ACADEMY COMMITTEE
Professional Experience
Dr. Lee is a Principal Scientist at International Food and Water Research Centre, Waters Corporation. She has over 7 years’ experience in analytical instrumentation within the subject areas of analytical chemistry and material science. She drives research collaboration projects and facilitates stakeholders’ engagement in food and environmental sector. Prior joining Waters Corporation, Dr Lee was a senior application specialist who provide field technical support on analytical testing for the government, academics, and private industries. She has good knowledge in method validation, verification, and measurement of uncertainty for ISO17025 accreditation. Her current interest areas on food analysis including food nutrients, food authenticity and food safety.
Academic Qualification
Doctor of Philosophy (Food Science), Universiti Putra Malaysia
Bachelor of Science (Bioindustrial Science)
Professional Body
AOAC International – Southeast Asia Section
Malaysian Analytical Sciences Society (ANALIS)
Professional Experience
Hui Ling’s professional communication and talent management in a multi-national investment organisation build up her detail-oriented, result driven character in her early career development and planning. Her interest to pursue safety and quality assurance continuous brought her into food manufacturing arena, where precision and ethical testing are required in food safety management. Her expertise includes the test method development and modification, verification and application on various food samples and environmental samples in food production. Apart from that, she also advises and oversees the laboratory operations and responsible for internal and external audit in Malaysia.
She was involved in the initial set up and obtaining the ISO17025 accreditation of Analytical Laboratory in Kawan Food Manufacturing. She is currently one of the approved signatory personnel of Certification of Assurance (CoA) of ISO17025 SAMM 982 Laboratory.
Academic Qualification
Master of Science in Medical Science (Molecular Medicine)
University of Malaya, Malaysia Palm Oil Board (MPOB), Class of 2014
Bachelor of Science (Honours) Biotechnology
USCI University, 2010
Professional Body
• Copt Member of MIFT, 2022 – 2024
• Kementerian Kesihatan Malaysia, Majlis Juruanalysis Makanan Malaysia 2013, MJMM0700
• AOAC South East Asia Member
• AOAC International Member
Professional Experience
• Certified IRCA ISO 22000:2018 auditor/internal auditor
• Internal auditor for HACCP (ACB certified in 2022)
• Has been in the food industry for 12 years-cannery, frozen packed food, slaughter house, and central kitchen
• Well versed in food safety in the industry
Academic Qualification
• Food Science and Nutrition (Bachelor Degree)
• Master of Business Administration (MBA)
• Paper publication on the 5th International Conference on Digital Innovation-Supply Chain (ICDI-SC 2022) entitled: “The level of awareness and the level of understanding of food standard and food safety management system among Malaysian Food Manufacturer through Audit to Safe Food”
Professional Body
Malaysian Institute of Food Technology
Professional Experience
Ming Foong has the best interest in driving the food safety awareness within the food manufacturing industry since 2017. Laboratory knowledge developed during her post-graduate days as a Research Assistant and her experience in guiding food science related laboratory sessions with the undergraduates further enhanced her knowledge sharing session planning and teaching techniques. Her current role in Empire Bioscience had further broaden her food safety awareness and ISO17025 application in the food testing laboratories. She loves talking to people from all walks of life, and always open to learn from others’ experience in food safety management. By going into various food manufacturing production settings, she works with the team to work out a better implementation on food safety testing and environmental hygiene monitoring programmes, as she believed in prevention is better than cure as part of the food safety culture.
Academic Qualification
BSc in Food Science and Nutrition
Universiti Kebangsaan Malaysia
Professional Body
Copt Member of MIFT, 2022 – 2024
Professional Experience
Collectively 4 years in the food industry, I have found myself in numerous roles across the industry from testing laboratory, consultation to directly in the production line.
Quality Control officer in SBH Marine Aquaculture Sdn. Bhd. I observe shrimp health and overall pond condition. Overseer every harvesting session by calculating total harvest and overall quality of shrimp.
Positioned as a Microbiologist in Infra Microbiology Laboratories Sdn. Bhd. I conduct various tests and experiments on various food stuffs proposed by the laboratory to clients and keep overall maintenance of the laboratory.
