Professional Experience

• Ph. D in Flavour Science, University of Birmingham, UK, 2021
• Master in Food Science, Universiti Kebangsaan Malaysia, 2004
• Bachelor of Food Science and Nutrition (Food Science with Management), Universiti Kebangsaan Malaysia. -1999

Academic Experiences

Subject Taught
i) Sensory Evaluation
ii) Introduction to Food Chemistry
iii) Food Chemical Analysis
iv) Food Law
v) Food Ingredient
vi) Food Quality Control and Assurance
vii) Food Product Development
viii) Nutritional Changes in Food
ix) Seminar
x) Introduction to Food Science

Current Research Projects and Grants
i) FRGS. Elucidating the Mechanism of Temperature Modulated Release of Salt Encapsulated in Water in Oil Water Emulsion for Salt Reduction. 1/9/2022-31/8/2024.
In Progress. RM83,592.00. In Progress. Co-Researcher.
ii) Dana Penyelidikan Universiti (DPU) UniSZA. Physicochemical and Sensory Characteristics of Ice cream substituted with Different Proportions of Coconut Plam Sugar as Natural Sweetener. 1/12/2022 -30/11/2024. RM22,000.00. In Progress. Co-Researcher.
iii) Dana Penyelidikan Universiti (DPU) UniSZA Physicochemical Characteristics, Sugar Content, Alpha glucosidase inhibition, Antixidant Properties and Sensory evaluation of Green Tea, Oolong Tea and Black Tea of Sacha Inchi (Plukenetia volubilis L.) Leaves. 1/12/2022 -30/11/2024. RM22,000.00. In Progress. Co-Researcher.
iv) Commercialization Innovation Fund (CIF) Grant. PureGac ice cream. UMT. Completed. 1/1/2021-31/09/2023. RM 25,000.00. Project Leader.
v) Talent and Publication Enhancement Research Grant (TAPE-RG). UMT. Assessment of quality and stability of oven dried aril Gac (Momordica cochinchinensis Spreng) powder and its application in ice cream. Completed. 1/12/2020-28/2/2023. RM 20,000.00. Project Leader.
vi) Talent and Publication Enhancement Research Grant (TAPE-RG). UMT. Morpho-agronomical and molecular variation of Gac fruit (Momordica cochinchinensis) cultivated in Malaysia. Completed. 1/12/2020-28/2/2023. Co-Researcher.
vii) Scholarship for Teaching and Learning. Implementation of authentic assessments in selected food science courses: An evaluation of effectiveness and shortcomings of teaching and learning approaches. 1/12/2020-31/5/2022. RM5,000.00. Completed. Co-researcher.
viii) Research Acculturation Collaborative Effort (RACE) Grant. Phase 1/2015. Enhancement of interaction and aroma retention rice starch lemongrass powder dispersion at variable storage conditions. 26/1/2015-25/7/2017.RM39,600.00. Completed. Project Leader.
ix) Intensive Research Grant Scheme. Physical properties, off-flavour analysis and sensory acceptability of catfish (Clarias gariepinus) flesh treated with mixed guava leaf ash and flour solution. 2013-2014. RM10,000.00. Completed. Project leader.

Postgraduate Supervision
Master Students
i) Nur Fadzira Anua. Assessment of quality and stability of oven dried aril gac (Momordica cochinchinensis Spreng) powder and its application in ice cream. 2022. In-progress. Main supervisor.
ii) Muhammad Asri Hashim. Characterization of inclusion complex of rice starch -lemongrass (Cymbopogon citratus) extract powder. Completed. 2020.Main supervisor.
iii) Mohd Syafiq Bin Abdullah. The effect of cocoa butter replacement of xanthan gum, corn starch and glycerine blends on the physicochemical and sensory properties of dark chocolate. Completed. 2015. Co-Supervisor.
PhD student
i) Lely Suryani. Penemuan formula metode produksi pertama soya fiber berskala metrik tan di Indonesia dalam rangka mencapai titik ekonomis. 2022. In-progress. Co-supervisor.

Postgraduate Examiner
i) Internal examiner. Master of Science. Nurain Nabilah Zulkipli. Determining the effect of different drying methods on antioxidants and antifungal properties in jarum tujuh bilah (Pereskia bleo) leaf extract and its application in enrichment of edible coating fo improving the quality of tomatoes (Solanum lycopersicum L.) 20/12/2023.

