Dr Sze Ying Leong

Affiliated Researcher, University of Otago
PhD, BSc

Qualifications:

Doctor of Philosophy in Food Science at the University of Otago (2017)

Bachelor of Science (First class Honours) in Food Science at the University of Otago (2012)

 

Dr Sze Ying Leong is currently a postdoctoral fellow at the Department of Food Science, University of Otago, supported by funding from Riddet Institute Centre of Research Excellence and a research grant from MBIE for the “Food Industry Enabling Technology - FIET” programme.

Sze completed her PhD at the University of Otago under the supervision of Professor Indrawati Oey (Department of Food Science) and Associate Professor David Burritt (Department of Botany) investigating the “Feasibility of using Pulsed Electric Fields (PEF) processing technology to increase phytochemicals in plants (wine grapes, cherries, carrots and wheatgrass shoots)”.

Upon completion of her PhD research in 2016, Sze was awarded with a one-year research grant from the German Academic Exchange Service (Deutscher Akademischer Austauschdienst, DAAD). During her time at Germany, she worked at the Max Ruber-Institut Karlsruhe (Federal Research Institute of Nutrition and Food at Department of Safety and Quality of Fruit and Vegetables and Department of Food Technology and Bioprocess Engineering), focusing on food metabolomics analysis using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) as an untargeted approach. Her research work was awarded first place for 2017 Early/Young Investigator at the 2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies (USA) and second place for 2015 IFT George Stewart International Research Paper Competition (USA).

Sze is currently involved in the Riddet CoRE Research Programme Platform 1 “Food Materials and Structure”. Her research team in Otago, led by Professor Indrawati Oey, focused on investigating the effects of food processing (including emerging processing technologies High Pressure Processing and Pulsed Electric Fields) on the plant microstructure, bioactives in plant-based food products and the health benefits upon human digestion.

 

Affiliations: Department of Food Science, University of Otago, Dunedin, New Zealand

 

Dr Ying Leong's profile - link to: https://www.otago.ac.nz/food-science/staff/otago078661.html