As a Professional Service Executive in Everest 23 Professional Solutions Sdn Bhd., I handle all technical support needed by our customer. In charge of Kikkoman A3 system technical marketing and sales representative for training and consultancy services.
Positioned as a Laboratory Technician (microbiologist) in Adabi Consumer Industries Sdn. Bhd., I carry out testing such as chemical, physical and microbiological tests on raw materials, work-in-progress and finished goods.
Academic Qualification
B. Sc. In Microbiology from University of Malaya (2014-2018)
INDUSTRY COMMITTEE
Professional Experience
Food Technology Graduate, starting as ordinary Quality Control Executive in small medium industry and being in manufacturing field for the past 12 years. Managing from the Quality Control Department throughout the whole manufacturing process including management. As of now, with the combination knowledge as food technology and hands on experience in the field, Hanani focusing on helping to develop the small medium industry in enhancing their food safety system. As a consultant and trainer specialize in Food Safety System she has help a various small medium company in develop their quality system and gain recognition throughout food safety certification. She is very well verse for system like GMP, HACCP, HALAL, ISO. and others. Other than that, she is very experienced in handling documentation for various type food manufacturing inclusive manufacturer regulated under National Pharmaceutical Regulatory Agency.
Academic Qualification
B.Technology (H) Food, USM
Professional Body
1. PSMB Certified Trainer
Professional Experience
She is a graduate of Degree in Food Service & Technology professionally offering about 10 years of experience in Food Safety Management System and Trainings. She has In-depth knowledge about food safety standards & proficiency in implementation. She consults for food establishments for certification based on the capacity, resources and hands-on strategy. She leads projects and proficient in managing all documentation and record maintenance as per requirements for the food safety system’s requirements. She is capable to implement quality checks to conduct incoming, in-process & final inspection on various food products, production processes & procedures.
Her technical skills and strategy in managing and creating food safety management system in Food Manufacturing and Food Service industries develop along working experiences. She had experience various food production process at over 200 sites ranging from producer, manufacturer, trader, warehouse, restaurant, caterer and retail kiosks.
Academic Qualification
Bachelor (hons) in Food Service Technology, Management and Science University
Professional Body
Food Safety Training for Auditor under ACB-HACCP Scheme, MOH
Food Safety Training for Auditor under ACB-GMP Scheme, MOH
ISO 22000 Internal Auditor, WCS Certification
Malaysia Institute of Food Technology – P01222
Professional Experience
4 years experiences in Food Industry (frozen products and spray dried products) . Involve in Food Safety and quality team to ensuring products and services meet the established standards set by the company. Duties include maintaining strong overall quality control of products made by the company adhering to reliability, performance and customer expectation. Experiences in food laboratory testing , analysis, food safety related training and internal auditing.
Academic Qualification
1. Bachelor of Science (Hons) Food Science and Technology , UiTM Shah Alam. 2009- 2012
2. Diploma in Food Technology, UiTM Shah Alam . 2006- 2009
Professional Body
Malaysia Institute of Food Technolog
Professional Experience
Over 11 years dynamic experience in managing stakeholders, driving business operations by developing strategies to ensure regulatory compliance in food industry. Known as a tactful and diplomatic professional with sound leadership qualities in coaching and mentoring teams to greater heights.
Awareness and hands-on knowledge on existing legislation governing food exports into the importing countries. Thus far, successful exports into the following South East Asian countries – Brunei, Indonesia, Myanmar, the Philippines, Thailand, Fiji, Japan, Papua New Guinea, Singapore & Vietnam. Further success into East Asia – China & Hong Kong.
Academic Qualification
1. Master of Business Administration (MBA), Universiti Utara Malaysia, Sintok Kedah
2. BSc. (Hons) Science (Microbiology), Universiti Sains Malaysia (USM), Minden, Penang
Professional Body
1.Malaysia Institute of Food Technology
Professional Experience
Munira has almost 18 years of experience in the Food Industry related food safety, food quality and halal food management. Her current job scope is related to Food Safety Management System and Halal Assurance Management System for all Gardenia plants. Her previous experience in HACCP certification project at Ayamas Food Corporation Sdn Bhd gained her valuable experience as it is among the earliest poultry manufacturing in Malaysia that had applied for HACCP certification from MOH. She had been actively conducting Food Handler Trainer for the past 2 years and had been appointed as Industrial Advisor for UNIMAP and UNIKL-Micet. Her responsibilities as an advisor include evaluating the quality of the university food-related programme and its relevance to the current industrial trend.