Journal Reviewer
i) Sains Malaysiana
ii) Food Research Journal
iii) Asean Journal of Agriculture and Biology
iv) Malaysian Applied Biology Journal
v) International Food Research Journal
vi) Journal of Biotechnology Science Research (JBSR)
vii) Journal Ilmiah Perikanan dan Kelautan
viii) ASM Science Journal
ix) Journal of Agrobiotechnology

Panel / Jury
i) Jury for Innovation Cocoa Industry Award (AIK) 2021, Malaysia Cocoa Board. 03/11/2021
ii) Jury for Innovation Competition SPPI 2021 Kolej Komuniti Jelebu, 11/10/2021
iii) Jury for oral presentation 2nd Seminar on Biological Security and Sustainability, 30/10/2019
iv) Panel Exhibition, Student Research Day @UMT 2019, 20/05/2019

Consultation
i) Consultation for Sensory Evaluation for Food Course. (FSI 26303), Fakulti Biosumber dan Industri Makanan, UniSZA.Dr. Zarinah Zakaria, Pensyarah Fakulti Biosumber dan Industri Makanan, UniSZA.
ii) Quality Food Preparation and Service Practices Monitoring Program towards BeSS Recognition for selected premises at UMT. Owner of UMT cafetaria premises.

Internal Auditor
i) Internal Auditor for Accreditation Document Review (Full Accreditation: COPPA MQA-02) Master of Economic. Jun 2023.
ii) Internal Auditor. Integrated Internal Virtual Audit (IIVA) UMT. 26/09/2021 – 13/10/2021.
iii) Internal Auditor. Integrated Internal Audit UMT. 06/09/2021 – 30/11/2021.
iv) Internal Auditor for Accreditation Document Review (Temporary Accreditation: COPPA MQA-01) Master of Science (Tropical Marine Environment)
v) Internal Auditor. Integrated Internal Audit UMT. 20/09/2020 – 29/09/2020.
vi) Internal Auditor for Accreditation Document Review. Full Accreditation: MQA-02. UMT. 16/01/2020 – 19/01/2020.

Speaker in Expertise
i) Invited speaker. Sensory evaluation for food products Course. Kolej Komuniti Jelebu, Negeri Sembilan. 2/11/2023.
ii) Invited speaker. Sensory evaluation for food products Course. Kolej Komuniti Bagan Serai, Perak. 17/08/2023.
iii) Speaker. Summer School on Tropical Agribusiness, Department of Agribusiness, Universitas Muhammadiyah, Yogyakarta, Indonesia, 02/08/2023. Online session.
iv) Invited speaker. Sensory evaluation for food products Course. Kolej Komuniti Sabak Bernam, Selangor. 13/05/2022.
v) Speaker. Sensory evaluation and consumer acceptability of food. Summer School on Tropical Agribusiness, Department of Agribusiness, Universitas Muhammadiyah, Yogyakarta, Indonesia, 01/07/2021. Online session.
vi) Speaker. Vanilla flavour. Basic Vanilla Planting Course. UMT and Vanilla Amani Temerloh Sdn. Bhd. 26/12/2020
vii) Speaker for Food packaging and labelling. Health Nutrition Program. SRIAAKT 2019, PIBG Sekolah Rendah Islam Al-Amin Kuala Terengganu, 09/03/2019
viii) Invited speaker. Sensory evaluation for food products Course. Kolej Komuniti Jerantut Pahang, 10/04/2019-12/4/2019.

