable":true,"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/pages\/25245"}],"wp:attachment":[{"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/media?parent=24915"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/thei.edu.hk\/sc\/wp-json\/wp\/v2\/ppma_author?post=24915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}