Faculty Profile

Education

Current Position(s) Held

Recognition and Honors

• SMU Faculty Contribution to Student Life Award, 2022
• Member, Arthur W. Page Society, 2021
• SMU MBA Teaching Excellence Award, 2020
• SMU Teaching Excellence Honour Roll, 2019
• SMU-X Excellent Teacher Award, 2019
• Specialist Adult Educator Award (Curriculum Development), SkillsFuture SG/Institute for Adult Learning, 2018
• SMU Teaching Excellence Award, Postgraduate Professional Programmes, 2016
• SMU Faculty Contribution to Student Life Award, 2016
• Excellent Teacher Award, Singapore Management University, 2015
• Most Promising Teacher Award, Singapore Management University , 2006
• Dean's Teaching Honour List, Lee Kong Chian School of Business, Singapore Management University , 2005 - 2011, 2013 - 2024
• Outstanding Graduate Instructor, International Communication Association, 2002
• Outstanding Graduate Teaching Assistant, Cornell University, 2001

Research Grants

• MoE AcRF Tier 2 grant, 2021
• United States Department of Agriculture (USDA) research grant, 2003
• Asia Rice Foundation research grant, 2001
• Ethical, Legal, and Social Implications (ELSI) research grant, Cornell Genomics Initiative, Cornell University, 2001

Latest Publications

• Chong, M., Leung, A.k.-y., & Fernandez, T.M. (2024). One-site sensory experience boosts acceptance of cultivated chicken. Future Foods, 9, Article 100326. https://doi.org/10.1016/j.fufo.2024.100326.
• Dai, X., Leung, A.k.-y., & Chong, M. (2024). The link between people’s social perceptions of cultivated meat eaters and their acceptance of cultivated meat. Asian Journal of Social Psychology, 27(3), 473-486. https://doi.org/10.1111/ajsp.12609
• Chong, M. (2023). Increasing the acceptance of cultivated meat. Asian Management Insights, 10, 24-30.
• Chong, M., Leung, A.k.-y., Fernandez, T.M., & Ng, S.T. (2023). Effects of framing, nomenclature, and aversion to tampering with nature on consumer acceptance of cultivated meat in Singapore, Journal of Environmental Psychology, 91, Article 102140. https://doi.org/10.1016/j.jenvp.2023.102140.
• Thomas, O.Z., Chong, M., Leung, A., Fernandez, T.M., & Ng, S.T. (2023). Not getting laid: Consumer acceptance of precision fermentation made egg. Frontiers in Sustainable Food Systems, 7. https://doi.org/10.3389/fsufs.2023.1209533
• Leung, A.K.-y., Chong, M., Fernandez, T.M., & Ng, S.T. (2023). Higher well-being individuals are more receptive to cultivated meat: An investigation of their reasoning for consuming cultivated meat. Appetite, 184, Article 106496. https://doi.org/10.1016/j.appet.2023.106496
• Chong, M., Leung, A.K.-y., & Lua, V. (2022). A cross-country investigation of social image motivation and acceptance of lab-grown meat in Singapore and the United States. Appetite, 173, Article 105990. https://doi.org/10.1016/j.appet.2022.105990

Societal Impact

• Chong, et al. (2022) study cited by the World Health Organisation & FAO (2023) in its publication Food Safety Aspects of Cell-Based Food. https://www.who.int/publications/i/item/978924007094