With strong research interests and a background in advanced technologies for drying foods, Dr Bee May's recent research projects have been focused on lactic acid bacteria. These include fermentation, natural preservatives (bacteriocins), functional foods, use of protectants and factors influencing survival during dehydration and microencapsulation.
Dr May's developing interests include innovative areas of research related to how DNA encodes biology and mechanisms whereby protectants promote the survival of lactic acid bacteria (LAB) during desiccation and storage. Her most recent focus has been carrying out computer simulation to help understand how milk proteins bind to the cell wall of LAB.
- Microencapsulation of bacteria by drying
- Natural preservatives (bacteriocins)
- Functional foods
- Protectants and protective behaviour influencing survival during dehydration
- Whey proteins
- Genetic diversity of lactic acid bacteria
- RMIT Teaching award - Work Integrated Learning (2011)
- College Teaching and Learning award: Certificate of Recognition for Commitment to Student Learning & Experience (2005)
- Dean’s Teaching Award: Special Commendation in Teaching and Learning Award (2002)
- ASCILITE Award for “Exemplary Use of Electronic Technologies in Teaching and Learning in Tertiary Education – Australia (2002)
Dr May's teaching and coordination roles encompass both undergraduate and postgraduate programs in a wide range of courses.
- Quality Assurance for Industry (ONPS2054)
- Introduction to Food Industry (ONPS2137)
- Confectionery and Lipid Technology (ONPS1114 and ONPS2131)
- Science Project (ONPS2186)
Her emphasis in teaching and learning has increasingly involved Work Integrated Learning (WIL) with strong links to industrial partners leading to strong recognition through the RMIT Teaching Award - Work Integrated Learning in 2011.
- PhD (Food Science), RMIT University
- B. Applied Science (Food Science & Technology), RMIT University
- Diploma in Food Technology, Singapore Polytechnic
Dr May has worked in the food industry (both Australia and Singapore) in various roles: Food Technologist, Microbiologist, Product Development Executive and Assistant Manager.
In Singapore, principle achievements:
- Enhancement of processes
- Product development
- Establishment of quality standards and manufacturing procedures for a range of food products.
In Australia, principle achievements:
- Trouble shooting
- Building a quality network
- Staff training
- Successfully developed new products
- Providing leadership to the Quality team
- Completed a total of 12 confidential reports for the food industry
- Khem, S.,Small, D.,May, B. (2016). The behaviour of whey protein isolate in protecting Lactobacillus plantarum In: Food Chemistry, 190, 717 - 723
- Khem, S.,Bansal, V.,Small, D.,May, B. (2016). Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying In: Food Hydrocolloids, 54, 162 - 169
- Khem, S.,Woo, M.,Small, D.,Chen, X.,May, B. (2015). Agent selection and protective effects during single droplet drying of bacteria In: Food Chemistry, 166, 206 - 214
- Golneshin, A.,Adetutu, E.,Ball, A.,May, B.,Van, T.,Smith, A. (2015). Complete genome sequence of lactobacillus plantarum strain B21, a bacteriocin-producing strain isolated from Vietnamese fermented sausage Nem Chua In: Genome Announcements, 3, 1 - 2
- Choy, A.,May, B.,Small, D. (2012). The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles In: Food Hydrocolloids, 26, 2 - 8
- Tran, K.,May, B.,Smooker, P.,Van, T.,Coloe, P. (2011). Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage In: Food Research International , 44, 338 - 344
- Sharma, D.,George, P.,Button, P.,May, B.,Kasapis, S. (2011). Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute In: Food Chemistry, 127, 1784 - 1791
- May, B.,Yee, B.,Li, L. (2010). Assessment of the antimicrobial property and stability of dehydrated and fresh garlic In: Proceedings of the 17th International Drying Symposium (IDS 2010), Magdeburg, Germany, 3-6 October 2010
- Choy, A.,May, B.,Small, D. (2010). The effect of different frying conditions on the textural and physical properties of instant fried noodles In: Proceedings of the 17th International Drying Symposium (IDS 2010), Magdeburg/Germany, 3-6 October 2010
- Perre, P.,May, B. (2007). The existence of a first drying stage for potato proved by two independent methods In: Journal Of Food Engineering, 78, 1134 - 1140
1 PhD Current Supervisions and 1 Masters by Research Current Supervisions4 PhD Completions and 1 Masters by Research Completions