BIOGRAPHY

Ms. Enelyn B. King is a part-time instructor in the Department of Food Technology. She is also currently working as a Food Safety Auditor at NSF International, Global Foods Division in Thailand. She graduated M.S. Food Science from National Taiwan University (Taipei, Taiwan) in 2014. She worked for a year in the Purple Oven Corporation. She started out as a Quality Assurance Coordinator, then became an Research & Development Coordinator cum Production Team Leader. Due to her work performance, she was immediately promoted to Production Group Leader wherein she handled three teams comprised of 20 staff members and three team leaders.

TEACHING

EXPERIENCE

PUBLICATIONS AND CREATIVE WORKS

PUBLICATIONS (since 2011)

BOOK CHAPTER (since 2011)

CREATIVE WORKS (since 2011)

AWARDS/RECOGNITIONS

(since 2011 including fellowships)

SPEAKERSHIP

(since 2011)

SUPERVISION

Undergraduate researches supervised (since 2011)

A.Y. 2016-2017

1. Abillar, J.J., Capsa, M.P., Dominguiano, J.L. Esperanza, R.M., Gonzales, P.L., Mangahas, Q.C., Ponce, A.M. and King, E.B. (2016) Synergy of Lactobacillus bulgaricus as Probiotic and Unripe Banana Flour (Musa acuminata x balbisiana) as Prebiotic in Pudding. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
2. Alcasid, A.G., Banag, R.P., Cheng, M.V., Dalisay, H.M., Gerardino, G.M., Hernandez, Y.M., Quibal, V.C. and King, E.B. (2016) Utilization of Dehydrated Aratilis (Muntingia calabura Linn.) as a Partial Substitute to Rice Flour as a Good Source of Fiber in Gluten- free Instant Dough Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
3. Amboy, C.T, Bayani, C., Carpio, J.B., Lagdan, J.R., Loristo, P.O., Mallari, A.C., Teng, R.T., King, E.B. (2016) Partial Substitution of Dehydrated Bagasse Powder as an Extender and Dietary Fiber Source in Chicken Nuggets. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
4. Ayque, M.L., Azarcon, L., Chan, E.A., Pedron, A.R., Ramos, F. J., Tuazon, P.E., Velasco, V.V. and King, E.B. (2016) Physicochemical and Antioxidant Properties of Philippine Native Black Garlic (Allium sativum L.) and its Utilization as Jam. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
5. Barnes, N.S., Bernardo, J.F., Cosico, D.S., Manlapig, M.B., Maunahan, A.H., Sarito, C.G., Veneracion, J.R. and King, E.B. (2016) Dehydration of Rice Hull and its Utilization as a Source of High Dietary Fiber in Chocolate Chip Cookies. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
6. Canlas, M.S., Castro, L.M., Corpuz, J.V., heras, M.K., Laano, Stephanie, R.V., Villanueva, N.C., Yu, M.A. and King, E.B. (2016) Partial Substitution of Germinated Mung bean flour in the production of instant noodles Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)

A.Y. 2016-2017

1. Adad, J.S., Alvarez, M.L., Cua, K.G., Moreno, V.L., Sy, L.T. and Tamaray, M.M., King, E.B. and Logan, E.P. (2016). Incorporation of Dehydrated Squash (Cucurbita maxima) Pulp as Partial Fat replacer in Philippine Sausage. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
2. Baluyot, K.A., Elias, E.P., Ferrer, G.V., Flores, I.C. Pablo, M.M., Quilao, A.T., King, E.B. and Logan, E.P. (2016). Utilization of Maize (Zea Mays) Core in the Development of High Fiber Peanut Butter. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
3. Cabatingan, E.D., Cerdeña, J.O., David, C.R., Gorospe, G.B., Hermoso, V.S., Lao, J.C. and Niñofranco, K.A., King, E.B. and Logan, E.P. (2016). Antimicrobial Activity of the Natural Extract of Cilantro (Coriandrum sativum) Against Gram-Negative and Gram-Positive Bacteria in the Development of Cilantro Treated Yellowfin Tuna (Thannus albacares) Fish Nuggets. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
4. Castro, J.M., Libut, A.M., Magante, A.S., Oñate, S.D. Ruas, K.A., and Turalba, J.L., King, E.B. and Logan, E.P. (2016). Development of Alginate Pearls Containing Watermelon Juice and Rind with Lactobacillus acidophilus as Probiotic. Bachelor of Science in Food Technology, University of Santo Tomas. (unpublished research)
5. Chu, G.F., Cleofe, D.J., Go, E.S., Llavore, A.S., Reyes, K.F., Yu, C.T., King, E.B. and Logan, E.P. (2016). Development of Dark Chocolate Bar Using Rambutan (Nephelium lappaceum) Seed Fat as a Partial Substitute to Cocoa Butter. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)
6. Cruz, T.R., Garcia, A T., Jacinto, J. E., Kishore, K. J., Manuel, P. M., Quintans, C.B., King, E B. and Logan, E.P. (2016) Utilization of Jackfruit (Artocarpus heterophyllus Lam) Seeds as a Coffee Substitute. Bachelor of Science in Food Technology, University of Santo Tomas (unpublished research)