Researcher in Health and Community Studies
Dr. Mary Yan is a dedicated researcher specializing in health, food science, and nutrition. She earned her PhD from Auckland University of Technology, where she focused on the impact of dietary components on metabolic health. With a strong background in nutritional analysis, carbohydrate metabolism, obesity research, and dietary interventions, her work explores how functional foods influence blood glucose regulation, satiety, and overall well-being.
Dr. Yan has published over 23 academic papers, accumulating more than 9,000 reads and 200 citations. Her research has provided key insights into the sensory and antioxidant properties of prebiotic functional beverages, the effect of healthy snacks on glycemic response and satiety, and how branding and nutritional information influence consumer preferences.
Her expertise extends to analytical chemistry and advanced research methodologies, allowing her to contribute significantly to food formulation, metabolic health, and nutrition science. As a researcher in health and community studies, she continues to collaborate with academic and industry partners to develop innovative nutritional solutions that promote long-term health and well-being.
Dr. Yan’s work has been featured in leading international journals, including The ISME Journal, Applied and Environmental Microbiology, FEMS Microbiology Ecology, and Poultry Science. She is actively engaged in developing functional food products and dietary strategies to combat metabolic disorders, helping bridge the gap between scientific research and real-world applications.
