معرفی
Dr. Ruzaina Binti Ishak is a Senior Lecturer in Food Science & Technology at Teesside University's School of Health and Life Sciences. She leads the BSc (Hons) Food Science and Technology program and has 21 years of academic and research experience across Malaysia and the UK. Previously held roles include Program Manager and Head of Department at Management and Science University, Malaysia, and Research Fellow at the University of Lincoln's National Centre for Food Manufacturing.
Education: PhD in Science (Universiti Teknologi MARA, 2015), MSc Food Processing & Engineering (Universiti Putra Malaysia, 2006), BSc (Hons) Food Studies (Universiti Putra Malaysia, 2002). Holds a Postgraduate Certificate in Teaching and Learning in Higher Education (Teesside University, 2024).
Research focuses on food ingredient formulation, processing innovations (e.g., Steam Infusion®/Accu-chill® technologies), sustainable packaging solutions, and sensory analysis. Notable projects include patented food manufacturing methods and edible coatings from agricultural waste. Active in industry collaborations with companies like Brew York and Positive Energy Freedom.
Awarded UNESCO/China Great Wall Fellowship (2015) and funded by Malaysia's Ministry of Higher Education for biscuit spread formulations. Supervises projects addressing antimicrobial awareness, halal cosmetics, and food safety in healthcare settings.
Labs/Teams: Leads food processing and packaging research at Teesside's National Centre for Food Manufacturing. Collaborates internationally on sustainable food technologies and postharvest management.
