Dr. Tan Thuan Chew is a Senior Lecturer at the School of Industrial Technology at Universiti Sains Malaysia (USM) with a strong background in Food Technology. Dr. Tan received his BTech. (Hons.) (Food) from USM, followed by an MSc and a PhD in Food Technology from the same institution. His research areas include health functionalities from alternative proteins, protein interactions, and kinetic studies, particularly on enzyme inactivation and chemical degradation. With his expertise, he is actively contributing to advancing food science and technology. Dr. Tan is also a professional member of the Malaysia Institute of Food Technology (MIFT).