Dr Wai Ga Yarn

Dr Wai Ga Yarn

  • Lecturer
Department of Culinary and Food Studies
  • School of Hospitality and Tourism Management
Scopus
SDGs Focus
No Poverty
Good Health and Well Being
Responsible Consumption and Production
Climate Action

Biography

Dr. Wai Ga Yarn specializes in food safety, with a doctoral qualification focusing on food safety studies. She is involved in teaching and learning activities related to food safety, food hygiene and sanitation, HACCP, and risk assessment in food and foodservice operations. Her academic interests include food safety management and the assessment of risks associated with food production and handling practices.

Her current research focuses on functional food product development, particularly the exploration of innovative ingredients and food formulations that may enhance nutritional and health benefits. She is interested in integrating food safety considerations into the development of functional food products to support the innovation of safe and quality foods.

Academic & Professional Qualifications

  • Doctor of Philosophy in Food Safety (Specialisation), Universiti Sultan Zainal Abidin (2022)
  • Bachelor of Food Technology with Honours, Universiti Sultan Zainal Abidin (2018)

Research Interests

  • Food safety
  • Functional Food Product Development

Teaching Areas

  • Food Safety & Hygiene
  • Food Science

Courses Taught

  • Food Hygiene & Safety
  • Food Nutrition
  • Research methodology
  • Final Year Project

Notable Publications

  1. 2026 - Wai, G. Y., Wong Khai Yeen, A., & Ahmad Najdi, N. S. B. (2026). Modernizing lemang with mushroom floss for sustainable food security. IOP Conference Series: Earth and Environmental Science, 1592(1), Article 012019.
  2. 2024 - Tang, J. Y. H., Wai, G. Y., Effendi, M. H., & Obadina, A. O. (2024). Growth simulation and risk assessment of Listeria monocytogenes in chicken liver at refrigeration condition. Journal of Agrobiotechnology, 15(2), 47–59.
  3. 2020 - Wai, G. Y., Tang, J. Y. H., New, C. Y., & Son, R. (2020). A review on Listeria monocytogenes in food: Prevalence, pathogenicity, survivability and antibiotic resistance. Food Research, 4, 20–27. 
  4. 2020 - Wai, G. Y., Tang, J. Y. H., Premarathne, J. M. K. J. K., New, C. Y., & Son, R. (2020). Multiplex PCR assay detection of Listeria monocytogenes in chicken offal at retail outlets in Klang Valley, Malaysia. Technology Reports of Kansai University, 62(7), 4037–4045.
  5. 2020 - Wai, G. Y., Tang, J., Alias, N., Kuan, C., Goh, S., & Son, R. (2020). Risk of acquiring listeriosis from consumption of chicken offal among high risk group. Malaysian Journal of Fundamental and Applied Sciences, 16, 59–63.
  6. 2019 - Thung, T. Y., Lee, E., Wai, G. Y., Pui, C. F., Kuan, C. H., Premarathne, J. M. K. J. K., Nurzafirah, M., Tan, C. W., Malcolm, T. T. H., Ramzi, O. S. B., Wendy, D. R., New, C. Y., & Son, R. (2019). A review of culture-dependent and molecular methods for detection of Salmonella in food safety. Food Research, 3(6), 622–627.

Achievements & Accolades

  1. University grant: RM 21,000
    Project title: Minerals solubility, shelf life study and texture characterization of functional gummy candy made up of coconut water