Dr Michelle Yoo

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Senior Lecturer and Programme Leader

Phone: 09 921 9999 extn 6456

Email: michelle.yoo@aut.ac.nz

Physical Address:

WZ558
City Campus
WZ Building, 34 St Paul Street
Auckland



Postal Address:
Faculty of Health and Environmental Sciences
Private Bag 92006
Auckland 1142

Links to relevant web pages:

Qualifications:

  • PhD in Chemical Engineering - Monash University, Australia
  • Bachelor of Technology (Hons) in Biotechnology - The University of Auckland, New Zealand

Memberships and Affiliations:

  • Professional Member of the New Zealand Institute of Food Science and Technology
  • Member of the Institute of Food Technologists
  • Deputy director of the AUT Centre for Food Science
  • NZ Vice President of Korean Women Scientists and Engineers in Asia Pacific (KOWSEAP)
  • NZ (North island) Vice President of Korean Academy of Scientists and Engineers in Australasia (KASEA)
  • Invited judge for NZIFST / CREST Student Product Development Challenge (2015-2017)
  • Coordinator for food science programme, for the Rotary National Science and Technology Forum, annually held by the Rotary and the Tertiary Institutions of Auckland (2013 - to current) 

Teaching Areas:

Bachelor of Science
  • Food Science (FOOD502)
  • Food Product Development (FOOD701)
  • Physical Measurements (SIT)

Research Areas:

  • Food Product Development
  • Digestibility profile of foods
  • Nutritional and physicochemical assessments of foods
  • Ageing of meat
  • Utilisation of bioactives from NZ fruit
  • Gluten free bread
  • Characterisation of stress-induced probiotics 

Research Summary:

Michelle’s career in food research has started from her PhD in Monash University, where she has developed an In vitro Physicochemical Upper Gastrointestinal System (IPUGS) to study the digestive pattern of food products in simulated human conditions. From her post-doctoral research in Massey University, she has gained more knowledge in human nutrition and how the interplay between foods and nutrition can be evoked for better health and well-being. Since her employment in AUT, she has been actively working to develop innovative food products. She has strong interests in physicochemical characterisation and digestibility of newly developed products, as well as the influence of sensory perception in digestion.

Current Research Projects:

  • Dry-ageing of meat
  • Utilisation of coffee by-products
  • Development of value-added food products
  • Digestibility of newly developed food products
  • Chemical characterisation and digestibility of New Zealand Undaria pinnatifida.
  • Characterisation and digestibility of meat and fish derived products


Publications:

Farouk, M. M., Yoo, M. J. Y., Hamid, N., Staincliffe, M., Davies, D., Knowles, S. O. (2018) Novel meat-enriched foods for older consumers. Food Research International, 104, 134-142. http://dx.doi.org/10.1016/j.foodres.2017.10.033

Zhang, R., Yoo, M. J., Gathercole, J., Gomes Reis, M., Farouk, M. M. (2018) Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola. Food Chemistry. Article in Press. https://doi.org/10.1016/j.foodchem.2018.02.031

Fu, Z., Yoo, M. J. Y., Zhou, W., Zhang, L., Chen, Y., Lu, J. (2018). Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process. Food Chemistry, 242, 162–168. doi:10.1016/j.foodchem.2017.09.050

Jeon, J-H., Yoo, M., Jung, T-H., Jeon, W-M., Han, K-S. (2017). Evaluation of the Digestibility of Korean Hanwoo Beef Cuts Using the in vitro Physicochemical Upper Gastrointestinal System. Korean Journal for Food Science and Animal Resources, 37(5), 682-689. doi:10.5851/kosfa.2017.37.5.682

Ali, A., Moss, C., Yoo, M. J. Y., Wilkinson, A., & Breier, B. H. (2017). Effect of mouth rinsing and ingestion of carbohydrate solutions on mood and perceptual responses during exercise. Journal of the International Society of Sports Nutrition, 14(1), 4.

Liu, T., Hamid, N., Yoo, M. J. Y., Kantono, K., Pereira, L., Farouk, M. M., & Knowles, S. O. (2016). Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility. Journal of Food Science and Technology, 53(11), 4033-4042.

Jung, T. H., Yun, S. S., Lee, W. J., Kim, J. W., Ha, H. K., Yoo, M., . . . Han, K. S. (2016). Hydrolysis by alcalase improves hypoallergenic properties of goat milk protein. Korean Journal for Food Science of Animal Resources, 36(4), 516-522.

Ali, A., Yoo, M. J. Y., Moss, C., Breier, B. H. (2016). Carbohydrate mouth rinsing has no effect on power output during cycling in a glycogen-reduced state. Journal of the International Society of Sports Nutrition, 13(1), 19.

Ma, Q., Hamid, N., Oey, I., Kantono, K., Faridnia, F., Yoo, M., Farouk, M. (2016). Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. Innovative Food Science & Emerging Technologies, 37, 359-374.

Kantono, K., Hamid, N., Shepherd, D., Lin, Y. H. T., Yakuncheva, S., Yoo, M. J. Y., Grazioli, G., Carr, B. T. (2016). The influence of auditory and visual stimuli on the pleasantness of chocolate gelati. Food Quality and Preference, 53, 9-18.

Kantono, K., Hamid, N., Shepherd, D., Yoo, M. J. Y., Grazioli, G., Carr, B. T. (2016). Listening to music can influence hedonic and sensory perceptions of gelati. Appetite, 100, 244-255.

Kantono, K., Hamid, N., Shepherd, D., Yoo, M. J. Y., Carr, B. T., Grazioli, G. (2015). Effect of background music on food pleasantness ratings. Psychology of Music, 44(5), 1111-1125.