Knowledge transfer
i) Projek Sokongan Tanaman Cendawan Tiram. 1/12/2023-30/11/2024. In Progress. Co-Researcher.
ii) Pemerkasaan Wanita Melalui Produk Pelancongan dan Warisan. 3/5/2023-2/5/2024. In Progress. Co-Researcher.
iii) Pemindahan Ilmu Dalam Penghasilan dan Potensi Pemasaran Produk Bakeri untuk Penambahbaikan Status Ekomoni OKU Terpilih daripada Program Pemulihan dalam komuniti (PDK) Daerah Kuala Nerus, UMT dan Pusat Pemulihan Dlam Komuniti (OKU), Gong Badak dan Seberang Takir. 03-2019 – 02-2020. Completed. Co-researcher.
iv) Program Pemantauan Amalan Penyediaan dan Perkhidmatan Makanan Berkualiti ke arah Pengiktirafan Pensijilan, Bersih, Sihat dan Selamat (BeSS) untuk premis Makanan Terpilih di UMT. 04-2019 – 03-2020. Completed. Co-researcher.
v) Projek Pemindahan Ilmu-KTAGS 2020 Vanilla: Sistem Dwi-Tanaman Berpotensi Tinggi, UMT dan Pekebun dan ibu tunggal. 03-2020 – 04-2021. Completed. Co-researcher.
vi) Penghasilan Serbuk Cendawan Tiram Kelabu dan Penggunaanya Dalam Produk Makanan, UMT dan Syaze Enterprise. 06-2019 – 12- 2019. Completed. Project Leader.
vii) Program Pemantauan Amalan Penyediaan dan Perkhidmatan Makanan Berkualiti ke arah Pengiktirafan Pensijilan Bersih, Sihat dan Selamat (BeSS) untuk Premis Makanan Terpilih di UMT. Bersama empunya premis makanan di UMT. 03-2018 – 02-2019. Completed. Co-researcher.

Personal Background

Dr. Maizura Murad specialises in food sensory analysis, food processing and food antioxidant properties. She has various publications on sensory evaluations of food in national and international peer-reviewed journals. She is a consultant for general food sensory training course and in-house sensory evaluation training to various food companies.

Academic Qualification

• 2009-2013: Doctor of Philosophy (Food Science) – Universiti Kebangsaan Malaysia, UKM, Malaysia.
• 2004-2008: Master of Science (Food Technology) – Universiti Sains Malaysia, USM, Malaysia.
• 2002-2004: Bachelor of Science with Honours (Food Quality Management) – Universiti Teknologi Mara, UiTM, Malaysia.

Award

• 2007: Appreciation award (Hadiah Sanjungan), Category Journal Publication (First Author), Universiti Sains Malaysia, USM, Malaysia.
• 2021: Appreciation award (Hadiah Sanjungan), Category Journal Publication (Corresponding Author), Universiti Sains Malaysia, USM, Malaysia.
• 2021: Anugerah Perkhidmatan Cemerlang (APC)
• 2022: Anugerah Pendidik Sanjungan USM

Profesional Certifications

• 2023 HRDC Accredited Trainer.

Research Area

• Food sensory characteristics and consumer acceptability.
• Food sensory analysis in food product development and quality control.
• Using both instrumental and sensory methods to control food quality.
• Antioxidant properties and consumer acceptability of various food products.
• Effects of processing on the antioxidants activities and sensory characteristics of food products.

Teaching

• IMG329 Sensory Science
• IMG324 Food Processing Technology of Plant-Based Food Products
• IMK113 Management of Halal Food

Academic Qualification

• 2015 – 2021: Doctor of Philosophy (Dual Degree), Food Engineering
  • Universiti Putra Malaysia and Maejo University, Thailand
  • Thesis: Physicochemical and antioxidant properties of pomelo residues using different drying methods and kinetic models of naringin degradation
• 2012-2014: Master of Science, Halal Product Development
  • Halal Product Research Institute, Universiti Putra Malaysia, Selangor Darul Ehsan
  • CGPA: 3.75/4.00
  • Thesis: Characterization and functional properties of pectin derived from leaves, pulp and seeds of lady’s finger (Abelmoschus esculentus Moench)
• Feb 2011 -Jun 2011: Internship at Bogor Agriculture Institute, Indonesia
  • Thesis: Development of low-fat coconut milk-based drink with addition of coconut water and fat free powder as functional drink
• 2007-2011: Bachelor of Science (Hons.), Food Science and Technology
  Minor: Islamic Food Law
  • Universiti Teknologi Mara,(UiTM) Shah Alam, Selangor Darul Ehsan, Malaysia
  • CGPA: 3.47/4.00
  • Thesis: The effect of cooking methods on total phenolic and antioxidant capacity of selected green vegetables

