{"id":47258,"date":"2025-05-06T10:55:45","date_gmt":"2025-05-06T02:55:45","guid":{"rendered":"https:\/\/thei.edu.hk\/?page_id=47258"},"modified":"2026-01-05T09:35:05","modified_gmt":"2026-01-05T01:35:05","slug":"prof-ma-ching-yung","status":"publish","type":"page","link":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-food-and-health-sciences\/prof-ma-ching-yung\/","title":{"rendered":"\u9a6c\u6b63\u52c7\u6559\u6388"},"content":{"rendered":"
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\u8363\u8a89\u6559\u6388 <\/h2>

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

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(Only available in English version \u53ea\u63d0\u4f9b\u82f1\u6587\u7248\u672c)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ACADEMIC QUALIFICATION <\/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
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1979<\/p><\/td>

Ph.D. (Food Science) University of British Columbia<\/p><\/td><\/tr>

1975<\/p><\/td>

M.Sc. (Food Science) University of British Columbia<\/p><\/td><\/tr>

1970<\/p><\/td>

B.Sc. (Biology) University of Hong Kong<\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\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\t<\/details>\n\t\t\t\t\t\t

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2010- 2018<\/p><\/td>

Honorary Professor, School of Biological Sciences, University of HK<\/p><\/td><\/tr>

2010- 2014<\/p><\/td>

Senior Consultant, HKU SPACE Community College<\/p><\/td><\/tr>

1996- 2010<\/p><\/td>

Professor, School of Biological Sciences, The University of Hong Kong<\/p><\/td><\/tr>

1991-1992<\/p><\/td>

Principle Lecturer, Department of Applied Biology & Chemical Technology, Hong Kong Polytechnic University<\/p><\/td><\/tr>

1980-1996<\/p><\/td>

Research Scientist, Centre for Food & Animal Research, Agriculture and Agri-Food Canada<\/p><\/td><\/tr><\/tbody><\/table>\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

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2010-2014<\/p><\/td>

Domain Coordinator, Applied Science, HKU SPACE Community College<\/p><\/td><\/tr>

2009-2022<\/p><\/td>

Project Co-ordinator, MSc in Food Safety and Toxicology, HKU<\/p><\/td><\/tr>

2007-2010<\/p><\/td>

Chairman, Faculty Research Committee, Faculty of Science, HKU<\/p><\/td><\/tr>

1999-2014<\/p><\/td>

Co-Director, MSc in Food Industry: Management and Marketing, HKU<\/p><\/td><\/tr>

1999-2010<\/p><\/td>

Chairman, Higher Degree Committee, Faculty of Science, HKU<\/p><\/td><\/tr>

1999-2010<\/p><\/td>

Associate Dean (Research), Faculty of Science, HKU<\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\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\t<\/details>\n\t\t\t\t\t\t

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  • 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\u2019 Marketing Board, Vitasoy International Holdings Ltd., Macy\u2019s Candies Ltd. (HK), Park N Shop, Wellcome Ltd.<\/li>
  • Associate Editor, Handbook of Food Science, Technology and Engineering (CRC Press)<\/li>
  • Associate Editor and Editorial Board, Food Research International<\/li>
  • Editorial Board, Encyclopedia of Grain Sciences (Elsevier)<\/li>
  • Advisory Editorial Board, Trends in Food Science & Technology (Elsevier)<\/li><\/ul>\t\t\t\t\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\t<\/details>\n\t\t\t\t\t\t
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    2022-present<\/p><\/td>

    Life Honorary Advisor, International Food Safety Association<\/p><\/td><\/tr>

    2011-2022<\/p><\/td>

    Honorary Advisor, International Food Safety Association<\/p><\/td><\/tr>

    –<\/p><\/td>

    Advisor, Standard Board, Hong Kong Organic Resource Centre<\/p><\/td><\/tr>

    –<\/p><\/td>

    Member, Ad Hoc Expert Panel to advise the government on policies relating to the prevention of avian influenza<\/p><\/td><\/tr>

