معرفی
Dr. Tan Seok Tyug is a Senior Lecturer at the Jeffrey Cheah School of Medicine & Health Sciences, Monash University Malaysia. She is a registered nutritionist with a PhD in Nutritional Sciences from Universiti Putra Malaysia. Her academic work is deeply rooted in public health and nutritional sciences, with a strong focus on population-level dietary and health outcomes.
- PhD in Nutritional Sciences, Universiti Putra Malaysia
- BSc (Hons) in Nutrition and Community Health, Universiti Putra Malaysia
Her research interests span food security, eating behaviour, nutritional status, nutrigenomics, and bioactive compounds, with implications for non-communicable disease prevention. She actively contributes to the scientific community through editorial roles as Associate Editor of Nutrition and Health (Sage) and Editorial Board Member for Dialogues in Health and Societal Impacts (both Elsevier).
The analysis of her recent publications (2020–2025) reveals a consistent focus on behavioral and public health nutrition, particularly among vulnerable populations such as children, young adults, the elderly, and post-pandemic cohorts. Her work integrates epidemiological methods with nutritional assessment, often examining the interplay between diet, lifestyle, and health outcomes. Topics include food insecurity, sleep-diet interactions, nutrigenomics perception, and functional food applications.
Scientific contributions and recognition:
- Associate Editor, Nutrition and Health (Sage)
- Editorial Board Member, Dialogues in Health (Elsevier)
- Editorial Board Member, Societal Impacts (Elsevier)
Dr. Tan is accepting PhD students and is involved in research that bridges academic inquiry with real-world health challenges. While specific grants or advising details are not listed, her publication record and editorial roles indicate active mentorship and research leadership. She is also contributing to collaborative research on food science applications, such as cinnamon and goldenberry processing, suggesting interdisciplinary engagement with food technology and functional ingredients.