Employment

• 15 January 2024 – Present: School of Industrial Technology, Faculty of Applied Sciences, UiTM Shah Alam, Shah Alam 40450, Malaysia – Lecturer
• 1 Ogos 2022 – 31 December 2023: Innovation Center of Confectionary Technolgies, UKM – Research assistant
• 20 Feb 2022 – Present: Sixscientia Resources Enterprises, Journal of Agricultural and Food Engineering – Associate Editor
• 1 August 2019 – 31 August 2019: Universiti Teknologi MARA, Dengkil, Malaysia – Research Assistant
• 19 December 2018 – 21 December 2018: Universiti Putra Malaysia – Facilitator
• March 2016: Maktab Rendah Sains MARA Ulul Albab,Gemencheh, Negeri Sembilan – Facilitator
• March 2015-August 2015: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia – Research Assistant
• 23 October 2014 – 8 December 2014: Universiti Sains Islam Malaysia, Halal Development Corporation and Technology Park Malaysia
  (Professional Halal Analyst Program, PHAP) – Participant
• February 2014 – September 2014: QZEN PLANTATION Sdn. Bhd.- UPM Holding – Enumerator
• 31 October 2010 – 31 January 2011: Segi Food Services Sdn. Bhd. – Quality Control and Food Technologist

Professional Experience

She has served the local and major food companies such as Fimajaya Foods, Upali, Nestle, Dutch Lady and Abbott Laboratories for nearly 30 years. Her major involvement is in Quality Assurance and Regulatory Affairs. She was formerly the Technical Committee Chair for FMM (Federation of Malaysian Manufacturers) Food Manufacturing Group (MAFMAG) for one term before her retirement in 2018. She has been actively involved in MAFMAG Technical Committee for more than 15 years representing various range of food manufacturers in Malaysia. Being a veteran in the food industry, she has represented the industry in various Technical Working Group in SIRIM, Ministry of Health and other related Agencies. She has also participated in CODEX Alimentarius meetings at national and international level.

Academic Qualification

• B.Sc in Food Science and Nutrition, UKM Bangi
• Diploma in Food Technology, UiTM Shah Alam

Professional Body

• MIFT Life Member & Vice President for 2020 – 2024
• Nutrition Society of Malaysia (NSM) Life Member

Professional Experience

1. Leading food hygiene layout planning, formulation & operation flow, machineries sourcing & automation design advisory & project management
2. Active role as Technical Director in delivering Food Safety, Traditional Medicines GMP, Health Supplements GMP, ISO 9001 Quality Risk Assessment & Food Safety Management System Advisory projects and trainings.
3. Registered Food Safety Consultant by MIFT Malaysia, leading national and international advisory projects for SMEs and MNCs sectors in Malaysia and Myanmar.
4. Accredited trainer for custom in-house or public training & food safety qualifications by HRD Corp & International Highfields

Academic Qualification

• Bachelor of Food Technology (USM) – 1999

Professional Body

• Registered Food Safety Consultant by MIFT Malaysia
• Accredited Trainer by HRD Corporation
• Approved MOH Food Handler Trainer
• Approved Trainer by International Highfields
• Life member MIFT Malaysia
• Life member Institute of Quality Malaysia

Live in KL, born in Tanjung Karang & grew up in Sitiawan, Perak
Member of BNI in Nov 2020
Lead Visitor Host in Apr-Sep 2021
President in Oct 2021-Sep 2022, Focus achieve Platinium during presidency Chapter Mentor Coordinator in Oct 2021- March 2023
Secretary Treasurer in Apr 2021-Sept 2021, Vice P in Oct 2021 – March 2022 Network Education Coordinator – Current
Master Connector of BNI in 2021
Launching Team of Integrity, Director, Global & Da Shang chapter
Triple Gold of BNI in 2023
Awarded as Mentor of the Year in 2023
Awarded as Top Fill In Director Consultant in 2023
Awarded as SGDC of the Region in 2021
Awarded as SGDC of the Year in 2022 & 2023

Favorite past time including cooking, massage , listening music and reading Biography & Motivational books
Was being awarded the Best Leader of St John Ambulance, Perak in 1992 Complete Grade 8 piano at British Royal Music school, 1992
Sponsored 4 kids in Cambodia
Burning desire is be a Good Influencer and help the needed to be better, Encourage more people to be a good leader

