Senior Lecturer and Programme Leader
Phone: 09 921 9999 extn 6456
34 St Paul Street, Auckland 1010
City Campus, AUT
School of Science
Faculty of Health and Environmental Sciences
Private Bag 92006
Bachelor of Science
Dr. Michelle Yoo is a senior lecturer and the programme leader for food science in AUT University. She received her PhD from Monash University in 2009, on development of an in vitro digestion model (in vitro physicochemical upper gastrointestinal tract, IPUGS). Since she joined AUT in 2012, her research focused on development of value-added foods and examination of the digestibility patterns using an in vitro digestion model. Currently she is working on enhancing the digestibility of meat and seafood based foods with the use of different food processing methods and mathematical modelling of the protein breakdown pattern at different stages of digestion. She is also working on development of yoghurt drinks with bioactives extracted from tamarillo with the Riddet Institute, and dry-ageing of lamb and beef with AgResearch Ltd.
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, 254, 317-325. 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.
Zhang, R., Yoo, M. J., Craigie, C. R., Stainclife, M., Realini, C. E., McEwan, J. C., Farouk, M. M. (2018). Quality and consumer acceptability of in-bag dry- and wet aged lamb. Oral Presentation in the 64th International Congress of Meat Science and Technology, in Session 7: Next generation technologies to assess carcase and meat quality. 12-17 Aug 2018, in Melbourne, Australia.
Zhang, R, Yoo, M. J., Mungure, T, Bekhit, A., Farouk, M. M. (2018). Stepwise in-bag dry-ageing of lean beef. Poster presentation in the 64th International Congress of Meat Science and Technology, 12-17 Aug 2018, in Melbourne, Australia.
Yoo, M. J. (2018). Novel deep fried hot-pot style beef product. Oral presentation in New Zealand Institute of Food Science and Technology annual conference. Presented in C4: Fundamental Advances: Product Development for Asian Markets session. 3-5 July 2018, in Hamilton, New Zealand.
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