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Prof. Nazimah Hamid

Auckland University of Technology, New Zealand


Dr. Nazimah Hamid is Professor of Food Science in the Department of Food Science and Microbiology at Auckland University of Technology, New Zealand. She obtained her BSc, MSc and PhD degrees in Food Science from the United Kingdom. She has over 25 years of research experience in Food Science and Technology from her time spent in the UK, Malaysia and New Zealand. Her research focuses on how processing techniques can enhance physical, chemical and flavour qualities of food. Her research expertise in sensory science uses a combination of sensory and instrumental flavour analysis methods to examine and predict the relationships between food composition, sensory perception and flavour of a variety of processed and minimally processed foods. Professor Hamid is a fellow of the New Zealand Institute of Food Science and Technology (NZIFST) and member of the Institute of Food Technologists She has a total 165 publication since 2001, of which 105 are peer-reviewed journal articles, and rest book chapters and conference abstracts/proceedings in the area of minimal processing of foods, product development, and sensory science.