Trainer Profile

Syazwani holds a Bachelor (Honor) Degree in Food Science & Technology from University Putra Malaysia. Upon graduation from her degree, she joined Professional Halal Analyst Program conducted by University Science Islam Malaysia (USIM) with collaboration of Halal Development Centre (HDC) and Technology Park Malaysia (TPM) to gain theory and hands-on practical knowledge related to Halal, including the Islamic (Syariah) Law, Halal-related law & regulations, laboratory analysis and internal audit training.
In 2015, she joined Food Safety & Quality Division, Ministry of Health (MOH) in Putrajaya as Food Technologist. She was responsible for coordination in appointment of auditors, application process and assisting audit for Good Manufacturing Practice (GMP) certification and Hazard Analysis Critical Control Point (HACCP) certification. She also has experience in working at Food Importation Department, under the same Division of MOH, focusing on the establishment of new project called Annual National Monitoring Program Importation of Food (ANMPIF) and involved in revision of National Food Importation Standard Operating Procedures (SOP).
Currently in Magcolm Solutions Sdn Bhd, she is responsible for managing and supporting local consultancy projects in Malaysia on Halal, MeSTI, GMP, HACCP & ISO 22000 FSMS, as well as continuously providing training for food handlers, requirement of FSMS and internal audit. Her aspiration to raise more awareness on food safety and its importance to the society is consistently and will be continuously carried out through knowledge transfer via advisory services and trainings.

Educational Background
Bachelor’s Degree in Food Science & Technology (UPM, Malaysia)

Position Title
Managing Consultant

Others Qualification:

• Professional Halal Analyst (2014)
• Certified Trainer for MOH Food Handler Course (2018)

Professional Advisory & Training Experiences

Strengths & Expertise:

• ISO 9001:2015 Quality Management System
• ISO 22000:2018 Food Safety Management System
• FSSC 22000 (V 5.1) Food Safety System Certification – Food Manufacturing & Catering
• Good Manufacturing Practices for Food (MS 1514:2022)
• HACCP (MS 1480:2019 (MOH), Codex HACCP
• Ministry of Health (MOH) MeSTI & BeSS Certification
• Ministry of Health (Malaysia) Food Handler & Food Labelling Requirements
• Food legislations

Public Training / In-House Training:

• MOH Food Handler Course
• MOH MeSTI Requirement Training
• GMP (MS 1514:2022) Requirement Training/ Internal Audit Training
• HACCP (MS1480:2019) Requirement Training/ Internal Audit Training
• ISO 22000:2018 Requirement Training/ Internal Audit Training
• FSSC 22000 Requirement Training/ Internal Audit Training
• ISO 9001:2015 QMS Requirement Training/ Internal Audit Training

Andy Low is a highly experienced manufacturer and supply of quick frozen chicken meat industry professional with over 20 years of expertise, notable for launching 28 milk tea stalls within just 4 months. He specializes in marinating and freezing chicken process technology and possesses a robust network of upstream and downstream resources within the manufacturing and retail sector. He has access to valuable and strong relationships with local suppliers for essential ingredients, packaging, services and delivery of quick frozen chicken business.

Professional Experience

2016-2021: Application Technologist, Matrix Flavours & Fragrances
2021- present: Head Application Technologist, Matrix Flavours & Fragrances
2023 & 2024: Guest lecture for Monash Professional Development Education Series

Academic Qualification

2016: B.Sc (Culinology)

Professional Body

MIFT

Skills

Experienced Food Technologist with a proven track record of 3 years as a Food Application Technologist in a reputable local flavor house and 2 years as a Food Product Developer in the frozen dessert manufacturing industry. Proficient in creating and optimizing innovative flavor applications, developing frozen dessert products, meatless products, savoury seasoning formulations and crafting innovative application recipes.

Skilled in refining formulations to enhance product quality and leading production trials, with strong experience in managing and planning these trials. Seeking to leverage my diverse expertise to contribute to a dynamic team.

Experience

Ultimeat Tech / R&D Assistant Manager
JUN 2024 – PRESENT, TPM BUKIT JALIL

Created and refined formulations for vegetarian/vegan meat products, enhancing taste and quality in collaboration with R&D teams and cross departments. Prepared key documents, including ingredient lists and documents for halal certifications, ensuring compliance. Developed training materials for food promoters and led sessions for accurate product presentation. Acted as a demo chef at exhibitions, showcasing product versatility and engaging with clients. Led and managed production trials, providing insights to optimize outcomes.

