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School of Industrial Technology

Food Chemistry

Research in this field typically employs analytical chemistry, applied biochemistry, molecular sciences, polymer chemistry, and enzymology to analyse the quality and safety of foods and their constituents. A food chemist can evaluate and enhance the quality of existing food products and innovate and develop novel products by manipulating the characteristics and functionalities of molecular components of food.


Experts in Food Chemistry

Dato' Dr. Azhar Mat Easa
Dato' Dr. Azhar Mat Easa
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Degree: B.App.Sc (University of Nottingham, UK), Ph.D (University of Nottingham, UK); Expertise: Protein-Nutrient interactions; Functional foods; “Almost-illegal” foods    
Dr. Nor Shariffa bt. Yussof
Dr. Nor Shariffa bt. Yussof
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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
Dr. Syahariza Zainul Abidin
Dr. Syahariza Zainul Abidin
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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
Dr. Tan Thuan Chew
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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