Boon Chu

Lecturer, Programme Leader of MSc Food & Drink Innovation

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Personal profile

Personal profile

I am a lecturer in Food Science with a particular interest in emulsions, natural food ingredients, nutrient delivery systems, food structure and digestion, as well as food waste management. I lead on the delivery of teaching on a number of modules: Safe Food Handling, Properties of Food and Current Topics in Food.

I completed by PhD study in the area of Food Processing and Engineering at Universiti Putra Malaysia, Malaysia, followed by two postdoctoral fellowships at National Institute of Food Research, Tsukuba, Japan, and Institute of Food Research (currently known as Quadram Institute) in Norwich, UK. Having working for international food companies in the Netherlands and Switzerland, I have an extensive experience in industrial food research and development. Prior to joining Abertay in 2013, I held research positions at Institute of Bioproduct Development in Malaysia.

I colloborated with the food industry on different projects ranging from masking fish odour to developing cold brew coffee, food emulsions and chocolate science. Currently I am a principle investigator of a knowledge transfer partnership project funded by Innovate UK. I am also involved in a Horizon 2020 project funded by the EU. I sit on the editorial board of several journals including the American Research Journal of Food and Nutrition, Food Quality & Safety and International Journal of Food Processing Technology. I am also a fellow of the Higher Education Academy.


FOD106 Safe Food Handling (Module leader)

FOD206 Properties of Food (Module leader)

FOD303 Food Processing Technology (Contributing tutor)

FOD307 Professional Skills for Placement and Research (Contributing tutor)

FOD405 Current Topics in Food (Module leader)

FOD408 Honours Project (Honours student project supervisor)

LSC100 Science: Principles and Practice (Contributing tutor)

ELE024 Mythbusters: Food Facts, Fads and Fiction (Contributing tutor)


I was the Programme Leader of MSc Food and Drink Innovation from 2017-2019. The programme has come to cease recruiting in September 2019. In the past I also taught in the following modules:

AHD006 Access to Science (Contributing tutor)


Research interests

The principle aim of my research is to gain a good understanding of food ingredients and their functionalities which will enable a systematic approach to structure food, design nutrient delivery systems and modulate food digestion for optimal health benefits such weight control and maximal nutrient uptake. 

I am also working on other areas including phytochemicals, enzyme inhibition, chocolate science and technology, sweeteners and food waste management.


2019    Non-thermal Physical Technologies to Preserve Fresh and Minimally Processed Fruit and Vegetables, funded by Horizon 2020, European Council. (co-investigator)

2019    Coeliac Disease Awareness, Attitudes, Practices and Training Among Small Food Outlet Owners and Staff in East Central Scotland, funded by Coeliac UK (supervisor)

2019    Repurposing Fishingnet Waste, funded by Innovate UK (principle investigator)

2017    Refinement of Fingermark Visualisation Processes, funded by Home Office (co-investigator)

2016    DPF Enzyme, funded by Scottish Institute for Remanufacture (co-investigator)

2015    Masking Fish Odour in Emulsion, self-funded by a company TO3 (consultancy)

2015    Cold Brew Coffee, Innovation voucher project funded by Interface Food & Drink (co-investigator)

2014    R-LINC PhD Studentship, funded by Abertay University (co-investigator)


2017- present: Member of the editorial board of American Research Journal of Food and Nutrition

2016 - present: Member of the editorial board of Food Quality and Safety

2016 - present: Member of editorial panel of EC Nutrition

2014 - present: Member of Editorial Board of International Journal of Food Processing Technology.

Knowledge Exchange

2019-2020 Knowledge Transfer Partnership with W & J Knox 

2017-2018 Knowledge Transfer Partnership with Mackie's of Scotland

Research Supervision

2019-2020  Effect of Sweeteners on the Vitality of Probiotic Bacteria; Main Supervisor of Elizebeth Kahler (Master by Research) 

2014-2018  A Systematic Study of the Effect of Ultrasound on Food Enzymes and Bioactives in Model and Real Food Systems (Strawberry Puree); Co-supervisor of Konstantina Tsikrika (PhD)


2017 - present       Taster sessions for pupils in schools around Dundee

2017 - present       STEM Ambassador

2017                      Guest speaker at ASE Scotland Conference, Dundee.

2015                      "Food Science", public engagement activity at Eastern Primary,  Broughty Ferry.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 3 - Good Health and Well-being
  • SDG 9 - Industry, Innovation, and Infrastructure
  • SDG 14 - Life Below Water


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