Dr. Patricia Matanjun is an Associate Professor at the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS). She has a BSc in Food Science and Nutrition from University of Oxford Brookes, United Kingdom, MSc in Food Biotechnology from University of Strathclyde, Glasgow, Scotland, and PhD in Food Chemistry and Biochemistry from Universiti Putra Malaysia. She worked with the government agency for a year and the food industry for six years before joining UMS as a lecturer in 1999. Her main research interests include the study of chemical, physical and biological properties of tropical marine seaweeds, local herbs, and mushrooms. She and her research team had developed many food products from Malaysian seaweeds collaborating with local and international companies. She and her team won numerous national and international innovation awards on utilizing seaweed as functional food ingredients and dietary supplements for cardiovascular health. She participated in many conferences at national and international levels presenting and publishing research papers and book chapters on the nutrient composition, antioxidative and therapeutic properties of marine seaweeds.