Dr. Kong Kin Weng
Department of Molecular Medicine
University of Malaya
Malaysia
Biography
Dr. Kong Kin Weng obtained his first degree in Nutrition and Community Health and Master’s Degree in Nutritional Sciences from Universiti Putra Malaysia. He was then pursued his study and received his PhD in Molecular Medicine from University of Malaya. His PhD was sponsored by the prestigious Higher Learning Academic Training Scheme from Ministry of Higher Education Malaysia and Bright Sparks Scheme from University of Malaya. He joined University of Malaya as a SLAI Fellow in 2011 and he is currently a senior lecturer at Department of Molecular Medicine. His research interest covers a broad range of area including molecular nutrition, food chemistry and food composition analysis. He is an active researcher and passionate in the research on underutilised crops as the sources of medicinal or functional foods, by targeting their bioactive components.
Research Interest
Traditional Medicine and Natural Products (Functional Foods) Food Analysis (Underutilised crops, Food processing by-products) Agricultural Sciences, Food Science and Nutrition (Molecular Nutrition, Food Chemistry)
Publications
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Hemlatha, N., Pee, P.P., Kee, S.H.Y., Ow, J.T., Yan, S.W., Chew, L.Y., Kong, K.W. (2017). Malaysian brown seaweeds Sargassum siliquosum and Sargassum polycystum: Low density lipoprotein (LDL) oxidation, angiotensin converting enzyme (ACE), alpha-amylase, and alpha-glucosidase inhibition activities. Food Research International, 99, 950-958.
