Professor Dato’ Dr. Azhar Mat Easa is a respected scholar in food science, specializing in protein functionality, functional food development, and sustainability-led innovative manufacturing (SLIM). He holds a BSc (Hons) and PhD in Food Science from the University of Nottingham, UK, where his doctoral research focused on protein-sugar interactions and Maillard reaction mechanisms. With over two decades of academic and research experience, he has supervised numerous MSc and PhD students and translated research into practical applications, including the commercialization of functional food products. His research encompasses food product innovation, sustainable processing technologies, and the valorization of food by-products, reflecting his commitment to advancing food science education and contributing to industry-relevant solutions.
The School of Industrial Technology is committed to high-quality education and impactful research in food science and technology. It equips students with practical and theoretical knowledge, fosters innovation, and strengthens industry collaboration to prepare graduates for contemporary challenges in the food sector.
Protein functionality, functional food development, food product innovation, and sustainability-led food manufacturing (SLIM).
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