Academic Qualification
BSc of Food Science & Technology UPM
Diploma in Islamic Studies UIA
MSc of Food Science & Technology UiTM
Professional Body
1.Food Handler Trainer Certified by KKM – KKM B/0171/20
2.Certified Halal Executive by JAKIM – JAKIM.HPB/SPLH/HE:2019-010-182
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
Azurah Abdul Aziz has 23 years’ experience in the food industry mainly focusing on training and consultation. Directly exposed and gained hands on experience to food safety system requirements (GMP and HACCP) during her years in the food industry as QA personnel. Experienced in conducting training for local and international company both in Malaysia and abroad since 2006. Currently focus on training and consultation on Malaysia Halal Certification. Also involve in developing Halal training modules, technical content writer for Halal module and performance assessment case study (Halal Auditing).consultant.
Academic Qualification
BSc. Hons. Food Science and Microbiology University of Surrey, Guildford, England
Diploma in Food Technology, UITM, Shah Alam, Selangor
Professional Body
1. Vocational Training Operation, JPK, 2022
2. Kursus Wajib Tenaga Pengajar Halal, Halal Professional Board (HPB), JAKIM, June 2017 (JAKIM.HPB/STPH:2021-018-008)
3. Master Trainer (Cert IV in Training & Assessment – TAE40110) by HRDF and MCI, Australia, 2013 (Cert. no: TAE.3413110)
4. Training Effectiveness Evaluation by HRDF, 2010. (Cert. no.: EET/CEDR/10/004)
5. Train the Trainer by HRDF, 2009. (Cert.no.: TTT/IRSSB/09/192)
EVENT COMMITTEE
Professional Experience
Teaching and Learning in the area of Food Science and Technology (2012-2022)
Research in Probiotics and Prebiotics (2005-2022)
Academic Qualification
BTech (Food)
PhD (Food Biotechnology
Professional Body
Professional MIFT
Professional Experience
Dr Phuah Eng-Tong is currently a lecturer in Food Science and Technology Programme Area at Universiti Teknologi Brunei (UTB). He gives lectures on mass and heat transfer, food processing engineering, food shelf-life evaluation and bioseparation operations. He has 10 years of research experience focusing fats and oil processing, kinetic modelling and simulation and functional food ingredients. He works closely with private sectors on the development of functional food products.
Academic Qualification
PhD in Bioprocess Engineering (UPM)
BSc (Hons) Food Technology (USM)
Professional Body
1. Members of American Oil Chemists’ Society (AOCS)
2. Professional Member of MIFT
Professional Experience
• Fats and oils technology
• Food technology
• Product development
• Equiped with Fats and oils technology experiences of around 10 years.
• Involved in fats and oils related research project which includues: structured lipid (DAG, MLCT) ezymatic production, purification and applications in food system.
• Expert in operating, maintaining, trouble shooting and optimizing the operational conditions of various analytical instruments and processing equipments related to fats and oils such as short path distiallation (SPD), pilot scale physical refining plant, gas chromatography-flame ionization detector (GC), high performance liquid chromatography-evaporative light scattering detector (HPLC), bio-reactor, differential scanning calorimeter, rheometer.
• Developed new instrumental methods to analyse and interpret various fats and oils analysis including: acylycerol content, fatty acid composition, crystallization behavoiur.
• Undertaking teaching and teaching-related duties for the modules of Applied Food Microbiology (GMP and HACCP), Aromatic Ingredients & Flavor Application, Culinology 101 (fundamental food science) and Principles of Organic Chemistry for Bachelor of Science (Hons) Culinology. Food Processing, Food and Nutrients Analysis for Food Science.
