Associate Professor Dr Neo Yun Ping

Associate Professor Dr Neo Yun Ping

  • Associate Professor
  • Programme Leader of BSc (Honours) in Food Innovation
Department of Culinary and Food Studies
  • School of Hospitality and Tourism Management
Google Scholar ORCID Scopus ResearchGate
SDGs Focus
No Poverty
Good Health and Well Being
Industry, Innovation and Infrastructure
Responsible Consumption and Production

Biography

Dr Neo Yun Ping is an Associate Professor and Programme Leader for the Food Innovation programme at Sunway University. She holds a PhD in Food Science from University of Auckland and has academic and leadership experience in food science and innovation across several Malaysian higher education institutions. Her research interests focus on alternative proteins, sustainable food processing, functional foods, electrospun nanofibers, and food packaging applications. She has published extensively in international peer-reviewed journals and has been involved in various research grants and postgraduate supervision activities. 

Dr Neo is actively involved in professional and scholarly activities, serving as Vice President of the Malaysian Institute of Food Technologists for the 2026–2028 term, as well as on editorial and review boards in the field of food science. She has also received recognition for innovations in teaching and e-learning, and regularly contributes to academic, industry, and community engagements through invited talks and collaborative initiatives.

Academic & Professional Qualifications

  • PGCHeTL, Taylor's University, Malaysia (2017)
  • PhD in Food Science, University of Auckland, New Zealand (2014)
  • MSc in Food Technology, Universiti Putra Malaysia, Malaysia (2009)
  • BSc in Food Studies, Universiti Putra Malaysia, Malaysia (2005)

Research Interests

  • Alternative protein sources
  • Fabrication of electrospun nanofibres
  • Surface modification of food contact materials
  • Functional foods and bioactive compounds
  • Sustainable food processing & byproduct utilisation

Teaching Areas

  • Food Science and Technology

Courses Taught

  • Introduction to Food Science & Innovation
  • Food & Nutrition

Notable Publications

  1. Peng, H. T., Chia, X. Y., Chew, L. Y., Mah, S. H., Tor, Y. S., & Neo, Y. P. (2026). In-vivo protein digestibility and acute toxicology assessment of black soldier fly larvae (Hermetia Illucens L.) as an alternative dietary protein source. European Food Research and Technology, 252(5), 203. (SDG2)
  2. Chan, W. C., Kaseke, T., Chew, S. C., Neo, Y. P., & Nyam, K. L. (2025) Recent advances in active, edible and smart packaging applications to enhance post-harvest quality and shelf-life of fruits. Frontiers in Food Science and Technology, 5, 1723921. (SDG12)
  3. Chu, C. C., Neo, Y. P., Teng, S. K., & Chew, S. C. (2025). Nutritional insights into rapeseed oil: biochemical composition, refining process and health implications. Food Science and Biotechnology, 1-19. (SDG3)
  4. Neo, Y. P., Kaseke, T., Chan, W. C., Tan, J. P., & Chew, S. C. (2025). Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation. Food Reviews International, 1-22. (SDG12)
  5. Xin, S., He, J., Liu, H., Mah, S. H., Fang, H., & Neo, Y. P. (2025). Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy. Food Chemistry Advances, 7, 100965. (SDG2)
  6. Thwe, S. Y., Au, D. J. E., Tan, K. L., Neo, Y. P., & Chew, L. Y. (2025). Development of Plant-Based Burger Patties Using Vegan Staples Like Tofu and Tempeh: An Exploration Study Among the Young Adults. Journal of Culinary Science & Technology, 23(4), 904-918. (SDG2)
  7. Chia, X. Y., Peng, H. T., Mah, S. H., Kuan, Y. H., Wong, B. T. Z., & Neo, Y. P. (2024). Heat-induced gelation of black soldier fly larvae (Hermetia illucens) protein: aggregation and rheological characterization. European Food Research and Technology, 1-16. (SDG2)
  8. Yaw, I. W. Z., Choo, H. L., & Neo, Y. P. (2024). Development of Extrusion System Design and Printing Parameter Optimization Techniques for 3D-printed Food Using Systematic Engineering Approach. Journal of Engineering Science and Technology, 20th EURECA 2023 Special Issue October, 75 - 92. (SDG9)
  9. Teh, H. X., Phang, S. J., Neo, Y. P., Looi, M. L., Kuppusamy, U. R., & Arumugam, B. (2024). Fabrication and characterization of Ecklonia cava phlorotannin‐loaded PVA/PVP blend electrospun nanofibers as a potential diabetic wound dressing biomaterial. Journal of Applied Polymer Science, 141, 39, e56016. (SDG3)
  10. Noman, R. R. A., Wong, C. S., Law, K. P., & Neo, Y. P. (2024). Fabrication and characterisation of electrospun zein-based fibres functionalised by caffeic and p-coumaric acid for potential active packaging applications. International Journal of Food Science and Technology, 59(10), 7942-7951. (SDG9)
  11. Chew, L. Y., Teng, S. K., Neo, Y. P., Sim, Y. Y., & Chew, S. C. (2024). The Potential of Roselle (Hibiscus sabdariffa) Plant in Industrial Applications: A Promising Source of Functional Compounds. Journal of Oleo Science, 73(3), 275-292. (SDG3)
  12. Zhang, H., Ye, T., Liu, F., Zhang, X., Wang, J., Wei, X., Neo, Y.P., Liu, H. and Fang, H., (2024). Strategies to Enhance l-Isoleucine Synthesis by Modifying the Threonine Metabolism Pathway in Escherichia coli. ACS Omega, 9, 10276–10285. (SDG9)
  13. Phang, S. J., Teh, H. X., Looi, M. L., Fauzi, M. B., Neo, Y. P., Arumugam, B., & Kuppusamy, U. R. (2024). PVA/PVP Nanofibres Incorporated with Ecklonia cava Phlorotannins Exhibit Excellent Cytocompatibility and Accelerate Hyperglycaemic Wound Healing. Tissue Engineering and Regenerative Medicine, 21, pp. 243-260. (SDG3)

Achievements & Accolades

  1. Gold Medal, International E-content Development Competition (e-ConDev 2021)
  2. Gold Medal, Exemplary Meritorious Academic Staff (EMAS) Award 2018 – Innovation in Teaching
  3. Consultant, Ningxia China Talent Recruitment Programme (2023) – RMB100,000
  4. Ready-to-cook potato-based product R&D
  5. FRGS Project Leader (2021) – RM125,900
  6. Black soldier fly larvae as meat alternatives: protein quality and processing modification
  7. TRGS Project Leader (2017) – RM41,700
  8. Electrospun zein-based active packaging materials
  9. TRGS Project Leader (2015) – RM30,000
  10. Phenolic compounds and antioxidant activities in lion’s mane mushroom

Professional Associations

  1. Review editor for Frontiers in Nutrition (Food Chemistry)
  2. Editorial boards of Foods (MDPI)
  3. Malaysian Institute of Food Technologists (MIFT) Vice President 2026/2028
  4. Professional member of Malaysian Institute of Food Technologists (MIFT)
  5. Malaysian Palm Oil Board Graduate Students Assistantship Scheme Alumni