Sensory Analysis for Functional Food Development

WORKSHOP 1

APPLICATION OF SENSORY ANALYSIS FOR FUNCTIONAL FOOD DEVELOPMENT

To provide participants with valuable knowledge on key properties of volatile metabolites in foods that determine their flavour profile and functional health benefits, and to apply this knowledge in the functional food products.
To explore various types of instrumental flavour analysis available and be actively engaged in conducting flavour compound detection analysis through chromatographic technique.

Mode: Face-to-face Speakers:

Affiliation: School of Science, Faculty of Health and Environmental Science, Auckland University of Technology Auckland, New Zealand Workshop Highlights:

Flavour metabolites with functional health benefits
Instrumental Flavour Analysis: Engaging participants in interactive chromatographic technique using Gas Chromatography-Olfactometry (GCO) to determine the flavour profile

Speaker information/ background/achievements: Prof. Dr. Nazimah Hamid obtained her PhD from the University of Strathclyde in Glasgow, United Kingdom. She was Head of Discipline in the Department of Food Science and Microbiology at Auckland University of Technology in Auckland, New Zealand from 2013 to 2017. She was promoted to the position of Professor in Food Science at the same university in 2017. With over 25 years of research experience in Food Science, Nazimah has made significant contributions to the field sensory science and flavour chemistry. Her research focuses on how different processing techniques can affect the physical, chemical, and flavour qualities of food. Her expertise is Sensory Science, combines sensory and instrumental flavour analysis to investigate and predict the relationships between food composition, sensory perception, and flavour across a range of processed and minimally processed foods. Additionally, she has conducted research on the influence of auditory cues on consumer and flavour perception of food. Her work has been widely recognized, and she has published 130 articles in reputable scientific journals. Her research has garnered significant attention, evident in her Google Scholar h-index of 55 and over 8000 citations.

Time	Program
8.00 – 8.30 am	Registration
8.30 – 9.00 am	Opening and overview
9.00 – 10.30 am	Session 1
10.30 – 11.00 am	Tea-break & networking
11.00 – 1.00 pm	Session 2: Hands-on session – Consumer sensory test using GCO
1.00 – 1.30 pm	Lunch & networking

To Reserve Your Spot, please kindly fill in this form below.

Following the huge success of the 1st IFRC 2017 and the 2nd IFRC 2019, Universiti Putra Malaysia (UPM) through the Faculty of Food Science and Technology (FSTM), as the country’s forerunner institution in food and agriculture, is once again taking the initiative to organise the 3rd IFRC 2024.

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