Dr Ruey-Leng Loo

Dr Ruey-Leng Loo

Research Program 3: Senior Researcher

P3-006 Bioactive components value-add to Australian artichokes; P3-008 Analytical assessment of food quality systems; P3-026 Effect of consuming inulin-based fibres

Ruey-Leng Loo is a Western Australia Premier’s Early to Mid-Career Fellow and a senior researcher at Murdoch University’s Australian National Phenome Centre (ANPC). She has expertise in epidemiological studies and in data analytics for metabolic phenotyping. Her research delivers new knowledge of dietary impacts on human metabolism and health/disease, and provides a translational bridge to the food science industry.

P3-026 In Progress

Evaluating the acute effect of consuming inulin-based fibres on gut transit time and metabolic biochemistry in adults

Supplementation of diet with inulin extracts has been shown to promote gut health and may play a role in alleviating various noncommunicable diseases such as obesity and hypercholesterolaemia. This study aims to investigate the effects of inulin-based fibres derived from artichokes with varying chain lengths on the metabolic profiles of human urine and plasma using a nuclear magnetic resonance (NMR) and mass spectrometry (MS)-based metabolic profiling approach.
P3-008 In Progress

Analytical assessment of food quality and processing systems, tracing, biochemistry and nutritional properties of foods

This project concerns the validation of claims on the levels of multiple phytochemicals in a range of foods and food products, and variations through the production to consumer pipelines.
P3-006 In Progress

Bioactive components for value-add to Australian artichokes

This project is applying chemical fingerprinting technology based on a combination of Nuclear Magnetic Resonance (NMR) spectroscopy and Rapid Evaporative Ionisation Mass Spectrometry (REIMS) together with chemometric data analysis to better understand the natural chemical compounds in various Australian artichokes.

CRC project team develops new techniques to track the provenance of chicken eggs

Early results from the CRC's 'Food metabolomics library' project, set to appear in prestigious academic journal Food Science, detail a fast, simple method for measuring lipid components that accurately distinguishes free-range from cage and barn-laid eggs. 

Andrew Tilley, PhD student: putting premium artichokes’ health benefits on trial

Andrew Tilley studied food science and technology at Perth WA's Curtin University, but took the long way round to a CRC-backed PhD at Murdoch via the food manufacturing industry.

Unlocking the chemical secrets of WA’s healthiest food

Murdoch University scientists are using cutting-edge methods and equipment to profile the nutritional makeup of high-value produce from across Western Australia, including truffles, artichokes and olive oil.

State-of-the-art food metabolomics library launched in Western Australia

A just-commenced CRC project involving Murdoch University's ANPC, WA DPIRD, global scientific equipment firm Bruker and SMEs across WA will develop unique chemical fingerprints to validate health claims, expanding markets for premium WA products.

Chemical fingerprinting, sensory evaluation underway for WA globe artichokes

The first sensory evaluation and fingerprinting work is underway in the CRC’s ‘Bioactive components for value-add to Australian artichokes’ project following the winter-spring harvest of Mt Lindesay’s organic globe artichoke varieties.

Meet Ruey-Leng Loo: phenomics and precision nutrition expert

Dr Ruey-Leng Loo is a clinical pharmacist who is focusing her clinical expertise on the application of metabolic phenotyping in epidemiological and nutritional studies.

Vicky Solah: food science and human nutrition expert

Murdoch University Associate Professor Vicky Solah brings 36 years of expertise in food science and human nutrition to the CRC. Right now she's profiling artichokes for CRC partner Mt Lindesay. Next, she'll begin upcycled fruit-and-veg product trials at the new WA Food Innovation Precinct.

Validating the nutritional properties of globe artichokes

Western Australian globe artichoke producer Mt Lindesay has teamed with researchers at Murdoch University in a project to validate key properties of their artichokes.
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