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    Musfirah Zulkurnain, Ph.D.

     

     MZ-passport.jpg Emailmusfirah.z@usm.my
    Ext: 2112
    • Non-thermal processing technologies
    • Lipid processing technologies
    • Crystallization
    • Chemical food safety
     

    Profile

    Dr. Musfirah Zulkurnain

    Dr Musfirah Zulkurnain graduated from Universiti Sains Malaysia with B.Tech. (Hons) in Food Technology. She obtained her Master's Degree in Universiti Putra Malaysia solving a chemical food safety issue in palm oil refining process with a patent. She earned her PhD from The Ohio State University in 2017 specialized in novel nonthermal processing technologies in structuring lipids based foods. Her research involved the application of physical chemistry and empirical modelling in the production of novel high-pressure lipid crystals. After obtaining her PhD she came back to her alma mater, USM in the heart of Penang Island as a senior lecturer. Her research focuses on processes and also material science of lipid systems for food safety and process improvement with industry collaborations. Penang offers myriad coastal resources including precious seafood. Soon, she became interested in the application of novel nonthermal technologies in post-harvest processing of seafood and meat products, focusing on fundamental research of nonthermal technologies to enhance human health. 

     

    Web of Science ResearcherID: AAA-1938-2019

    ORCiD: 0000-0002-3301-1780

    Scopus Author ID: 37070083300

    USM Expert 

     

    PROFESSIONAL QUALIFICATION/ MEMBERSHIP:

    • Member, American Oil Chemists' Society, AOCS
    • Member, Institute of Food Technologists, IFT
    • Member, Phi Tau Sigma Honor Society, ΦΤΣ
    • Member, Malaysian Board of Technologist, MBOT

     

     

    Research

    RESEARCH GRANTS:

    1. Transdisciplinary Research Grant Scheme (TRGS) 2020
    2. Fundamental Research Grant Scheme (FRGS) 2019
    3. Industry Grant 2019-2020
    4. Division of Industry & Community Network Grant 2019
    5. Short Term Research Grant 2018

     

    RESEARCH INTEREST:

    • Lipid crystallization
    • Non-thermal processing technologies
    • Structuring food systems
    • Chemical food safety
    • Food analysis

     

    Teaching

    IMK 223     Food Processing Technology of Animal-based Products

    IMK 407     Food Safety

    IMK 410     Foodborne Pathogens

    IMK 421     Primary Product Technologies 

    IMA 117     Scientific Written Communication 

     

    Supervision

     

    MSc_PhD_TRGS_2021.jpg

    Brain_superfood-1.jpg

     

     

    Publication

    JOURNALS & BOOKS

    Ramli, M.E., Salleh, R.M., Tajarudin, H.A. & Zulkurnain, M. (2021) Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling. LWT - Food Science and Technology, 147, 111493.

    Hassan, N. H., Othman, H. I. A. Al, Malek, N. R. A., Zulkurnain, M., Saad, B., & Wong, Y. F. (2020). Simultaneous Quantitative Assessment of Ochratoxin A, Patulin, 5-Hydroxymethylfurfural, and Bisphenol A in Fruit Drinks Using HPLC with Diode Array-Fluorimetric Detection. Foods, 9, 1633.

    Alafeef, A. K., Ariffin, F., & Zulkurnain, M. (2020). Organic selenium as antioxidant additive in mitigating acrylamide in coffee beans roasted via conventional and superheated steam. Foods, 9(9), 1197.

    Zulkurnain M., Sulaiman, A. & Balasubramaniam V.M. (2020). Application of High Pressure Processing in Food. In: Advances in Thermal and Non-thermal Food Process Technology, CRC Press New York.

    Zulkurnain M., Balasubramaniam V.M. & Maleky F. (2019)  Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure. Molecules, 24 (15), 2853.

    Zulkurnain M., Balasubramaniam V.M. & Maleky F. (2017) Thermal effects on lipids crystallization kinetics under high pressure. Crystal Growth & Design, 17 (9), 4835–4843.