    2003-2006<\/p><\/td>

    Member, Midwife Council, Hong Kong Government<\/p><\/td><\/tr>

    2000-2003<\/p><\/td>

    Member, Clean Hong Kong Steering Committee, Hong Kong Government<\/p><\/td><\/tr>

    2000-2002<\/p><\/td>

    Member, Food and Environmental Hygiene Advisory Council, Hong Kong Government<\/p><\/td><\/tr>

    –<\/p><\/td>

    Member, Panel on Promoting Testing and Certification Services in Food Trade<\/p><\/td><\/tr>

    2012-2018<\/p><\/td>

    Chairman, Expert Committee on Food Safety, Hong Kong Government<\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\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\t<\/details>\n\t\t\t\t\t\t

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    • 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.<\/li>
    • C.-Y. Ma, Soybean | Soy Concentrates and Isolates, Reference Module in Food Science, Elsevier, 2015.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • S.-M. Choi & C. \u2013Y. Ma, 2007, Structural characterization of globulin from common buckwheat (Fagopyrum esculentum <\/i>Moench) using circular dichroism and Raman spectroscopy. Food Chem. <\/i>102, 150-160.<\/li>
    • S.-M. Choi & C. \u2013Y. Ma, 2006, Study of thermal aggregation of globulin from common buckwheat (Fagopyrum esculentum <\/i>Moench) by size-exclusion chromatography and multi-angle laser light scattering. J. Agric. Food Chem<\/i>. 54, 554-561.<\/li>
    • S.-M. Choi, Y. Mine & C. \u2013Y. Ma, 2006, Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum <\/i>Moench). Int J. Biol. Macromol. <\/i>39, 201-209.<\/li>
    • S.-M. Choi & C. \u2013Y. Ma, 2006, Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum <\/i>Moench) seeds. Food Res. Int. <\/i>39, 974-981.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • S.W. Ellepola, S.-M. Choi & C. \u2013Y. Ma, 2005, Conformational Study of Globulin from Rice (Oryza sativa) Seeds by Fourier-transform Infrared Spectroscopy. Int. J. Biol. Macromol. 37, 12-20.<\/li>
    • S.-M. Choi & C. \u2013Y. 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.<\/li>
    • C.-Y. Ma, SOYBEAN | Soy Concentrates and Isolates, Editor(s): Colin Wrigley, Encyclopedia of Grain Science, Elsevier, 2004, Pages 168-174.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • G.-T Meng, C.-Y Ma, Thermal properties of Phaseolus angularis (red bean) globulin, Food Chemistry, Volume 73, Issue 4, 2001, Pages 453-460.<\/li>
    • 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\u20135, 2001, Pages 287-294.<\/li>
    • 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.<\/li>
    • C.-Y. Ma, W.-S. Liu, K.C. Kwok, F. Kwok, Isolation and characterization of proteins from soymilk residue (okara)\u2217<\/span>, Food Research International, Volume 29, Issue 8, 1996, Pages 799-805.<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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.<\/li><\/ul>\t\t\t\t\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\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
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      Honorary Professor Department of Food and Health Sciences (Only available in English version \u53ea\u63d0\u4f9b\u82f1\u6587\u7248\u672c) 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 … <\/p>","protected":false},"author":36,"featured_media":0,"parent":25245,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"ppma_author":[179,159,120,249,252],"class_list":["post-47258","page","type-page","status-publish","hentry"],"yoast_head":"\nProf MA Ching-yung - 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\/prof-ma-ching-yung\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prof MA Ching-yung - Technological and Higher Education Institute of Hong Kong\" \/>\n<meta property=\"og:description\" content=\"Honorary Professor Department of Food and Health Sciences (Only available in English version \u53ea\u63d0\u4f9b\u82f1\u6587\u7248\u672c) ACADEMIC QUALIFICATION 1979 Ph.D. (Food Science) University of British Columbia 1975 M.Sc. 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(Food Science) University of British Columbia 1970 B.Sc. 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