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Food Chemistry

Research in this area typically uses analytical chemistry, applied biochemistry, molecular sciences, polymer chemistry and/or enzymology to analyse quality and safety of foods and foods constituents. A food chemist will be able to evaluate and improve the quality of existing food products and innovate and develop new products by manipulating characteristics and functionalities of molecular components of food.

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Food Chemistry Researchers

Dr. Abd Karim Alias
PROFESSORS
Dr. Abd Karim Alias
Degree: B.App.Sc (Universiti Sains Malaysia), M.Sc (University of Reading, UK), Ph.D (University of Reading, UK) Expertise: Physicochemical properties of foods; Food biopolymers interactions; Food processing and preservation
Dato' Dr. Azhar Mat Esa
PROFESSORS
Dato' Dr. Azhar Mat Esa
Degree: B.App.Sc (University of Nottingham, UK), Ph.D (University of Nottingham, UK). Expertise: Protein-Nutrient interactions; Functional foods; “Almost-illegal” foods    
Dr. Syahariza Zainul Abidin
SENIOR LECTURERS
Dr. Syahariza Zainul Abidin
Degree: B.Sc (Universiti Putra Malaysia), M.Sc (Universiti Putra Malaysia), Ph.D (University of Queensland, Australia) Expertise: Food chemistry and analysis; Texture-modified food; Starch structure-digestibility study; Halal food authentication  
Dr. Tan Thuan Chew
SENIOR LECTURERS
Dr. Tan Thuan Chew
Degree: BTech (Universiti Sains Malaysia), M.Sc (Universiti Sains Malaysia), Ph.D (Universiti Sains Malaysia) Expertise: Food analysis and quality control; Kinetic study; Beverage processing and technology; Alternative protein
Dr. Nor Shariffa bt. Yussof
SENIOR LECTURERS
Dr. Nor Shariffa bt. Yussof
Degree: B.Tech. (Universiti Sains Malaysia), M.Sc. (Universiti Sains Malaysia), Ph.D. (Universiti Putra Malaysia) Expertise: Food bioploymers and colloids; Food nanotechnology; Lipid technology

School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia 11800 Pulau Pinang, Malaysia.
Tel: +604 653 2219 | Fax: +604-653 6375 | Email: dean_ind@usm.my

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