Academic Qualification
• Doctor of Philosophy (Industrial Biotechnology)
• Master of Science (Biotechnology
• Bachelor of Science (Biotechnology)
Professional Experience
Sin Yee is involved in the teaching of both chemistry and food science units at Monash University Malaysia. Besides, she is a versatile, objective researcher working in the field of supercritical fluids technology. She is well-versed in handling the supercritical fluid rig, technical troubleshooting, and maintenance of its operation. Her current research interests include extraction, particle formation, materials characterization, product design, and formulation.
Academic Qualification
Bachelor of Food Science and Technology, Universiti Putra Malaysia (UPM)
Doctor of Philosophy (Food Technology), Universiti Putra Malaysia (UPM)
Professional Body
Professional Member of MIFT
Professional Experience
Dr Thun Yi Jing is currently a Senior Regional Technical Sales Manager with Novozymes, the largest enzyme solution provider in the world, covering oils & fats enzymatic solution business in SEA region. More than 15 years in commercial and technical roles, business strategy and opportunity pipeline builder in B2B industry. Competent in technical service, product innovation, development & application, regional role covering up to APAC region. Experienced in enzymatic biotechnology solution, fats & oils, protein hydrolysis, chocolate & confectionery, dairy, sauces. Her recent Ph.D. study focused on the evaluation of cross-modal sensory interactions with reduced sugar label and Healthier Choice Logo (HCL).
Academic Qualification
Doctor of Philosophy (Science), School of Biosciences, Taylor’s University
Master of Food Technology, University Putra Malaysia
Bachelor’s Degree of Food Science and Technology, University Putra Malaysia
Professional Body
Co-opted Council of Malaysian Institute of Food Technology (MIFT)
Member of Nutrition Society Malaysia (NSM)
Member of Malaysian Oil Scientists’ & Technologists’ Association (MOSTA)
Professional Experience
Nur Azwani has been with Sime Darby Plantation Research Sdn Bhd since 2009. She has more than 10 years’ experience in fats and oils, especially palm oil industry. She currently leading the Analytical Services – Oils & Fats Unit. Some of her works includes conducting research related to development of fats and oils products, analytical testing development and oil palm quality and processing improvement, providing training and advisory to internal and external customers. She has led several research projects for structured lipid and healthy functional fats development, rapid analytical method and some refinery process improvement. The projects ranged from industry-university collaborations for technology, knowledge transfer and commercialization projects. She has published several scientific journals and patents.
Academic Qualification
Bachelor Degree in Industrial Chemistry, Universiti Teknologi Malaysia (UTM), Skudai Johor (2008)
Master Degree in Chemistry, Universiti Teknologi Malaysia (UTM), Skudai Johor (2009)
Professional Body
1. Certified Palm Oil Sensory Panellist (UNIPEQ, UKM)
2. Registered Chemist, Institute Chemistry of Malaysia (IKM)
UNIVERSITY COMMITTEE
Professional Experience
Soffalina is an academician in the Department of Food Sciences, Faculty of Sciences and Technology, Universiti Kebangsaan Malaysia (UKM). She is currently the Head of Program for Food Science and Nutrition as well as Food Science with Business Management. Her research interests include food emulsion and structure, lipid technology, bioactive and functional compounds as well as food product development.
Academic Qualification
B.Sc Food Technology, UPM
MSc (Food Chemistry and Biochemistry), UPM
PhD (Food Technology), Massey University, NZ
Professional Body
1. Professional Technologist – Malaysia Board of Technologist
Professional Experience
Dr. Chang Lee Sin received her PhD from Universiti Putra Malaysia, specialised in Food Biotechnology especially in the aspect of powder characterisation and enzyme technology. She started her service at the Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia UKM in 2019 as a postdoctoral researcher, focusing on food chemistry related research projects such as proteolytic fermentation and utilisation of edible bird’s nest (EBN) processing by-product and sea cucumber processing by-product. Interestingly, the team led by Dr. Lim Seng Joe (supervisor) has developed patented technology to recover high-value sialic acid from the EBN processing by-products, which is beneficial to EBN industry to transform the waste into secondary/functional product. Recently, she joined UCSI University Malaysia as a lecturer. She was involved in various research projects, exploring food processing, fermentation technology and food chemistry. Dr Chang actively publish articles that are listed in WoS. At the same time, she reviews manuscripts for peer-reviewed journals, and received Recognition of Reviewing (2018) and Certification of Reviewing (2018–2020) by Elsevier for Food Chemistry and LWT – Food Science and Technology. She was also honoured with Outstanding Contribution in Reviewing by Elsevier.
