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Marcus Loi

PhD Candidate
Food Science

Marcus Loi Profile Photo


Ext (470) 4778
Location Commerce building, 523

Emulsifier technology to enhance emulsion stability in milk coffee beverages.

Supervised by Associate Professor John Birch and Dr Graham Eyres


Marcus comes from Kuala Lumpur, the capital of Malaysia. He obtained both his BSc in Biotechnology and MSc in Food Technology from Universiti Putra Malaysia. His master research thesis was “Detection and determination of furfural in crude palm oil”. After completing his Master degree, he worked in the R&D department of a major edible oils & fats, oleochemicals and food ingredients company.

He is currently pursuing a PhD degree in Food Science at University of Otago. He has chosen Otago because of the supportive and world class study environment that it offers. He is also keen to live and explore the beautiful South Island of New Zealand.

In the future, he would like to contribute back to society by sharing his knowledge through teaching, while pursuing his passion in research and development. His research interests lie in the area of fats & oils and oleochemistry.

Project Outline

To understand the fundamental role of emulsifier and its interaction with milk protein in developing a stable emulsion.


  •  A high performance liquid chromatography method for determination of furfural in crude palm oil. Food Chemistry 128: 223-226, 2011.
  • Application of headspace solid-phase microextraction and gas chromatography for the analysis of furfural in crude palm oil. Journal of American Oil Chemists’ Society, 2010.
  • Essential fatty acids of pitaya (dragon fruit) seed oil. Food Chemistry 114(2): 561-56, 2009.
  • Detection and determination of furfural in crude palm oil. Journal of Food, Agriculture & Environment 7(2): 136-138, 2009.