• Lecturer

  • School of Food Studies & Gastronomy
    Faculty of Social Sciences & Leisure Management
  •    +60356295417
  •   tziakze.wong@taylors.edu.my

Dr Wong Tziak Ze

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.

Academic Qualification

  • 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

Professional Qualification

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Areas of Expertise

  • Chemical Sciences, Physical Chemistry(Including Theoritical And Structural), Colloid Chemistry

Research Interest

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  • Comparing the Self-Reported Data and Observed Behaviour of Food Waste Separation: A Study of the 29th Southeast Asian (SEA) Games (SCOPUS-Indexed), Asia-Pacific Journal of Innovation in Hospitality and Tourism - Article in Journals
  • Wheat Protein-Dextran Maillard Conjugates: Effect of Size and Location of Polysaccharide Conjugated on Steric Stabilization of Emulsions at Acidic pH (ISI-Indexed), Food Hydrocolloids - Article in Journals
  • Secondary Structure of Deamidated Wheat Protein and b-casein in Solution and Upon Adsorption at Oil-Water Interfaces Measured using Synchrotron Radiation Circular Dichroism (ISI-Indexed), Food Hydrocolloids - Article in Journals
  • The Effect of Maillard Conjugation of Deamidated Wheat Proteins with Low Molecular Weight Carbohydrates on the Secondary Structure of the Protein (ISI-Indexed), Food Biophysics - Article in Journals
  • Deamidated Wheat Protein Dextran Conjugate: Enhanced Oil/Water Emulsion Stability at Acidic pH via Steric Stabilisation - Article in Proceeding
  • Modification of Interfacial Structure of Deamidatated Wheat Proteins via Maillard Conjugation with Dextrans - Article in Proceeding
  • Structure/Assembly Behaviour of Deamidated Wheat Protein Dextran Conjugates at Interfaces - Article in Proceeding
  • Changes in Wheat Protein Structures in the Presence of Carbohydrate - Article in Proceeding


  • Shaping and promoting a healthy lifestyle through real-time monitoring technology and food legislation,  Project Leader2017 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-researcher2015 to 2016, Taylor's University

Awards and Stewardship

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Paper Presented

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