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Education:

• Ph.D. in Food Science (Specialization in Food Processing and Technology), Purdue University, USA (2017)
• B.S. in Food Science & Human Nutrition, University of Hawaii at Manoa (2012)

Appointments:

• Assistant Professor, Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa (Aug 2018-present)
• Postdoctoral Research Scholar, Plants for Human Health Institute, North Carolina Research Center, North Carolina State University, USA (Nov 2017-June 2018)
• Postdoctoral Teaching Scholar, Food Process Engineering Group, Wageningen University, Netherlands (Aug 2017-Nov 2017)
• Visiting Research Scientist, Food Process Engineering Group, Wageningen University, Netherlands (Aug 2015-Apr 2016)

Courses:

• FSHN 381 Experimental Foods
• FSHN 381L Experimental Foods Lab
• FSHN 494 Food Science Capstone
• FSHN 607 Advanced Food Science I

Publications :

Selected Publications

• Kim, S.T., Conklin, S.D., Redan, B.W., Ho, K.K.H.Y. (2024) Determination of the nutrient and toxic element content of wild-collected and cultivated seaweeds from Hawaii. ACS Food Science & Technology, 4(3), 595-605.
• Pereira, G.M., Jun S., Li, Q.X., Wall, M.M., & Ho, K.K.H.Y. (2023). Formation and physical characterization of soy protein-isoflavone dispersions and emulsions. LWT, 176,114513.
• Li, G., Cao, Z., Ho, K.K.H.Y., & Zuo, Y.Y. (2022). Quantitative determination of the hydrophobicity of nanoparticles. Analytical Chemistry, 94(4), 2078-2086.
• Ho, K.K.H.Y. & Redan, B.W. (2021). Impact of thermal processing on nutrients, phytochemicals, and metal contaminants in edible algae. Critical Reviews in Food Science and Nutrition, 62(2), 508-526.
• Laurora, A., Bingham, J.P., Poojary, M.M., Wall, M.M., & Ho, K.K.H.Y. (2021). Carotenoid composition and bioacessibility of papaya cultivars from Hawaii. Journal of Food Composition and Analysis, 101, 103984.

Book Chapters:

• Schroder, Anja, Corstens, Meinou N., Ho, Kacie K.H.Y., Schroen, Karin, Berton-Carabin, Claire C. (2018) Pickering Emulsions. Shahin Roohineijad, Ralf Greiner, Indrawati Oev, & Jingyuan Wen (Eds.), Emulsion-based systems for delivery of food active compounds (pp. 29-68). John Wiley & Sons Ltd.