The field of food science includes food chemistry and biochemistry, functional foods, food microbiology, food enzymes and other related fields. Students can select from a range of courses to meet individual needs and specialization preferences and undertake a research project within the area of food science which will include food enzymology, physico-chemical and functional properties of food carbohydrates, food lipids, food proteins and other polymers, flavour encapsulation, nutrition, functional foods, and food microbiology. Firm understanding in molecular interactions, food composition, interaction within foods, microorganism and its environment, and physico-chemical properties of food systems can be utilized in explaining the nutritional and quality changes of the foods.

List of Experts 

Prof. Dr. Jinap Selamat
Prof. Hasanah Mohd Ghazali
Prof. Dr. Son Radu
Prof. Dr. Nazamid Saari
Prof. Dr. Azizah Abdul Hamid
Assoc. Prof. Dr. Sharifah Kharidah Syed Muhammad
Assoc. Prof. Dr. Yaya Rukayadi
Assoc. Prof. Dr. Faridah Abas
Assoc. Prof. Dr. Farinazleen Mohamad Ghazali
Assoc. Prof. Dr. Ahmad Faizal Abdull Razis
Dr. Nor Hasnida Zawawi
Dr. Maimunah Sanny
Dr. Nor Khaizura Mahmud @ Ab Rashid
Dr. Wan Zunairah Wan Ibadullah
Dr. Rashidah Sukor
Dr. Ahmad Haniff Jaafar
Dr. Nurul Shazini Ramli
Dr. Muhamad Hafiz Abd Rahim
Dr. Mohd Sabri Pak Dek
Dr. Nuzul Noorahya Jambari
Dr. Nik Iskandar Putra Samsudin
Dr. Hanan Hasan

Updated:: 08/09/2017 [azimin]