Matrix Flavours & Fragrances I Food Application Technologist
FEB 2021 – PRESENT,TELUK PANGLIMA GARANG

Collaborated with clients to develop and refine flavor applications, adjusting profiles to meet expectations and demonstrating expertise in diverse applications.

Contributed to troubleshooting flavor-related challenges and participated in creating flavor application guidelines.

Played a role in prototype innovation and creation, resulting in new products that supported marketing programs and international exhibitions, ensuring 100% customer satisfaction and alignment with the company’s business objectives.

Led savory project coordination in product development, collaborating with suppliers and engaging customers as the main liaison.

Hernan Corporation/ R&D Executive
MARCH 2019-0CT 2020, PUNCAK ALAM

Led frozen dessert product development from ideation to market, ensuring taste, texture, and nutrition objectives were met. Created innovative, consumer-appealing recipes and collaborated with production to optimize manufacturing.

Education and Professional Memberships

Taylor’s University, Subang Jaya / Bachelor of Science (Hons) Culinology
AUG 2015 – DEC 2018

Taylor’s University, Subang Jaya / Diploma in Culinary Arts
MAY 2013 – MAY 2015

Malaysian Board of Technologist / Graduate Technologist
2022 – PRESENT

Professional Experience

Kenny started from the foundation of Research and Development in the areas of seasoning and sauces. Over the years, he has gained experience in sales, production and warehouse management. At the formative years of the company, he has been entrusted with the task of setting up Food Quality and Food Safety certification in his company which he is the Management Representative since its conception. He is also involved with the design and built of the current manufacturing plant. Today he is the head of the technical division of the company overseeing the systems of the company related to food safety and quality.

He is passionate about helping the SME in product development and production processing machinery both locally and around South East Asia region. He has been invited to be an advisory panel for several local and private universities on their food program. Occasionally, Kenny is also invited as a judge for national food competitions.

• 20 years in the Food industry
• Head of Technical Operations – QA, QC and R&D
• Lead Auditor
• Head of R&D Seasoning and Sauces Division
• Head of Regulatory Affairs
• Management Representative for Food Safety Committee
• Advisor to the Halal Committee
• Member of Internal OSHA Committee
• Consultant for development of snack products for manufacturers
• Consultant for laboratory setup for SME Food industry

Academic Qualification

BSc (Hons) Chemistry, University Science Malaysia

Professional Body

• Malaysian Institute of Food Technology, MIFT Hons Treasurer 2020-present
• MIFT Coopted Council 2016-2020
• Member of MAFMAG, FMM
• Member of Taylor’s SBS Bachelor of Science (Hons) Food Science Industry Advisory Panel (IAP) 2021-2023
• Member of UKM Master in Food Safety and Assurance Program Advisory Panel, Universiti Kebangsaan Malaysia
• Member of Malaysian Food Analysts Council, Ministry of Health Malaysia
• Director of K.I.S.M Sdn Bhd (KISM)

Professional Experience

Dr. Tan Thuan Chew gives lectures on food processing, food regulations, functional foods, and food defense. His research focuses on alternative proteins, kinetic study, and beverage technology. He provides consultancy on food regulations and thermal processing. His initial research passion started with coconut water. He has worked with Tetra Pak Southeast Asia in developing their Coconut Knowledge Centre through consultation and research. He is one of the academic advisors for the Community Innovation Centre, USM, providing technical advice and support to local community entrepreneurs on coconut water processing. Since early 2019, Dr. Tan is active in food security. He is the technical advisor for the Foodbank Retort Ready-to-Eat Food project under Yayasan Foodbank Negara. This project focuses on saving excessive food from hotels and converting it into retort foods for the underprivileged and for emergency use. In addition, his latest research project is to study the health functionalities of proteins and bioactive peptides derived from locusts. Finally, he is active in conducting workshops on food regulations and labelling for food industries.

