Curriculum Vitae


Dr Wong Tziak Ze

  • Lecturer

  • School of Food Studies & Gastronomy
    Faculty of Social Sciences & Leisure Management
  •    +60356295417


I have great interest in health and fitness after losing 20kg through proper diet and exercise while studying my PhD in 2008. In 2011, i have completed a personal training course certified by American Council of Exercise. With these knowledge both in science of food and fitness, i have been designing exercise programs, and giving talks in university, media and charity events (e.g. NTV7, Standard Chartered Foundation etc.)

I strongly believed that tasty chilled/frozen meals can help busy working adults to consume healthier meals in between their busy schedule. Provided that right ingredients and right portion size is taking into factors while designing these meals. In 2015-2016, research grant was obtained to use edible coating for delaying the deterioration of fresh cut fruits while maintaining its colour, and nutrients. The intended application is to use these coated fresh cut fruits for making smoothie with minimal preparation time, particularly suitable for centralised kitchen, or kiosk concept.

Strong interest in the following research or personal development:
1) Designing healthy chilled/frozen meals suitable for mass production. Test the effectiveness of these meals for giving busy working adults a healthier body. (Testing markers: blood test, bodyfat level skinfold measurement or BMI).

2) Giving talks to spread awareness of adopting healthier eating habits and a healthier lifestyle to reduce the risk of chronic diseases.

Collaboration welcome to contact and explore.
  • Lecturer I, Faculty of Hospitality, Food & Leisure Management, 06/06/2011 to present
  • PhD in Chemistry, MONASH UNIVERSITY, Australia
  • Master of Food Science, THE UNIVERSITY OF MELBOURNE, Australia
  • Bachelor of Science in Biochemistry, MONASH UNIVERSITY, Australia
  • Bachelor of Science in Biochemistry & Molecular Biology, THE UNIVERSITY OF MELBOURNE, Australia
  • Malaysian Association for the Study of Obesity, Member, 2017 to 2018 (National)
  • Research Chef Association, Member, 2011 to 2018 (International)
  • Colloid Chemistry (Glycemic Response, Food Emulsions, Obesity, Food Product Development )
(Course Title),(Level of Study),(Institution),(Month/Year)
  • Principles of Organic Chemistry, Bachelor Degree, Taylor's University (03/2018)
  • Principles of Organic Chemistry, Bachelor Degree, Taylor's University (08/2018)
  • Principles of Food Biochemistry, Bachelor Degree, Taylor's University (03/2018)
  • Principles of Food Biochemistry, Bachelor Degree, Taylor's University (08/2018)
  • Culinology101, Bachelor Degree, Taylor's University (03/2018)
  • Culinology101, Bachelor Degree, Taylor's University (08/2018)
(Title of publication in APA style)
Article in Journals
  • Gan, J.E., Wong, B.T.Z., (2018). Comparing the Self-Reported Data and Observed Behaviour of Food Waste Separation: A Study of the 29th Southeast Asian (SEA) Games. Asia-Pacific Journal of Innovation in Hospitality and Tourism. 7, 107-130. (SCOPUS-Indexed)
  • Benjamin T. Wong, Li Day, MaryAnn Augustin Deamidated (2011). Wheat Protein-Dextran Maillard Conjugates: Effect of Size and Location of Polysaccharide Conjugated on Steric Stabilization of Emulsions at Acidic pH, Food Hydrocolloids, 25(6), 1424. (ISI-Indexed)
  • Benjamin T. Wong, Jiali Zhai, Soren V. Hoffmann, MaryAnn Augustin, Tim J. Wooster, Li Day (2011). Secondary Structure of Deamidated Wheat Protein and b-casein in Solution and Upon Adsorption at Oil-Water Interfaces Measured using Synchrotron Radiation Circular Dichroism, Food Hydrocolloids, 27(1), 91. (ISI-Indexed)
  • Wong, B.T., Day, L., McNaughton, D., Augustin, M.A., (2009). The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein, Food Biophysics, 4(1), 1 (ISI-Indexed)
Article in Proceeding
  • Benjamin T. Wong (2009) Deamidated Wheat Protein – Dextran Conjugate: Enhanced Oil/Water Emulsion Stability at Acidic pH via Steric Stabilisation
  • Benjamin T. Wong (2009) Modification of Interfacial Structure of Deamidatated Wheat Proteins via Maillard Conjugation with Dextrans.
  • Benjamin T. Wong (2009) Structure/Assembly Behaviour of Deamidated Wheat Protein – Dextran Conjugates at Interfaces
  • Benjamin T. Wong (2007) Changes in Wheat Protein Structures in the Presence of Carbohydrate
(Project title),(Role),(Duration),(Level)
  • Shaping and promoting a healthy lifestyle through real-time monitoring technology and food legislation, Project Leader, 2017 to 2022 (Taylor's University)
  • Application of Edible Coating for Shelf life Extension and Quality Retention of Pre-packaged Fresh-cut Mixed Fruits for Ready-to-blend Fruit Smoothie, Co-researcher, 2015 to 2016 (Taylor's University)
(Title of Thesis),(Name of Candidates),(Academic Level),(Role)
  • KHADIDJA CHEKIMA  (Main Supervisor)
(Contribution to Society),(Duration),(Level)
  • Green Volunteer for KL2017 SEAGAMES, 19/08/2017 to 30/08/2017 (Country)
(Course Title),(Course Mode),(Date/Duration),(Level)
  • PD day 2 (TCHT Only), Research, 24/03/2017 to 24/03/2017
  • Mind Mapping and Creative Teaching, Research, 16/02/2017 to 16/02/2017
  • Discovering the Dimensions of Learner-Centred Teaching, Research, 25/01/2017 to 25/01/2017
  • Shoot and Teach In 5 Minutes, Research, 19/01/2017 to 19/01/2017
  • HTCA PD Day 1, Research, 12/01/2017 to 13/01/2017