Teo Pey Sze
I graduated from the Universiti Sains Malaysia with a B.Sc. (Hons) in Applied Biology and a M.Sc (Hons) in Community Nutrition. In 2018, I completed my PhD in Human Nutrition, under the Sensory Science and Eating Behaviour group, at Wageningen University.
My PhD thesis focuses on the role of sensory taste in dietary energy intake in two diverse populations, i.e. the Netherlands and Malaysia, and how it relates to the sub-populations (i.e. age group, weight status and gender) within each country and between the two countries. This multidisciplinary project is the pioneer work to understand how sensory preferences influence people diets across Eastern and Western. The main findings of it can be used to further (1) tailoring a population-based nutritional education or dietary guidelines based on consumers’ own food choices and preferences, and (2) to give insights to industry about the importance of optimizing the taste perception without increasing or even reducing the salt and/or sugar contents for the health- and cost-wise.
As a research fellow in the Clinical Nutrition Research Centre, I am interested in integrating sensory and behavioural science into nutrition and health perspective and aiming at a better understanding the mechanism behind the imprecise control of energy intake, with optimal sensory profiles and lower eating rates.