Academic Qualification
PhD Food Biotechnology
BSc (Hons) Food Science and Technology
Professional Body
1. Malaysian Institute of Food Technology (MIFT) – Professional membership number P01536
2. Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia – Alliance member
3. Malaysian Society for Molecular Biology & Biotechnology (MSMBB) – Ordinary member M2022037
Professional Experience
2017- current: Senior lecturer, Faculty of Pharmacy, Universiti Malaya
2019- current: Head of Clinical Investigation Centre (CIC), Universiti Malaya Medical Centre
2015 – 2017: Assistant Professor, UCSI University
Academic Qualification
PhD (Biotech), BIOTECHNOLOGY, UNIVERSITI MALAYA
MSc (EnvEng), ENVIRONMENTAL ENGINEERING, UNIVERSITY OF NOTTINGHAM, NOTTINGHAM, UK
BSc (Microbio), MICROBIOLOGY, UNIVERSITI KEBANGSAAN MALAYSIA
Professional Body
Malaysian Institute of Food Technology (MIFT)
Young Scientist Network – Akademi Sains Malaysia (YSN-ASM)
Asian Federation of Biotechnology (AFOB)
Professional Experience
Neo is currently the Food Security & Nutrition Impact Lab Deputy Director and the Programme Director of Food Science Bachelor, School of Biosciences, Taylor’s University. As an academic, she focuses on designing and implementing active learning activities through multidisciplinary and collaborative networked platform. Her research areas include alternative protein sources, food contact material, food nanotechnology, food hydrocolloids and development of functional food, which she has secured several research grants. She authored/co-authored various peer reviewed publications as chapters in books or articles in international journals.
Academic Qualification
PhD in Food Science, University of Auckland, New Zealand
MSc in Food Technology, Universiti Putra Malaysia, Malaysia
BSc in Food Studies, Universiti Putra Malaysia, Malaysia
Professional Body
Review editor for Frontiers in Nutrition (Food Chemistry)
Professional member of Malaysian Institute of Food Technologists (MIFT)
Professional Experience
Universiti Sains Islam Malaysia, Negeri Sembilan, MY
[Lecturer DS51, Food Biotechnology, Faculty of Science & Technology]
Sep 2019 – on going
University of Nottingham, Nottingham, UK
[Laboratory Demonstrator-Lipid]
Sep 2016
DTS Food Assurance, Melbourne, AUS [Food Analyst-Intern]
Apr 2011 – Aug 2011
Sime Darby Jomalina Sdn. Bhd., Selangor, MY [Researcher-Intern]
Jan 2011 – Apr 2011
Academic Qualification
University of Nottingham, Nottingham, UK
Oct 2015 – Jun 2019
Ph.D in Biosciences (Food Science)
Drexel University, Philadelphia, USA
Sep 2012 – Jun 2014
MSc in Science (Food Science)
Universiti Sains Islam Malaysia, Negeri Sembilan, MY
Jul 2007 – Nov 2011
BSc. (Hons) in Food Biotechnology
Professional Body
Malaysia Institute of Food Technology (MIFT)
Jun 2022 – Ongoing
Graduate Technologist (MBOT)
Jan 2021 – Ongoing
Malaysian Society of Agricultural and Food Engineers (MSAE)
Dec 2020 – Ongoing
DIGITALIZATION COMMITTEE
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
William is in a senior marketing role with close to 10 years’ experience managing different life science portfolios. Prior to this role he was in sales team managing mostly Academia, Government institutes and hospitals accounts. He is now managing Singapore and Malaysia Biology portfolios mainly driving and promoting key and innovative products through multiple marketing strategies. Some of his works including organizing seminar, product launching events, hosting talks, producing marketing videos, pushing out marketing campaigns and etc. His expertise includes Biotechnology especially in Cell Biology and Protein Biology.