Moss, C., Ali, A., Yoo, M., & Breier, B. H. (2012). Effect Of Carbohydrate Mouth Rinse And/or Ingestion On High-intensity Exercise Performance. Medicine and Science in Sports and Exercise, 44, 596.

Foster K, Grigor J, Cheong J, Yoo J, Bronlund J, Morgenstern M. (2011). The role of oral processing in dynamic sensory perception. Journal of Food Science, 76(2), 49-61.

Yoo, M. J. Y., Chen, D. (2007) In vitro physico-chemical modeling of the human upper gastrointestinal tract (GIT). Journal of Clinical Biochemistry and Nutrition, Supplement, 41, DFP2-6, 64.

Yoo, J. Y., Chen, X. D., Mercadé-Prieto, R., Wilson, I. (2007) Dissolving heat-induced protein gel cubes in alkaline solutions under natural and forced convection conditions. Journal of Food Engineering, 79, 1315-1321.

Yoo, J. Y., Chen, X. D. (2006) GIT physico-chemical modeling – A critical review. International Journal of Food Engineering, 2(4), article 4.

Chen, X. D., Yoo, J. Y. (2006) Food engineering as an advancing branch of chemical engineering. International Journal of Food Engineering, 2(2), article 1.

Conference presentations

Yoo, M. (2017). In vitro digestibility of newly developed foods. Invited oral presentation in the biannual workshop of Korean Academy of Science and Engineering Australasia (KASEA), 24 Nov 2017, in Auckland, New Zealand.

Yoo, M., Zhang, R., Farouk, M. M. (2017). Sensorial characteristics of bresaola made from beef, veal, wagyu, mutton and lamb. Poster presentation at the 5th Asia-Korea Conference on Science and Technology, 16-18 Nov 2017, in Singapore.

Yoo, M., Farouk, M. M., Pirie, M., Bekhit, A. E. D., Wu, G., Zhang, R., Jiang, N. (2017). Is beef gender a credence factor for the Chinese? Poster presentation in the 63rd International Congress of Meat Science and Technology, 13-18 Aug 2017, in Cork, Ireland.

Yoo, M. (2016). Digestibility of functional foods. Invited oral presentation in New Zealand Institute of Food Science and Technology annual conference. Presented in G3: Critical knowledge to improve food properties section, 6/July in Rotorua, New Zealand.

Yoo, M. (2016). In vitro digestion of functional foods. Invited oral presentation in Korean Woman Scientists and Engineers in Asia Pacific. Invitation was sent by the President of the Korea Federation of Women’s Science & Technology Associations. 13-14 July, 2016.

Farouk, M., Hamid, N., Yoo, M., Harland., & Knowles. S. (2015). Meat-based products for ageing populations. Session: Understanding the consumer of the future. In International Journal of Food Science & Technology Conference - 50th Celebration: The future of food innovation, nutrition and technology. Canterbury, New Zealand.

Gholizadeh, H., Yoo, M., Hamid, N., & Farouk, M. (2015). Feasibility of development of meatballs from high pH meat. Annual conference of New Zealand Institute of Food Science and Technology. Palmerston North, New Zealand.

Grigor, J. M., Yoo, M., Li, W., Jayasinghe, S., Walsh, D., Breier, B. (2014). Fatty acid taste perception and its relationship to metabolic regulators under fasted and satiated states. SenseAsia: The Asian Sensory and Consumer Research Symposium. 11–13 May 2014, Singapore.

Kantono, K., Hamid, N., Shepherd, D., & Yoo, M. (2014). Measuring emotions to explain consumer perception of chocolate gelato while listening to music. In 8 th Annual Australia and New Zealand Sensory and Consumer Science Symposium. Melbourne.

Liu, T., Hamid, N., Yoo, M., & Farouk, M. (2013). Physicochemical and sensory characterization of value-added Gnocchi and effects on in vitro digestibility. Poster session presented at the meeting of 2013 AUT University Postgraduate Symposium.

Kantono, K., Hamid, N., Shepherd, D., & Yoo, M. (2013). The influence of music on temporal taste perception of bittersweet gelato. In NZIFST Conference 2013: Time for action. Hastings, New Zealand.

White, W. L., Alfaro, A. C., Lu, J., Hamid, N., Li, Y., Millar, R., Yoo, M. (2013). Bioactive compounds and commercialisation of NZ marine products: Undaria pinnatifida and NZ Surf Clams. In NZIFST Conference 2013: Time for action. Hastings, New Zealand.

Moss C, Breier BH, Yoo MJY, Ali A. (2011). Performance benefits of carbohydrate ingestion during high intensity exercise are not mimicked by mouth rinsing with a carbohydrate solution. Proceedings of the Nutrition Society of New Zealand. Abstract accepted for poster presentation. Joint Annual Scientific Meeting of the Nutrition Society of New Zealand and the Nutrition Society of Australia. Queenstown, New Zealand. 29/Nov – 2/Dec, 2011.

Michelle Ji Yeon Yoo and Dong Chen (2008) A soft physicochemical stomach (SPS) model for simulating the human stomach. Annual Australasian Conference of Chemical Engineering (Chemeca 2008), Biotechnology and Nanotechnology 127, pg 232-240.

Michelle Ji Yeon Yoo and Dong Chen (2007) Physicochemical modeling of the human stomach. Annual Australasian Conference of Chemical Engineering (Chemeca 2007), Biotechnology and Nanotechnology 329, pg 223-230.

Ji Yeon Yoo and Xiao Dong Chen (2006) GIT physiochemical modeling - critical review. Annual Australasian Conference of Chemical Engineering (Chemeca 2006), Food and Beverage, paper number 210, pg 1-7