# Michelle Yoo

Michelle Ji Yeon Yoo is a New Zealand academic, and is a full professor at the Auckland University of Technology, specialising in food digestibility and the development of value-added foods.

## Academic career

Yoo completed a Bachelor of Technology in Biotechnology with honours at the University of Auckland, and then followed this with a PhD titled Development and application of an in vitro physicochemical upper gastrointestinal system (IPUGS) simulating the human digestive processes at Monash University. Her research was supervised by Xiao Dong Chen. Yoo completed postdoctoral research at Massey University before joining the faculty of the Auckland University of Technology in 2012. She was appointed to associate professor in 2021 and full professor in 2024.
Yoo is a Auckland University of Technology food science programme leader and Deputy Head of Research for the School of Science. She is also an associate investigator in the Riddet Institute, a New Zealand Centre of Research Excellence focusing on 'fundamental and strategic scientific research in food'.
Yoo's research focuses on digestibility of foods, which she examines using the in vitro digestion model developed during her doctoral studies. She investigates how foods such as meat and seafood are broken down during digestion, and how they can be processed to make them more digestible. Yoo is also interested in value-added foods, such as dairy products and gluten-free products with added bioactives, and has worked with AgResearch scientists on dry-ageing of lamb and beef products.

## Selected works

* Kylie D Foster; John M V Grigor; Jean Ne Cheong; Michelle J Y Yoo; John E Bronlund; Marco P Morgenstern (1 March 2011). "The role of oral processing in dynamic sensory perception". Journal of Food Science. 76 (2): R49-61. doi:10.1111/J.1750-3841.2010.02029.X. ISSN 0022-1147. PMID 21535784. Wikidata Q37871095.
* Kevin Kantono; Nazimah Hamid; Daniel Shepherd; Michelle J Y Yoo; Gianpaolo Grazioli; B Thomas Carr (23 February 2016). "Listening to music can influence hedonic and sensory perceptions of gelati". Appetite. 100: 244–255. doi:10.1016/J.APPET.2016.02.143. ISSN 0195-6663. PMID 26923742. Wikidata Q30385007.
* Kevin Kantono; Nazimah Hamid; Daniel Shepherd; Michelle J. Y. Yoo; B. Thomas Carr; Gianpaolo Grazioli (9 July 2016). "The effect of background music on food pleasantness ratings". Psychology of Music. 44 (5): 1111–1125. doi:10.1177/0305735615613149. ISSN 0305-7356. Wikidata Q121872251.
* Zhengjie Fu; Michelle J Y Yoo; Weibiao Zhou; Lei Zhang; Yutao Chen; Jun Lu (12 September 2017). "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. ISSN 0308-8146. PMID 29037673. Wikidata Q47812404.
* Qianli Ma; Nazimah Hamid; Indrawati Oey; Kevin Kantono.; Farnaz Faridnia; Michelle Yoo; Mustafa Farouk (October 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 and Emerging Technologies. 37: 359–374. doi:10.1016/J.IFSET.2016.04.009. ISSN 1466-8564. Wikidata Q121872249.
* Tung Diep; Chris Pook; Michelle Yoo (18 February 2020). "Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)". Antioxidants. 9 (2): 169. doi:10.3390/ANTIOX9020169. ISSN 2076-3921. PMC 7070485. PMID 32085645. Wikidata Q89835317.
* Mustafa Farouk; Michelle J Y Yoo; Nazimah Hamid; Maryann Staincliffe; Briar Davies; Scott O Knowles (16 October 2017). "Novel meat-enriched foods for older consumers". Food Research International. 104: 134–142. doi:10.1016/J.FOODRES.2017.10.033. ISSN 0963-9969. PMID 29433778. Wikidata Q50057157.
* 'Michelle' Ji Yeon Yoo; Xiao Dong Chen (9 November 2006). "GIT Physicochemical Modeling - A Critical Review". International Journal of Food Engineering. 2 (4). doi:10.2202/1556-3758.1144. ISSN 1556-3758. Wikidata Q125755237.