Academic Qualification
BACHELOR OF BIOMEDICAL SCIENCE, UNIVERSITI TUNKU ABDUL RAHMAN
Professional Body
Malaysian Institute Of Food Technology (MIFT)
Professional Experience
Currently, Dr. Aqilah`s research focused on bioconversion of food waste / by-product from agricultural industry such as expired drink, palm oil empty fruit bunch, coconut husk to valuable compound such as organic acid and bacterial cellulose via enzymatic hydrolysis and fermentation technology for food application. Dr Aqilah have secured several research grants at university and national level to conduct the research and have published many papers related to the research. Apart from that, Dr Aqilah also involved with developing / revising some standards on Halal and Gelatine with Department of Standard Malaysia.
Academic Qualification
PhD (Food Science and Nutrition – Food Bioprocessing, Food Biotechnology), University of Reading, United Kingdom- 2018
Master of Sciences (Food Biotechnology), University Putra Malaysia, Malaysia – 2012
Bachelor of Food Science and Technology (Food Safety and Quality), University Putra Malaysia, Malaysia – 2009
Professional Body
1. Malaysian Board of Technology (MBOT)
Professional Experience
Ms Tracy Wong Fang Lian is a lecturer at School of Food Studies and Gastronomy, Taylor’s University (TU). She has been working in TU since 2016. She taught undergraduate modules: Experimental Food Products & Practices, Sensory Evaluation of Food, Arts and Science of Food Preparation and Arts and Science of Pastry & Baking.
Her research interests are focused on adding value to under-utilized food materials, food sensory evaluation, and food product development. She is involved in 4 research projects, and she is the project leader for one of the government grants (FRGS 01/2022). She is also the advisor for Taylor’s Culinology® national teams and has won consecutively for 3 years (2020- 2022) in the RCA Student Culinology® competition organized by the Research Chef Association in the United States.
Ms Tracy Wong is also a member of the review team for Curriculum Design, Assessment and Delivery in Taylor’s University under TCF Project in 2019 and at the same year, Championship the Bachelor of Science (Hons.) (Culinology) programme as the Most Innovative and Creative Curriculum Design at The Education Minister’s Award AKRI 2019. With the expertise and interest in curricular education, she has been designated as assistant school champion for School of Food Studies and Gastronomy (SFSG) advice and support the development and delivery of the curriculum. She has been a member of Taylor’s Internal Quality Audit (IQA) since 2020.
Academic Qualification
● Taylor’s University, Malaysia, Post-Graduate Certificate in Teaching and Learning, 2018-2019
● Universiti Malaysia Terengganu, Malaysia, MSc in Food Science, March 2012- April 2015.
● Universiti Malaysia Terengganu, Malaysia, Bachelor of Food Science (Food Service and Nutrition), 2007 – 2011.
Professional Body
● Affiliate member, Research Chef Association (RCA), United States, International, 2017 – present.
● Member, Malaysian Association for the Study of Obesity (MASO), Malaysia 2018 – 2020.
Professional Experience
Kasey is the Marketing Director of MARKAIDS – a pioneering food tech organisation that’s focused on bringing ingredient innovations to market. Kasey’s role combines food science, marketing and strategy to inspire and elevate the food that we eat every day. He is deeply passionate about improving the safety, nutrition and pleasure of what we eat and drink.
Kasey also believes in purpose, culture and having strong organisational values – bringing people together to achieve more as a team. He is further excited by the potential of Industry 4.0, ESG and the digital economy. For 2021, Kasey was named SOBA’s Young Entrepreneur of the Year.
More info: https://www.linkedin.com/in/kaseyleong/
Academic Qualifications
BComm in Marketing – Murdoch University, Australia
BSc in Biotechnology – Murdoch University, Australia
Netpreneur Training Program – Alibaba Business School, Hangzhou
Innovation in the Age of Disruption – INSEAD
Strategy in the Age of Digital Disruption – INSEAD
Professional Bodies
Member – Institute of Food Technologists (IFT)
Professional Member – Malaysian Institute of Food Technologists (MIFT)
Entrepreneurs’ Organisation – Malaysia Chapter
Vistage – Emerging Entrepreneur Program