Dr Tan Hui Ling

Dr Tan Hui Ling

  • Lecturer
Department of Culinary and Food Studies

Biography

Dr Tan Hui Ling is a Lecturer at the School of Hospitality and Tourism Management, ºìÐÓÊÓƵ University. She holds a PhD in Food Technology from Universiti Sains Malaysia, with research interests in food sensory analysis, product development, rheology, food chemistry, and food process engineering. She has contributed to research on functional foods, prototype development, and food analysis, with published book chapters and research articles on food rheology, reaction kinetics, and macromolecular properties. Dr Tan supervises both undergraduate and postgraduate students in food-related research projects. Her achievements include receiving the Gold Award at the Malaysia Technology Expo 2024 for the SALTZERO air-dried wheat noodles and holding the copyright for SALTZERO. Passionate about both research and teaching, she strives to apply scientific knowledge to improve food quality and safety.

Academic & Professional Qualifications

  • PhD in Food Technology, Universiti Sains Malaysia (2020)
  • BSc (Hons) Process and Food Engineering, Universiti Putra Malaysia (2014)

Research Interests

  • Functional foods
  • Food technology
  • Food sensory analysis
  • Product development
  • Rheology
  • Mathematical modelling of food operations
  • Food process engineering
  • Heat and mass transfer in food processing
  • Food chemistry
  • Food analysis and quality control

Notable Publications

Research Articles

2018 -

Tan, H. L., Tan, T. C., & Easa, A. M. (2018). Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes. LWT-Food Science and Technology, 397, 396-403.

2018 -

Tan, H. L., Tan, T. C., & Easa, A. M. (2018). The use of selected hydrocolloids to enhance cooking quality and hardness of zero-salt noodles. International Journal of Food Science & Technology, 53(7), 1603-1610.

Achievements & Accolades

Grants

APCHR Research Seed Funding (2024)
Principle Investigator
“Exploring the perspectives of culinary practitioners and consumers on 3D-printed food"

Fundamental Research Grant Scheme (FRGS) (2024-2026)
Co-researcher
“Salt Redistribution in Salt-Guar Gum Coated (SGG) Yellow Alkaline Noodles (YAN) during cooking and its impact on noodles structure, cooking, eating and handling quality, saltiness perception, and shelf lifeâ€

ºìÐÓÊÓƵ University Internal Grant (2023-2024)
Principle Investigator
“Toward a Healthier Food Environment at ºìÐÓÊÓƵâ€

Prototype Development Research Grant (PRGS Grant) (2022-2024)
Co-researcher
“Prototype development of fresh and air-dried SALTZERO wheat noodlesâ€

USM Research University Grant (2014-2017)
Co-researcher
“The Use of Various Hydrocolloids to Enhance Structural Integrity, Texture, and Sensory Properties of Salt-Free Yellow Noodlesâ€

Awards

Gold award (Excellent Achievement in the Malaysia Technology Expo (MTE 2024)) - SALTZERO air-dried wheat noodles (2024)

Copyright

SALTZERO (2023)

Professional Associations

Professional Associations

2022-Present

Early Career Researcher Representative of School of Hospitality and Service Management, ºìÐÓÊÓƵ University.

 

2024- Present

Reviewer, Non-Medical Ethics Committee, ºìÐÓÊÓƵ University

 

2025

Graduate Technologist by Malaysia Board of Technologists.

 

Conferences & Professional Development

  1. International Conference on Food Science and Nutrition 2017 (ICFSN 2017)
  2. Joint Seminar between Faculty of Agro-Industry, Prince of Songkla University (PSU), Thailand and School of Industrial Technology, USM. (2017)
  3. Descriptive Sensory Analyses for Industrial Applications
  4. Basic Food Sensory Evaluation Training Course
  5. Occupational Safety and Health Course
  6. Seminar on Grain and Flour