    Zulkurnain M., Maleky F. & Balasubramaniam V.M. (2016) High pressure crystallization of binary fat blend: A feasibility study. Innovative Food Science & Emerging Technologies, 38, 302-311.

    Zulkurnain M., Maleky F. & Balasubramaniam V.M. (2016) High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics. Food Engineering Reviews, 8, 393-413.

    Zulkurnain M., Lai O.M., Abdul Latip R. & Tan C.P. (2013) Optimization of palm oil physical refining process for reduction of 3-monochloropropane-1,2-diol (3-MCPD) esters formation. Journal of Agricultural and Food Chemistry, 61, 3341–3349.

    Zulkurnain M., Lai O.M., Abdul Latip R., Nehdie I.A., Ling T.C. & Tan C.P. (2012) The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components. Food Chemistry, 135, 799-805.

    Zulkurnain M., Goh M.H., Alias A.K. & Liong M.T. (2008) Development of A Soy-Based Cream Cheese. Journal of Texture Studies, 39, 635–654.

     

    PATENT

    Tan C.P.,  Zulkurnain M. & Lai O.M. An Improved Palm Oil Refining Process. Patent WO 2014/081279 A1. May 30, 2014.

     

    PROCEEDINGS

    Zulkurnain M., Maleky F. & Balasubramaniam V.M. (2015) Effects of high pressure crystallization on physical properties and microstructure of fat blends. In: P.S. Taoukis, N.G. Stoforos & G. Eleni (Eds.), Sustainable Innovation Based on Science & Applied Research of Nonthermal Technologies (pp. 27-30). Athens, Greece: 2015 International Nonthermal Processing Workshop.

    Awards/Recognition

    AWARDS/RECOGNITIONS:

    • USM APEX Young Scholar Fellow 2019-2020
    • Marco Polo visiting lecturer, Naresuan University, Phitsanulok, Thailand, Aug 2019
    • Erasmus Fully funded Regional Workshop on Food Security, Kasetsart University, Bangkok, Thailand, Nov 2018
    • 1st Place Graduate Research Competition (Engineering, Math & Physical Sciences category), 31st Edward F. Hayes Graduate Research Forum. The Ohio State University. March 2017
    • 2nd Place Ohio Valley Institute of Food Technologist (OVIFT) Graduate Research Competition 2017
    • 1st Place Graduate Student Competition, Conference of Food Engineering 2016
    • Sanggar Sanjung Award 2013

    PUBLIC SERVICE, LEADERSHIP & PROFESSIONAL ACTIVITIES:

    • Judge, 12th Malaysian Institute of Food Technology (MIFT) 2021, 4-5th Aug 2021
    • Invited speaker, International Conference on Emerging Technologies in Food Processing (ETFP) 2021, West Bengal, India, 25th March 2021
    • General lecture, Novel Structuring of Lipid Based Foods, Universitas Sumatera Utara, Medan, Indonesia, Sept 2019
    • Speaker, Recent Updates on 3-MCPD Esters in Oils, Food Safety and Quality Seminar, Penang Public Health Department, Aug 2018
    • Co-chair, Edible Applications Technology (EAT) technical session, 2017 AOCS Annual Meeting. Orlando, FL, April 2017
    • Judge, DENMAN Undergraduate Research Forum 2015, 2017, The Ohio State University, Columbus, OH
    • Leader, Volunteer, Farm Science Review, Columbus, OH, Sept 2016.
    • Student Monitor, IFT15 Annual Meeting & Food Expo, Chicago, IL July 2015.
    • Volunteer, 2014 International Nonthermal Processing Workshop, Columbus, OH, October 2014.
    • Volunteer, Ohio Farm to School Conference: Local Foods across the School Meal Tray, Columbus, OH, March 2015.
    • Top 6 nationwide, 2014 Product development competition, Developing Solutions for Developing Country, IFT 2014.

    Guest Editor, Special Issue - Journal of Food Process Engineering

    Reviewer for journals:

     

    Contacts

    Room: 214 

    Emailmusfirah.z@usm.my

    Phone: +604-653 2112

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    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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