Pey Sze Teo

I graduated with a PhD in Human Nutrition, specialised in sensory science and eating behaviour from Wageningen University, The Netherlands. I am currently working as a Senior Research Fellow in Singapore Institute of Food and Biotechnology Innovation, Clinical Nutrition Research Centre, A*STAR, Singapore. My 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. I am passionate about integrating sensory and behavioural science into nutrition and health. I noticed that it is hard to change people’s behavior. I applied for the Marina van Damme grant to seek support to explore the field of implementation science and take training courses in that field. I want to understand the theory behind and to translate the science from our experimental trials by implementing the findings into real-life settings. If successful, I hope to even scale up to larger groups, including the normal population as well as vulnerable groups such as the elderly, children, or patients.