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Current Teaching Module

Current Teaching Modules

• Chemistry I (BEng Chemical Engineering; BEng Energy Engineering)

• Chemistry II (BEng Chemical Engineering)

• Food Sensory and Flavour Science (BSc Food Science and Human Nutrition; BSc Food Science and Technology)

• Research Methodology (MSc Food Science and Technology)

Specialized Area

• A diverse range of fields including analytical chemistry, nanotechnology, immunoassays, electrochemistry, agrotechnology, environmental chemistry, nanomaterials, and applications in food science.

Research Interest

• Food chemistry, protein characterisation, functional food development, and nutritional assessment of underexplored local food resources, with a focus on sustainable food innovation, bioactive compounds, food processing technologies, and value-added product development for food security.

Qualifications

• PhD in Chemistry

• MSc in Analytical Chemistry and Environmental Science (Distinction)

• BSc (Hons) Education (Chemistry)

Publication

Other achievements/ Most prominent publications

Most prominent publications:

• Co-author, Global Food Systems & SDGs Report 2025: A systematic Stocktake of Food-System Issues, Research Center for Shiology, Renmin University of China, Beijing Shiology Research Institute, 2025. ISBN 978-988-8913-62-6.
• Co-author, Low-cost Diagnostics: Fabrication, Materials, and Applications, Royal Society of Chemistry, Vol. 26, 2024. ISBN 978-1-83767-238-7.

Other achievements:

• Appointed as Standing Committee member of the CHINA-ASEAN ALLIANCE for Future Oil Science and Technology Innovation (CAA-COSTI).
• Coordinated and facilitated UTB's application as a Founding Institution of the World Shiology Organization (WSO), supporting international academic and research collaboration initiatives.