Siew Young Quek

Professor Siew Young Quek is a Fellow of the International Academy of Food Science and Technology and the New Zealand Institute of Food Science and Technology. She serves as Director of the Food Science Programme at the School of Chemical Sciences, University of Auckland, New Zealand. She is also a Principal Investigator at the Riddet Institute, a Centre of Research Excellence for fundamental and strategic food research in New Zealand. Prof Quek holds a BSc (First Class Honours) in Biochemistry from the National University of Malaysia and a PhD in Chemical Engineering from the University of Birmingham (UK). A highly cited researcher in food science (Stanford ranking, ScholarGPS), Professor Quek has over 25 years of experience and has produced more than 450 scientific outputs, including journal articles, book chapters, conference papers, and industry reports. Her research integrates food chemistry, biochemistry, microbiology, and engineering to understand how food composition, structure, and processing influence functionality, nutritional quality, and consumer acceptance. She leads a research programme focused on functional food ingredients, food and by-product processing, and lipid modification strategies, advancing the development of healthier and more sustainable food systems.