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Functional Food Specialist
I am lecturer with expertise in food technology, functional foods, and food quality. I hold a PhD in Food Technology and specialise in the development of healthier food products, with a strong focus on low-sodium formulations using hydrocolloids and salt substitutes.
Dr Tan Hui Ling
Tan
. HuiLing @ monash. edu
Lecturer
Expertise
Food technology and product development Functional and low-sodium foods Food quality, safety and sensory analysis
My research spans food processing, sensory evaluation, texture and rheological analysis, and shelf-life assessment. I have led and contributed to multiple competitive research grants, published extensively in Q1 and Q2 ISIindexed journals, and hold the copyright for the SALTZERO food innovation.
My work aligns with the Future and Functional Food research theme, addressing food quality, safety, and sustainability challenges.
Achievement / Award Shortlisted for National Nomination, Lindau Nobel Laureate Meeting( 2026)
Sunway University Student Appreciation of Teaching
Award( 2025) Gold Award( SALTZERO Air- Dried Wheat Noodles)- Malaysia Technology Expo( 2024)
My focus is on the functional and low-sodium food development, food quality and safety, sensory evaluation, and sustainable food processing
SCHOOL OF SCIENCE CAPABILITIES