Dr. Ken Ng

Ken Ng is an Associate Professor in Food Chemistry and serves as the Course Coordinator for the Master of Food Science program at the School of Agriculture, Food & Ecosystem Sciences within the Faculty of Science at The University of Melbourne, Australia. He has a Ph.D. in biochemistry and researches the nutritional profiles of foods, the chemistry and biochemistry of plant antioxidants and the biological properties of organic selenium. He has also researched formulation approaches to pharmaceutical delivery of chemically labile antioxidants (Monash Uni, Australia), the biosynthesis of lipophosphoglycans from the protozoan parasite in humans, Leishmania (conducted at the Water & Eliza Hall Institute of Medical Research, University of Melbourne, Australia), the biosynthesis of beta(1-3)glucan (at LaTrobe University, Australia) and the biosynthesis of hyaluronic acid (at The University of Chicago, USA). He is a former recipient of an Australia Research Council (ARC) Research Fellowship and Research Grant.