Academic Qualification

B.Tech (Food) (Hons.), Universiti Sains Malaysia
MSc. (Food Technology), Universiti Sains Malaysia
Ph.D (Food Technology), Universiti Sains Malaysia

Professional Body

Malaysia Institute of Food Technology – P01301

Professional Experience

• Senior Lecturer at the Department of Resource Management and Consumer Studies, Faculty of Human Ecology Universiti Putra Malaysia (Present)
• Regulatory Affairs Executive at Etika Beverages Sdn Bhd (April 2016-May 2018)
• Food Science & Technology Officer, Ministry of Health Malaysia (March 2015- March 2016)

Academic Qualification

• Doctor of Philosophy in Community Nutrition (Universiti Putra Malaysia)
• Master of Food Technology (Universiti Putra Malaysia)
• Bachelor of Science (Hons) in Food Science and Technology (Universiti Teknologi Mara)

Professional Body

• Lifetime Member of Malaysia Consumer and Family Economy Association (MACFEA)
• Professional Member of Malaysia Institute of Food Technology (MIFT)

Professional Experience

Dr Wendy is a Senior Lecturer at Taylor’s University, since 2014 to present. She is the module leader for Food Safety and Quality Management, Food Safety and Sanitation, and the Food Packaging and Labelling module that offer to degree programme. Beside her teaching roles in campus, she has been appointed with multiple administrative duties. She is appointed as Stream Coordinator from 2017 to 2019, and she is a School Programme Committee (SPC), since 2018 to present. In 2022, she has been appointed as Committee for Curriculum, Design, Assessment and Delivery (CDAD) for her school and faculty. Apart from teaching, she is very passionate in the research of food safety, food sustainability, food functionality and phytochemistry related studies. Now, she is the selected project leader for FRGS grant title of “Characterisation of edible insect (black soldier flies) gelatine extracted by acid and alkali pre-treatment and the application in the development of protein rich marshmallow”. She is also an active co-researcher for FRGS grant title of “Investigation of water-electrolysis generated ozone on aromatic ring-based pesticide degradation and heavy metals elimination in producing high quality attributes local grown chilies (Capsicum annuum L.): A new approach of postharvest greener technology”. For further academic and research related credentials, kindly please check/click from here. On top of above duties and roles, she is a Food Handler Training Instructor registered under Ministry of Health and she is attached to Taylor’s University SLPM for all food handler training course.

Academic Qualification

• Doctorate degree (PhD) in Food Safety, UPM

Professional Body

• Malaysia Board of Technologist (MBOT), Graduate Technologist, since Oct 2022 (National)
• Persatuan Pengusaha & Tenaga Pengajar SLPM (MySLPM), Associate member, 2020 to 2022 (National)
• Malaysian Association for the Study of Obesity (MASO), Member, 2018 to 2022 (National)
• Research Chefs Association (RCA), Affiliate Member, 2017 to 2022 (International)
• Malaysian Institute of Food Technology (MIFT), Life member, Since 2009 (National)
• Institut Kimia Malaysia (IKM) (Malaysian Institute of Chemistry), Member, 2009 to 2022 (National)

Professional Experience

Ms Hasimah has more than 37 years of experience in food research, research management, technology transfer and consultancy. She has held the positions of Deputy Director-General (Research), Deputy Director- General (Development & Operations), Director of Food Science & Techn. Research Centre, Director of Strategic Planning & Innovation Management Centre, Deputy Director for the Food Processing & Product Development Programme and also the Agriculture Standards Development Programme at the Malaysian Agricultural Research and Development Institute (MARDI);

Her area of expertise is in food product development, thermal processing, low temperature preservation as well as development and auditing of Hazard Analysis and Critical Control Point (HACCP) food safety assurance systems. She is a certified process supervisor for thermally processed low acid and acidified foods, USA; a certified HACCP quality manager recognised by the New Zealand Qualification Authority and a Registered Food Analyst in Malaysia. Her research involved development and processing of tropical crops, where convenience food were developed and improved for the food industry.

She is consultant to food companies developing HACCP systems and solving technical issues as well as fact finding and policy setting projects in agriculture. She is also one of the technical experts for food commodity standards at the national and international level to protect consumer interests.

Academic Qualification

• B.Sc. (Hons) in Food Science, University of Reading, United Kingdom (1984)
• M.Sc. (Distinction) in Food Process Engineering, University of Reading, United Kingdom (1989)

Professional Body

• Malaysian Institute of Food Technology (MIFT)