Rate My Professor Ken Ng

Ken Ng is an Associate Professor in Food Chemistry and Course Coordinator of the Master of Food Science in the School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, at the University of Melbourne. He holds a BSc (Hons), a PhD in biochemistry, and a Postgraduate Certificate in University Teaching. His career includes a postdoctoral position in the Department of Pediatrics at the University of Chicago from June 1986 to June 1989 and a research associate role in the Department of Biochemistry at La Trobe University from June 1989 to June 1993. Since January 2010, he has served as a lecturer, progressing to associate professor at the University of Melbourne, Faculty of Veterinary and Agricultural Sciences, now part of the Faculty of Science. He was awarded an ARC Research Fellowship in January 1995.

A biochemist specializing in food chemistry, Ng's research centers on the chemistry and biochemistry of plant secondary metabolites, including phenolic acids and flavonoids, and their health benefits through modulation of enzymes linked to diabetes, Alzheimer’s disease, and oxidative stress. His interests encompass functional foods, plant-based proteins, polyphenols, gut microbiota modulation, selenium in plants, bioactive compounds in tea and seaweed, enhancement of protein hydrolysis and bioactivity via fermentation, and edible coatings for food safety. Notable publications include 'Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods' (2020), 'Antioxidant activity of hot water extract from the fruit of the Doum palm, Hyphaene thebaica' (2006), 'Identification and quantification of antioxidants in Fructus lycii' (2007), 'Effects of Differently Processed Tea on the Gut Microbiota' (2024), and 'Pulse Proteins, Their Extraction and Application in Bakery Products: A Review' (2024). His contributions advance knowledge on polyphenol-fiber interactions, mineral bioaccessibility from legumes, and in vitro digestion models for nutrient evaluation.