Researcher

Pey Sze TEO graduated with a PhD in Human Nutrition from Wageningen University, the Netherlands where she specialised in sensory science and eating behaviour. She is currently working as a Senior Research Fellow at the Clinical Nutrition Research Centre at A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI). Her current research focus is on how food properties, sensory characteristics, and psychological factors influence calorie selection and food choice and through this, impacts energy intake and body composition. She hopes to contribute to the development of a healthy food system in the future with reduced fat, sugar and salt content for consumers while maintaining palatability.