// tukar uk-width-1-4 ke uk-width-4-4
  • Research
  • Food Tech research
  • Food Science

Food Science

Food science is the discipline in which biology, physical sciences and engineering are used to study the nature of foods, the causes of their deterioration and the principles underlying food processing. Researchers may perform a scientific study of raw food materials and their behaviour during formulation, processing, packaging, storage and evaluation as consumer food products. In brief, food science may encompass any study of food and food materials that is concerned with all aspects of quality and safety before being consumed by consumers.

Search

Food Science Researchers

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. Fazilah Ariffin
PROFESSORS
Dr. Fazilah Ariffin
Degree: B.Sc (Iowa State University, USA), M.Sc (University of Leeds, UK), Ph.D (University of Leeds, UK) Expertise: Food chemistry & analysis; Food ingredients; Product development of food; Active packaging
Dr. Maizura Murad
SENIOR LECTURERS
Dr. Maizura Murad
Degree: B.Sc (Universiti Teknologi MARA), M.Sc (Universiti Sains Malaysia), Ph.D (Universiti Kebangsaan Malaysia) Expertise: Food sensory evaluation; Food analysis; Halal food management  

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

ppti banner